Prawns With Chilli And Garlic Food

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.

CHILLI PRAWN LINGUINE

Steps:

• To make the dressing, mix 2 tbsp virtually fat-free fromage frais, the grated zest and juice of 2 limes and 2 tsp golden caster sugar in a small bowl and season with salt and pepper. Set aside.
• Cook 280g linguine pasta according to the packet instructions. Add 200g trimmed sugar snap peas for the last minute or so of cooking time.
• Meanwhile, heat 2 tbsp olive oil in a wok or big frying pan, toss in 2 finely chopped large garlic cloves and 1 deseeded and finely chopped large red chilli and cook over a fairly gentle heat for about 30 seconds without letting the garlic brown.
• Tip in 24 peeled raw king prawns and cook over a high heat, stirring frequently, for about 3 minutes until they turn pink.
• Add 12 halved cherry tomatoes and cook, stirring occasionally, for 3 minutes until they just start to soften.
• Drain the linguine pasta and sugar snap peas well, then toss into the prawn mixture.
• Tear in a handful of basil leaves, stir, and season with salt and pepper.
• Serve with mixed salad leaves drizzled with the lime dressing, and warm crusty white bread.

CHILLI GARLIC PRAWNS

Steps:

• Heat the oil and butter in a large frying pan over medium-high heat and add the garlic and the chilli and cook stirring, for 1 minutes or until aromatic and then add the prawns and season with salt and pepper and cook stirring for 3 to 4 minutes or until the prawns are just cooked through.
• Add the lemon juice, lemon rind and coriander to prawn mixture and toss to combine.
• Divide the prawns among serving plates and serve with rocket and bread.
• A TWIST - To make a Chilli Prawn Panzanella, coarsely tear the bread and rocket leaves, toss with the prawns mixture in a bowl and serve.

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.

PRAWN PASTA WITH GARLIC AND CHILLI

Steps:

• Bring a large pan of well-salted oil to the boil. Add the pasta and cook until al dente.
• Meanwhile, put the olive oil, garlic and chilli in a saute pan and heat slowly until it just starts to sizzle. This ensures that the oil gets infused with the garlic and chilli flavour, rather than just burning.
• Add the wine to the pan and reduce the heat. Reduce slightly.
• In a separate pan, dry-fry the cured ham until crispy (or do it under the grill).
• Just before the pasta is ready, add the prawns to the garlic and chilli mix and stir until pink.
• Drain the linguine, reserving a little of the water and add the pasta to the prawn mix. Stir well to coat. If necessary, use a little of the pasta water.
• Turn off the heat and stir through the basil, Parmesan and ham.
• Season and serve immediately.

PRAWNS WITH CHILLI AND GARLIC

Steps:

• Preheat a grill to moderate high.
• Place the prawns, bay leaves, chillies and garlic in one large or two medium sized oven proof serving dishes.
• Pour the olive oil over the prawns and add a little salt and pepper.
• Place the dish or dishes under the preheated grill.
• Cook the prawns until they are pink and cooked through 3-5 minutes.
• Remove them from under the grill and serve.

GARLIC AND CHILLI PRAWNS

Steps:

• Put 2 tbsp of olive oil in a frying pan with a knob of butter. Add the garlic and Chilli flakes and cook for 2 mins.
• Add the prawns, wine and lemon juice. Once the prawns start to turn pink, add the dill and season.

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.

GARLIC & CHILI PRAWNS

Steps:

• Remove legs and antennaes from prawns.
• In a bowl, mix sprite, rock salt, pepper -- add prawns in the marinade, refrigerate for 30 minutes.
• For the sauce, heat olive oil in a non-stick pan, saute garlic red and green peppers.
• Add oyster sauce, red pepper sauce, honey, vinegar, liquid seasoning, sesame oil, 1 tbsp minced parsley, peppercorn, oregano, curry powder and basil. Whisk until well mixed. Put in a bowl and set aside.
• In another non-stick pan, heat olive oil. Stir fry prawns for a minute, then pour 1/2 cup of the marinade.
• Let marinade boil and simmer for 5 minutes.
• Then pour in garlic & chili sauce -- mix well.
• Serve hot!