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Prawns in black chilli sauce

This is a tasty and different dish to create and it's so quick. Ideal for a starter course or if served for a main course, serve with a large green salad and a dollop of plain yoghurt.


  • 2 TBS corn oil
  • 3 cloves garlic, roughly chopped
  • 1 large onion, diced
  • 2 TBS almonds, blanched
  • 1-2 fresh red peppers, seeded and diced
  • 1 tsp chilli flakes or dried chillies, seeded and crumbled
  • 3 whole cloves
  • 1 tsp coriander seeds
  • 1 short-length cinnamon stick
  • 1 glass red wine
  • 1 tsp orange zest, grated
  • 2 TBS dark cocoa powder, unsweetened
  • 1 tin plum tomatoes
  • Salt
  • A little vinegar
  • 250g large raw prawns, peeled
  • Fresh coriander leaves
  • 1 lime, cut into quarters

Serves 4


  1. Heat a tablespoon of the oil in a heavy pan. Fry the garlic and onion until they are soft and a little caramelised, then drop them into a food processor
  2. Toast the almonds briefly in the dry pan and add them to the processor
  3. Pour the rest of the oil into the pan and fry the peppers, dried chillies and spices for a moment
  4. Add the red wine and orange zest and bubble up until the steam no longer smells of alcohol
  5. Transfer to the processor, add the cocoa and tomatoes and whizz until you have a smooth sauce
  6. Return the sauce to the pan, bubble up, turn down the heat and leave to simmer gently, until the sauce is thick and dark. Taste and add some salt, plus a splash of vinegar to sharpen the flavour
  7. When you are ready to serve, reheat the sauce, stir in the prawns and bubble up until they turn opaque (no more than 2-3 minutes)
  8. Ladle into bowls and finish with a sprinkle of coriander leaves and a lime quarter for squeezing



The Grange
Welford Road
Long Marston
Stratford upon Avon
CV37 8RH

07778 218009

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