One of the benefits of growing up in a small riverside town is getting used to having an abundance of fresh seafood at every turn. One of my highlights as a child was our weekly trips with my mum to the docks. Mum would time these visits to coincide with the return of the fishermen from their fishing trips and we were usually rewarded with bounties of fresh fish, prawns, clams..you name it!
My boo is not a big fan of bottom-feeders, and so lately clams and periwinkles don’t feature highly on my weekly food rota. However, we both share a weakness for prawns and this fried chilli and honeyed prawns is a quick and easy recipe that delivers restaurant-quality prawns every time. I’ve drawn on my African influences with this marinade. The honey delivers a mild sweetness which is complemented by the kick from the scotch bonnet peppers.
I hope you enjoy making this!
- Prepare the prawns by de-veining them and butterflying them.
- To butterfly and de-vein a prawn, use a knife to slice along the back curve of the prawn. If you already removed the digestive tract, you simply need to make the cut you've already made deeper. Place the tip of your knife in the cut near the head of the shrimp, then cut along the back all the way to the tail, and press the prawn open.
- Combine the honey with the garlic, ginger and scotch bonnet pepper. Cover the prawns with this mix and allow to marinade in the refrigerator for 15 minutes.
- Add the olive oil to a pan and when hot (but not smoking), fry the prawns on medium heat for about 4 - 5 minutes, turning once, until the turn deep pink.
Serve with Jollof Rice , Coconut Curry Rice or drizzle Sweet Pepper Sauce over it.
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Afro-fusion Food Lover.
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Completely nuts about Avocado.
