Garlic Chili Prawns Recipes

GARLIC CHILI SHRIMP

Steps:

• Mince 5 cloves of garlic.
• Cut 3 sticks of green onion.
• Pour ½ tablespoon of vegetable oil into a non-stick pan and turn on medium to high fire. Then, add minced garlic and stir fry for a minute.
• Next, add the washed whole raw shrimp and stir fry a little bit.
• After that, add 1 tablespoon of chili garlic sauce, ½ tablespoon of soy sauce, ½ tablespoon of brown sugar and 1 tablespoon of water and stir fry a few minutes.
• Until the shrimp cooks. It turns orange red. (Around 3-5 minutes and don't over cook them because the texture of shrimp will change.)
• When the shrimp is cooked, add the chopped green onion, mix it and ready to serve.

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.

GARLIC & CHILI PRAWNS

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!

CHILE-GARLIC SHRIMP

Steps:

• Rinse the shrimp with cold water and pat dry with paper towls. Add the shrimp and seasoning mix to a plastic bag and shake to coat.
• Heat the butter, garlic, and red pepper flakes in a large skillet over medium heat until the butter has melted. Raise the heat to medium-high; when the butter begins to pop and sizzle add the shrimp to the pan. Cook and stir the shrimp until they are bright pink on the outside and the meat is no longer transparent in the center, about 4 to 5 minutes. Do not overcook.
• Remove the pan from the heat and stir in the cilantro and lime juice. Garnish with lime wedges and serve hot.

CHILI GARLIC SHRIMP

Steps:

• Prepare shrimp. Wash and pat dry.
• In a wok or wide skillet, heat oil. Saute shrimp until halfway done, or color turns to pink.
• Add in oyster-flavored sauce and chili garlic sauce. Drizzle with sesame oil. Continue to stir until shrimps are fully cooked. Serve hot.

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.