Chilli Prawn Fry Food

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.

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.

CHILLI PRAWN FRY

Steps:

• Deshell, devein, wash and drain prawns thoroughly.
• Add half the chilli powder and 1/2 tsp of salt to the prawns, mix well and set aside for 15 minutes.
• In a wok (or any round based utensil) on medium flame add oil and heat a little.
• Add mustard seeds and let it spatter.
• Add onions, ginger and garlic paste, turmeric powder and fry till onions are golden brown.
• Add the marinated prawns and stir.
• Add the remaining chilli powder and salt, stir and place the lid on utensil.
• Reduce flame to the minimum and let it cook, approximately 15 minutes.
• Open lid and stir the prawns add the water and coriander leaves and stir again. Check salt content.
• Let it simmer for another 10 minutes.
• Open lid and check if prawns is cooked thoroughly. If yes, then increase flame to medium and stir till all the water is gone. Serve with rice or chappati.

SWEET CHILLI PRAWN STIR-FRY

Steps:

• Tip the sugar into a wok, add a splash of water and let it dissolve over a low heat. Once dissolved, turn up the heat until it bubbles, then pour into a heatproof bowl.
• Heat the oil in the wok, then stir-fry the broccoli and sweetcorn for 3 mins until they start to blister. Stir the curry paste into the caramel, then pour into the wok. Add the pepper and continue to cook for 2 mins. Splash in the fish sauce or soy, add the prawns and fry again to heat through. Serve immediately with rice or noodles.