Chilli Honey And Garlic 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 HONEY AND GARLIC PRAWNS



Chilli Honey and Garlic Prawns image

My DH printed this recipe from a blog and asked me to save it here for us to try when we could get some of the local Mandurah prawns to try it with. Times are estimated and do not include peeling prawns, which would take me about 15 to 25 minutes depending on size of prawns. We made this last night and I have made some minor changes to the original recipe, we served it with fried rice (which I had defrosted from the freezer and heated in the microwave) for a quick easy meal. The original recipe had 380 grams of prawns but we found 500 grams (this is unpeeled weight) did the 2 of us for a main meal but would do 4 has an entree or starter course or as a main if adding more sides. We added the fresh chilli to the recipe as we do enjoy a spicy prawn dish.

Provided by ImPat

Categories     < 30 Mins

Time 20m

Yield 2-4 serving(s)

Number Of Ingredients 12

4 tablespoons water
2 tablespoons tomato sauce (ketchup)
1 tablespoon soy sauce
2 teaspoons cornflour
1 teaspoon honey
1/2 teaspoon crushed red pepper flakes
1/4 teaspoon ground ginger
1 tablespoon vegetable oil
1/4 cup spring onion (sliced)
4 garlic cloves (minced)
1 chili (optional small red deseeded finely sliced)
500 g prawns (shrimp cooked peeled and deveined)

Steps:

  • In a bowl, stir together water, tomato sauce, soy sauce, cornflour, honey, crushed chilli flakes and ground ginger and then set aside.
  • Heat oil in a wok or large frypan over medium-high heat and stir in spring onions, garlic and chilli and cook for 30 seconds.
  • Stir in prawns and toss to coat with oil and then stir in prepared water and sauce mix and cook and stir until it is bubbly and thickened.
  • Serve over cooked rice.

Nutrition Facts : Calories 281.6, Fat 9.4, SaturatedFat 1.2, Cholesterol 315, Sodium 2000.9, Carbohydrate 12.1, Fiber 0.9, Sugar 4.1, Protein 35.8

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