Best Chilli Prawns Recipes

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.

GRILLED KING PRAWNS WITH LEMON, GARLIC AND CHILLI

Steps:

• Remove prawn heads and cut away the legs, then slit the backs of the prawns lengthwise with a sharp knife.
• Devein, then place the prawns in a bowl.
• Add the remaining ingredients and mix to combine.
• Set aside for one hour to marinate.
• Preheat BBQ or grill to high, add prawns to the flat plate (or if using the grill place prawns on a flat heat proof tray) and cook for 5 minutes, adding some marinade, until cooked.
• Serve with lime wedges.

CHILLI PRAWNS WITH CORIANDER LEMON DIPPING SAUCE

Steps:

• Dressing: Combine all dressing ingredients, but reserve 1/2 the dressing in a seperate bowl (to use as the dipping sauce.).
• If prawns have haven't been deveined: cut down the back and pull out the black vein. You might need to rinse them.
• Place prawns in a large bowl with the remaining 1/2 of the dressing. Stir lightly and let marinade for no more than 5 minutes.
• Fry up prawns or put on the BBQ until pink, (about 2 minutes on each side).
• Serve the prawns with the dressing on the side (as a dipping sauce) or spooned over. Scatter over the chopped coriander.

SALT AND PEPPER PRAWNS WITH LIME AND CHILLI DIPPING SAUCE

Steps:

• For dipping sauce, combine sugar and vinegar in a small frying pan and stir over a low heat until sugar dissolves.
• Cool, then add reamaining sauce ingredients.
• Season to taste with salt and pepper.
• Dry roast pepper and peppercorns in a small pan over low medium heat for 2 minutes or until fragrant, then cool.
• Grind roasted peppers, salt and rice flour until coarsely ground.
• Place prawns in bowl and sprinkle with pepper mixture to coat.
• Heat oil in wok and fry prawns in batches for 2 minutes or until cooked through.
• Drain on absorbent paper.
• Serve prawns immediately with dipping sauce and lime wedges to the side.

FLASH-FRIED PRAWNS WITH CHILLI, LEMON & PARSLEY

Steps:

• Heat the olive oil in a large frying pan. Season the prawns and set aside. Cook the garlic over medium-low heat until it just starts to colour. Increase heat to high and add the prawns and chilli. Stir quickly and keep turning prawns in the pan.
• After 1 min, pour in the lemon juice. Toss until prawns are opaque - about 1 min more. Sprinkle over lemon zest and parsley and serve with crusty bread.

SPAGHETTI WITH PRAWNS, CHILLI & ROCKET

Steps:

• Cook the spaghetti in boiling salted water according to pack instructions.
• While the spaghetti is cooking, split the chillies down the centre lengthways. Using a teaspoon and starting at the top, scoop the seeds from the flesh - add these if you like your food hot. Using a sharp knife, cut the chillies in thin strips, bundle them together and cut across to make squares.
• Drain the spaghetti, toss with a drizzling of olive oil and set aside. Heat the oil in a deep frying pan or sauté pan over a high heat and add the prawns. Stir in the chillies, season, then add the spaghetti. Remove from the heat, fold through the rocket and stir.

CRISPY PRAWNS WITH WASABI MAYO & SWEET CHILLI PEPPER DIP

Steps:

• To make the mayo, mix the wasabi powder with 1 tbsp water to form a paste. Stir in the mayonnaise and sugar, then cover and chill. For the chilli dip, whizz the pepper, sweet chilli sauce and lime juice together in a food processor or blender until smooth. Set aside.
• In a bowl, whisk the egg and potato flour together with 4 tbsp very cold water to make a batter. Stir in the prawns.
• Heat the oil in a deep saucepan until a piece of bread browns in it after about 15 secs. Line a tray with kitchen paper. Lift the prawns out of the batter and fry, a few at a time, until the batter is golden and prawns pink. Lift onto the kitchen paper to drain, then sprinkle with salt. Serve hot, ready to dunk into the dips.

GARLIC CHILLI PRAWNS WITH SESAME NOODLES

Steps:

• Cook the noodles following pack instructions, then rinse with cold water and drain. Toss with 1 tsp of the sesame oil.
• Heat 2 tsp of the groundnut oil in a non-stick wok. Stir-fry most of the spring onions and all the beansprouts for a couple of mins until tender. Add the noodles and warm through. Stir through the remaining sesame oil and tip out of the wok onto a serving dish.
• Carefully wipe out the wok and add the remaining groundnut oil. Toss in the garlic and chilli, and cook for 10 secs. Pop in the prawns and stir-fry for a couple of mins until they have just turned pink. Stir in the sugar and soy, then bubble until the sugar has melted and prawns are cooked through. Spoon on top of the noodles and sprinkle with the remaining spring onions. Add an extra drizzle of sesame oil, if you like.

PAPER BAG PRAWNS WITH SHERRY, CHILLI & GARLIC

Steps:

• Light the barbecue. Meanwhile, put the butter, olive oil, garlic, chilli, paprika and sherry in a small pan set over a high heat. Season well and bubble for 2 mins.
• Put a square 45cm sheet of foil shiny-side down on a work surface. Lay an equal-sized sheet of baking parchment on top, then fold the foil and parchment in half together, with the foil on the outer side. Seal at the shorter sides by folding the edges over a few times and pressing them firmly. Spoon the prawns into the parcel through the open top and pour in the melted butter mixture. Fold the parcel edges together along the open top to seal it fully.
• When the coals of the barbecue are ashen, place the parcel directly on the grill and cook for 15 mins, carefully turning it once or twice. The prawns will be nearly ready when the parcel begins to puff up with steam. Remove the parcel from the barbecue, open it up carefully and tip the prawns and buttery juices into a serving bowl. Squeeze over one of the lemon halves and sprinkle with the parsley. Cut the remaining lemon half into wedges. Serve the prawns with the lemon wedges for squeezing over and crusty bread on the side for mopping up the juices.

SPAGHETTI WITH CHILLI PRAWNS, SALAMI & GREMOLATA BREADCRUMBS

Steps:

• Heat oven to 200C/180C fan/gas 6. In a large frying pan, heat 3 tbsp of the oil. Add the chillies and most of the garlic (save 1 tsp for the breadcrumbs) and sauté until golden, about 2-3 mins. Add the fennel seeds and salami, and stir for 1 min. Tip in the tomatoes and a pinch of salt, then sauté for a further 10 mins.
• Tip the breadcrumbs onto a baking sheet, pour over the remaining oil, season and bake for 7 mins. Toss the remaining garlic through the crumbs and bake for 3 mins more. Remove and add the parsley and lemon zest.
• Cook the pasta in boiling salted water to packet instructions, about 9 mins. Heat the sauce and just before the pasta is ready, stir in the prawns so that they cook through. Drain the pasta and mix with the sauce, then sprinkle with the crumbs.

CHILLI HONEY AND GARLIC PRAWNS

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.

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.

BARBECUED PRAWNS WITH CHILLI, LIME & CILANTRO BUTTER

Steps:

• To make the butter, put the garlic, coriander, chilli and lime juice in a food processor and pulse until chopped but not sludgy. Remove 1 tbsp of the mix, toss with the prawns and set aside in the fridge.
• Add the butter and some salt and pepper to the food processor, and pulse again until everything is combined. Scrape out onto a sheet of foil, roll into a sausage and put in the freezer to harden.
• Let prawns marinate and butter harden for about 1/2 hour.
• Heat the barbecue to medium-high. Cook the prawns for 3-4 mins on each side until they turn pink. Lift them off the barbecue onto a platter and, while still sizzling hot, melt thin slices of about half the butter over the prawns. Melt the remaining butter and serve with the prawns to dip into, and lime wedges for squeezing over.

STIR FRIED PRAWNS IN CHILLI BEAN SAUCE

Steps:

• Shell the prawns, remove the heads, devein and cut in half,the flesh should be about the size of your thumb -, of if you have small prawns double the amount, shell etc but do not cut in half.
• Place in a small bowl, cover and place in the fridge.
• Blanch the asparagus, and add to the bean sprouts ginger, garlic, red capsicum and spring onions.
• In a measuring cup make the 1/2 cup of chicken stock and add the oyster sauce both the Soya sauces, the sesame oil and the chilli bean Sauce add the cornflour mixed in enough water to make a thick paste.
• Heat the wok, adding the oil and stir fry the vegetables, ginger and garlic until cooked but still crisp.
• I do my Chinese cooking a different way by then putting the vegetables in a warm dish in the oven then, adding a dash more oil toss the prawns in and stir fry for just a couple of minutes.
• Add the Chicken stock and the rest of the ingredients to the prawns, bring to the boil and immediately add the vegetables back to the wok,stirring to get the sauce mixed through the dish,.
• Serve immediately with plain boiled noodles of your choice - absolutely delicious.

SKEWERED CHILLI, LIME PRAWNS

Steps:

• Add prawns to juice and zest of one lime with olive oil and all ingredients and marinade overnight.
• Put three prawns per skewer, season with salt and pepper, and barbecue.

CHILLI PRAWNS

Steps:

• Combine the tomato sauce with the sherry and sugar. Heat the oil in a wok over medium heat, add the chilli, garlic and ginger. Stir in the shallots and tomato mixture. Simmer fo 2-3 minutes, stirring occasionally. Add the prawns and simmer until just cooked.
• Serve on a bed of spaghetti, garnished with chopped parsley.

CHILLI AND CORIANDER PRAWNS

Steps:

• Put he prawns in a medium bowl and add the ground chillies, chilli flakes and ground coriander and toss to coat and set aside.
• Puit the noodles in a medium heatproof bowl and cover with boiling water and set aside for 1 to 2 minutes and then drain well and separate the noodles with a fork.
• Heat the oil in a wok on high and add the vegetables and cook stirring for 1 to 2 minutes or until just tender and then add the noodles and toss to combine and transfer to a medium bowl and add the sweet chilli sauce and soy sauce and toss to combine and set aside.
• preheat a barbecue plate to medium high and spray the prawns with cooking spray and toss to coat and then put the prawns on the barbecue plate and cook tossing occasionally for 3 to 4 minutes or until the prawns just change colour.
• Divide the noodle mixture between bowls and top with the prawns and coriander leaves to serve.

CHILLI TOMATO PRAWNS AND SCALLOPS

Steps:

• Heat oil in a large frying pan on medium. Saute onion and garlic for 2 to 3 minutes, until onion is tender.
• Blend in tomatoes, wine and chilli and season to taste. Simmer for 2 to 3 minutes.
• Stir in prawns, scallops and spring onions, simmer for 3 to 5 minutes until prawns change colour and are tender.
• Season to taste.

SIZZLING CHILLI PRAWNS WITH EGG-FRIED RICE

Steps:

• Start by washing the rice until the water runs clear.
• Then bring to a boil with 300ml of water.
• Heat until the water is simmering gently, cover the pan and cook for 10 minutes without removing the lid.
• All the water should be absorbed and the grains separate.
• Meanwhile, trim the spring onions.
• Chop the white area and thinly slice the green stalks.
• Keep them in separate piles.
• Beat two eggs with 1/2 tablespoon of vegetable oil, a few drops of Tabasco and half the coriander leaves.
• Prepare the prawns by removing the shells and de-heading if necessary.
• Stretch out each prawn and run a sharp knife down its back, cutting two-thirds of the way through.
• Mix together the soy sauce, sherry and cornflour and marinate the prawns in the mixture for five minutes.
• Get two bowls, beating the remaining egg in one and placing the breadcrumbs in the other.
• Dip one prawn at a time in the egg and then cover with breadcrumbs, shaking off the excess.
• Arrange the prawns on a plate as you go and chill in the fridge until you are ready to start cooking.
• Cook the rice first by heating up a wok until it is very hot.
• Swirl 2 1/2 tablespoons of vegetable oil in it.
• Add the garlic and white onion and cook briefly.
• Stir in the rice, tossing to mix, then add the peas and egg mixture.
• Stir vigorously to mix it through the rice.
• Add the remaining green spring onion and coriander.
• Toss and tip into two bowls, seasoned to taste with soy sauce Wipe out the wok.
• Return to the heat and add the rest of the oil to make a deep puddle.
• Cook six prawns at a time in very hot oil for about a minute.
• When the tails turn pink, the breadcrumbs are golden and the prawns have started to butterfly, they're done.
• Drain on kitchen paper and serve the prawns on top of the rice with a drizzling of your favourite sweet chilli sauce.

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