Alida Ryder’s chilli prawns

"Like chicken wings, these prawns are best eaten with your hands," says Alida Ryder, author of Cooking from the Heart. Best served with ice-cold beer and lots of laughter.

Serves: Serves 2 as a main course, 4-6 as a snack/starter


1 roughly chopped onion
2 roughly chopped red chillies
2 cloves garlic
A splash of olive oil
1/2 cup honey
3 tbs sugar
¼ cup water
1 kg de-veined prawns
pinch of sea salt
squeeze of lemon juice


Place the onion, chillies and garlic in a food processor and blend until finely chopped.

Fry this mixture in a little olive oil until soft and fragrant.

Add the honey, sugar and water and fry until the mixture is almost dry.

Add the prawns and fry for 2-3 minutes until they are just cooked – plump and pink.

Season with salt and lemon and serve immediately.

Recipe extract from Alida Ryder’s Cooking from the Heart, published by Penguin. Available in all good book stores for R250. The book is also available in Afrikaans as Kook uit die Hart.

Alida Ryder’s Cooking from the Heart

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