Chilli, Garlic and Coriander Prawns
Spicy fragrant tiger prawns covered in a flavourful and rich butter sauce!
Equipment
- Frying pan
- Scissors
- Bowl or Tupperware
- Silicone spatula
- Tongs
- Knife and fork
Ingredients
- 20 large shell on tiger prawns
- 5 cloves garlic
- 1 scotch bonnet
- ½ cup fresh coriander
- 50 g unsalted butter
- 1 tsp salt
- ½ tsp pepper
- ½ tsp paprika
- 3 tbsp olive oil
Instructions
- Wash, clean and devein the prawns following the instructions above.
- Wash the chilli and coriander. Slice the chilli with a fork and knife, removing the seeds and add to the marinade bowl. Roughly chop half of the coriander and add to your marinade. Rip the rest into medium pieces and set aside for later. Peel and mince the garlic and add to the bowl.
- Add 1 tbsp olive oil, salt, pepper and paprika to the marinade and mix well.
- Add the washed prawns to the bowl and use a spatula to cover the prawns with the marinade. When properly coated return to the fridge until ready to cook.
- Put your pan on high heat and leave to heat for about 7 minutes before adding the remaining olive oil and heating for a further 3-5 minutes or until smoking.
- Pour the entire contents of your bowl into the hot pan and use the tongs to ensure all prawns are in their own space. Leave to cook for 2-3 minutes or until sides are turning pink. Then use the tongs to turn over the prawns.
- Add the butter and cook for a further 2-3 minutes. Once the butter has completely melted add the remaining coriander and mix. The prawns should be ready in 7-10 minutes.
Notes
TIP - Add a squeeze of fresh lime into the pan before serving for an extra zing!