Best 2 Chile Prawns Recipes

**Tantalize Your Taste Buds with a Culinary Journey: Exploring the Delights of Chile Prawns**

Prepare to embark on a culinary adventure as we delve into the realm of Chile prawns, a dish that promises an explosion of flavors and textures. Originating from the vibrant regions of Thailand and Malaysia, this delectable dish showcases the perfect harmony between succulent prawns, aromatic spices, and a symphony of Southeast Asian ingredients. Get ready to tantalize your taste buds as we unveil a treasure trove of Chile prawn recipes, each offering a unique twist on this classic dish. From the fiery and bold flavors of the Tom Yum Chile Prawns to the delicate balance of sweet and sour in the Pad Prik King Chile Prawns, this culinary journey promises to leave you craving for more. Whether you prefer the simplicity of Stir-Fried Chile Prawns or the richness of Chile Prawns with Coconut Milk, these recipes cater to every palate. So, gather your ingredients, prepare your taste buds, and let's embark on an unforgettable culinary adventure with Chile prawns.

Check out the recipes below so you can choose the best recipe for yourself!

HEAD-ON PRAWNS WITH CHILE, GARLIC, AND PARSLEY

Head-On Prawns with Chile, Garlic, and Parsley image

Provided by Alison Roman

Categories Kid-Friendly Shrimp Spring Summer Grill/Barbecue Parsley Bon Appétit Small Plates

Yield 4 Servings

Number Of Ingredients 8

Ingredients

6 tablespoons olive oil, divided, plus more for grill
2 garlic cloves, finely chopped
2 tablespoons finely chopped fresh parsley
1/2 teaspoon crushed red pepper flakes
12 head-on, tail-on prawns or jumbo shrimp (1 1/2-2 pounds)
Kosher salt, freshly ground pepper
Flaky sea salt
Lemon wedges (for serving)

Steps:

Prepare grill for medium-high heat; oil grate. Combine garlic, parsley, red pepper flakes, and 4 tablespoons oil in a medium bowl.
Working one at a time, use kitchen shears to cut along the length of the back of each prawn just deep enough into flesh to expose vein; remove. Toss prawns with remaining 2 tablespoons oil in another medium bowl; season with kosher salt and pepper.
Grill prawns, turning occasionally, until shells are bright red and meat is cooked through (it will look slightly opaque), about 5 minutes. Transfer to bowl with garlic-parsley mixture and toss to coat; season with kosher salt and pepper. Transfer prawns to a serving platter and pour garlic-parsley mixture over; sprinkle with sea salt. Serve with lemon wedges for squeezing over.

CHILE PRAWNS

Chile Prawns image

This recipe is lightly fried prawns in a hot and spicy sauce. Garnish with lemon wedges, sesame seeds, and cilantro. You can add more hot sauce if you want it spicier. If you can't find these ingredients at your local grocery store, I can assure you that you can find them at a Chinese or Indian grocery store!

Provided by FERRARIBOY9489

Categories World Cuisine Recipes Asian

Time 25m

Yield 4

Number Of Ingredients 11

Ingredients

3 tablespoons peanut oil
1 pound tiger prawns, peeled and deveined
¾ cup all-purpose flour
½ cup tomato-based chili sauce
⅓ cup pomegranate juice
3 tablespoons Sriracha hot pepper sauce
¼ cup hot ketchup
¾ cup ketchup
3 tablespoons soy sauce
2 lemons, juiced and zested
2 teaspoons crushed red pepper flakes

Steps:

Heat oil in a large skillet or wok over medium-high heat. Dredge prawns in flour, then fry in the hot oil until golden. Remove to paper towels to drain.
In a medium bowl, whisk together the chile sauce, pomegranate juice, Sriracha hot sauce, hot ketchup, regular ketchup, soy sauce, lemon juice and lemon zest. Pour the sauce into a wok, and bring to a boil over medium-high heat. Cook until the sauce has reduced by about 10 percent and has thickened slightly. Mix the prawns into the sauce, and toss to coat. Serve immediately.

Nutrition Facts : Calories 544.1 calories, Carbohydrate 69.8 g, Cholesterol 156.6 mg, Fat 22 g, Fiber 4.7 g, Protein 24.9 g, SaturatedFat 3.7 g, Sodium 2385.2 mg, Sugar 27.5 g

Tips:

Use Fresh Prawns: Fresh prawns have a sweeter and more delicate flavor than frozen prawns. If using frozen prawns, thaw them properly before cooking.
Devein the Prawns: Deveining the prawns removes the digestive tract, which can have a gritty texture and a slightly bitter taste. To devein a prawn, use a sharp knife to make a shallow cut along the back of the prawn, then use your fingers to pull out the digestive tract.
Use a Hot Pan: When cooking the prawns, use a hot pan to sear them quickly. This will help to create a flavorful crust on the outside of the prawns while keeping the inside tender and juicy.
Don't Overcook the Prawns: Prawns cook very quickly, so it's important not to overcook them. Overcooked prawns become tough and chewy. Cook the prawns for just a few minutes per side, or until they are pink and opaque.
Use a Variety of Spices: Chile prawns can be made with a variety of spices, depending on your personal preference. Some popular spices include chili powder, cumin, paprika, and garlic powder.
Serve Immediately: Chile prawns are best served immediately after cooking. This will help to ensure that they are hot and crispy.

Conclusion:

Chile prawns are a delicious and easy-to-make appetizer or main course. They can be made with a variety of spices, depending on your personal preference. By following the tips in this article, you can make sure that your chile prawns are perfectly cooked and full of flavor.