Chilli Prawn Recipes
Welcome to my post Chilli Prawn Recipes, are you a chilli fanatic? A lot of people love the chilli flavor, someone say "the hotter the food the better"! A lot of recipes from different cultures make chilli as part of their daily food and as an appetizer, chilli really is a great appetizer.
A lot of foods and recipes are not quite appetizing and interesting without a touch of spice, especially chillies, wouldn't you agree? Well, that's if you love the spice that is! Another great ingredient to blend with your chilli spice is the humble prawn! Yes, prawns are the special ingredient to a lot of great seafood recipes. That's the reason why it is awesome to fill it up with spice and chilli to make the flavor more hot and appetizing. Prawns can at times be expensive, that's why we want to make it into to a special recipe! And chilli is just perfect to blend, with the savory and unique flavor of prawns. Great recipes arise from great ingredients, but that's not true all the time, because even a simple chilli can make a great recipe with prawns! If you are not familiar on how to prepare prawns you can check out the contents below. Also, you can find below some videos and great chilli prawn recipes. Prawns are really great with chilli so check out the recipes below, I hope you will learn and apply the recipes and maybe you can get great ideas and even create a recipe of your own! |
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How to Prepare Prawns
Here are some tips on how to prepare the prawns to have a nice, garnished, and fresh looking prawns before you serve it with your chilli prawn recipes. Preparation is very important to prevent spoilage and to have a delicious recipe for you and your family can be for all to enjoy.
Defrosting prawns and shrimp
As most prawns and shrimp that you buy, whether they are raw or cooked, will be frozen, they must be defrosted completely before cooking. In order to defrost frozen prawns or shrimp, remove the shellfish from their original packaging and place them in a bowl. Cover the bowl and then leave the shellfish to defrost in the refrigerator overnight.
For a more rapid method, wrap the prawns or shrimp tightly in waterproof packaging, for example cling film and place the package into a sink full of cold water. 1lb of frozen prawns or shrimp should defrost in about an hour using this method. Never defrost any type of shellfish at room temperature and it is best not to defrost them in the microwave either.
Defrosting the prawns or shrimp will ensure a more even cooking and will prevent any contamination from harmful bacteria. The bacteria are destroyed through cooking so long as the shellfish has been properly defrosted beforehand.
Shelled or unshelled?
Prawns and shrimp can be cooked with the shell and head still on, which can both be removed after cooking, or the shell and head can be removed before cooking when still slightly frozen, as it is easier. If possible try to cook the prawns or shrimp with the shell intact, as this will ensure a stronger and tastier flavour, with extra flavour and moisture added from the shell.
The heads and shells can be used to make a stock that can be used at a later date and can be stored in the freezer until then. Fry the heads and shells in a little olive oil for a few minutes on a high heat. Add boiling water and boil the stock mixture for about 15 minutes until it reduces. Pour through a sieve and store in an airtight container. Make sure that the stock has completely cooled down before placing it in the freezer.
To remove the shell
Whether you remove the shell before or after cooking, this is a fairly straightforward task. Simply twist the head to remove it and pull the legs off. Hold the tail and then lift the shell upwards and away from the body. You could also use kitchen scissors by cutting through the middle of the shell and peeling it away from both sides. The tail is usually kept on for decorative purposes although it can easily be removed by gently pulling it off.
Removing the intestinal vein
As with the shell and heads, the black vein that runs across the back of prawn and shrimp may be removed before or after cooking. These veins are in fact edible but if eaten they can taste gritty and dirty, particularly with larger prawns or shrimp. To remove the vein from a shelled prawn or shrimp, trace the line of the vein with the edge of a sharp thin knife or a cocktail stick and then rinse it under a running tap.
The vein should wash away but if it does not, use the end of the knife or cocktail stick to draw the vein out. It is possible to remove the black vein from the prawn or shrimp with the shell still on. This can be done, although it is quite tricky, by carefully drawing out the vein in one go from one end of the prawn or shrimp. If this is not possible, cut the shell or part of the shell with a small knife or scissors and lift out the vein.
Boiling prawns and shrimp
This is probably the most common method of cooking prawns and shrimp, particularly the smaller types. It is really important not to overcook the prawns, although they need to be properly cooked at the same time. Depending on the size, prawns and shrimp should be cooked in a matter of minutes. Larger prawns will take a few more minutes. You can tell when prawns and shrimp are cooked, as they will turn a pink colour.
As a guide, small - medium sized shrimp will take 3 - 4 minutes, large shrimp will take 5 - 8 minutes and jumbo shrimp or prawn will need 7 - 8 minutes cooking time.
To boil 1 lb of prawns or shrimp carry out the following steps:
Click here to view original article source
Those are some tips that you can follow to preserve your prawns and to make them presentable just before you cook it and serve. Prawns are great with chilli if your ingredient is nice, fresh, presentable, and delicious.
Defrosting prawns and shrimp
As most prawns and shrimp that you buy, whether they are raw or cooked, will be frozen, they must be defrosted completely before cooking. In order to defrost frozen prawns or shrimp, remove the shellfish from their original packaging and place them in a bowl. Cover the bowl and then leave the shellfish to defrost in the refrigerator overnight.
For a more rapid method, wrap the prawns or shrimp tightly in waterproof packaging, for example cling film and place the package into a sink full of cold water. 1lb of frozen prawns or shrimp should defrost in about an hour using this method. Never defrost any type of shellfish at room temperature and it is best not to defrost them in the microwave either.
Defrosting the prawns or shrimp will ensure a more even cooking and will prevent any contamination from harmful bacteria. The bacteria are destroyed through cooking so long as the shellfish has been properly defrosted beforehand.
Shelled or unshelled?
Prawns and shrimp can be cooked with the shell and head still on, which can both be removed after cooking, or the shell and head can be removed before cooking when still slightly frozen, as it is easier. If possible try to cook the prawns or shrimp with the shell intact, as this will ensure a stronger and tastier flavour, with extra flavour and moisture added from the shell.
The heads and shells can be used to make a stock that can be used at a later date and can be stored in the freezer until then. Fry the heads and shells in a little olive oil for a few minutes on a high heat. Add boiling water and boil the stock mixture for about 15 minutes until it reduces. Pour through a sieve and store in an airtight container. Make sure that the stock has completely cooled down before placing it in the freezer.
To remove the shell
Whether you remove the shell before or after cooking, this is a fairly straightforward task. Simply twist the head to remove it and pull the legs off. Hold the tail and then lift the shell upwards and away from the body. You could also use kitchen scissors by cutting through the middle of the shell and peeling it away from both sides. The tail is usually kept on for decorative purposes although it can easily be removed by gently pulling it off.
Removing the intestinal vein
As with the shell and heads, the black vein that runs across the back of prawn and shrimp may be removed before or after cooking. These veins are in fact edible but if eaten they can taste gritty and dirty, particularly with larger prawns or shrimp. To remove the vein from a shelled prawn or shrimp, trace the line of the vein with the edge of a sharp thin knife or a cocktail stick and then rinse it under a running tap.
The vein should wash away but if it does not, use the end of the knife or cocktail stick to draw the vein out. It is possible to remove the black vein from the prawn or shrimp with the shell still on. This can be done, although it is quite tricky, by carefully drawing out the vein in one go from one end of the prawn or shrimp. If this is not possible, cut the shell or part of the shell with a small knife or scissors and lift out the vein.
Boiling prawns and shrimp
This is probably the most common method of cooking prawns and shrimp, particularly the smaller types. It is really important not to overcook the prawns, although they need to be properly cooked at the same time. Depending on the size, prawns and shrimp should be cooked in a matter of minutes. Larger prawns will take a few more minutes. You can tell when prawns and shrimp are cooked, as they will turn a pink colour.
As a guide, small - medium sized shrimp will take 3 - 4 minutes, large shrimp will take 5 - 8 minutes and jumbo shrimp or prawn will need 7 - 8 minutes cooking time.
To boil 1 lb of prawns or shrimp carry out the following steps:
- Fill a saucepan with 2 litres of water and add 2 tablespoons of sea salt.
- Bring the water to the boil and add the prawns or shrimp. You may leave them shelled and veined if you wish.
- Reduce the heat, cover the pan and simmer the prawns or shrimp for 3 - 6 minutes, depending on the size. Start counting once the water has begun to boil again.
- The prawns or shrimp will be cooked when they float to the top and the flesh has turned white or opaque throughout. Cut one in half to check.
- Remove the prawns or shrimp from the heat immediately and run them under cold water for a few seconds to stop the cooking process.
- Once the prawns or shrimp have cooled they will be ready to peel and eat.
Click here to view original article source
Those are some tips that you can follow to preserve your prawns and to make them presentable just before you cook it and serve. Prawns are great with chilli if your ingredient is nice, fresh, presentable, and delicious.
Great Chilli Prawn Recipes!
This is the most awaited part, take a look at these delicious recipes for your chilli and prawn, love the hot and spicy flavor of prawn? MMMmmm I do. You can get ideas from these recipes and maybe you can create a great and delicious recipes of your own and enjoy the chilli spicy flavor! Oohh la la!
Chilli garlic prawns
Spicy chillies and garlic, bring out the best in this succulent and aromatic prawn dish.
Ingredients (serves 4)
100g butter, chopped
2 tablespoons olive oil
3 garlic cloves, thinly sliced
3 red cayenne chillies, thinly sliced
1kg medium green king prawns, peeled (tails intact), deveined
1 medium tomato, deseeded, finely chopped
2 tablespoons chopped fresh flat-leaf parsley leaves
crusty bread and lemon wedges, to serve
Method
Melt butter and oil in a large, deep frying pan over medium-high heat. Add garlic and chilli. Cook, stirring, for 1 minute or until fragrant. Add prawns. Cook, stirring occasionally, for 2 to 3 minutes or until prawns are pink.
Stir in tomato and parsley. Serve with crusty bread and lemon wedges.
Notes
When working with chillies, use kitchen gloves to avoid skin irritation. For less 'fire', remove the membrane and seeds from chillies. Green chillies are generally milder than red. The general rule is the smaller the chilli (such as birdseye), the hotter it is.
Click here for recipe source
Hot chilli prawns
Ingredients
5 tbsp tomato ketchup
2 tbsp soy sauce
1 tbsp sugar
2 tsp cornflour
For the prawns
2 tbsp vegetable oil
6 large cloves garlic, chopped
3 medium red chillies, chopped
3 cm ginger, chopped
300 g raw tiger prawns, de-veined and shells removed
200 ml boiling water
1 tbsp strained lime juice
2 spring onions, shredded
4 tbsp coriander, leaves pickedchopped
Method
1. Mix all the ingredients for the sauce and leave on one side.
2. Heat a wok or large frying pan, and add the vegetable oil. Toss in the chopped garlic, ginger and chillies, and stir fry for about 30 seconds, until the chillies have darkened.
3. Add the prawns and continue frying for about 3-4 minutes - until they turn pink.
4. Stir in the sauce, bring to a simmer and pour in the boiling water.
5. Sharpen with the lime juice and add the spring onion and chopped coriander. Serve straight away with boiled rice.
Click here for recipe source
Garlic Chilli Prawns
INGREDIENTS
4 tbsp olive oil
4 plump garlic cloves, peeled and thinly sliced
1 smallish, fresh red chilli, finely chopped
6 - 8 large raw prawns
Chopped flat leaf parsley, to serve
METHOD
How to make garlic and chilli prawns
1. Heat the olive oil in a large frying pan and add the garlic and chilli. Cook over medium heat for 1 - 2 minutes until softened.
2. Add the prawns and cook for just 1 - 2 minutes, turning halfway, until thoroughly cooked and pink throughout. Tip into a serving dish and sprinkle with fresh flat leaf parsley. Serve with lots of crusty bread.Click here for recipe source
Garlic and chilli prawns
INGREDIENTS
24 (1.2kg) uncooked king prawns
½ cup (125ml) extra virgin olive oil
4 cloves garlic, sliced thinly
2 fresh long red chillies, chopped finely
½ cup coarsely chopped fresh flat-leaf parsley
2 teaspoons finely grated lemon rind1 medium (140g) lemon, cut into wedges
1 loaf crusty bread
METHOD
Shell and devein prawns, leaving the tails intact.
Cut along backs of prawns, taking care not to cut all the way through;
flatten prawns slightly.Heat the oil in a large frying pan, add the prawns;
cook prawns until almost cooked through.
Add the garlic and chilli and continue cooking about 2 minutes or until fragrant and the prawns are just cooked through.
Remove from heat, stir in parsley and lemon rind. Serve with lemon wedges, crusty bread and salad, if desired.Not suitable to freeze.
Not suitable to microwave.
Click here for recipe source
Chilli garlic prawns
Spicy chillies and garlic, bring out the best in this succulent and aromatic prawn dish.
Ingredients (serves 4)
100g butter, chopped
2 tablespoons olive oil
3 garlic cloves, thinly sliced
3 red cayenne chillies, thinly sliced
1kg medium green king prawns, peeled (tails intact), deveined
1 medium tomato, deseeded, finely chopped
2 tablespoons chopped fresh flat-leaf parsley leaves
crusty bread and lemon wedges, to serve
Method
Melt butter and oil in a large, deep frying pan over medium-high heat. Add garlic and chilli. Cook, stirring, for 1 minute or until fragrant. Add prawns. Cook, stirring occasionally, for 2 to 3 minutes or until prawns are pink.
Stir in tomato and parsley. Serve with crusty bread and lemon wedges.
Notes
When working with chillies, use kitchen gloves to avoid skin irritation. For less 'fire', remove the membrane and seeds from chillies. Green chillies are generally milder than red. The general rule is the smaller the chilli (such as birdseye), the hotter it is.
Click here for recipe source
Hot chilli prawns
Ingredients
5 tbsp tomato ketchup
2 tbsp soy sauce
1 tbsp sugar
2 tsp cornflour
For the prawns
2 tbsp vegetable oil
6 large cloves garlic, chopped
3 medium red chillies, chopped
3 cm ginger, chopped
300 g raw tiger prawns, de-veined and shells removed
200 ml boiling water
1 tbsp strained lime juice
2 spring onions, shredded
4 tbsp coriander, leaves pickedchopped
Method
1. Mix all the ingredients for the sauce and leave on one side.
2. Heat a wok or large frying pan, and add the vegetable oil. Toss in the chopped garlic, ginger and chillies, and stir fry for about 30 seconds, until the chillies have darkened.
3. Add the prawns and continue frying for about 3-4 minutes - until they turn pink.
4. Stir in the sauce, bring to a simmer and pour in the boiling water.
5. Sharpen with the lime juice and add the spring onion and chopped coriander. Serve straight away with boiled rice.
Click here for recipe source
Garlic Chilli Prawns
INGREDIENTS
4 tbsp olive oil
4 plump garlic cloves, peeled and thinly sliced
1 smallish, fresh red chilli, finely chopped
6 - 8 large raw prawns
Chopped flat leaf parsley, to serve
METHOD
How to make garlic and chilli prawns
1. Heat the olive oil in a large frying pan and add the garlic and chilli. Cook over medium heat for 1 - 2 minutes until softened.
2. Add the prawns and cook for just 1 - 2 minutes, turning halfway, until thoroughly cooked and pink throughout. Tip into a serving dish and sprinkle with fresh flat leaf parsley. Serve with lots of crusty bread.Click here for recipe source
Garlic and chilli prawns
INGREDIENTS
24 (1.2kg) uncooked king prawns
½ cup (125ml) extra virgin olive oil
4 cloves garlic, sliced thinly
2 fresh long red chillies, chopped finely
½ cup coarsely chopped fresh flat-leaf parsley
2 teaspoons finely grated lemon rind1 medium (140g) lemon, cut into wedges
1 loaf crusty bread
METHOD
Shell and devein prawns, leaving the tails intact.
Cut along backs of prawns, taking care not to cut all the way through;
flatten prawns slightly.Heat the oil in a large frying pan, add the prawns;
cook prawns until almost cooked through.
Add the garlic and chilli and continue cooking about 2 minutes or until fragrant and the prawns are just cooked through.
Remove from heat, stir in parsley and lemon rind. Serve with lemon wedges, crusty bread and salad, if desired.Not suitable to freeze.
Not suitable to microwave.
Click here for recipe source
Chilli Prawn Recipes Video Link Resource
If you want to see more videos about chilli prawn recipes you can check the video links below and get some cool ideas for your chilli prawn recipes.
Chilli Prawn Recipes Article Link Resource
For more recipes and tips on how to prepare your prawn you can check these article link resource.
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