Chili Garlic Prawns Recipes

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

Ingredients

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

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

Ingredients

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