Pan Fried Spicy Prawns

Pan Fried Spicy Prawns are juicy, tender prawns cooked with garlic, chilli and warming spices for a delicious flavour with a gentle kick of heat. Quick and easy to prepare, they make a tasty starter, side dish or snack, finished with fresh lemon juice and herbs for extra freshness.

Prep Time 10

Cook Time 5

Total Time 15

Servings Starters

Ingredients

150 g raw prawns peeled
1 tbsp olive oil
2 cloves garlic finely chopped
0.5 tsp chilli powder
0.5 tsp paprika
0.25 tsp ground cumin
0.5 medium lemon juiced
1 tbsp fresh parsley or coriander chopped
salt to taste
freshly ground black pepper to taste

Instructions

If using frozen prawns, allow them to thaw completely. Drain them well and pat dry with kitchen paper. This helps them fry rather than steam. Peel and finely chop the garlic, and prepare the lemon and fresh herbs.
Heat the olive oil in a large frying pan over medium heat. Add the chopped garlic and cook for about 30 seconds, stirring regularly. Add the chilli powder, paprika and ground cumin, then stir for another 15–20 seconds. Keep the heat moderate so the garlic and spices do not burn.
1 tbsp olive oil, 2 cloves garlic, 0.5 tsp chilli powder, 0.5 tsp paprika, 0.25 tsp ground cumin
Add the prawns to the pan and toss them in the spiced oil until evenly coated. Cook raw prawns for approximately 2–4 minutes, depending on their size, turning them as they cook. They are ready when they turn pink and opaque throughout. Avoid overcooking, as this can make them rubbery.
150 g raw prawns
Add the lemon juice and season with salt and black pepper to taste. Stir everything together and scatter over the chopped parsley or coriander. If the pan looks dry, add a small splash of water to loosen the spices into a light coating.
0.5 medium lemon, salt, freshly ground black pepper, 1 tbsp fresh parsley
Transfer the prawns to a warm serving plate and spoon over any remaining juices. Add a few lemon wedges and serve while hot.

Equipment

Notes

Tips:

Keep the heat balanced: Start with the suggested chilli powder and add a little more next time if you prefer extra heat.

Dry the prawns first: Excess water can prevent the prawns from frying properly.

Watch the garlic: Burnt garlic tastes bitter, so keep it moving in the pan.

Using cooked prawns? Add them after the spices have warmed and heat them just until piping hot, following the packet instructions.

Make it a meal: Serve with rice, crusty bread, a green salad or grilled vegetables.

Nutrition