Buttery garlic chilli prawns and calamari

This quick-and-easy, flavour-packed recipe can be served in three magnificent ways!

Less than 30 minutes

Serves 6

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  • Salt and milled pepper
  • 1 box (800g) tiger or queen prawns, defrosted and deveined
  • 1 packet (1kg) calamari tubes and tentacles, defrosted
  • 2 Tbsp (30ml) sesame oil
  • ¼ cup (60ml) butter
  • 4 cloves garlic, sliced
  • 2 red chillies, deseeded and chopped
  • Juice (60ml) of 2 limes
  • Chopped fresh parsley, for serving


  1. Season seafood well.
  2. Heat oil in a large pan or wok and fry prawns and calamari in batches for 1-2 minutes over high heat (the aim is to get a golden colour but not to cook all the way through).
  3. Remove with a slotted spoon and set aside.
  4. Add butter, garlic, chilli and lime juice to the same pan and cook for about 30 seconds or until fragrant.
  5. Return seafood to pan and toss to coat with the buttery mixture.
  6. Season to taste and sprinkle with parsley to serve.


Good idea 1: Serve in summer fresh wraps

Fill charred flour tortillas with seafood, PnP red pepper pesto, sliced red onion, cucumber and mixed medley tomatoes. 

Good idea 2: Serve in a rich sauce

Add 1 cup (250ml) cream, chopped parsley and freshly grated parmesan (optional) to the same pan, season and serve with good ol’ crusty bread. 

Good idea 3: Serve as a salad

Remove prawn heads and shells. Toss seafood with baby spinach, cubed watermelon, sliced radish and avocado, and sprinkle with toasted sesame seeds.


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