Recipe Rating

When buying your prawns always try and find the 16/20 size prawns as they are a good size and taste great.

I tried and tested this recipe for a number of years until I got it right so here goes…


  • 1 box 16/20 whole prawns
  • 2 x teaspoons crushed garlic (or more if you like)
  • 125g melted butter
  • 125 ml olive oil
  • Ina Paarman Chilli and Garlic Seasoning
  • 15-30 ml fresh or bottled lemon juice to taste


Defrost the prawns slightly and then de vein them by cutting the back open and butter flying them.

In a plastic microwave proof holder melt the butter and then add the garlic, lemon juice, olive oil and seasoning to taste. I add quite a bit of seasoning to give it a nice chilli bite to it.

Take a medium sized pan and add a table spoon olive oil and bring to medium heat. Take the prawns one by one and drag them through the sauce and make sure to get some of the seasoning on them as well and place in the pan with the meat side down. The secret here is to not do more than 6-8 prawns at a time (dependant on your pan size). I found that putting in more you tend do overcook the first ones and under cook the last ones. Cook them until they just turn pink all over then slowly turn them and move them around to pick up some of the spices in the pan. Remove and place in a glass bowl until all are cooked. If you get it right the prawn meat will simply pull out cleanly from the shell.

Serve with your favourite flavoured rice or chips.

Chilli and Garlic Prawns
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