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Chilli and garlic prawns with parsley dressing

Chilli and garlic prawns with parsley dressing

Total Time
1 hr 10 min
20 min
20 min
Marinate the prawns in chilli and garlic for 30 mins before you add them to the stir-fry



2 clove(s), crushed

Fresh red chilli

2 whole, seeded, chopped

Fresh lemon rind

2 tsp, grated

Olive oil

2½ tbs

Lemon juice

2 tbs

Raw peeled prawns

800 g, peeled, deveined, tails intact

Fresh flat-leaf parsley

cup(s), leaves

Red onion

1 medium, thinly sliced

Cherry tomatoes

400 g, grape, halved

Green string beans

200 g, sliced

Canned chickpeas, rinsed and drained

2 400g can

Oil spray

1 x 3 second spray(s)


  1. Combine the garlic, chilli, lemon rind, 1 tablespoon of oil and half the lemon juice in a shallow glass or ceramic dish. add the prawns and turn to coat. cover and place in the fridge for 30 minutes to marinate.
  2. Place the parsley and the remaining oil and lemonjuice in a food processor and process until smooth,adding a little water if necessary. season withsalt and pepper.
  3. Lightly spray a non-stick frying pan with oil. Heat over high heat. Cook the prawn mixture, in 2 batches, for 2-3 minutes or until golden. Transfer to a plate and cover to keep warm.
  4. Return the pan to medium-high heat. Cook the onion, stirring, for 3-4 minutes or until golden. Add the tomato and beans and cook for 3-4 minutes or until the beans are almost tender. Add the chickpeas and prawns. Cook for 1-2 minutes or until heated through. Serve drizzled with the parsley dressing.