Chilli Garlic Prawns- a real crowd pleaser

Chilli Garlic prawns

These often appear on our snick snack plates, they make great finger food. The trick is to keep a bag of green prawns in the freezer they defrost in no time.

Allow 5 minutes preparation and 5 minutes to cook

1 kg green prawns, peeled

1/4 cup olive oil

4 cloves garlic, finely chopped

2 teaspoons ground peppercorns

1 teaspoon salt

2-3 fresh birdseye chilli's, finely chopped, with or without seeds (much of the heat is in the seeds) – don’t rub your eyes after chopping!

Optional glug of whisky or brandy, say 2 tablespoons

Mix everything but prawns together in a jar. Next choose your cooking method -

if it’s stir-fry pour marinade over prawns and allow to sit for 10 minutes before stir frying on high heat. (Turn on the extractor so you don’t choke on the chilli fumes!) You could add some green veggies to bulk out the dish (maybe broccoli or bok choy), pour on a little more marinate, heat and serve with some steamed rice or noodles.

If it’s Bbq or pan fry – pour sauce over prawns and Bbq over high heat. The prawns will be pink and curl up when they’re done.

If your prawns have their shells on, you can pour the marinade over them and bake in a very hot oven for 5 minutes. This way everyone gets to suck the spicy bits off the outside and shell their own prawns – saving you lots of work! Genius.

They are absolutely delicious!.