prawn devilled

Devilled Prawns – Quick And Easy Chili Prawns

prawn devilled

prawn develled

Serve this quick-and-easy, delicious devilled prawns as a side dish with any main meal and you will be surprised how well it enhances the overall taste.

King prawns are best for this dish.  Rub a little lemon juice after giving them a good clean up to take that fishy smell away.

Be liberal with diced carrots, quartered green beans, spring onions or leeks to make the dish more healthier .  However,  the original recipe with chili and bell peppers add a distinct fiery taste that will stimulate anyone’s taste buds instantly.

You will need the following ingredients to make it

King Prawns – washed, devined, shell removed 250 g
Red, Green,Yellow bell peppers 1 each cubed
Brown sugar 1/4 tbsp
Soy sauce 1 tbsp or a bit more
Fish sauce 1/2 tbsp (optional)
Ginger garlic paste or both grated  1 tbsp
Garlic cloves  3
Onion  1 big cubed
Turmeric, Chili powder  1/2 tsp each
Salt 1/4 tsp
Oil 1 tbsp
Red food colour powder (Biryani colour) – Optional two pinches
Juice of 1/4 of a lemon

Let’s Make

Marinate it

  • Rub salt, ginger garlic paste, turmeric powder, red chili powder, red food colour and lemon juice on prawns
  • Keep aside for 20 – 30 mins

Stir fry it

  • Heat up oil and stir fry prawns under medium flame until cooked

  • Push the cooked prawns to a side of the pan and drop cubed bell peppers, garlic cloves and cubed onion

  • Stir fry all together for a few minutes.  Do not let the peppers and the onion lose their crunchiness
  • Add any other vegetable now
  • Stir fry until the veggies are softer
  • Add soy sauce,  sugar and fish sauce
  • Toss a few more pinches of chili flakes or Chinese chili paste at this point if you’d prefer a spicier taste
  • Stir fry vigorously under high flame tossing the veggies and prawns together
  • Switch off flame and let the pan sit for a few mins allowing all the flavours to blend.
  • The prawns are now ready to serve with a bowl of steaming noodles
  • Yummy !

devilled prawns

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