Monday, 5 May 2014

Salt and pepper chilli prawns

This was another attempt at recreating a favourite starter from a local restaurant. I think it was just luck that I cooked the prawns for the right time and they were incredibly succulent. The coating on the prawns is extremely light and the flavours of the garlic, chilli and spring onions come together to make a wonderful dish which I'll be doing again soon. I found the recipe on the Ocado website. 

Serves 2

2 tbsp cornflour
1 tbsp sea salt
1 tbsp cracked black pepper
16 few drops raw king prawns, peeled and deveined
4 tbsp vegetable oil
3 fresh hot red chillies, deseeded and finely sliced
3 garlic cloves, grated or finely chopped
6 spring onions, cut into 5cm pieces, then halved lengthways
1 splash dark soy sauce, to serve


In a bowl, mix together the cornflour, salt, and cracked black pepper. Add the prawns, and toss until well combined. Set aside.
Heat 1 tablespoon of the oil in a frying pan over a medium heat. Add the chilli, garlic, and spring onions, and stir-fry for 3–5 minutes. Remove from the heat, and cover with a lid to keep warm while you cook the prawns.
Heat the remaining oil in a separate frying pan over a high heat. Add the prawns, and cook for 3–5 minutes, tossing them gently until they are completely pink.
Remove the prawns from the pan with a slotted spoon, and divide among 4 serving plates. Top with the chilli and spring onion mixture, and serve immediately with a splash of soy sauce.

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