Hotchilliprawns Recipes

ROASTED CHILLI PRAWNS

Finish these Brazilian-style prawn skewers on the barbecue then let everyone peel and dip in smoky chilli dip

Provided by Jennifer Joyce

Categories Main course

Time 50m

Number Of Ingredients 9

Roasted chilli prawns image

Steps:

1 In a small frying pan, dry-fry the chillies and garlic until blackened, about 5 mins on a medium heat. Remove and deseed the chillies and take off any loose skin. Peel the garlic, then put in a blender with the chillies, tomato purée, chilli flakes, vinegar, paprika and oil. Add 3 tbsp water and some salt, and blend until fine.
Cut a slit in the back of each prawn about 5cm long, and devein. Toss them with half the marinade, then thread them onto metal skewers, or wooden ones that have been soaked for 10 mins. Heat an outdoor barbecue or use a griddle pan. Grill until deep lines appear, about 5 mins each side, or until the shells turn a deep pink. Serve with the leftover marinade and the lemon wedges to squeeze over.

Nutrition Facts : Calories 58 calories, Fat 3 grams fat, Carbohydrate 2 grams carbohydrates, Sugar 1 grams sugar, Protein 6 grams protein, Sodium 1.1 milligram of sodium

Ingredients

4 red chillies
4 garlic cloves , unpeeled
3 tbsp tomato purée
1 tsp chilli flakes
3 tbsp red wine vinegar
2 tsp paprika
2 tbsp olive oil
18-24 very large raw shell-on prawns
lemon wedges, to serve

BUTTERY CHILLI PRAWNS

Spicy seafood is a really versatile dish for sharing - make sure there's plenty of bread for the juices

Provided by Sarah Cook

Categories Dinner, Main course

Time 23m

Number Of Ingredients 9

Buttery chilli prawns image

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.

Nutrition Facts : Calories 237 calories, Fat 22 grams fat, SaturatedFat 8 grams saturated fat, Carbohydrate 2 grams carbohydrates, Sugar 1 grams sugar, Fiber 1 grams fiber, Protein 9 grams protein, Sodium 1.6 milligram of sodium

Ingredients

25g butter
2 tbsp olive oil
3 garlic cloves, finely chopped
1 red chilli, seeds left in and finely chopped
½ tsp sweet paprika
12-20 large raw king prawns with shells
juice 1 lemon, plus a few slices for a finger bowl
½ small bunch parsley, roughly chopped
small loaf crusty bread, warmed to serve

CHILLI PRAWNS

The fresh chilli adds a delcious spicy flavour to the prawns. This is a recipe from the old family cookbook, an suggests to serv on a bed of spaghetti, but rice is just as good.

Provided by Tisme

Categories Australian

Time 25m

Yield 4 serving(s)

Number Of Ingredients 10

Chilli Prawns image

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.

Nutrition Facts : Calories 248.7, Fat 8.8, SaturatedFat 1.1, Cholesterol 236.2, Sodium 1146.4, Carbohydrate 11.8, Fiber 0.3, Sugar 4, Protein 26.6

Ingredients

1/4 cup tomato sauce
1 tablespoon sherry wine
1 tablespoon sugar
2 tablespoons oil
1 red chili, seeded and finely chopped
2 garlic cloves, crushed
1 teaspoon gingerroot, finely chopped
6 shallots, finely chopped (scallions)
750 g green prawns (1 1/2lb)
parsley, chopped to garnish

HOT CHILLI PRAWNS

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

Hot Chilli Prawns image

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.

Ingredients

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

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