Hot Chilli Prawns Recipes

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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

HOT CHILLI PRAWNS



Hot Chilli Prawns image

A quick flash-fry.. ideal for cooking in a hurry. Serve with plain or fried rice. Please note, you may add an additional teaspoon of corn flour if you find the sauce has not thickened up.

Provided by AaliyahsAaronsMum

Categories     < 30 Mins

Time 30m

Yield 2-3 serving(s)

Number Of Ingredients 14

300 g prawns, shelled and de-veined (defrosted if frozen)
2 tablespoons peanut oil (or any flavourless oil)
5 -6 large garlic cloves, chopped
1 inch fresh ginger, chopped
3 red chilies, chopped (de-seeded if you wish)
5 tablespoons tomato ketchup
2 tablespoons dark soy sauce
1 tablespoon sugar
2 teaspoons cornflour, mixed with
5 tablespoons water
150 ml boiling water
1 tablespoon lime juice
2 spring onions, chopped
4 tablespoons coriander leaves, chopped

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.

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