Sweet Chilli Prawns

Making Sweet Chilli Prawns Ahead

Best eaten at once. Keeps in the fridge for 1 day.

Making Sweet Chilli Prawns

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1. Pat the prawns dry and season with the salt.

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2. Heat the oil in a frying pan over high heat and cook the prawns for 2 minutes per side until pink.

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3. Off the heat, add the garlic for 20 seconds, then the sweet chilli sauce and lime juice. Toss for 30 seconds.

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4. Serve over the rice with the coriander.

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Worth Knowing

• Dry the prawns.
• Take them off slightly underdone.
• If your hob runs hot, work quickly.
• Add the garlic off the heat.

Serving Ideas

Steamed rice · Lettuce cups · Cucumber salad · Cold beer

Swaps and Variations

• A pinch of dried chilli flakes works in place of fresh chilli — start with about a third of the quantity the chilli in the list implies, since dried chilli is more concentrated, and add more to taste.
• Lemon is the everyday swap for limes in this kind of dish — the acidity plays the same role even though the flavour is not identical.
• An eighth of a teaspoon of garlic powder per clove is the usual stand-in when you are out of fresh garlic — it will not caramelise the same way, but it carries the flavour.

Quick Answers

Nutrition per Serving

Per serving, calculated from the ingredient list. Treat these as an estimate — brands and cuts vary.