Ingredients

Method

• 500 g Woolies freshly frozen uncooked extra large black tiger prawns, thawed
• salt, to taste
• 3 T olive or canola oil
• 70 g Woolies fresh crushed garlic, ginger and chilli (1T each)
• 1 cup Woolies Asian sweet chilli sauce
• 2 lemons, juiced
• coriander, to garnish

Method

Ingredients

@wwtaste These one-pan prawns are outrageously good and would make the perfect Christmas starter. They’re also super simple to make: De-vein the prawns, then flash fry them with garlic, chilli and ginger (grab the pre chopped combo pack at @Woolworths SA to save time). Finish with sweet chilli sauce, lemon juice and fresh coriander! #festivestarters #starters #prawns #decembertreats ♬ Christmas - neozilla

1. Using a sharp or serrated knife, cut along the back of each prawn, being careful not to cut all the way through. Remove the vein, keeping the shell on.

2. Season the prawns with salt and set aside for 5 minutes while heating the oil in a frying pan over a high heat.

3. Once smoking, add the prawns and allow them to cook without being disturbed for 1 minute, then start tossing them in the pan. You’ll see the prawns turn from a pale grey to an opaque orange, with the flesh turning white.

4. After 5 minutes add the garlic, ginger and chilli, and cook for another minutes, tossing. Reduce the heat to medium and add the sweet chilli sauce and the lemon juice. Toss to coat the prawns, then transfer to a platter and scatter with freshly chopped coriander.

5. Serve with garlic bread, over rice, or tossed through your favourite noodles.

Find more prawn and shellfish recipes here. 

Photograph: Shavan Rahim
Videography: Romy Wilson and Katharine Pope
Food assistant: Leila-Ann Mokotedi