Recipe = Simply Delicious Chorizo Prawns 2.0 on 3Nov2018

chorizo prawns have become one of my regular tapas dish.

this is really an excellent hot tapas dish, absolutely easy to prepare with a good stock, and really, really delicious la! ^^

i first attempted chorizo prawns last year inspired by a very tasty Gambas al pil pil – Sizzling prawns in virgin olive oil & garlic at sabio @ duxton hill few days back on 5.11.2017 

chorizo prawn tapas on 9.11.2017

my own first rendition came a few days after, on 9.11.2017. ^^

taste was good with chorizo and stock, prawns were done just right, tasty and succulent, just that presentation and colour could do with some improvements.

subsequently, i did chorizo prawns tapas many times, and added red or yello peppers, which made it a more complete dish, ehancing the presentation and also the taste.

the most recent time was a 8pax homecooked dinner for wife’s friends on 3.11.2018. ^^

chorizo prawns very good with very tasty, intense chicken stock, chorizo, basil, chilli padi flavours. the prawns were just frozen prawns. my eldest daughter (not with dinner this evening) actually prefer the frozen prawns to fresh ones. for me i still prefer fresh.

and before that couple of other times. 🙂

preparation was straight forward-have a very good, tense, tasty stock (chicken stock or chicken + prawn stock); brown garlic cloves in olive oil, add sliced chorizo, add cut chilli padi and sliced sweet basil, fry red or yellow peppers char a bit then remove & set aside, add stock and white wine and reduce.

and the sauce is ready!

when serving, boil, add shelled deveined prawns, the fried red pepper and cover. make sure prawns just cooked but not overdone. garnish with sweet basil (or when i didn’t have i added few twigs of mint).

and voila!

try it, you will absolutely love it!

c.h.e.f andy

Ingredients:

  • 400g large prawns (10-12 pieces)
  • 1 small red or yellow pepper cut
  • 2 tbsp olive oil
  • 1 bulb peeled garlic cloves
  • 1 cut chilli padi
  • 3 sweet basil leaves sliced
  • 8 sliced chorizo
  • 1 cup chicken stock
  • 1/2 cup white wine

Directions:

  1. have a very good, tense, tasty stock (chicken stock or chicken + prawn stock);
  2. brown garlic cloves in olive oil, add sliced chorizo, add cut chilli padi and sliced sweet basil
  3. fry red or yellow peppers char a bit then remove & set aside
  4. add stock and white wine and reduce. and the sauce is ready!
  5. when serving, boil, add shelled deveined prawns, the fried red pepper, and cover. make sure prawns just cooked but not overdone.
  6. garnish with sweet basil (or when i didn’t have i added few twigs of mint).

 

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4 thoughts on “Recipe = Simply Delicious Chorizo Prawns 2.0 on 3Nov2018

  1. Hello Chef, I enjoy reading your blog posts and would like to try making the chorizo prawns dish. I’m fairly inexperienced at cooking and wanted to ask if you can share with me a simple chicken stock recipe? I hear that homemade stock really makes a difference in a dish.

  2. thank you Tracy for stopping by.
    happy to share and learn homecooking experiences from each other.
    i make my chicken stock from the bones of one chicken. i do many dishes using deboned fresh chicken, so i kept the bones for stock. i also debone my poached chicken whether to serve as chicken rice chicken or drunken chicken or saliva chicken so again i made stock from the bones.
    i also add 1 cut carrot, 2 stalks spring onions, 1 small red onions cut into 4, 1 bulb of peeled garlic cloves, 2cm cut ginger, 1 tsp salt. and i boil for 4-5hrs in a deep stockpot and reduce to about 1litre..
    you can also buy chicken bones/carcass sometimes from the supermart..
    i have never bought ready chicken stock from the supermart becos i happen to have my own, but i saw videos that professional chefs used them so they should be ok..
    we can of course make stock from pork bones or beef or prawn/shellfish..for myself chicken stock is more neutral so more versatile and can be used as stock base for various dishes, whether in western pasta dishes or in like white beehoon, claypot tanhoon prawns, even fried hokkien mee etc..
    the chinese especially hong kong use a lot of pork for stock for lie tong 例汤which are all supernice soup..for cooking congee, can also put in a whole chicken thigh or skinless breast (or healthy recipe) etc…

    • Thank you chef for the stock recipe. I like that the ingredients in your recipe are more suited for the asian palette. The ones in the angmoh recipes often call for celery, parsley & bay leaves which I don’t like to eat. Will test out the homemade stock during my year end break, maybe this year I can make a simple dish for year end party instead of ta-baoing from zi char 🙂

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