Chilli Prawns

Preparation info

  • Difficulty


  • Serves


Appears in

Far Flung Floyd

Far Flung Floyd

By Keith Floyd

Published 1994

  • About

Prawns come in all shapes and sizes in Malaysia, from shrimp-size ones as small as your fingernail to monsters about a foot long. They are cheap and plentiful and I particularly enjoyed this little snack that my friend chef Razak prepared for me one breakfast-time in the Tanjong Jara beach resort.


  • 4 tablespoons groundnut oil
  • 1 tablespoon grated onion
  • 1 tablespoon minced or grated fresh root ginger
  • 1 small onion, chopped
  • 2 shallots, chopped
  • At least 450 g (1lb) tomatoes, skinned and chopped
  • Pinch of ground saffron
  • 1 tablespoon chilli sauce
  • 1 tablespoon hot chilli sauce
  • 1 tablespoon ground turmeric
  • 700 g (1ยฝlb) large cooked prawns, peeled and heads removed, tails left intact
  • Cucumber, sliced or cubed


Heat half the oil in a pan. Add the grated onion, ginger, chopped onion and shallots and cook gently for around 10 minutes. Pop in the tomatoes, saffron and chilli sauces and cover. Cook for about 15 minutes.

Sprinkle the turmeric over the prawns. Heat the remaining oil in a wok or frying pan and fry the prawns briskly for about 2 minutes. Drain and arrange on a serving dish. Add a little water to the sauce if necessary to give a pouring consistency. Heat through, then pour over the prawns or serve separately and garnish with the cucumber.