Prawns hot chilli marinade

    1 day 20 min

    Inject some intense flavour into your al fresco dishes this summer. Forget boring barbeques and instead tuck into lip licking marinade recipes like this one!

    7 people made this

    Serves: 4 

    • 4 tablespoons Billington's Molasses Sugar
    • 8 tablespoons white wine vinegar
    • 3 garlic cloves, crushed
    • 2 fresh red chilies, deseeded and chopped
    • 2 tablespoons olive oil
    • 6 tablespoons sunflower oil
    • 4 tablespoons fresh coriander, chopped
    • 24 raw tiger prawns in their shells, washed and dried

    Prep:10min  ›  Cook:10min  ›  Extra time:1day marinating  ›  Ready in:1day20min 

    1. Place the molasses and vinegar in a small pan, heat and simmer until slightly syrupy; leave to cool slightly.
    2. Add the garlic and chilli and 4 tablespoons oil and whisk; leave to cool completely; stir in the coriander.
    3. Pour half the mix into a shallow dish and add the prawns; toss gently and leave to marinade for 30 minutes
    4. Heat the remaining oil in a large frying pan and fry the prawns for about 5 minutes over a high heat, turning occasionally.
    5. Reduce heat and cover with a lid for another 3 to 5 minutes, until prawns are pink and cooked through. These prawns could also be cooked on a barbecue.
    6. Serve the prawns with the remaining marinade served as a dip.

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