Bibliophile Lass (bibliogirl) wrote,
Bibliophile Lass


For those of you who wanted the prawn recipe from last night, here are two; the first one is the original from the recipe book, the second one is more closely what I actually did...

The recipe book is, if memory serves, Australian, so use the appropriate 'cup'. Exact measurements do not seem to be critical.

The original: Chilli Prawn Skewers (you can see the first difference right there ;))

Prep time: 25 minutes
Cooking time: 10 minutes
Makes 30


30 green king prawns
1/3 cup fresh coriander sprigs
2 tablespoons fresh basil leaves
50g butter
1 clove garlic, crushed
2 teaspoons soft brown sugar
2 tablespoons lemon or lime juice
1 tablespoon sweet chilli sauce
pepper to taste


1. Remove heads from prawns. Peel prawns, leaving the tails intact. Using a sharp knife, slit each prawn down the back. Remove vein.

2. Finely chop coriander and basil.

3. Heat the butter in a large frying pan or wok. (Editor's note: use a wok unless you have a _really_ large frying pan. See below.) Add the garlic, sugar, juice, coriander, basil and sweet chilli sauce. Mix all together well. Toss the prawns through the mixture, then cook over medium heat for 4-5 minutes or until the prawns turn a pinkish colour and are cooked through. Sprinkle pepper over prawn mixture. Thread prawns onto bamboo skewers or strong toothpicks. Serve warm.

The rather bastardised version:

Prep time: maybe 10 minutes
Cooking time: about 5 minutes
Makes: depends on how many were in the packet


2 packets king prawns. (My choice appeared to be pre-cooked or frozen (this may have been a function of ordering from so I went for pre-cooked. Probably about a pound of prawns altogether. No shelling involved, phew.)
1 packet fresh coriander (20g)
1 packet fresh basil (20g)
50g butter
1 clove garlic, crushed (or 1 teaspoon of Very Lazy Crushed Garlic, which goes into bloody nearly everything I cook)
2 teaspoons soft brown sugar
2 tablespoons lime juice
1 tablespoon sweet chilli sauce

1. Chop herbs (using scissors will do fine)
2. Mix herbs, garlic, sugar, juice and sweet chilli sauce in a bowl. It is debatable whether this improves the flavour but it makes the next step a bit easier.
3. Heat butter in wok. This is a fair amount of butter and since I was using more prawns than the original recipe would have involved, I really doubt it'd have fitted in any of my frying pans. It might do if you were only using one packet.
4. Add bowl of miscellaneous non-prawn ingredients to wok. Stir them around a bit until the herbs start to wilt and the sugar melts into the rest of it.
5. Add prawns to wok. Bearing in mind that they are already cooked, what you're really doing at this point is heating them up and coating them in the yummy buttery goodness. I stirred them around for perhaps three minutes.
6. Pour the whole lot into a dish and refrigerate for, well, about as long as it takes for them to go cold, really.
7. Serve as nibbles with something for people to dip into the sauce (bread, or whatever takes your fancy)
8. Try to make notes of who asked for the recipe. Damn, knew there was something I'd forgotten!

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