Chili Prawns

Chili Prawns

Makes 4 servings


  • 20 whole jumbo prawns (about 1 ½ pounds)
  • 3 tbsp sherry vinegar
  • 4 garlic cloves, finely sliced
  • ¼ cup olive oil
  • 2 tsp dried chile flakes
  • Pinch of kosher salt
  • 1 lemon, thinly sliced crosswise


  1. Spread the prawns out in one layer in a ovenproof glass baking dish. Combine the sherry, vinegar, garlic, olive oil, chile flakes, and salt. Mix well and pour over the prawns. Turn them over a few times in the marinade to coat well. Scatter the lemon slices on top. Cover with plastic wrap and refrigerate for 2 to 3 hours.
  2. Remove from the refrigerator a half hour before cooking and drain the prawns, reserving the marinade.
  3. Preheat a griddle or large sauté pan to medium-high. Place half of the prawns on the hot griddle and drizzle half of the marinade on top. Cook for 3 to 4 minutes, turning them once or twice, until cooked through. Repeat with the remaining prawns and marinade. Serve immediately.