Many South Africans enjoy seafood, especially prawns. Fortunately, there are multiple prawn recipes in South Africa for you to prepare and enjoy with your loved ones. Most recipes are simple and delicious. Additionally, check out Chef Xolisile's favourite cooking techniques and tips that can help people achieve the perfect texture and flavour when cooking prawns.
Prawn recipes in South Africa. Photo: pexels.com, @Nadin Sh Source: UGC
Did you know prawns can be steamed, grilled, fried, or broiled? There are many prawn recipes in South Africa for you to try, depending on your preferred cooking method. If you are searching for the easiest prawn recipes, you are in the right place.
Tips from a professional chef
Internationally recognised professional Chef Xolisile shared with Briefly.co.za her go-to prawn cooking techniques that can help you achieve the perfect texture.
She says that overcooking prawns and turning them rubbery is easy. To prevent that from happening, it is pivotal for them to be prepared as quickly as possible on a hot sizzling buttered pan and sauté them until they turn pink.
Prawns can also be steamed, grilled, deep-fried, baked, and broiled. Chef Xolisile also gives a tip on how to achieve a mouth-watering flavour:
My top 3 simple ingredients that intensify the flavour in prawns is garlic, butter, and freshly squeezed lemon juice.
40 top prawn recipes in South Africa
It takes a good recipe and some love to make a delicious meal for yourself and your loved ones. Below is a collection of easy prawn recipes you should try soon.
1. Prawn curry
Prawn recipes in South Africa. Photo: pexels.com, @Asit Naskar Source: UGC
If you are looking for a delicious accompaniment to white rice, naan, or paratha, try this yummy prawn curry. This recipe serves four to six people.
Sauté the onions, garlic, bay leaves, cumin, coriander, garam masala until onions are soft. This will take about three minutes.
Add the tomatoes, turmeric, ginger, curry leaves and chilli powder. Season with salt and pepper.
Add the brown sugar.
Simmer for about 20 minutes.
Add prawns, stir and let simmer for about 8 minutes.
Garnish with fresh coriander and desired amount of green chillis and serve hot.
2. Koliwada prawns
What goes well with prawns? Photo: pexels.com, @Amanda Lim Source: UGC
This Koliwada prawn recipe takes only 20 to 30 minutes and results in crispy fried prawns that make a fantastic appetizer. It is one of the must-try fried prawn recipes.
Marinate the prawns in ginger, garlic, half the red chilli powder, coriander powder, 1 tablespoon lemon juice, and salt for 15 to 20 minutes.
Squeeze out the extra moisture. Next, add all-purpose flour, gram flour, yoghurt, 1 teaspoon oil, the other half of the chilli powder, and the rest of the lemon juice.
Mix all the spices with the marinated prawns.
Prepare oil for deep frying. Ensure you maintain the temperature at medium-high. Test the temperature for readiness.
Fried prawn recipes. Photo: youtube.com, @Marion's Kitchen Source: UGC
Add the marinated prawns to the hot oil in batches. Fry till they turn a rich golden brown on both sides. Drain on a paper towel.
Sprinkle the garam masala on top and serve with ketchup.
3. Garlic butter prawns
Fried prawn recipes. Photo: pexels.com, @Marianna Source: UGC
This is one of the best garlic prawn recipes to try. It is a straightforward recipe you can prepare for your family.
Heat a large pan to medium heat. Drizzle olive oil and 1 tablespoon of butter.
Add the prawns and let them sear for 1-2 minutes.
Add salt and black pepper to taste.
Flip the prawns to another side and add the chopped garlic. Continue stir frying for another minute.
Add 1 tablespoon of butter, crushed chillies, and fresh lemon juice. Stir everything well.
Turn off the heat and finish with finely chopped parsley.
Transfer to a serving plate and serve as desired.
4. Creamy garlic prawns
Creamy prawn recipes. Photo: pexels.com, @Jesus Cabrera Source: UGC
This deliciously creamy prawn recipe is perfect for a quick weeknight meal. It is one of the simplest creamy prawn recipes today, and it pairs well with steamed rice.
Heat butter, oil, and garlic in a medium frying pan over medium-high heat until the butter has melted. Add flour. Cook while stirring continuously for a minute or until the mixture bubbles.
Next, add the stock slowly, stirring constantly to prevent the formation of lumps.
Add wine and cream. Cook, stirring for 3 minutes or until sauce boils and thickens.
Add mustard and season with salt and pepper.
Add the prawns and simmer until the prawns are cooked through.
Stir in parsley. Serve with steamed rice.
5. Prawn pulao
If you are looking for a fragrant and delicious Prawn pulao, we have you covered. This simple recipe will wow your loved ones.
Wash and soak the basmati rice for about 15 to 20 minutes.
Heat 1 tablespoon oil in a pan. Add the marinated prawns and sear them for 2 to 3 minutes. Remove them.
In the same pan, heat 1 tablespoon of ghee, and 1 tablespoon oil. Once hot, add the whole spices and let them crackle for a few seconds.
Add the onion and 3 green chillies. Fry on medium-high heat until onions turn translucent.
Add the ginger-garlic paste and give it a stir.
Add the finely chopped tomatoes and fry for 3 to 4 minutes, until the tomatoes are soft.
Next, add ½ teaspoon turmeric powder, ½ teaspoon red chilli powder, 1 teaspoon garam masala powder, and salt to taste. Cook for 2-3 minutes.
Finally, add the seared prawns and the soaked rice and give it a good mix. Add 2 cups of hot water and allow the rice to cook on a high flame till all the water dries up.
Cover the vessel with a tight-fitting lid and cook the pulao for 6 to 7 minutes. Switch off the flame and let the prawn pulao rest for at least 10 minutes.
Finally, open the lid and fluff the rice with a fork and serve hot.
This lemony prawn and pea risotto is among the highly ranked and delicious seafood risottos.
Ingredients
400g raw prawns, shelled and deveined
3 tablespoons olive oil
1 red chilli, finely chopped
1½ litres fish stock
50g butter
1 onion, chopped
300g risotto rice
1 small glass white wine
200g frozen peas
Zest and juice 1 lemon
Procedure
Heat 1 tablespoon olive oil in a large saucepan and fry the prawns with the sliced chilli until they have toasted and changed colour.
Pour in the stock and bring to a boil, then turn down to a simmer.
In a separate pan, melt half the butter over medium heat. Stir in the onions and sweat gently until soft but not coloured, stirring occasionally.
Stir the rice into the onions until completely coated in the butter, then stir continuously until the rice is shiny and the edges of the grain start to look transparent.
Pour in the wine and simmer until totally evaporated.
Add the stock, a ladleful at a time, stirring with each addition until absorbed.
Stir through the prawns and peas. Continue adding stock a ladleful at a time and stirring the rice over low heat for 25-30 minutes, until the rice is cooked al dente. The risotto should be creamy and slightly soupy.
Cook until the prawns change colour. Stir through the chopped chilli, lemon juice and remaining olive oil.
Let the risotto rest for a few mins, then serve, topped with the lemon zest.
This delicious baked prawns recipe is ideal for a one-dish dinner or an appetizer at a family event. If you do not have prawns, you can use shrimp. Serve it with pasta, rice, naan, or pita bread.
Ingredients
450g jumbo prawns, peeled and deveined
3 tablespoons olive oil
2 garlic cloves, finely chopped
1 teaspoon dried oregano
½ teaspoon crushed red chilli pepper
½ teaspoon freshly ground black pepper
½ teaspoon kosher salt
600g cherry tomatoes
225g block feta cheese, cut into large cubes
¼ cup chopped parsley
Procedure
Pre-heat oven to 220 degrees Celsius.
Toss the prawns in a bowl with 1 tablespoon of the olive oil, 1 garlic clove, oregano, chilli, black pepper, and salt.
Arrange the tomatoes in a large baking dish. Add the remaining 2 tablespoons olive oil and remaining garlic clove and toss it all around until the tomatoes are coated.
Tuck the feta cubes in between the tomatoes and bake for 15 minutes. The tomatoes should be bubbling with juice, and the cheese should be softened.
Distribute the prawns evenly over the tomatoes. Return to the oven and bake for 5-7 more minutes until the shrimp are opaque and cooked through. Serve hot.
Mix the mayonnaise, mango chutney, and curry powder with a squeeze of lemon/ lime juice in a bowl.
Stir in the cooked prawns, then chill the mixture until you are ready to assemble.
To serve, split the sandwich rolls across the top, line each one with a lettuce leaf and a few slices of cucumber, then spoon in the prawn filling. Serve.
Slice the bacon into fine ribbons lengthways, then use them to tightly wrap up the prawns. Secure with a cocktail stick.
Heat the oil in a frying pan over a medium heat. Add the prawns and cook for about two minutes on each side until the bacon is crisp and the prawns are pink and opaque.
Remove the cocktail sticks and dip one end of each prawn in a little paprika. Serve.
11. Spaghetti with prawns
Prawn pasta recipes. Photo: pexels.com, @Anthony Leong Source: UGC
Did you know Kerala fried prawns are considered to be the signature dish in the state of Kerala? This recipe is easy to make and requires a few ingredients.
Ingredients
200g fresh prawns
1 teaspoon turmeric powder
1 teaspoon pepper
4 tablespoons coconut oil
1 teaspoon mustard seeds
8-10 curry leaves
1 teaspoon red chilli powder
1 teaspoon red chillies, chopped
1 small onion, thinly diced
1 lemon
1 bunch fresh coriander, chopped
Procedure
Place the prawns in a saucepan, add some turmeric, pepper, salt and water. Cook for about two minutes till the outer coating turns crispy. Keep aside.
Fried prawn recipes. Photo: youtube.com, @Island Vibe Cooking Source: UGC
Add the coconut oil, mustard seeds, curry leaves, turmeric, salt, pepper, and red chilli powder in a pan. Fry the masala.
Add prawns to the masala and let them fry until golden brown. Set aside.
In the same pan, add some oil. Add onion and chopped red chillies. Cook for a minute.
To serve, garnish the prawns with onion and chilli mix, lemon juice, and top with the coriander.
This incredibly tasty and spicy prawn toast is great for game day or as a party appetizer.
Ingredients
200g prawns, peeled and deveined
2 garlic cloves, minced
1½ teaspoons fresh ginger, minced
2 red chillies, chopped
1 large spring onion, chopped
¼ teaspoon ground white pepper
Salt to taste
¼ teaspoon red pepper flakes
1 teaspoon light soy sauce
1 teaspoon rice wine
1 teaspoon sesame oil
1 large egg white
3 slices white sandwich bread
1½ - 2 tablespoons sesame seasoning blend
3–4 cups vegetable oil, for frying
Chopped fresh coriander (for garnishing)
Procedure
Combine the prawns, garlic, ginger, red chillies, spring onion, ground white pepper, salt, chilli flakes, soy sauce, rice wine, sesame oil, and egg white in a food processor bowl. Cover and pulse until a smooth paste has formed.
Spread the prawn paste evenly on each slice of bread, then sprinkle with the sesame seasoning blend.
Using a sharp knife, cut the bread diagonally from the top on each side to create triangles.
Heat the vegetable oil in a pot until hot.
Working in batches of three to four pieces, carefully add the triangles paste side down and fry for a minute or two until the paste side has browned.
Transfer to a paper towel lined plate to drain, and sprinkle the coriander.
This prawn-noodle salad makes a great calorie-controlled option if you are on a diet. Check out how to prepare it now.
Ingredients
25g flat rice noodles
50g green beans, trimmed and roughly chopped
½ red chilli, roughly chopped
2 cloves garlic, minced
1½ tsp fish sauce
Pinch caster sugar
Juice 1 lime, plus wedges to serve
5 prawns, cooked and peeled
100g courgette, julienned
50g cherry tomatoes, halved
30g mango, finely sliced
Small handful fresh coriander, leaves picked
5g toasted unsalted peanuts, chopped
Procedure
Put the noodles and green beans in a heatproof bowl and pour over a kettle of freshly boiled water. Set aside for 3-5 minutes until the noodles and beans become tender.
In a separate large bowl, mix the chilli, garlic, fish sauce, sugar and lime juice.
Add the prawns and toss to coat in the dressing.
Drain the noodles and beans. Add them to the prawns and dressing along with the courgette, tomatoes, and mango.
Toss again, then transfer to a serving plate.
Scatter with coriander leaves and chopped peanuts.
The fresh prawns and big pieces of coconut are a match made in heaven. Try this recipe today.
Ingredients for the dry rub
1cm piece fresh ginger, peeled and grated
2 garlic cloves, minced
¼ teaspoon salt
¼ teaspoon chilli powder
¼ teaspoon ground turmeric
¼ teaspoon crushed fennel seeds
Ingredients for the masala
1 tablespoon sunflower oil
10 fresh curry leaves
½ teaspoon black mustard seeds
½ teaspoon fennel seeds
2 small green chillies, thinly sliced
2 red onions, thinly sliced
100g fresh coconut, thinly sliced
½ teaspoon salt
½ teaspoon ground turmeric
½ teaspoon garam masala
1 teaspoon ground coriander
1 tablespoon Kashmiri chilli powder
Procedure
Put the prawns in a bowl with all the dry rub ingredients and coat thoroughly. Cover the bowl and leave to rest in the fridge for 15 minutes.
Heat the oil in a large saucepan over a medium heat. Add the curry leaves and the mustard and fennel seeds, then let them sizzle for a few seconds.
Stir in the green chillies and onions and cook for 2-3 minutes until they begin to soften.
Add the coconut to the saucepan with 150ml boiling water. Stir well, then cover the pan with a lid and cook for 10 minutes until the coconut has softened slightly.
Add the salt, spices and prawns to the pan, then mix gently.
Increase the heat to high and cook for 5-6 minutes until the prawns have turned pink and are cooked through. Serve hot.
This recipe teaches you how to cook juicy prawns on the grill and coat them in a spicy garlic lemon butter sauce. It is a showstopper meal.
Ingredients
1½ kg prawns, deveined but shell and head on
2 tablespoons Cajun spice
1 tablespoon lemon pepper
2 teaspoons salt
3 tablespoons olive oil
For the garlic butter sauce
250g butter
10 garlic cloves, crushed
3-4 tablespoons fresh lemon juice
2 teaspoons Cajun spice
1 teaspoon chilli flakes
½ cup heavy cream
Procedure
Place the prawns in a large bowl. Pour over the oil and season with the Cajun spice, lemon pepper and salt. Mix well until all prawns are well coated.
To make the sauce, melt the butter in a large pot. Add the garlic, lemon juice, and spices.
Allow to cook for a minute until fragrant, then pour in the cream. Bring to a simmer and allow to cook for 5 minutes, then remove from the heat. Taste and adjust the seasoning. The sauce needs to be a little too lemony and very well seasoned. Once the prawns are added, the sauce will mellow a bit.
Pre-heat the grill for 10-15 minutes.
Add the prawns and cook for 2-3 minutes per side until they are coral/orange in colour. As the prawns cook, add them to the pot with the sauce.
Once all the prawns have been added to the sauce, toss to coat them.
In this sweet and spicy curry, sweet potatoes and prawns are gently simmered in a chilli and coconut broth.
Ingredients
1 onion
1 teaspoon rapeseed oil
1 garlic clove, minced
1 teaspoon grated ginger
1 tablespoon fresh chillies
250g sweet potatoes, peeled and diced
200ml coconut milk
100g prawns
1 lime
125ml water
1 small bunch coriander
Procedure
In a skillet, heat the vegetable oil and sizzle finely chopped onions until they get soft and translucent.
Add crushed garlic, grated ginger root, and sliced chillies.
Cook for a few minutes until the garlic is fragrant, and then stir in the curry powder.
Add the prepared vegetables to the pan with the onions, pour in the coconut milk and water, and give it a good stir. Season with salt to taste.
Simmer the stew for 10 minutes at medium heat until the sweet potatoes are soft.
Add the prawns and cook them for 5 minutes until they turn slightly pink.
Remove the pan from the heat, add grated lime zest and squeezed lime juice.
Garnish your curry with freshly chopped coriander and serve and lime wedges.
29. Prawn caldine
Caldine is a mild and delicious, yellow seafood curry made with spices and coconut milk extract.
Ingredients
200g prawns, shelled and deveined
275g cubed pumpkin
1 cup freshly grated coconut
1 tablespoon coriander seeds
½ teaspoon cumin seeds
10 peppercorns
3 cloves
3/4 tsp turmeric powder
2-3 green chillies
¼ inch ginger, peeled
5-6 garlic cloves
2½ cups water
3/4 cup finely chopped onions
1 cup finely chopped tomatoes
Salt
¼ cup tamarind extract
Procedure
Blend the coconut, coriander, cumin, peppercorn, cloves, turmeric powder, chillies, ginger, garlic, and 1 cup water to form a masala paste.
Line a fine mesh sieve with a muslin cloth and extract all the thick coconut milk.
Transfer all the leftovers to the blender, add 1.5 cups of water, and blend again. Repeat the same procedure of extracting the coconut milk. This is the thin coconut milk extract.
Heat oil in a heavy-bottomed pan. Sauté the onion until it turns translucent.
Add chopped tomatoes, sauté until it turns mushy.
Then add the thin coconut extract along with a pinch of salt. Mix well, and add the tamarind extract. Bring to a boil.
Add the pumpkin cubes, and cook over medium heat until almost tender.
Then add the prawns and cook another 4-5 minutes.
Add the thick coconut extract and swirl the pan gently. Simmer for another minute and switch off the heat. Check for seasonings and adjust with salt if required.
Serve hot with rice.
30. Pan-fried garlic prawns with soy sauce
Quick and easy, pan-fried garlic prawns with soy sauce, garlic, and green onions is a simple stir-fry dinner bursting with flavour. It is a Chinese-inspired meal.
Ingredients
½ tablespoon soy sauce
½ tablespoon cooking wine
1 teaspoon brown sugar
½ teaspoon vegetable oil
1 large clove garlic
10 prawns, deveined
2 tablespoons water
1 tablespoon green onions, sliced
Procedure
In a small bowl, combine soy sauce, cooking wine, and brown sugar. Stir and set aside.
Heat oil in a frying pan. Add garlic and sauté over medium heat until it starts to brown.
Add the prawns and sauce. Stir for 1 minute.
Fry for 3-4 minutes on each side. As you flip the prawns halfway, add the water.
Add green onions and serve.
31. Salt and pepper prawns
Easy prawn recipes. Photo: pexels.com, @Nadin Sh Source: UGC
This recipe is ideal for king prawns. It is perfect as an appetizer or a complete meal.
Ingredients
500g king prawns
½ teaspoon salt
½ teaspoon white pepper
1 tablespoon cornstarch
1 tablespoon water
½ cup cornstarch
3-4 cloves garlic, thinly sliced
½ onion, thinly sliced
1 red/ green bell pepper
2-3 spring onions
1 teaspoon dried chilli flakes
Vegetable oil for frying
½ teaspoon salt
½ teaspoon black pepper
¼ teaspoon chicken powder
¼ teaspoon mixed spices
Procedure
Combine the salt, black pepper, and mixed spices in a small bowl. Mix well and set aside.
Marinate the prawns with salt, white pepper, cornstarch, and water. Mix well and set aside.
Dredge and coat the marinated prawns in the cornstarch and gently toss the excess flour out before frying.
Fill the medium size frying pot with vegetable oil at least 2-3 inches high.
Heat the oil to high heat and fry the coated prawns in the hot oil for 2-3 minutes until they are crispy golden brown.
Remove from oil and place on a paper towel to drain.
Heat a large pan over medium heat, drizzle oil, and sauté the onions and garlic.
Add bell peppers, cook for a few seconds, and follow with the crushed chillies.
Place the fried prawns in the pan and sprinkle the salt, spring onions, and pepper seasoning powder.
Toss everything well for a minute. Serve immediately.
32. Prawn and pancetta spears
How are prawns best cooked? Photo: pexels.com, @Julia Filirovska Source: UGC
Pancetta is a salt-cured pork belly meat product often used to add depth to soups and pasta. Learn how to make prawn and pancetta spears today.
Ingredients
10 slices pancetta
20 whole raw prawns, peeled but tails left on
2 tablespoons olive oil
Grated zest of 1 lemon
1 tablespoon lemon juice
1 tablespoon finely snipped chives
4 tablespoons mayonnaise
Procedure
Soak 20 short bamboo skewers in water to prevent them from burning under the grill.
Make the dip by combining the lemon zest, lemon juice, chives, and mayonnaise. Refrigerate.
Heat the grill to high.
Cut the pancetta in half so that it wraps around the middle of the prawn, still showing some of the prawns at either end.
Thread each prawn onto a skewer and lay on a baking sheet with a rim.
Mix the olive oil with sea salt and freshly ground pepper in a bowl and brush the prawns with the seasoned oil.
Grill for 3-4 minutes on one side until the pancetta is crisp. Turn and grill for a minute or two more until cooked through.
Serve hot or warm with the dip.
33. Prawn and saffron risotto
What goes well with prawns? Photo: pexels.com, @Joost van Os Source: UGC
Risotto is a rice dish cooked with broth until it reaches a creamy consistency. Try this yummy recipe now.
Ingredients
400g prawns, peeled and deveined (shells on)
300g basmati rice
1 pinch saffron in a small glass of water
1 glass white wine
3 tablespoon olive oil
1 large red chilli, deseeded and finely chopped
1½ litres fish stock
50g butter
1 large onion, chopped
200g peas
1 large lemon juice and zest
Procedure
Using a large pan over a medium het, add 1 tbsp of the olive oil and add the shells.
Add a sliced half of the chilli and fry.
When the prawns have changed colour, add the fish stock. Raise the heat to bring to a boil. Once boiled, reduce the heat to simmer.
Place a good size pan over medium heat and add the butter to melt.
Add the onions and stir and allow to go soft and translucent.
When ready, add the rice making sure it is coated in butter and onion. Continue to stir until the rice starts to become shiny, clear and transparent.
Add the white wine to the rice and stir. Allow for the wine to evaporate, as all you need is the perfume of the wine.
Add the saffron water to the rice and stir thoroughly until all of the rice has changed colour.
Carefully add a ladle of the infused stock at a time to the rice stirring constantly until it is absorbed by the rice. Continue this process for about 15- 20 minutes, and then add the frozen peas and large raw prawns.
Continue cooking, adding the stock for a further 10- 15 minutes until the rice is al-dente.
Quickly add the lemon juice, remaining olive oil, and the remaining chilli. Stir thoroughly.
Serve in bowls with a sprinkle of fresh lemon zest.
34. Teriyaki prawns
How do you cook prawns and keep them juicy? Photo: pexels.com, @Farhad Ibrahimzade Source: UGC
Teriyaki is a Japanese dish consisting of soy sauce marinated and grilled fish or meat. Learn how to make teriyaki prawns today.
Ingredients
300g prawns, peeled and deveined
2 tablespoons light soy sauce
4 tablespoons rice wine
1 tablespoon dark soy sauce
1 tablespoon Chinkiang vinegar
2 tablespoons honey
1 spring onion, sliced at a 45-degree angle
2 cloves garlic, thinly sliced
Thumb-sized piece of ginger, cut into thin batons
1 Birdseye chilli, thinly sliced
1 tablespoon cooking oil
1 tablespoon sesame oil
Procedure
Mix the soy sauces, vinegar, wine, and honey. Set aside.
Heat a pan over high heat and add the oil when the pan is shimmering
Throw in the prawns and stir fry for 2 minutes.
Add the garlic, ginger, and chilli. Stir fry for another minute.
Add the prepared sauce and cook for 2 minutes.
Sprinkle the spring onion and drizzle over the sesame oil. Serve hot.
35. Spicy peri peri prawns
Easy prawn recipes. Photo: pexels.com, @Anna Guerrero Source: UGC
This spicy peri peri prawns recipe is going to be one of your favourite recipes ever.
Ingredients
1 red bell pepper
6 hot chillis
8 cloves garlic
½ cup olive oil
3 tablespoons red or white wine vinegar
½ teaspoon smoked paprika
2 teaspoons salt
1 pound of cleaned shell on tiger prawns
Procedure
Lightly char the red bell pepper on an open flame and in a sealed container to soften. Next, rinse off the charred skin under running water.
Roast the garlic in an oven with about half a teaspoon of olive oil for 5 minutes. Allow to cool.
Blend red bell pepper, chilli, garlic, olive oil, red wine vinegar, smoked paprika, and salt until smooth.
Take about half a cup of the peri peri sauce and use it to marinate the prawns in a closed container in a refrigerator for at least 1 hour.
Allow the prawns to come to room temperature before cooking.
In a hot skillet, sear one side of the prawns and allow to cook for 5 minutes.
Turn over, and cook the other side for another 5 minutes.
Serve hot.
36. Prawn egg-fried rice
This easy egg-fried rice recipe with prawns is tastier than a take-away and is inexpensive to make at home.
Ingredients
200g basmati rice
3 tablespoons olive oil
200g raw prawns
1 onion, finely sliced
2 garlic cloves, finely sliced
Pinch of chilli flakes
3 medium free-range eggs, beaten
200g peas
Lemon wedges to serve
Procedure
Cook the rice in boiling salted water for 10 minutes. Drain and set aside.
Heat one tablespoon of the olive oil in a wok. When hot, add the prawns, then toss for 1 minute until just pink all over. Remove and set aside.
Add the remaining olive oil to the wok, and fry until soft.
Add the garlic and chilli flakes, then cook for a couple of minutes.
Add the eggs to the wok. Let them start to set, then stir a little to break them up.
Add the rice to the pan and quickly toss together.
Finally, add the peas and cooked prawns.
Serve immediately with the lemon wedges.
37. Corn and prawn chowder
This corn and prawn chowder is quick to make. You can swap the prawns for chicken if you wish.
Ingredients
1 tablespoon olive oil
½ onion, finely chopped
150g potato, cubed
300ml whole milk
200ml chicken stock
150g cooked small prawns, drained
195g can sweetcorn, drained
½ tablespoon garlic butter
Procedure
Heat the oil in a saucepan.
Easy prawn recipes. Photo: youtube.com, @Essen Recipes Source: UGC
Fry the onion until it softens.
Add the potato, milk, and stock, and bring everything to a simmer. Cook until the potato is soft, then gently squash some of the potatoes against the side of the pan to thicken the chowder.
Add the prawns and sweetcorn, and cook for another 5 minutes.
Remove from the fire and serve with garlic pitta.
38. Prawn cakes
Prawn cakes are made of prawn paste combined with herbs and spices shaped into small patties that are fried.
Ingredients
500g shelled and deveined tiger prawns
2 tablespoons cornstarch
¼ cup breadcrumbs
1 egg
3 stalks spring onions, thinly sliced
1 chilli, finely chopped
A handful fresh coriander, roughly chopped
1 tablespoon finely grated lime zest
1 tablespoon fish sauce
Oil, for deep frying
Procedure
Place all ingredients in a food processor, pulse until well combined and minced but not pureed into a paste, leave some chunky bits for texture.
Place mixture in a bowl, then let it chill in the refrigerator for an hour.
Heat enough oil in a non-stick pan for pan frying over medium-high heat.
Using wet hands, form a small ball of the mixture and place it gently into the pan, gently flatten the ball until it resembles a small patty. Cook for 2 minutes on each side or until it turns golden brown.
Remove from pan, then serve with sweet chilli sauce.
39. Prawn saganaki
This prawn saganaki recipe is Greek-inspired. Prawns are cooked in a rich, chilli-tomato sauce and baked.
Ingredients
4-5 tablespoons olive oil
1 red onion, chopped
2 garlic cloves, crushed
5cm fresh ginger, grated
½ teaspoon chilli flakes
350g jar crushed tomatoes
50g pitted black olives, sliced
4 sun-dried tomatoes, chopped
1 teaspoon dried oregano
A handful basil leaves, plus extra to garnish
2 fresh mint sprigs
1 lemon
1 teaspoon sugar
20-24 large raw shell-on prawns
200g pack feta cheese
Procedure
Pre-heat the oven to 200°C. Heat the olive oil in a shallow flameproof casserole or ovenproof skillet pan.
Cook the onion, garlic, and ginger with a couple of pinches of salt for 10 minutes over a low heat, stirring every so often.
Stir in the chilli flakes, tomatoes, sliced olives, sun-dried tomatoes, dried and fresh herbs, a squeeze of lemon juice, and sugar. Season to taste with salt and black pepper.
Leave to simmer over low heat for 10 minutes.
Nestle the prawns on top of the sauce, crumble over the feta and drizzle with the remaining olive oil.
Bake for 12-15 minutes until the prawns are cooked through, and the feta is tinged golden brown.
Scatter the reserved herbs on top. Serve.
40. Prawn laska
Prawn laska is a Malaysian noodle soup you can prepare in 20 minutes only. The soup is tasty and is the best accompaniment for cold evenings or night.
Ingredients
135g rice noodles
1 tablespoon olive oil
2 shallots, diced
1 heaped tablespoon chilli paste
165ml can coconut milk
200ml chicken/vegetable stock
150g raw, peeled king prawns
60g sugar snap peas, halved lengthways
A handful of beansprouts
2 spring onions, shredded
A bunch fresh coriander leaves
Lime wedges, to serve
Procedure
In a bowl, pour boiling water over the rice noodles, leave for 5 minutes until soft. Drain and refresh under cold water.
Heat 1 tablespoon olive oil in a pan and soften the shallots.
Stir in the chilli paste and fry for 1 minute.
Add the coconut milk and chicken/ vegetable stock. Bring to a simmer.
Add prawns, sugar snap peas, and beansprouts. Simmer for 3 minutes until the prawns are cooked through.
Divide the noodles between 2 bowls and pour over the laksa sauce.
Prawn recipes in South Africa. Photo: youtube.com, @SimpleCookingChannel Source: UGC
Top with spring onions and a few fresh coriander leaves.
Serve with lime wedges.
How are prawns best cooked?
The best cooking method is based on personal preference. Prawns can be boiled, grilled, fried, or even broiled.
How do you cook prawns and keep them juicy?
Use the recipes above to cook prawns and keep them juicy. Avoid overcooking them to maintain the juiciness.
What goes well with prawns?
Prawns go well with multiple side dishes, including noodles, rice, and bread.
How does Gordon Ramsay cook prawns?
Chilli and garlic prawns are served in Gordon Ramsay's restaurants. The celebrity chef also cooks them in other ways.
What can I use cooked prawns for?
You can use cooked prawns for multiple dishes. Check out the recipes above and pick your favourite way to incorporate them into your meal or dish.
There are multiple prawn recipes in South Africa for you to try. We hope you prepare and enjoy several, if not all, soon.
Briefly.co.za recently published a list of weird food combos that sound strange but taste good. The combination of food and flavours is an age-long art used by different cultures.
Food combos are used to obtain a unique and satisfying taste from two or more food sources and flavours. Interestingly, there are many weird food combos that one would not even dare think of, but the result is yummy.
