Spicy Garlic and Chilli Prawns
LEE KUM KEE SPICY GARLIC AND CHILLI PRAWNS
I love hosting dinner parties at home. In fact… It's probably one of my favourite ways to spend time with friends and family that I love. But spending all day slaving away in the kitchen can certainly be taxing, or even worse, when you have to spend the whole time cooking while they are actually there!! So with that being said, it's important for me to make smart swaps that save on time and energy, but still pack a massive punch of flavour. And I have found adding Lee Kum Kee sauces and oils to my meals is a simple addition, that makes all the difference to the flavour in the end.
These prawns were actually one of the easiest and most time friendly recipes I have made to date, and were the perfect meal for my (bubble friendly) Mothers Day lunch with mum. The prawns themselves are baked, meaning that all you have to do is whip up the sauce and prepare some garnishes. Then pop them in the oven until done, present them nicely on a platter, and done.
Simple, easy and fast. You can find the recipe below to whip these up at home, using a few of the versatile products from Lee Kum Kee. Lee Kum Kee products make cooking from home a convenient and affordable option, to help create quick, tasty and nutritious meals.
LEE KUM KEE SPICY PRAWNS
LEE KUM KEE SPICY GARLIC AND CHILLI PRAWNS
Ingredients:
2 tablespoons olive oil
80g butter
2 tablespoons Lee Kum Kee Chilli and Garlic Paste
2 tablespoons Lee Kum Kee Pure Sesame Oil
1 1/2 tablespoons Lee Kum Kee Ginger
2 lemons, one juiced and one whole
1kg butterfly prawns, or regular prawns sliced lengthwaysTo Garnish
1/2 cup fresh chopped coriander
2 long fresh red chillies, finely chopped
2 small spring onion, finely chopped
Salad leaves, to serve
Instructions:
1. Preheat the oven to 200 degrees and line a baking tray. 2. To prepare marinade for prawns, combine Lee Kum Kee Chilli and Garlic Paste, Lee Kum Kee Pure Sesame Oil, and Lee Kum Kee Ginger in a bowl and whisk with a fork. Add in the juice of one lemon, and save the other for being diced into wedges when serving.3. Melt butter. Pop the melted butter and oil into a small bowl, and then pour over prawns evenly. I used a pastry brush for this, but you can just use what you have lying around at home.4. Once prawns have been oiled/buttered, pop the marinade on top of each prawn, making sure they are well covered. Place prawns into the oven and cook until the prawns become light pink about 15 minutes (they will turn pink from translucent).5. While prawns are cooking, prepare garnishes. 6. Remove prawns from the oven when cooked and place on a bed of salad leaves while still hot. Season with salt and pepper, and then sprinkle with chilli, coriander, and spring onion. Slice lemon into wedges and serve.
