Lemon, chilli and garlic Prawns

3rd September 2015By Leave a Comment


I’m a lover of prawns in a fritto misto, but even though traditionally not served in a batter in favour of a dusting of flour I still don’t feel particularly confident that deep frying the critters is doing me a lot of good.

So … on the theme this is how I like to eat mine. A little different from its Italian roots this is more of an Asian dish, packing a punch with lemon, garlic and chilli, slathered all over juicy butterflied king prawns and plump shell on prawns with lovely bits of caramelised crunchiness. Just, SO good. Serve with a cucumber and carrot salad tossed in a little sesame oil and lime juice and you’ve got a light supper ready from pan to plate in less than 10 minutes.

Lemon, chilli and garlic Prawns
Prep time
Cook time
Total time
Serves: Serves 2
  • Raw shell off king prawns - however many you like, you're the boss
  • Shell shell on king prawns - again, however many you fancy
  • 1 fresh lime, halved
  • Zest and juice of 1 lemon
  • 2 garlic cloves, sliced very thinly
  • 1 red chilli, chopped finely
  • 1 spring onion chopped finely
  • 1 tbsp of rapeseed oil / olive oil
  1. First stop, the shell off king prawns. Slice down the back of the prawns, stopping at the tail without fully going through to the other side so that they open. This means when you cook them they curl up and become all lump and juicy and cling on to the marinade.
  2. Pop both sets of prawns into a bowl with the rapeseed oil, chilli, garlic and lemon zest and allow to marinate for at least half an hour.
  3. When you're ready to cook, pop a griddle pan on a high heat ( frying pan will be just as good) and throw in your shell on prawns. Cook until they're almost pink all over and then pop on the two lime halves (these go deliciously jammy and caramelised)
  4. Throw in the shell off prawns, with half the juice of the lemon and continuously mix it about so the garlic doesn't burn. Season with sea salt.
  5. When everything is pink and cooked transfer to a plate, scatter with the chopped spring onion and serve with a carrot and cucumber salad with a drizzle of toasted sesame oil and the rest of the lemon juice.


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