Spicy Prawn Stew

    45 min

    If you like your food spicy, then this stew is for you. Prawns are simmered with ten chillies and okra in a tomato sauce base. Serve with freshly cooked rice, if desired.

    12 people made this

    Serves: 4 

    • 450g raw medium prawns, peeled and deveined
    • 4 tablespoons lime juice
    • 4 fresh Scotch bonnet chillies or to taste
    • 6 mild chillies or to taste
    • 1 medium onion, chopped
    • 200g chopped okra
    • oil cooking spray
    • 2 (400g) tins chopped tomatoes with juice
    • 1 tablespoon tomato puree
    • 115g sliced yellow squash
    • 1/4 teaspoon dried thyme

    Prep:20min  ›  Cook:25min  ›  Ready in:45min 

    1. In a large resealable plastic bag, toss the prawns with the lime juice to coat. Set aside.
    2. Remove the seeds from 2 of the Scotch bonnets and 4 of the mild chillies. In a food processor, chop all of the chillies, onion and okra.
    3. Spray a large, deep frying pan with oil spray. Place the chilli mixture in the frying pan and cook and stir 5 minutes over medium heat. Mix in the chopped tomatoes and juice, tomato puree and squash. Bring to the boil. Reduce heat to low and simmer 10 minutes, until squash is tender. Season with thyme.
    4. Mix the prawns into the frying pan. Bring the mixture to the boil and cook 5 minutes, until prawns are opaque.


    If yellow squash is unavailable, use courgette instead.

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    Reviews in English (7)


    Delicious! I used only the jalapeno peppers, no banana peppers. I added 1 green bell pepper, dash garlic powder, and 10 oz frozen peas (had them hanging around) and omitted the squash, though I'm sure it would be great. Awesome!  -  22 Apr 2006  (Review from Allrecipes US | Canada)


    Made this recipe yesterday, but without the squash and added a bunch of cauliflower and broccoli flowerettes. Even more nutritous than the original!  -  25 Jun 2004  (Review from Allrecipes US | Canada)


    Fantastic. Filling and low-cal at the same time. Just spicy enough with a rich hearty background of veggies. Just be careful with the shrimp. It takes way less than five minutes. Turn the heat off like a half minute before they look done and they'll continue to cook as the dish cools, coming out tender instead of rubbery.  -  09 Aug 2009  (Review from Allrecipes US | Canada)