Chili Prawns Recipes

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CHILE PRAWNS



Chile Prawns image

This recipe is lightly fried prawns in a hot and spicy sauce. Garnish with lemon wedges, sesame seeds, and cilantro. You can add more hot sauce if you want it spicier. If you can't find these ingredients at your local grocery store, I can assure you that you can find them at a Chinese or Indian grocery store!

Provided by FERRARIBOY9489

Categories     World Cuisine Recipes     Asian

Time 25m

Yield 4

Number Of Ingredients 11

3 tablespoons peanut oil
1 pound tiger prawns, peeled and deveined
¾ cup all-purpose flour
½ cup tomato-based chili sauce
⅓ cup pomegranate juice
3 tablespoons Sriracha hot pepper sauce
¼ cup hot ketchup
¾ cup ketchup
3 tablespoons soy sauce
2 lemons, juiced and zested
2 teaspoons crushed red pepper flakes

Steps:

  • Heat oil in a large skillet or wok over medium-high heat. Dredge prawns in flour, then fry in the hot oil until golden. Remove to paper towels to drain.
  • In a medium bowl, whisk together the chile sauce, pomegranate juice, Sriracha hot sauce, hot ketchup, regular ketchup, soy sauce, lemon juice and lemon zest. Pour the sauce into a wok, and bring to a boil over medium-high heat. Cook until the sauce has reduced by about 10 percent and has thickened slightly. Mix the prawns into the sauce, and toss to coat. Serve immediately.

Nutrition Facts : Calories 544.1 calories, Carbohydrate 69.8 g, Cholesterol 156.6 mg, Fat 22 g, Fiber 4.7 g, Protein 24.9 g, SaturatedFat 3.7 g, Sodium 2385.2 mg, Sugar 27.5 g

PATSY'S GARLIC & CHILLI PRAWNS



Patsy's garlic & chilli prawns image

Patsy first tried these amazing garlic and chilli prawns in Torremolinos in southern Spain, where she enjoyed them as part of a delicious tapas spread. Eaten by the sea with a glass of chilled white wine, this was the standout dish. These gorgeous prawns are super-easy to recreate at home; the beachfront setting is optional, but for maximum Spanish effect, the chilled wine and crusty bread are not!

Provided by Bart van Olphen

Categories     Lunch & dinner recipes     Seafood     Dinner for two     Spanish     Prawns     Lunch & dinner recipes     One-pan recipes

Time 10m

Yield 2

Number Of Ingredients 7

8 large raw shell-on king prawns, from sustainable sources
3 cloves of garlic
1 fresh red chilli
a few sprigs of fresh flat-leaf parsley
50 ml olive oil, ideally Spanish
½ teaspoon smoked paprika
1 lemon

Steps:

  • Peel the prawns, removing the heads and leaving the tails on. Run the tip of a knife down the backs of the peeled prawns and pull out and discard the dark vein.
  • Peel the garlic and finely chop with the chilli (deseed if you like). Pick and finely chop the parsley leaves.
  • Drizzle the oil into a shallow heatproof terracotta dish or a small frying pan over a medium-high heat, add the garlic and chilli and fry for 30 seconds to flavour the oil, before stirring in the paprika.
  • Add the prawns and fry for 2 minutes on each side, or until cooked through, adding most of the parsley when you turn the prawns.
  • Squeeze half the lemon juice into the dish, then remove from the heat and sprinkle over the remaining parsley and a pinch of sea salt.
  • Serve sizzling with warm crusty bread, the remaining lemon cut wedges for squeezing over, and a glass of good Spanish wine.

Nutrition Facts : Calories 281 calories, Fat 25.6 g fat, SaturatedFat 3.7 g saturated fat, Protein 10.8 g protein, Carbohydrate 2.2 g carbohydrate, Sugar 0.7 g sugar, Sodium 0.8 g salt, Fiber 0.4 g fibre

CHILLI PRAWNS



Chilli prawns image

Garlic chilli prawns is a popular appetizer from the Indo chinese cuisine. Prawns in spicy, hot, sweet and sour sauce.

Provided by Swasthi

Categories     Appetizer

Time 50m

Number Of Ingredients 19

1 ½ tbsp sugar
½ tsp salt (preferably sea salt)
1 cup water
¼ tsp pepper
1 tbsp corn flour
1 tbsp plain flour (or maida (organic or unbleached))
1 ½ tbsps oil (for frying prawns)
1 tbsp olive (or sesame oil for sauce)
½ cup capsicum (cubed or bell pepper)
¼ cup Spring onions (or ½ cup cubed onions layers seperated or as desired)
1 tbsp garlic (chopped )
1 to 2 green chili (slit )
1 ½ tbsps. Chilli sauce ((I use sweet & hot chilli sauce, refer notes))
1 to 1 ½ tsp soya sauce ((low salt))
1 to 1 ½ tsp vinegar
1 tsp chili powder ( with 2 tbsps water or 1 tbsp chili paste)
250 grams deveined prawns ( about 8 to 12 large)
½ tsp pepper ( crushed)
½ tsp sugar

Steps:

  • Devein and clean the prawns well. Rinse them under running water.
  • Add sugar and salt to a bowl. Pour 1 cup of water. Stir well and add the prawns to this liquid.
  • Set aside for 30 mins, meanwhile proceed with other preparation.
  • Drain the water completely from the prawns and add corn flour, plain flour and pepper. Mix every thing well and set aside for 10 mins. This helps the excess moisture from the prawns to be released and make the flour moist.
  • Heat oil in a pan and fry the prawns on a medium heat. Gently flipping to and fro. Since they are brined the cooking time reduces to half. So they just get done under 3 mins, though it depends on the size of the prawns. The prawns swril and take a C shape when are done. Do not overcook they will turn hard and rubbery.
  • By then the flour coated over the prawns turn crisp. Set these aside to a absorbent tissue.
  • Clear up the pan and add more oil. Saute garlic until fragrant. Add chilies, capsicum and onion cubes or spring onions. Sprinkle very little salt and sugar.
  • Saute on a high flame just for one to 2 mins until the bell peppers are half cooked yet retain their crunch.
  • Add chilli sauce, chilli paste, soya sauce, vinegar and pepper. You will also need to add 2 tbsps of water.
  • Mix and allow the sauces to bubble. Taste this and add more spice or sauce if you like.
  • Switch off the stove and add the prawns.
  • Toss well and add spring onion greens if you have in hand.
  • Serve chilli prawns immediately to enjoy the crust.

Nutrition Facts : Calories 216 kcal, Carbohydrate 27 g, Protein 1 g, Fat 11 g, Sodium 1950 mg, Fiber 1 g, Sugar 17 g, ServingSize 1 serving

BUTTERY CHILLI PRAWNS



Buttery chilli prawns image

Spicy seafood is a really versatile dish for sharing - make sure there's plenty of bread for the juices

Provided by Sarah Cook

Categories     Dinner, Main course

Time 23m

Number Of Ingredients 9

25g butter
2 tbsp olive oil
3 garlic cloves, finely chopped
1 red chilli, seeds left in and finely chopped
½ tsp sweet paprika
12-20 large raw king prawns with shells
juice 1 lemon, plus a few slices for a finger bowl
½ small bunch parsley, roughly chopped
small loaf crusty bread, warmed to serve

Steps:

  • Melt the butter and oil together in a frying pan. Add the garlic, chilli and paprika, then fry for 1-2 mins until starting to turn golden. Turn up the heat, throw in the prawns and fry for a few mins, stirring, until all the prawns turn pink. Take off the heat, season and stir in the lemon juice and parsley.
  • Add some lemon slices to a finger bowl of warm water, grab a bowl for the shells, then dig straight in with your fingers and hunks of crusty bread.

Nutrition Facts : Calories 237 calories, Fat 22 grams fat, SaturatedFat 8 grams saturated fat, Carbohydrate 2 grams carbohydrates, Sugar 1 grams sugar, Fiber 1 grams fiber, Protein 9 grams protein, Sodium 1.6 milligram of sodium

CHILI SHRIMP



Chili Shrimp image

This spicy shrimp appetizer is a hit at every buffet I host. The fiery sauce clings to the succulent shrimp, which look so pretty arranged on a festive platter. Best of all, the shrimp can be easily prepared the day before your event.-Beth Schaefer, Sherwood, Ohio

Provided by Taste of Home

Categories     Appetizers

Time 25m

Yield about 3 dozen.

Number Of Ingredients 11

3 tablespoons ketchup
1 tablespoon sugar
1 tablespoon white wine vinegar
1 tablespoon soy sauce
1/8 to 1/2 teaspoon crushed red pepper flakes
1 pound uncooked medium shrimp, peeled and deveined
1 tablespoon canola oil
1 tablespoon minced fresh gingerroot
3 garlic cloves, minced
1 green onion, sliced
1/2 teaspoon sesame oil

Steps:

  • Combine the first five ingredients; set aside. In a large skillet or wok, stir-fry shrimp in oil for 2 minutes. Add ginger and garlic; stir-fry 2-3 minutes longer or until shrimp turn pink., Add ketchup mixture to the pan and heat through. Stir in onion and sesame oil. Serve warm.

Nutrition Facts : Calories 19 calories, Fat 1g fat (0 saturated fat), Cholesterol 16mg cholesterol, Sodium 58mg sodium, Carbohydrate 1g carbohydrate (1g sugars, Fiber 0 fiber), Protein 2g protein. Diabetic Exchange

CHILI PRAWNS



Chili Prawns image

Provided by Food Network

Categories     main-dish

Time 24m

Yield 4 servings as part of a multi-

Number Of Ingredients 12

1/4 cup chicken stock or canned chicken broth
1/4 cup ketchup
2 tablespoons soy sauce
2 tablespoons rice vinegar
2 tablespoons sweet chili-garlic sauce
1 teaspoon vegetable oil
1 tablespoon minced garlic
1 teaspoon minced ginger
1 tablespoon minced shallot
1 fresh red or green jalapeno chili, stemmed and minced
3/4 pound large uncooked shrimp (about 16), shelled, tails left intact and deveined
1 egg, lightly beaten

Steps:

  • Stir the chicken stock, ketchup, soy sauce, rice vinegar and sweet chili-garlic sauce together in a small bowl.
  • Heat a wok over high heat until hot. Add the oil and swirl to coat the sides. Add the garlic, ginger, shallot and chili. Stir-fry until fragrant, about 20 seconds. Add the shrimp and stir-fry until they turn pink and curl slightly, 1 to 2 minutes. Pour the sauce mixture into the wok and stir-fry for 1 minute. While stirring in a circular motion, slowly pour in the beaten egg. This will create egg "flowers". Turn off the heat, scoop the contents of the wok onto a platter and serve immediately.

GARLIC & CHILI PRAWNS



Garlic & Chili Prawns image

I've always love crustacean dishes...especially prawns. In my hometown in Davao City, Philippines, there's one famous seafood resto that offers the best garlic prawns. I improved the dish by making it more spicy by adding...red and green chili peppers for that "kick".

Provided by gilbz

Categories     Curries

Time 50m

Yield 2-3 serving(s)

Number Of Ingredients 20

350 g medium prawns
3 tablespoons olive oil
8 ounces Sprite
rock salt
pepper
7 garlic cloves, crushed
1 dash peppercorn
1 dash oregano, powder
1 teaspoon curry powder
1 dash ground basil
10 pieces green chili peppers, minced (siling labuyo)
1 piece red bell pepper, minced
1/4 cup minced parsley
2 tablespoons olive oil
1 tablespoon sesame oil
2 tablespoons oyster sauce
2 tablespoons red pepper sauce (habanero)
4 tablespoons honey
2 tablespoons sugarcane vinegar
1 tablespoon knorr liquid seasoning

Steps:

  • Remove legs and antennaes from prawns.
  • In a bowl, mix sprite, rock salt, pepper -- add prawns in the marinade, refrigerate for 30 minutes.
  • For the sauce, heat olive oil in a non-stick pan, saute garlic red and green peppers.
  • Add oyster sauce, red pepper sauce, honey, vinegar, liquid seasoning, sesame oil, 1 tbsp minced parsley, peppercorn, oregano, curry powder and basil. Whisk until well mixed. Put in a bowl and set aside.
  • In another non-stick pan, heat olive oil. Stir fry prawns for a minute, then pour 1/2 cup of the marinade.
  • Let marinade boil and simmer for 5 minutes.
  • Then pour in garlic & chili sauce -- mix well.
  • Serve hot!

Nutrition Facts : Calories 694.4, Fat 42.7, SaturatedFat 5.9, Cholesterol 220.5, Sodium 1875.1, Carbohydrate 55.3, Fiber 1.1, Sugar 45.7, Protein 25.4

SWEET CHILLI PRAWNS



Sweet Chilli Prawns image

Quick and simple dish

Provided by jessicamcc

Time 15m

Yield Serves 2

Number Of Ingredients 0

Steps:

  • chop the garlic chilli ginger and corriander and put them in a tub with the prawns and chilli sauce and marianade or 10mins
  • fry in baches
  • cook the noodles and serve with corriader

AUSTRALIAN CHILI PRAWNS



Australian Chili Prawns image

Make and share this Australian Chili Prawns recipe from Food.com.

Provided by Mme M

Categories     Australian

Time 2h5m

Yield 6 serving(s)

Number Of Ingredients 8

3 lbs king prawns
1/3 cup oil
1 1/2 tablespoons honey
1 1/2 tablespoons chili sauce
1 tablespoon lemon juice
4 shallots, finely chopped
2 tablespoons chopped fresh parsley
1/4 teaspoon five-spice powder

Steps:

  • Shell the prawns, leaving the tail intact; remove the black vein.
  • Combine remaining ingredients in a bowl, mix well; mix in the prawns, cover, refrigerate 1 - 2 hours.
  • Thread prawns onto skewers, barbecue quickly until cooked and tender. Brush with remaining marinade during cooking.

Nutrition Facts : Calories 378.7, Fat 16.1, SaturatedFat 2.3, Cholesterol 345, Sodium 395.6, Carbohydrate 9.8, Fiber 0.3, Sugar 4.8, Protein 46.6

TURKEY CHILI



Turkey Chili image

Rather than browning the meat first, which doesn't do much for lean ground turkey and can actually make it tough, this recipe prioritizes cooking down the vegetables first. Onions and canned tomatoes fried in olive oil provide an umami-rich flavor base for turkey's blank canvas, and the adobo sauce from canned chipotle peppers does a lot of this dish's heavy lifting. Optional toppings like shredded cheese and sour cream help cool down the spice. One of the best ways to enjoy this simple but powerful chili is over French fries with melted cheese, or tossed with some cooked spaghetti. It's so great on its own, as well.

Provided by Eric Kim

Categories     dinner, easy, soups and stews, main course

Time 45m

Yield 2 to 4 servings

Number Of Ingredients 8

3 tablespoons olive oil
1 large white onion, diced
1 (28-ounce) can whole peeled tomatoes
Salt
2 tablespoons chili powder
1 pound ground turkey
1 (7-ounce) can chipotle peppers in adobo sauce
Shredded extra-sharp Cheddar, sour cream and whole cilantro leaves, for serving (optional)

Steps:

  • In a large pot or Dutch oven, heat the oil over medium-high heat. Add the onion and cook, stirring occasionally with a wooden spoon, until translucent and starting to brown at the edges, 5 to 7 minutes.
  • Use a fork to fish the tomatoes out of the can and add them to the pot, leaving behind the juice for now. Season with salt and cook the tomatoes, breaking them up with the wooden spoon and stirring occasionally, until jammy and their liquid has reduced significantly, 5 to 7 minutes.
  • Stir in the chili powder and cook until fragrant, just a few seconds. Add the ground turkey, season with salt and stir to combine, breaking up the meat with the spoon. (Don't worry about browning or cooking it through here, as it will do so when it simmers.) Stir in the reserved liquid from the tomato can.
  • Use the fork to fish out as many chipotle peppers from the can as you would like, starting with two or three, and add to the pot, breaking them up with the wooden spoon, along with all of the adobo sauce. The more peppers you use, the spicier your final chili will be; if you like spice, just add the entire can. (Store any peppers you don't use in an airtight container in the refrigerator for up to a week and in the freezer for up to 2 months.) Fill the empty chipotle can with cold tap water, swish it around and add to the pot. Stir to combine.
  • Bring the chili to a simmer over medium-high heat - you should see occasional small bubbles breaking the surface of the mixture - then cover the pot and reduce the heat to continue simmering over medium-low, stirring occasionally, until the liquid has reduced and the tomatoes have broken down, about 20 minutes. The chili should look thick and shiny, but not too thick that you couldn't ladle it into a bowl. (If it's too watery, then simmer with the lid off for another 5 minutes, stirring occasionally.) Taste and add more salt if desired. Serve with cheese, sour cream and cilantro, if using.

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From juliasalbum.com


3 DELICIOUS CHILI PRAWN RECIPES-EASY, APPEALING, AND TASTY.
2020-09-01 For marinate. 500 gms prawns; 3 tbsp cornflour; 1 egg; ½ tbsp salt and pepper; 1 cup oil for frying; For prawn gravy. 1 cubed capsicum; 2 onion diced; ½ inch ginger grated
From derje.com


SINGAPORE CHILLI PRAWN RECIPE @ NOT QUITE NIGELLA
2010-04-22 1 egg, beaten and stirred in at the last step. Method: Step 1 - Heat wok or frypan on medium to high heat and add 2 teaspoons of oil. Fry prawns for 1 minute. Scoop out. Step 2 - Fry garlic, ginger, red chilli, then add in fried prawn. Next …
From notquitenigella.com


SINGAPORE CHILLI CRAB AND PRAWNS - GOODHOUSEKEEPING.COM
2022-06-21 Heat the oil in a wok or deep frying pan over medium heat. Add the paste and fry for 3-4min, stirring regularly, or until quite dry and aromatic. 2 Add …
From goodhousekeeping.com


CHILLI PRAWNS RECIPE (STEP BY STEP + VIDEO) - WHISKAFFAIR
2020-09-21 Wash and clean the prawns and pat them dry using a kitchen towel. Add prawns in a bowl along with egg, salt, black pepper powder, maida, cornflour, and 1 teaspoon soy sauce. Let the prawns marinate for 10 minutes. Heat oil for frying in a pan. When the oil is hot, simmer the heat to medium and add the prawns.
From whiskaffair.com


GARLIC CHILLI PRAWNS - PINCH OF NOM
2022-02-25 Step 3. Lower the heat and add the lemon zest and juice, the paprika, tomato puree and prawns. Stir, and cook gently for 4 – 5 minutes or until piping hot, taking care not to overcook the prawns. You can add a couple of tablespoons of water at this point if the mixture is a little dry.
From pinchofnom.com


CHILLI PRAWN PASTA - GREEDY GOURMET
2019-01-14 Boil the spaghetti according to package instructions. Drain and set aside. Fry the tomatoes and prawns in the oil on a high heat for 1 minute. Add the chilli flakes, tomato paste and garlic paste and cook for 30 seconds further. Add the Chinese rice wine and sugar along with a generous pinch of salt and pepper.
From greedygourmet.com


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