Chilli king prawns recipe
These spicy king prawns are delicious with your favourite rice and noodle dishes, or if you’re feeling the flair for fusion, why not load them on top of a hunk of lavishly buttered sourdough toast?
Ingredients
- 0.5 tbsp Chinese five spice
- 0.5 tbsp ground black pepper
- 250 ml vegetable oil
- 300 g raw king prawns (jumbo shrimp), peeled and deveined
- 2 tsp garlic purée
- 150 g diced onion
- 150 g diced mixed (bell) peppers (fresh or frozen)
- 2 tsp chopped red chillies
- 1 tsp sesame oil
- 0.5 tbsp Chinese five spice
- 0.5 tbsp ground black pepper
- 8.8 fl oz vegetable oil
- 10.6 oz raw king prawns (jumbo shrimp), peeled and deveined
- 2 tsp garlic purée
- 5.3 oz diced onion
- 5.3 oz diced mixed (bell) peppers (fresh or frozen)
- 2 tsp chopped red chillies
- 1 tsp sesame oil
- 0.5 tbsp Chinese five spice
- 0.5 tbsp ground black pepper
- 1.1 cups vegetable oil
- 10.6 oz raw king prawns (jumbo shrimp), peeled and deveined
- 2 tsp garlic purée
- 5.3 oz diced onion
- 5.3 oz diced mixed (bell) peppers (fresh or frozen)
- 2 tsp chopped red chillies
- 1 tsp sesame oil
Details
- Cuisine: Chinese
- Recipe Type: Prawns
- Difficulty: Easy
- Preparation Time: 5 mins
- Cooking Time: 5 mins
- Serves: 2
Step-by-step
- Combine the salt, five spice and black pepper together in a bowl, mix well and set to one side.
- Heat the vegetable oil in a non-stick wok over a high heat, add the king prawns and cook for 2-3 minutes, stirring regularly to ensure even cooking.
- Transfer the king prawns to a plate to rest and carefully tip any excess oil from the wok into a heatproof bowl to use in another recipe.
- Place the wok back over a high heat, add the garlic purée, onions, peppers and chillies and stir-fry for 2 minutes.
- Add the cooked king prawns back into the wok and toss everything together.
- Sprinkle in the dry seasonings, tossing or mixing the ingredients to ensure everything is evenly coated. Transfer to a serving plate and drizzle with sesame oil.
This recipe is from 10-Minute Chinese Takeaway by Kwoklyn Wan (Quadrille, £16). Photography ©Sam Folan.
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