Buttery chilli prawns
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Buttery chilli prawns

By Sarah Cook

Spicy seafood is a really versatile dish for sharing – make sure there’s plenty of bread for the juices

  • Prep:15 mins
    Cook:8 mins
  • Serves 2
  • Easy

Nutrition per serving

  • kcal 237
  • fat 22g
  • saturates 8g
  • carbs 2g
  • sugars 1g
  • fibre 1g
  • protein 9g
  • salt 1.6g

Ingredients

  • 25g butter
  • 2 tbsp olive oil
  • 3 garlic cloves, finely chopped
  • 1 red chilli, seeds left in and finely chopped
  • ½ tsp sweet paprika
  • 12-20 large raw king prawns with shells
  • juice 1 lemon, plus a few slices for a finger bowl
  • ½ x small bunch parsley, roughly chopped
  • small loaf crusty bread, warmed to serve

Method

  1. Melt the butter and oil together in a frying pan. Add the garlic, chilli and paprika, then fry for 1-2 mins until starting to turn golden. Turn up the heat, throw in the prawns and fry for a few mins, stirring, until all the prawns turn pink. Take off the heat, season and stir in the lemon juice and parsley.

  2. Add some lemon slices to a finger bowl of warm water, grab a bowl for the shells, then dig straight in with your fingers and hunks of crusty bread.

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