Chilli Prawns 7 Pcs Recipe

Prepare prawns

Rinse the prawns under cold water and pat dry thoroughly with paper towels. Leave tails on for presentation.

Make marinade

In a bowl combine 1.5 tbs olive oil, 2 tsp minced garlic, 1 tsp lemon juice, 0.5 tsp paprika, 0.5 tsp chilli flakes, 0.5 tsp salt and 0.25 tsp black pepper. Whisk to combine.

Add the 7 prawns to the marinade and toss to coat evenly. Marinate at room temperature for 10–15 minutes (no more than 30 minutes to avoid the acid beginning to 'cook' the prawns).

Sweat aromatics

Heat 1 tbs olive oil in a small saucepan over medium heat. Add 0.25 cup finely diced shallot (or onion) and cook, stirring, until translucent, about 3–4 minutes. Add 1 tsp minced garlic and cook for 30 seconds until fragrant.

Build sauce

Stir in 200 ml crushed tomatoes and 1 tsp tomato paste. Bring to a gentle simmer, then lower heat. Add 3 torn basil leaves (or 0.5 tsp dried basil), 0.25 tsp sugar, 0.5 tsp salt and 0.25 tsp black pepper.

Simmer gently uncovered for 8–10 minutes, stirring occasionally, until slightly reduced and glossy. Taste and adjust seasoning. Keep warm on the lowest heat while cooking prawns.

Cook jasmine rice

Rinse 0.5 cup jasmine rice under cold water until the water runs clear. Combine the rinsed rice, 0.75 cup water and 0.5 tsp butter (or oil) in a small saucepan. Bring to a boil, then reduce to the lowest simmer, cover tightly and cook for 12–14 minutes until water is absorbed. Remove from heat and let rest, covered, 8 minutes. Fluff with a fork.

Sear prawns

While the rice rests, heat a non-stick or stainless pan over medium-high heat and add 0.5 tbs olive oil. Add the marinated prawns in a single layer (do not crowd) and sear 1.5–2 minutes on the first side until pink at the edges and slightly caramelized. Flip and cook 1–1.5 minutes more until just cooked through (prawns should be opaque and firm but not rubbery). Remove prawns to a plate.

Combine prawns with sauce

Turn the heat under the sauce up slightly to simmer. Add the seared prawns into the warm Napoli sauce and gently toss for 30–45 seconds to coat and warm through. Taste and add a pinch more salt or chilli flakes if desired.

Plate and finish

Spoon the fluffed jasmine rice onto the center of the plate to form a small bed. Spoon the Napoli sauce and 7 prawns over the rice. Drizzle 0.5 tbs olive oil around, sprinkle 1 tbs chopped parsley or basil over the dish and serve with a lemon wedge on the side to squeeze over just before eating.