by: Max M Rasmussen

Prawns a la Rogacki - King prawns with Pine nuts

Rogacki prawns - King prawns with pine nuts - Max M Rasmussen
Though I live in Denmark I visit Berlin very often. One of my favourite places there is the street restaurant Rogacki. It's very noisy, you stand up and eat and the food is made right next to you. It is a wonderful place! One of my favourites there is "Garnelen mit pinienkernen". I have tried to copy it here, and I believe I am pretty close.


2-3 servings

  • 14 oz (400 grams) tiger prawns, shelled.
  • 2 oz (50 grams) of butter
  • 2 oz (50 grams) (1 small or ½ large)
  • 1 0z (25 grams) of red pepper or chili, to taste.
  • 2 cloves of garlic
  • 3 oz (90 gr) pine nuts
  • 0.01 oz (10 grams) parsley (1 small bunch.)


Cut the onion, pepper and garlic in roughly equal cubes. 1/8 inch on each side approx.

Chop the parsley.

Melt the butter in the pan and let it effervesce.

Add the onion, pepper and garlic, and cook until the onions are transparent.

Add the pine kernels and toast them lightly. They should not be black.

Add the prawns and let them cook pink. Turn them as few times as possible. Preferably, only 1 time.

As soon as they are almost entirely pink then add the parsley.

Let it simmer for a few minutes so that the parsley taste can spread.


You can use all kinds of seafood instead of prawns.

When the prawns are added to the frying pan it should be quite hot. So the prawns becomes a little crispy.

Can be served on pasta or with bread.

There are 2-3 servinge in this recipe. Depending on how hungry you are. It is difficult to make more on a single frying pan. If there is too much on it the prawns will boil instead of frying. If you want to make the dish for more people you need to have multiple pans going at the same time and double the recipe.

Ingredients - Max M Rasmussen
Melt the butter and brown it slightly - Max M Rasmussen
Add pepper, onion and garlic - Max M Rasmussen
Add the pine nuts - Max M Rasmussen
Roast them lightly - Max M Rasmussen
Add the prawns - Max M Rasmussen
Fry until they are almost pink - Max M Rasmussen
Add the parsley - Max M Rasmussen
Let it simmer for a minute or two to spread the parsley flavour and finish the prawns. - Max M Rasmussen