Confiting, i.e. slow cooking in oil at low heat, is one of the ways of preparing the king prawns with intense flavor.

Additional benefit :
The tender meat does not become dry, as is often the case when grilling.

The oil temperature should not exceed 60 °C. In this way, the shrimp do not take on the taste of the oil and are not overcooked.

In this case, the shrimp have been halved lengthways, then when exposed to heat they fan out like a . . .