Tiger Prawns with red chilli and ginger – servings 2

allioli recipe tiger prawns red chilli ginger


  • 12 large king prawns uncooked
  • 1 large piece fresh ginger
  • 1 large clove garlic
  • 1 Red chilli pepper
  • Juice of 1 lemon
  • 2 spring onions (optional)
  • Choví Allioli
  • seasoning, salt & pepper


  1. Crush the garlic clove and finely grate the ginger. Remove the seeds from the Red chilli – unless you really like it hot ! – and thinly slice into ribbons. (be careful to wash hands after..)
  2. Gently heat one tablespoon spoonful of Chovi Allioli in a skillet so as not to burn the garlic. Once melted, increase heat slightly and immediately add the ginger, garlic and red chilli. Toss for 1 minute to soften and smell the glorious aroma. Turn heat down and add Prawns.
  3. Continue to gently cook for approx 3 mins. Remove from heat, sprinkle with finely chopped spring onions and season to taste.
  4. Serve on a bed of crispy lettuce and don’t forget to use the yummy oil and juices in the pan by drizzling over the prawns. Final touch squeeze a little fresh lemon juice over the top. Remember to serve with the remainder of the pot of Allioli and lots of crusty bread.
Tiger Prawns with red chilli and ginger – servings 2 was last modified: August 23rd, 2014 by Rachael Forster