Zesty Chile Tiger Prawns Recipes

ZESTY CHILLI TIGER PRAWNS

Steps:

• Heat a wok until smoking and add the groundnut oil, then add the garlic and chilli and stir fry for a few seconds. Add the prawns, rice wine and lime juice and stir fry for 2-3 minutes, or until the prawns start to turn pink.
• Add the French beans and stir fry for another 2-3 minutes, or until the prawns are cooked through. Season, to taste, with the salt and chilli flakes.
• Pile the chilli prawns onto a serving plate and serve immediately.

SPICY CHILE LIME SHRIMP

Steps:

• Toss shrimp and soy sauce together in a bowl and set aside.
• Heat 1 tablespoon oil in a large skillet over medium heat. Saute onion until soft and translucent, about 5 minutes. Add jalapeno peppers, garlic, and ginger. Squeeze in 1/2 of the lime and mix until combined, about 2 minutes. Remove from heat.
• Mix flour, baking powder, and salt together in a bowl. Add milk slowly until batter is thin and runny.
• Heat 1/2 cup oil in a frying pan. Dip shrimp in batter to lightly coat; fry in batches until golden, about 1 minute per side. Toss fried shrimp with jalapeno mixture. Squeeze remaining lime juice on top.

CHILI PRAWNS

Steps:

• Stir the chicken stock, ketchup, soy sauce, rice vinegar and sweet chili-garlic sauce together in a small bowl.
• Heat a wok over high heat until hot. Add the oil and swirl to coat the sides. Add the garlic, ginger, shallot and chili. Stir-fry until fragrant, about 20 seconds. Add the shrimp and stir-fry until they turn pink and curl slightly, 1 to 2 minutes. Pour the sauce mixture into the wok and stir-fry for 1 minute. While stirring in a circular motion, slowly pour in the beaten egg. This will create egg "flowers". Turn off the heat, scoop the contents of the wok onto a platter and serve immediately.

BUTTERY CHILLI PRAWNS

Steps:

• Melt the butter and oil together in a frying pan. Add the garlic, chilli and paprika, then fry for 1-2 mins until starting to turn golden. Turn up the heat, throw in the prawns and fry for a few mins, stirring, until all the prawns turn pink. Take off the heat, season and stir in the lemon juice and parsley.
• Add some lemon slices to a finger bowl of warm water, grab a bowl for the shells, then dig straight in with your fingers and hunks of crusty bread.

TIGER PRAWNS IN GARLIC BUTTER

Steps:

• Rinse the prawns in a colander, remove their heads and leave them to drain.
• Heat the butter and oil in a large frying pan, add the garlic and fry over a low heat for 2 to 3 minutes (Cook the prawns in a large frying pan or cast iron flamproof dish that can be taken directly to the table, so that they retain their heat until they are served).
• Add the lime rind and juice.
• Cook, stirring constantly, for 1 minute more.
• Add the prawns and cook them for 2 to 3 minutes until they turn pink.
• Remove them from the heat, sprinkle with coriander and serve with the warm tortillas.
• Give each guest a finger bowl filled with water and a slice of lemon, for cleaning their fingers after shelling the prawns, and provide lots of paper napkins!

BROILED LEMON AND GARLIC TIGER PRAWNS

Steps:

• Preheat oven on broiler setting. With a sharp knife, remove tails from prawns, and butterfly them from the underside. Arrange prawns on broiler pan.
• In a small saucepan, melt butter with garlic and lemon juice. Pour 1/4 cup butter mixture in a small bowl, and brush onto prawns. Sprinkle Parmesan cheese over shrimp.
• Place broiler pan on top rack, and broil prawns for 4 to 5 minutes, or until done. Serve with remaining butter mixture for dipping.