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Spicy Prawns


Spicy prawns

Prawns used to be me my favourite food, large or small, king or shrimp, shell-on or shell-off, grilled, baked, wrapped in paella ric...


  • ½ dozen fresh large prawns per person, shell on
  • 4 tbsp. butter
  • 3 large cloves of garlic, peeled and grated
  • juice squeezed from 1 lemon or 2 limes
  • 1 tbsp. sriracha or another hot chili sauce
  • salt and pepper

Shell-on prawns have more flavour than peeled ones, but you can devein them and make them easier to peel later. Cut the heads off, then make an incision along the back with the tip of a sharp knife, starting from the second shell segment from the tail. Scrape or pull out the intestine, with fish bone tweezers if you have them. Rinse the prawns and pat dry.

How to devein prawns
Melt half the butter in a skillet large enough to fit all the prawns. Add the garlic and let it sizzle. Add the rest of the butter and when it melts pour in the lemon juice and stir in the sriracha.

Add the prawns to the pan and turn the heat up so that they sizzle. Season the prawns with salt and pepper. Cook for 2 minutes; turn them over, season the other side and cook for another 2 minutes until they turn pink. Serve immediately.

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