Chilli Butter King Prawns
- One 250g pack of XXL raw peeled king prawns (about 8 prawns) and a 90g roll of red chilli, smoked salt and lime butter
- Melt half the roll in a hot pan, add the prawns from defrosted and cook for about three minutes, turning once, until pink right through
- One generous main or two starters; finish with a squeeze of lime and plenty of bread
Chilli king prawns belong to that happy class of dishes that take less time to cook than to decide on. Most recipes start with a jar of minced garlic and a pinch of dried chilli; this one starts with a butter that has already done the work, red chilli, smoked salt and lime rolled together and frozen, so the sauce exists the moment it hits the pan.
The prawns are our XXL peeled king prawns, the same ones in our Prawn Linguine Kit, so eight of them make a proper plate. It is not a subtle dish (open the window). Toss the lot through linguine for two, or eat it straight from the pan with bread, which is how it's done in every tapas bar worth the name. We've been sending out fish for over 25 years, and this is still one of the quickest good dinners we know.
If you'd rather keep it mild, we do them with garlic and herb butter instead.
In the box: only the prawns and the butter. Anything else in the photo is a serving suggestion.
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Product Details
- One 250g pack of XXL raw peeled king prawns (about 8 prawns) and a 90g roll of red chilli, smoked salt and lime butter
- Melt half the roll in a hot pan, add the prawns from defrosted and cook for about three minutes, turning once, until...
- One 250g pack of XXL raw peeled king prawns (about 8 prawns) and a 90g roll of red chilli, smoked salt and lime butter
- Melt half the roll in a hot pan, add the prawns from defrosted and cook for about three minutes, turning once, until pink right through
- One generous main or two starters; finish with a squeeze of lime and plenty of bread
Chilli king prawns belong to that happy class of dishes that take less time to cook than to decide on. Most recipes start with a jar of minced garlic and a pinch of dried chilli; this one starts with a butter that has already done the work, red chilli, smoked salt and lime rolled together and frozen, so the sauce exists the moment it hits the pan.
The prawns are our XXL peeled king prawns, the same ones in our Prawn Linguine Kit, so eight of them make a proper plate. It is not a subtle dish (open the window). Toss the lot through linguine for two, or eat it straight from the pan with bread, which is how it's done in every tapas bar worth the name. We've been sending out fish for over 25 years, and this is still one of the quickest good dinners we know.
If you'd rather keep it mild, we do them with garlic and herb butter instead.
In the box: only the prawns and the butter. Anything else in the photo is a serving suggestion.
