Hot Chilli Prawns Food

CHILLI PRAWNS

Steps:

• Devein and clean the prawns well. Rinse them under running water.
• Add sugar and salt to a bowl. Pour 1 cup of water. Stir well and add the prawns to this liquid.
• Set aside for 30 mins, meanwhile proceed with other preparation.
• Drain the water completely from the prawns and add corn flour, plain flour and pepper. Mix every thing well and set aside for 10 mins. This helps the excess moisture from the prawns to be released and make the flour moist.
• Heat oil in a pan and fry the prawns on a medium heat. Gently flipping to and fro. Since they are brined the cooking time reduces to half. So they just get done under 3 mins, though it depends on the size of the prawns. The prawns swril and take a C shape when are done. Do not overcook they will turn hard and rubbery.
• By then the flour coated over the prawns turn crisp. Set these aside to a absorbent tissue.
• Clear up the pan and add more oil. Saute garlic until fragrant. Add chilies, capsicum and onion cubes or spring onions. Sprinkle very little salt and sugar.
• Saute on a high flame just for one to 2 mins until the bell peppers are half cooked yet retain their crunch.
• Add chilli sauce, chilli paste, soya sauce, vinegar and pepper. You will also need to add 2 tbsps of water.
• Mix and allow the sauces to bubble. Taste this and add more spice or sauce if you like.
• Switch off the stove and add the prawns.
• Toss well and add spring onion greens if you have in hand.
• Serve chilli prawns immediately to enjoy the crust.

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.

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.

PATSY'S GARLIC & CHILLI PRAWNS

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.

HOT AND SWEET CHILLY PRAWNS

Steps:

• Clean and devein the prawns.
• Marinate it with the ingredients listed under marination and shallow fry it till cooked. Keep aside.
• Meanwhile mix in the ingredients for the sauce in a small bowl and keep ready.
• In the same oil in which you fried the prawns, add in the onions, ginger and garlic. Sauté for 5-8 minutes on medium flame.
• Add in the sauce mix and sauté well for 10 minutes on medium flame. Add 3 tbsp water and cook for 5 minutes.
• Add in the salt.
• Throw in the fried prawns and mix well.
• Garnish with spring onion greens or coriander leaves.

SWEET CHILLI PRAWN CAKES

Steps:

• Place prawn meat, egg white, lime leaves, sweet chili sauce, corn flakes and rice flour in a food processor and process till the mixture is combined, BUT not smooth.
• With wet hands, shape the mixture into small cakes.
• Heat enough oil in a frying pan over medium heat to shallow fry.
• Add prawn cakes a few at a time and cook for 3 minutes on each side, or till golden brown.
• Place the cooked prawn cakes on kitchen towels to soak up the excess oil.
• Serve with the extra sweet chili sauce.

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.

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 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

CHILLI PRAWNS

Steps:

• Prepare the prawns, removing guts, remove heads, butterfly them.
• Finely chop garlic cloves and chillis. Generous helping of olive oil in frying pan, get oil hot, put prawns and garlic in at same time. Season.
• 1 minute in, put the chilli and the capers and a bit of lime zest and juice of lime. Leave for 1.5 mins.
• Once happy prawns are cooked, add in 25ml of white wine and let it evaporate. Add chopped parsley. Leave for 1 minute then done.
• Meanwhile slice bread and drizzle olive oil over. Place under the grill for 1 min each side. Remove once cooked. Get a garlic glove and rub it on each slice.
• Take a bread slice and put in middle of plate and place 2 prawns on top of bread. Drizzle some cooking juice over and serve. Put leaf of parsley in the centre. Optional serve with salad leaves.