Chilli prawns recipes
Our top 3 of 8 Chilli prawns recipes
- Cv - Marzipan Balls
- Charlotte's Thai Chilli Prawns
- Chilli Prawns
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- 80g (3.5oz) almonds
- 2 tbsp manuka honey
- 1-2 tsp water
- ground cinnamon
- 1. Gruinf the almonds finely and knead with the honey and water to a smooth mass.
- 2. Form small balls and roll them in the ground cinnamon.
- ½ Lemon Grass
- 1 Red Chilli
- 1 - 2 Finely chopped Garlic Cloves
- ½ Lime
- 1 Tin of Chopped Tomatoes (400gms)
- To taste - Black Pepper (freshly ground)
- 1 Packet of Prawns (frozen are fine but de-frost!)
- Enough Coriander
- Rice of choice (sticky rice is good)
- Use a medium sized saucepan. Deseed and finely chop the Red Chilli. Likewise finely chop the Lemon Grass after removing the bottom and outer skin. Add this to the finely chopped Garlic and fry slowly in some Olive Oil and occasionally turn.
- Add the tin of Tomatoes and the juice of 1/2 a Lime and simmer to reduce on a low heat.
- After 10 to 15 minutes (or as necessary to make the sauce not too thick and not too thin!) you can put to one side until you are nearly ready to eat.
- Remove the stalks and chop enough Coriander to allow for a generous sprinkling on each serving (keep to one side).
- Whist cooking your rice, bring your sauce back to simmer and then add in your Prawns. Cook for only a further 2 minutes and you are ready to serve.
- Spoon "Charlotte's Thai Chilli Prawns" and sauce onto a helping of rice and sprinkle the fresh Coriander on top.
- Enjoy! ... on its own or with a chilled glass of white wine from the Alsace!
- 200g Fresh or frozen raw giant Prawns
- 1 tsp Chilli Sauce
- 12g fresh corriander chopped
- 250g Pack Noodles
- 1. Add a little oil to a pan and once hot add the chilli sauce(& soy sauce optional), then the prawns.
- 2. Cover with the lid & cook for 4-6 minutes shaking the pan from time to time, ensuring that all prawns turn from a black colour to pink.
- 3. Add in the coriander & stir to mix, serve immediately heaped onto a bed of noodles.