Uforic Food Cafe Torquay

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Spicy garlic and chilli prawns

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My family have always been a great lover of garlic prawns – my mum always used to cook them in a garlicy, buttery cream sauce.

I have made them this way for years and I still love them like this to this day.

However, I have also tried lots of others too – and due to my love for chilli – this version is one of my favourites:

Garlic and chilli prawns 

  • 1 1/2 tbs olive oil
  • 4 clove garlic, crushed
  • 2 red chillis, de-seeded and finely chopped
  • 3 medium tomatoes, de-seeded and finely chopped
  • 24 individual raw/green prawns (use the largest variety you can find) – remove shells
  • 100ml of chicken stock
  • 1/4 cup fresh parsley, roughly chopped
  • 1/2 cup fresh basil, roughly chopped
  • 6 tbs of ricotta cheese

Method

Heat the oil in a large frying pan or wok over medium-high heat. Add garlic and chillies and a pinch or two of salt and cook, stirring for 1 minute, but don’t let the garlic burn.

Add the prawns and cook for 1 minute each side, or until golden. Remove garlic, chilli and prawns from pan and set aside.

Place pan back over medium-high heat and add tomatoes, stock and herbs. Season to taste with salt and pepper. Cook, stirring for 5 minutes or until sauce has reduced. Add prawns back to pan and toss well to coat.

To serve, spinkle with the ricotta cheese.

You can serve this alone, for a starter, or make it more substancial by adding your favourite pasta in at the end.

Enjoy~

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