Basil Chilli Prawns

I am been a bit out of action on Pinch of Salt lately, thesis has been taking up a lot of my time!  Hardly done any cooking or anything actually.  Apart from First Thursday in Cape Town.  The first Thursday of every month all the art galleries in town open up late, and the restaurants are vibey, the food trucks of out and there is free drinks at some places.  I went to HQ (known for their steak) with some friends for half price tapas.  People in Cape Town go to HQ on a thursday for half price tapas! So reasonable AND delicious.

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I had the lamb sliders and calamari (calamari was ok) and Doug has the sirloin bits and cheese platter.  Both of those were amazing, especially the cheese platter which comes with a lot of delicious brioche, charcuterie and some spreads.  Really great evening out!

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Since I have been quiet on the last week or so today I am putting up an amazing recipe.  It will take you less than 15 minutes to cook but tastes so delicious and is super impressive (mainly because it is prawns).  Luckily my parents have been done in Cape Town visiting so I can cook things involving prawns which my student budget generally won’t support.

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I got inspiration for this dish from this great fish restaurant in Durban called Jack Salmon.  Though I can’t remember how they are supposed to taste I know they make prawns with basil and chilli.  So using those ingredients I made my own version.  I just cooked my prawn in a frying pan, adding the sauce at the last minute to coat the prawns but what would probably take this dish to the next level is marinating the prawns in the sauce then braaiing them.  Oh my word, now that would be out of this world!IMG_2615

Basil Chilli Prawns

Serves 4 as a starter portion

To make a full meal for 4 people double the recipe and serve with rice

  • 20 prawns, deveined and deshelled (heads off)
  • 1 clove garlic, finely chopped
  • 3 Tbsp Butter
  • 1 lemon, juiced

Basil Chilli Sauce

  • 1/2 cup basil, finely chopped
  • 1 clove garlic
  • 1 lemon, juiced
  • 3 Tbsp olive oil
  • 2 green chills, deseeded (The chillis I used weren’t that hot so adjust according to taste)
  1. Blend the sauce ingredient together and blend together
  2. Add the butter to a frying pan on high heat
  3. Add the prawns and the garlic and cook until the prawns start turning pink
  4. Add the lemon juice and fry until the prawns are fully cooked
  5. Turn off the heat and add the sauce, making sure the prawns are throughly coated and the sauce has warmed up
  6. Serve the prawns with some micro herbs and drizzle over the sauce

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