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Recipe for :

Chilli and Salt Prawns

This recipe was provided by Tallyrand in response to an email enquiry.

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Prawns can be bought in many forms: frozen, fresh, peeled, un-peeled, etc. I have included in this recipe how to prepare from 'green' prawns. Green purely meaning in their raw, natural state.

The shells can be sautéed with a little finely chopped shallots, flambéed with brandy, moistened with stock and a great reduction sauce made - to see sauce recipe <click here>

For information on preparing chillies <click here>

Ingredients

24 king prawns
6 fresh chillis - red or green
Sea salt flakes (Maldon)

Method

Preparation:

  • With a pair of fine scissors, cut down the back of the prawn shells and carefully remove the shell - the head can be left on if preferred
  • With a small sharp knife, score the all along the back
  • Inside a thin black line can be seen. This is what is called the 'vein' and is essentially the gut of the prawn and can be gritty
  • Carefully remove with the tip of the knife
  • Dip the prawn in salty water and pat dry with a paper towel

Cooking:

  • Mix the salt with the finely chopped chillies
  • Brush the prawns with olive oil and dip them into the salt and chilli to coat them on both sides
  • Brush a pan or chargrill with oil and heat over a medium heat
  • Add the prawns and cook for 60 - 90 seconds, turn and cook for another minute or two
  • Remove from the heat, pile onto a plate sprinkle with a squeeze of lime juice
  • Serve with lime wedges and a Thai sweet chilli sauce seperately

Serves 4

Chef's Note:

The sea salt can be replaced with any of the flavoured salts that are now readily available.

Enjoy and bon appetit . . . . .

Legend:
 
  lt
=
litres
  ml
=
millelitres
  kg
=
kilograms
  gm
=
grams
  tsp
=
teaspoon
  tbs
=
tablespoon
  sq
=
sufficient quantity (add to taste)
  pc
=
piece, meaning a whole one of
       
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