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Sriracha Buttered Prawns

Sriracha chilli sauce is so hot right now (see what we did there?)

One of our favourite ways to sriracha it is in this seriously easy prawn recipe.

Sriracha, thought to have originated in the Thai coastal city of Si Racha, looks like the hip fluoro cousin of tomato ketchup. It’s a devilishly tasty concoction that harmonises fiery, tangy and sweet flavours in perfect balance. No wonder it works so well with prawns, it’s like squeezing spicy lemon juice onto seafood.

And just for good measure, we also throw some glorious creamy butter in with the sriracha, which gives the sauce even more depth. This recipe would also be a showstopper on the BBQ: just marinate the raw prawns in the sriracha butter mixture, then thread them onto some skewers before slapping them onto a scorching hot grill. Of course, we understand that sometimes ain’t nobody got time for that!

So a frying pan will do the trick terrifically well for a lazy weeknight dinner.

Serves
4, with rice or noodles
Ingredients

1 1⁄2 tbsp butter
4 tbsp sriracha chilli sauce
2 cloves of garlic, finely chopped
350g prawns, deveined, shells and heads off
70g coriander, chopped

One of our favourite ways to sriracha it is in this seriously easy prawn recipe.

Sriracha, thought to have originated in the Thai coastal city of Si Racha, looks like the hip fluoro cousin of tomato ketchup. It’s a devilishly tasty concoction that harmonises fiery, tangy and sweet flavours in perfect balance. No wonder it works so well with prawns, it’s like squeezing spicy lemon juice onto seafood.

And just for good measure, we also throw some glorious creamy butter in with the sriracha, which gives the sauce even more depth. This recipe would also be a showstopper on the BBQ: just marinate the raw prawns in the sriracha butter mixture, then thread them onto some skewers before slapping them onto a scorching hot grill. Of course, we understand that sometimes ain’t nobody got time for that!

So a frying pan will do the trick terrifically well for a lazy weeknight dinner.

GET THE METHOD →

Melt the butter in a large frying pan over a low heat, then whisk in the sriracha sauce.
Add the garlic and increase the heat to medium to get the sauce bubbling away.
When the sauce has deepened to a darker shade of red, increase the heat to high and add in the prawns.
Fry the prawns for 3­-4 minutes until they are firm and opaque.
Toss through the chopped coriander, then serve immediately.
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