Spicy Creamy Prawns Recipe
This spicy creamy prawns recipe was absolutely delicious and full of flavour! Definitely my best prawn recipe yet. I knew the flavours I wanted and had an idea of the taste I was going after. If you tried Dad’s creamy peri-peri prawn recipe, which I slightly adapted, and enjoyed it, wait until you try this. This is the kind of dish you can sit and savour, extremely moreish, with a sauce that’s bursting with flavour. Everyone who tried it couldn’t get enough, and I’m sure it’ll become a favourite in your home too! Cooking prawns can be intimidating for some, but with this step-by-step guide and a few tips, you’ll see how easy it is to achieve perfectly cooked, juicy prawns every time.
Ingredients
- 800 g - 1 kg prawns with the shells on
- 1 teaspoon salt
- 1 teaspoon black pepper
- 1/3 cup Banhoek chilli oil (Yuppiechef)
- 2 teaspoons Kashmiri masala
- 1 teaspoon diced garlic
- 1 teaspoon orange pepper (Gorima’s)
- 1 tablespoon fresh chopped parsley
- 1/4 cup lemon juice
- 50 g tomato paste
- 1/2 cup Minnie’s aged chilli sauce (Checkers)
- 400 ml fresh cream
- 1/4 cup water
- 6 cloves garlic sliced
Instructions
- Clean and prepare the prawns by deveining them but keeping the shells on. Keeping the shells enhances the flavour and keeps the prawns juicy during cooking.
- In a large bowl, season the prawns with salt, black pepper, Kashmiri masala, orange pepper, diced garlic, chilli oil, and lemon juice. Add the chopped parsley and toss the prawns to coat them thoroughly in the marinade. Ensure the marinade gets under the shells for maximum flavour. Cover the prawns in an airtight container and refrigerate for at least 30 minutes, or overnight for deeper flavour.
- Heat a large pan over medium heat and melt a generous amount of butter. Fry half the batch of prawns for about 2–3 minutes per side, just until they curl and turn opaque. Avoid overcooking, as prawns can become rubbery if left too long. Remove the cooked prawns and set aside.
- For the second batch, add the sliced garlic to the butter in the pan before frying the remaining prawns. Cook for another 2–3 minutes and set aside with the first batch.
- In the same pan, add the tomato paste and sauté on low heat for 5 minutes. This step enhances the depth of the sauce and brings out the sweetness of the tomatoes.
- Pour in Minnie’s aged chilli sauce and stir it into the tomato paste. Add the fresh cream and a splash of water, then allow the sauce to simmer for 5 minutes on low heat. Stir occasionally to prevent it from sticking or burning.
- Return the cooked prawns to the pan and coat them well in the creamy sauce. Pop a lid on and let everything simmer gently for another 5 minutes to allow the flavours to meld.
- Finish with a sprinkle of fresh parsley and serve immediately with garlic rolls or savoury rice.
Notes
TIPS FOR PERFECT PRAWNS
Cooking Time: Prawns cook very quickly, so it’s essential to keep an eye on them. They’re done when they turn pink, opaque, and curl into a "C" shape. Overcooking can make them rubbery, so stick to 2–3 minutes per side on medium heat.
Buying Fresh Prawns: When buying prawns, look for ones with a shiny, firm shell and a clean ocean smell. If they smell strongly of ammonia, they’re no longer fresh.
Marinating:Allow the prawns to marinate for at least 30 minutes. The longer you marinate, the more intense the flavour will be. If time allows, marinate them overnight.
Cooking with Shells On:Cooking prawns with their shells locks in moisture and enhances the flavour of the dish. Plus, peeling them as you eat adds to the experience!