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CHILLI PRAWNS

CHILLI PRAWNS

  • 2 x 400 g packets of prawn
  • 1 beer
  • 1 tub sour cream
  • garlic, chopped
  • ½ an onion, chopped
  • 2 chillies, chopped
  • 1 handful Parmesan cheese, grated
  • spring onion for garnish
  • salt, pepper, herbs or any other spices you like

Fry the onion with the garlic and chilli in a little oil. Added a little water to soften onions.
Add the prawns. Stirring once.
Add the beer and cream and cook through. (Bottle or can. If it’s the bigger can it just cooks down that’s all.)
Add the salt, pepper, herbs or any other spices you like and the hand full of cheese.
Carry on stirring and cooking until sauce thickens.
To plate, spoon the prawn mixture on top of any cooked pasta.
Sprinkle a little raw spring onion and little Parmesan on top once plated.

Note:
I used an electric wok for faster cooking.
I let mine cook forever until beer cooks down and sauce starts to thicken up.
I have cooked it before for 1 x 400 g packet too.

Recipe and photo: Lisa Van Der Walt

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