Korean grilled chilli prawns with chutney


Serves 4


14-16 Large king prawns – cut & deveined (leave heads on)
1 tsp pure butter
1 tsp olive oil
½ lemon, juiced (Grate Rind & set aside for garnishing)
Spring onion & coriander to garnish
1 tsp Korean chilli paste
1 lemon grass stalk, finely minced
1 clove garlic minced
1 tsp ginger minced
1 tsp toasted sesame seeds
1 tsp smoked paprika
1 tsp smoked chilli flakes


Combine all ingredients, except the garnishing, butter and oil
Allow prawns to marinate for 30-60 minutes

Heat a grill pan or wok, add olive oil & cook prawns for a few minutes on either side until cooked through.
Add butter & allow to combine. (Gives it a nice glossy effect)
Taste for seasoning and add more lemon juice or salt to taste
Once plated, sprinkle with coriander, spring onion, lemon rind and lastly the sesame seeds
Serve with aromatic jasmine rice & mango coriander salsa on the side


Mango Salsa Chutney

Combine the following ingredients in a blender:

1 mango (peeled and chopped)
2 cloves garlic
1 tbsp ginger
1 tbsp Ina Paarman’s Chilli Garlic spice
½ lemon (juiced)
1 cup of coriander
½ tsp salt & pepper

Once combined, taste for seasoning and add more of the above according to taste.

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