Food Blogs
Chilli and garlic prawns Recipe
Prep Time | 120 minutes |
Cook Time | 30 minutes |
Servings |
MetricUS Imperial
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Ingredients
For the prawns
- 12 large prawns head and tail left on, body peeled, de-veined
- 4 tbsp ready-made chilli and garlic sauce
- 150 ml flolive oil
For the herb salad
- 2 cm/1in fresh root ginger peeled and finely chopped
- 3 garlic cloves peeled and crushed
- 90 ml flolive oil
- 2 tbsp balsamic vinegar
- 1 tsp caster sugar
- 2 bunches mixed herbs (such as chervil parsley, dill, mint, tarragon and basil)
Ingredients
For the prawns
For the herb salad
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Instructions
- For the prawns, coat the raw prawns with the chilli and garlic sauce in a shallow non-reactive dish. Cover and leave to marinate for up to an hour.
- Heat the olive oil in a griddle pan until smoking. Add the prawns and cook until well coloured (about three minutes each side).
- Set the prawns aside in a warm place while you make the salad and dressing.
- For the herb salad, combine the ginger and garlic with the olive oil in a pan and gently heat. Once warmed through, remove from the heat and leave to infuse.
- Mix the balsamic vinegar, infused olive oil and the caster sugar in a small bowl to make a smooth emulsion.
- Lightly toss all the herbs together in a separate bowl. Add the dressing, a little at a time, until the herbs are coated.
- To serve, arrange a little of the salad on each of four plates and serve with the prawns straightaway.