Super buttery garlic chilli prawns topped with charred lime and lots of salt! The perfect party snack!
Recipe for Garlic Chilli Prawns with Charred Lime by Anisa Sabet for The Macadames.
Today’s recipe is one of the tastiest savoury dishes I have made in a while. The sauce is so buttery, garlicky and utterly delicious. I served mine with toasted bread, drizzled with lots of the sauce then the peeled prawns with a dash more salt on top. Divine!
The charred lime adds a citrus tang but you could just use fresh limes or lemon in stead. I used a large wok but any large fry pan or skillet would work.
I hope you enjoy this recipe and i’d love to know what you think.
Don’t forget to hashtag #cookwiththemacadames when making my recipes. I love to see how you went and get a peek at your kitchen table.
Recipe adapted from here.
Ingredients (makes 1kg):
For the charred limes:
- 1 lime, halved
- Sea salt
For the prawns:
- 160g butter
- 6 teaspoons minced garlic, or 8 garlic cloves, minced
- 3 long red chillies, finely chopped
- 1kg uncooked prawns, peeled or unpeeled
- 1 tablespoon sea salt
- 1 bunch fresh parlsey, roughly chopped
- 1/4 cup fresh lime juice
- Rind from 2 limes
- To serve: fresh bread
1. To char the limes: heat up a skillet or fry pan until very hot. Add the limes cut side down and press down using a spatula or wooden spoon. Cook for 1-2 minutes until charred. Set aside.
2. To make the prawns: In a large wok, melt the butter until bubbling. Add the garlic and chilli and fry until just browned then add the prawns and cook for 1-2 minutes until they turn pink. Take off the heat, add the sea salt, parley, lime juice and rind. Serve immediately with fresh bread drizzled with the left over sauce.
Like this recipe? Yum it on Yummly.
For another similar recipe, try my oysters 6 ways.
Or my easy sausage rolls.
Anisa – The Macadames. xx