Chilli Garlic Prawns

2
Servings
5m
Prep Time
5m
Cook Time
10m
Ready In


"This recipe is based on one from Fooddotcom.au that the DH and I changed a little to suit our tastes. I have not included the time for peeling the prawns, leave the tails on if you wish but we don't. Feel free to change the chilli amount we like a bit of bite. We served ours with fried rice but will be trying with the rocket and bread, we would not use the coriander as we don't care for it. This would serve 2 as a main or 4 as an entree/starter."

Original recipe yields 2 servings
OK

Nutritional

  • Serving Size: 1 (410.1 g)
  • Calories 424.8
  • Total Fat - 25.9 g
  • Saturated Fat - 11.5 g
  • Cholesterol - 357.8 mg
  • Sodium - 1563 mg
  • Total Carbohydrate - 11.4 g
  • Dietary Fiber - 2.8 g
  • Sugars - 5.3 g
  • Protein - 35.7 g
  • Calcium - 156.2 mg
  • Iron - 1.2 mg
  • Vitamin C - 158.2 mg
  • Thiamin - 0.1 mg

Step 1

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.

Step 2

Add the lemon juice, lemon rind and coriander to prawn mixture and toss to combine.

Step 3

Divide the prawns among serving plates and serve with rocket and bread.

Step 4

A TWIST - To make a Chilli Prawn Panzanella salad, coarsely tear the bread and rocket leaves, toss with the prawns mixture in a bowl and serve.

Tips & Variations


No special items needed.

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