Chilli Prawns Recipes

PATSY'S GARLIC & CHILLI PRAWNS

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.

CHILLI PRAWNS

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.

BUTTERY CHILLI PRAWNS

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.

HOT CHILLI PRAWNS

Steps:

• Heat a wok over high heat, and add the oil.
• Add in the chopped garlic, ginger and chillies, and stir fry for about 30 seconds, until the chillies have darkened (but careful not to let it burn).
• Add the prawns and continue frying for about 4-5 minutes - until they turn pink.
• Stir in the tomato ketchup, soy sauce, sugar and the cornflour mixture and bring to a simmer and pour in the boiling water.
• Add in lime juice and give it all a good stir till the sauce has thickened.
• Garnish with spring onion and chopped coriander and serve straightaway.

SWEET CHILLI PRAWNS

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