The Quickest Easiest Tastiest Prawn Dish

I call my blog Taste Explosions because in cooking I am always looking to find just that.  The taste explosion is when you are eating something so good, so full of flavour that the taste literally explodes in your mouth, you want to savour it and wish this amazing taste would never end.  I found this taste explosion recently in a very old Jamie Oliver book, ‘Happy Days with the Naked Chef’.  Jamie is without doubt, a food hero of mine and this recipe, I think will shows why.  It is brilliant in its simplicity; the flavours work so well together every mouthful is a delight.  I love Jamie’s food because he is non-pretentious, encourages you to experiment and I think that he also tries to bring every dish to the level of taste explosion.  So here it is, Prawns with chilli, parsley, ginger and garlic on toast.  Try it and I challenge you not to love it, I served this up last night to a chorus of ooooohhhs, ahhhhhs and mmmmmms, always a good response, mopping the sauce with crusty bread is a joy!

Prawns with Chilli, Parsely, Ginger and Garlic on Toast.

Serves 4
A young Jamie

Extra virgin olive oil
1 thumb sized piece of fresh ginger peeled and finely chopped
2 cloves of garlic, peeled and finely sliced
2-3 fresh chillies, deseeded and finely sliced
16 large whole raw tiger prawns
1-2 lemons to taste
1 handful of flat leaf parsley roughly chopped
Sea salt and freshly ground black pepper
4 long slices of ciabatta bread, toasted
Tasty little feckers

Into a large hot frying pan put about 4 tablespoons of olive oil, your ginger, garlic, chilli and prawns.  Fry for about 3 minutes , then turn the heat down and squeeze in the juice of 1 lemon,  Add the parsley and a couple of lugs of olive oil.  Toss over and remove from the heat.  You should have a nice juicy sauce – have a taste.  It may need a little more lemon juice.  Season to taste.  Serve over your ciabatta, to mop up the juices.


  1. I love prawns and made this dish last night as pretty awesome didn't look as good as tho picture though. Thanks for tips. Keep up the good work

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