Fiery paprika and garlic quick-fried prawns

Fiery paprika and garlic quick-fried prawns

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  • 4
  • Easy
  • Pescatarian
  • 10 minutes
  • 5 minutes


  • 1 kg tiger prawns, butterflied
  • 4 T roasted red pepper paste
  • 2 T extra virgin olive oil
  • 1/4 T turmeric
  • 1/4 t ground ginger
  • 1 T olive oil
  • 4 cloves garlic, finely chopped
  • 1 large red chilli, deseeded and sliced
  • Fresh coriander, to serve
  • Yoghurt, to serve

Cooking Instructions

Marinate the butterflied tiger prawns in the roasted red pepper paste, extra virgin olive oil, turmeric, ground ginger and seasoning.

Heat the olive oil in a wok or large pan. Add the cloves of finely chopped garlic and the deseeded and sliced red chilli. Add the prawns and fry for 5 minutes, or until the shells turn pink.

Garnish with fresh coriander and serve with a dollop of yoghurt.

Cook's quote: " I like this recipe because it brings back a lot of happy memories of time spent with my dad during the holidays.  He really knew how entertain."

TASTE Recipe by: TASTE
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The TASTE team is a happy bunch of keen cooks and writers, always on the look out for the next food trend or the next piece of cake.

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