Chili Glazed Prawns
Recipe: #661
October 17, 2011
Categories: Shrimp, Appetizers, Baby Shower, Fathers Day, Game/Sports Day, Sunday Dinner, Gluten-Free, No Eggs, Non-Dairy, more
"This is an old standby of mine - it is spicy but you can control the heat just cut back on the chili, mustard and horseradish. I don't consider it hot hot just nice and tangy. Great for a buffet. Very nice served with rice. You may serve these as an appetizer on toothpicks. You may also pan fry the prawns - just add a tablespoon of olive oil to a skillet over medium heat put the prawns in the pan, single layer, pour in the chili sauce and stir fry . When the sauce is bubbly stir fry for about another 4 minutes"
Original is 4 servings
Ingredients
Nutritional
- Serving Size: 1 (330.9 g)
- Calories 390.2
- Total Fat - 12.8 g
- Saturated Fat - 1.7 g
- Cholesterol - 285.6 mg
- Sodium - 2224.1 mg
- Total Carbohydrate - 33.9 g
- Dietary Fiber - 4.5 g
- Sugars - 24.9 g
- Protein - 32.8 g
- Calcium - 146.5 mg
- Iron - 1.6 mg
- Vitamin C - 12.1 mg
- Thiamin - 0.1 mg
Step by Step Method
Step 1
Mix together the chili sauce, honey, mustard, horseradish, oil, thyme, and chili powder
Step 2
Put the cleaned prawns in the sauce and let stand for 30 minutes at room temperature
Step 3
Turn on your broiler. Have the rack at the highest position (about 2-3 inches from heat source)
Step 4
Place prawns in a single layer on a foil covered cookie sheet
Step 5
Broil for 2 minutes, turn the prawns, continue broiling for 2 more minutes
Step 6
Do not overcook the prawns or they will be tough. They should be firm, and opaque
Tips
No special items needed.
Editorial Notes
The ingredient tips, suggestions, variations, facts, questions and answers below are not edits to the original author's recipe. They are not meant to imply any change would improve the recipe. They're offered for convenience, alternative ideas, and points of interest. If you have any comments about them, please post in the Help & Ideas forum.
- When selecting shrimp, look for ones that are firm and have a mild, sweet smell.
- For the chili powder, you can use mild, medium, or hot varieties, depending on your desired level of spiciness.
- For the tomato chili sauce, you can substitute soy sauce and sriracha for a more savory flavor. This substitution will make the dish less sweet and more tangy.
- For the vegetable oil, you can substitute sesame oil for a nuttier flavor. This substitution will add a depth of flavor to the dish and will help bring out the flavors of the chili and honey.
Coconut Glazed Prawns Mix together 1 cup of coconut milk, 1/4 cup honey, 1 tablespoon horseradish, 3 tablespoons oil (vegetable oil), 1 teaspoon dried thyme, and 1 teaspoon chili powder. Put the cleaned prawns in the sauce and let stand for 30 minutes at room temperature. Turn on your broiler. Have the rack at the highest position (about 2-3 inches from heat source). Place prawns in a single layer on a foil covered cookie sheet. Broil for 2 minutes, turn the prawns, continue broiling for 2 more minutes. Do not overcook the prawns or they will be tough. They should be firm, and opaque.
Coconut Rice: Coconut rice is a fragrant and flavorful accompaniment to the chili glazed prawns. The creamy sweetness of the coconut complements the tangy and spicy flavors of the chili glazed prawns. Coconut rice is easy to make and requires only a few ingredients.
Fried Plantains: Fried plantains are a delicious and easy side dish to serve with chili glazed prawns. The sweet and savory flavor of the plantains pairs nicely with the spicy and tangy flavors of the prawns. The plantains also add a nice crunchy texture to the dish, making it a perfect accompaniment to the chili glazed prawns.
FAQ
Q: How do I know when the prawns are done?
A: The prawns are done when they are firm and opaque. Do not overcook the prawns or they will be tough.
Q: How do I store cooked prawns?
A: Cooked prawns should be stored in an airtight container in the refrigerator. Use them within two days for best results.
3 Reviews
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Fun facts:
The ancient Romans used to eat prawns as a delicacy. They used to dip them in sauces made from herbs, spices, and wine.
Chili powder was first used by the Aztecs in Mexico, and it was a key ingredient used in their traditional dishes. It is now used in many cuisines around the world.