For a casual peel-and-eat appetizer, chef David Kinch flash cooks them in the shell with homemade salted butter and local apple brandy. The apple-y essence of the brandy highlights the sweetness of the ridgebacks.
This is a simple way to prepare ridgeback prawns, and the apple-y essence of the brandy accents their sweetness perfectly! Serve alongside rice or cauliflower "rice" to catch the pan juices. This is a peel-and-eat recipe because the prawns are much easier to peel when cooked, but that said, you can remove the heads and peel them after cooking and then gently warm before serving if you prefer. Spot prawns would also be delicious this way!