Ginger, chilli and garlic infused prawns

This is another recipe based on something I had at a restaurant, again in Soho (which is where I seem to do most of my eating out!). I had this delicious prawn dish as a starter which was simple but so tasty, so I thought about what the flavours involved and tried replicating them. I’ve made this twice now, adding coriander the second time as well. Both times I was really pleased with the result and the beauty of this dish is that it is so quick and easy to make! The prep time is probably only about 10 minutes or less depending on your chopping speed, and then all you need to do is let it marinate for at least 30 minutes! On my second try I let it marinate a few hours and fit some baking into that time, so it’s not a bad thing to make if you’re multi-tasking and preparing other dishes as well. This makes it a perfect starter to serve to your friends, although it worked well as part of a main too served with rice and/or a salad. This recipe makes enough for 2, although you can of course increase this amount for more people.


– 1 thumb sized piece of ginger, finely grated

– clove of garlic, finely grated

– 1 chilli, finely chopped (saving a few slices to garnish)

– 1 small handful of coriander, finely chopped

– 2 tbsp soy sauce

– juice of 1/2 lime

– 200g of King Prawns (peeled or unpeeled is fine)

– Oil (sesame oil would be preferable, but olive oil was fine)

How to make it…

1. Add all the mardinade ingredients together in a bowl with the prawns and leave for at least 30 minutes, or for several hours if possible to let the flavours more fully be absorbed.

2. Heat the oil in a frying pan and cook the prawns until pink. If you’re using smaller prawns, this should only take around 3-4 minutes but for bigger prawns you may need to leave them on for a few more minutes in addition to that.

3. Serve with slices of chilli and enjoy!

Unpeeled, with coriander


Peeled, without coriander



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