because adulting is optional, and we just out here vibing
Alhamdulillah (Thank God)"
I absolutely adore prawns, they're my forever favourite and something I can
never quite get enough of. There are 2 - 3 homemade prawn recipes which I
keep going back to, and I request my mum to make them for me, and I'll happily
choose a home-cooked version over restaurant prawns any day. This recipe has
always been a family favourite, like I said, one I often ask my mum to
marinate whenever she's prepping prawns. I finally had a turn to take a familiar favourite and add my own twist.
This post exists thanks to the loveliest surprise from Blue Rizz, who
gifted me a box of Vannamei XL King Size Prawns. I had initially ordered prawn
meat for another recipe, and Aanisah added this box as a surprise, the
perfect nudge I needed to film and share this recipe at last. If you're in
Botswana and looking for a reliable Seafood Plug, you'll love their service.
The prawns came clean, fresh, and needed almost no prep. Plus, they have a wide selection of seafood, and the deals are always worth checking out. Contact Aanisah on +267 76 091 595.
As I mentioned, these prawns were so clean, literally ready to marinate,
cook up and enjoy! I just removed the head and legs; that's just a personal
preference.
With December in full swing, the holiday vibes are strong, and on my side
of the world, that means long sunny days, poolside lounging, and any excuse
to fire up the braai. There's something magical about pairing good weather
with good food, and prawns are always a win for easy entertaining.
This recipe is wonderfully flexible: you can pan-fry, oven-grill, or
braai/BBQ the prawns depending on what you prefer. My heart belongs to the
braai version; the gentle smokiness takes the flavours to another level. The
marinade blends heat and sweetness, a peri-peri kick balanced with honey,
while the lemon, butter, and herby garlic sauce bring everything together
into something dreamy.
TikTok
@spicyfusionkitchen Enjoying some Spicy Peri Peri Honey Prawns braai poolside, is the only December vibe you need, Alhamdulillah 🤤❤️🍤👙 Aanisah From Blue Rizz BW kindly gifted me a box of Vannanei Prawns, XL King Prawns. They were so clean, the size was perfect, definitely going to be getting myself more 😁 BW Seafood 🇧🇼🔌 - +267 76 091 595 Full Recipe on www.spicyfusionkitchen.com 🔗 #braai#bbq#prawns#food#foodtiktok♬ Tyla Water - Made By J
This might pasta-bly be my favourite dish at the moment, it was
shrimp-ly the best!
I kid you not, this has been on my 'to make' list for ages now, and I
finally got to make it!
This meal held up to all expectations as I ate to my heart's content, and
so did my family.
This Sicilian inspired recipe is super easy and quick to make, especially since prawns/shrimp cook fast. That being said, remember to keep everything prepped, so you don't risk overcooking your prawns.
If you would like to see a video of me making this, check out my Tiktok because I have one up on there, and if you're not on Tiktok, I do share my videos on Instagram as well.
You can use either linguine or spaghetti; on this particular day, I
didn't have any linguine, which is why spaghetti came to the rescue! I
also did not have fresh basil, which I wish I did because it would have made this dish pop more.
Like I mention below, I did end up serving this with some home-made
croutons, which were super quick to make. If you'd like to know how I made
them, check out my
Instagram.
- INGREDIENTS -
500g Peeled and Deveined Prawns (Medium Sized)
1 - 2 Tbsp Oil
1 Tbsp Freshly Minced Garlic
1 - 2 Tbsp Red Chili Paste
Pinch of Saffron
250ml Tomato Puree
1 Grated Tomato
2 tsp Tomato Paste
1 Tbsp Sweet Basil
1/2 tsp Paprika
Pinch of Salt
250g Spaghetti/Linguine
- METHOD -
The sauce and prawns will cook fast, especially if everything is
prepped before you start cooking; I'd suggest boiling your spaghetti
and keeping it aside.
Heat up the oil in a deep pan on medium heat for a few seconds before
adding 1/2 Tbsp of the freshly minced garlic.
Braise for about a minute; once the garlic starts to soften and
caramelize, add in your red chili paste and keep stirring as it cooks
for another minute.
Next, stir into the chili garlic paste a few saffron strands.
Quickly add in the tomato puree and grated tomato, stirring it in,
and leave it to simmer on a medium temperature for 1 - 2
minutes.
Once it starts to bubble, add in the tomato paste, followed up by the
other 1/2 Tbsp of the freshly crushed garlic.
Leave the sauce to simmer for another 1 - 2 minutes before adding in
the prawns and mixing them into the sauce, followed by 1/4 cup of
water and basil.
Let the prawns cook for 5 - 10 minutes on a medium temperature (be careful to not overcook the prawns); your sauce will thicken up.
When your prawns are cooked, add in your boiled spaghetti, mix it all together with the sauce and prawns, let it cook for another couple of seconds, so all the flavours fuse together.
Finally, garnish with fresh basil (or dry basil), serve with croutons and lemon wedges.
I ended up plating it before serving. I wish I had some fresh basil; it would have brought a lovely pop of colour to the meal. If you'd like to know how I made the croutons, I shared a quick recipe on my Instagram, which you can check it out there.
If you would like to see a video of me making this, check out my Tiktok because I have one up on there, and if you're not on Tiktok, I do share my videos on Instagram as well.
- PIN IT -
It is so easy to pin a recipe you like right onto your Pinterest
boards.
Simply click on the picture, and it will automatically open up to your
Pinterest
where you can save the image and recipe link to any board.
I hope you enjoy this Prawns Pasta Recipe,
it's super easy and quick to make and definitely a
crowd-pleaser!
Please be sure to also follow me on my other social sites, I share many pictures, videos, tips, and behind the scenes
content: Facebook Instagram Pinterest Youtube Tiktok
This is one of the first curries my granny taught me
and it's so easy to follow along and tastes amazing!
Oddly this is the first time we actually paired it with rices let alone spicy rice.
Usually we have it with spaghetti or roti
in case you wanted to pair it with something else.
We usually aren't the type of family to have rice on any day of the week beside Friday,
and now that this combo was a hit it will be added to the list of
"What should we cook for Jummah (Friday) Lunch?"
Yes we don't only make Akni or Dhal and Rice.
Side Note:
While taking pictures outside my cute kitten was so curious
watching from underneath.
He loves to photobomb all my pictures and I think it's so cute!
Also this is a prawn recipe so it's best to use baby prawns or shrimp.
Both work fine so it depends what you have in your freezer,
also the recipe is my estimation so you can change up the quanity
depending on the serving size as well as what your taste buds prefer.
- PRAWNS CURRY RECIPE -
INGREDIENTS
500g [Woolworths] Headless and Deshelled Prawns/Shrimp
2 Onions - grated
2 Tbsp Oil
3 Tb Plain Yogurt
2 Tb Lemon Juice
1/2 Cup Fresh Tomato Pureé
1 - 2 Tb Tomato Paste
2 Green Chillies - slit
1 tsp Turmeric
1 Tb Dessicated Coconut
2 tsp Crushed Garlic
1 tsp Grated Garlic
2 tsp Red Chilli Paste (freshly ground red chillies)
1 tsp Red Chilli Powder
1/2 tsp Cumin Powder
1 tsp Coriander Powder
1/2 tsp Garam Masala
Salt To Taste
1 Sprig Curry Leaves
METHOD
Because your prawns/shrimp are small it's best to remember they cook VERY FAST! You want to be careful not to overcook them or they will turn rubbery.
First start of by mixing in a bowl the following ingredients which you will keep aside (needed in step 3); Yogurt, Lemon Juice, Fresh Tomato Pureé, Tomato Paste, Turmeric, Grated Coconut, Crushed Garlic, Red Chilli, Red Chilli Powder, Crushed Cumin, Ground Coriander Seeds, Gharam Masala and Salt.
Braise your prawns/shrimp in a pan with your garlic slivers and 1 Tb of oil. Once the turn to a FLUSH OF PINK remove from the heat.
Now fry your grated onions with the rest of the oil in a pot till golden.
Once the turn golden add the spices you mixed in the first step with a bit of water and leave this to simmer on it's own for 2 - 3 minutes.
Remove the pot of the heat, add in your prawns/shrimp and mix them into the masalas/spices. Put aside and leave to marinate for an hour.
10 - 15 minutes before serving put the pot back on the heat and bring to a simmer. You may add some water if you do not want it to be so dry but not to much, it has to be thick.
While it is simmering add your slit green chillies and curry leaves into the pot.
Serve hot with your spicy rice, the recipe is just below.
- SPICY RICE RECIPE -
INGREDIENTS
1 Cup Rice
1 Chopped Onion
2 Cubed Tomatoes (small or medium sized)
1 Cup Cubed Bell Peppers (mix of colours)
Salt To Taste
1/2 tsp Paprika
2 tsp Robertsons Mixed Herbs
2 Tbsp Robertsons Spice For Rice
1/2 Cup Chopped Spring Onions
METHOD
Add all the ingredients except the spring onions into a pot and boil in water until the rice is cooked.
Strain out any water and add in chopped spring onions.
Steam for 5 minutes before serving.
I hope you enjoy this Prawns Curry and Spicy Rice
recipe.
These are some other Chicken/Rice-based dishes I've shared on my
blog:
Hey, I’m Zainab — cooking (and eating) is how I embrace my chubby cheeks, and bring a little joy to the kitchen! I love blending flavours, spices, and cultures to create recipes that are as fun to make as they are to eat. Think bold spices, fusion twists, and meals that are fancy enough to impress but easy enough to whip up any day of the week.
Every recipe I share is something we’ve actually eaten at home — no food styling fakery here (well, maybe just a bit of garnish magic). My step-by-step photos and videos walk you through every stage, so whether you're a kitchen newbie or a seasoned pro, you’ll plate up something delicious and beautiful in no time.
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