Zingy King Prawns

Having spent the past few days cramming all my worldly possessions into storage and suitcases, it's beyond wonderful to be finally back in the comfort of my very own haggis- and shortbread-infused Scotland.


There is a lot about York that I will miss, namely the people. I'm not quite as sad to be saying a summer's goodbye to the geese and ducks who have been my consistently temperamental alarm clocks throughout the entirety of this year. I have my dog to wake me up now I'm home, and he seems to have grasped the concept of a more sociable rising time much more easily.

Naturally, after exploding the contents of my luggage all over the house upon my arrival, the first thing I did was bake a cake to celebrate being reunited with a clean, spacious, not mould-infested kitchen where I am actually happy to prepare food and don't have to be wary of touching anything for fear of why on earth it could possibly be quite so sticky. Well, really it was a birthday cake for Mum. But I was also celebrating the no-longer-forgotten concept of cleanliness. (A recipe for said lemon courgette cake will be going up at some point, so keep an eye out!)

Having had a massively indulgent breakfast as my last catered meal of uni, and following it with a lunch consisting solely of an outrageous number of stroopwafels, it seemed only fitting to finish the day with another hugely enjoyable meal. And that is what I am going to share with you now.

This prawn dish (Dad's speciality, customised by moi) is, by a billion miles, my favourite way to serve prawns. It makes a really lovely meal for the summer, or if you just prepare smaller helpings then it works perfectly as a tastebud tantalising starter. Let's dive (fish.. water.. diving?) right in!


Chilli Garlic Ginger King Prawns with Lime
Serves two as a smallish main course; adjust as you wish for larger, smaller or more portions!

200g frozen king prawns (also works with baby prawns, you'll just have to cook more of them)
two tsp chilli flakes
two cloves garlic (finely chopped)
two tsp ginger (grated or finely chopped)
zest and juice of half a lime

1. Defrost the prawns slightly and toss into a small frying pan (no oil necessary), letting them defrost fully and start to cook a little.
2. Add the garlic, ginger and chilli and stir around, making sure they are evenly distributed amongst the prawns.
3. Add the lime zest and juice and mix in, then serve immediately. It will look like there is loads of juice left, but this is what you want - it always looks like more in the pan than on the plate.

This is best served with leafy greens of your choice (I went with spinach because I am Popeye-in-training; Mum added rocket too because she is an astrophysicist-in-training) and some superior bread - my choice here was sweet red pepper and coriander tear-and-share bread, which was delicious. And not homemade, before you offer silent congratulations on my culinary prowess. Please do, however, feel free to silently (or non-silently, either is fine) congratulate me on selecting the most heavily and generously sesame-seeded option. The four-year-old Sesame Snap lover in me will never grow up.


 Please let me know if you do make this, and of course adapt the flavour quantities to your preference! If you're me, wait until unsuspecting non-spice-obsessive backs are turned before dolloping a whole lot more chilli in for an extra kick.

 As a final positive note for this dish, it is perfect for non-fish-lovers. I am far from a fan of fish, but I honestly cannot get enough of prawns simply because they don't taste fishy. If that doesn't make sense, cook this meal. It may still not make sense, but at least you'll have had some delicious food.

*All photos in this post are mine. If you wish to use any, please ask my permission and credit me!*



  1. Looks very tasty!

    1. Thank you, hope you enjoy if you make them!

  2. Simply scummy. However, I do like to cook the prawns in extra virgin olive oil too just to give some super flavoursome and spicy oils to mop up with the bread. Oh, and always with fresh chilli. Mouth-wateringly good. Well done.

    1. Thank you! Definitely a fan of fresh chilli, and mopping up the cooking oil with bread is delicious too - another good suggestion is to cook them in a nice flavoured rapeseed oil for a more unusual flavour. They're so good that you can't really go wrong! Thank you for reading and glad you enjoyed!


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