Peel-and-Eat Hot Pepper Prawns

Ingredients for Peel-and-Eat Hot Pepper Prawns

• 475ml water

• 4 Scotch bonnet chillies or habanero chillies, halved

• 3 spring onions, coarsely chopped

• 3 large fresh thyme sprigs

• 3 garlic cloves, peeled, crushed

• 2 tablespoons salt

• 1 bay leaf

• 1 1/2 teaspoons whole allspice

• 450g uncooked large prawns, unpeeled

How to make Peel-and-Eat Hot Pepper Prawns

Combine water, Scotch bonnet or habanero chillies, spring onions, thyme, crushed garlic, salt, bay leaf, and allspice in heavy large saucepan. Bring to boil. Reduce heat; cover and simmer 10 minutes to blend flavours. Add prawns and bring to boil. Remove pan from heat; let stand until cooked through, about 20 minutes. Drain, discarding liquid. Transfer prawns to bowl and serve warm or at room temperature, allowing diners to peel their own prawns.

Clause de non-responsabilité

While every effort has been made to ensure the information is accurate and up to date, individual needs may vary and dietary requirements can differ based on personal health conditions. Always check food labels and allergen information before preparing or consuming any recipe. If you have specific health concerns, allergies, intolerances, or are following a medically prescribed diet, seek advice from your GP, pharmacist, or a registered dietitian before making significant changes to your diet or lifestyle.