Chilli Garlic Prawns Starter

Chilli garlic prawns starter served on cocktail sticks with pan fried strips of courgette. The king prawns are cooked in a spicy honey glaze and served with a sprinkle of chopped parsley.

Make ahead and serve cold straight from the fridge. Or cook up in 30 minutes and serve warm with side of chilli jam. Delicious either way.

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👩🏻‍🍳 Why make this recipe

This chilli garlic prawns starter is a great recipe thats easy to prepare and perfect for a make ahead appetiser.

The bright pink of the cooked king prawns stands out against the crunchy green of the courgettes and makes for a really impressive prawns starter, especially if you have friends for dinner. 

Its also a great option for a quick and easy, make ahead, Christmas Day starter.

🥘 Ingredients

This recipe makes approximately 15 chilli garlic prawns on cocktail sticks:

Ingredient notes

Measurements: For the amounts required, see the recipe card below and also use the toggle button to see the recipe in cups.

King prawns: King prawns are the best option here as they are large enough to serve on cocktail sticks. This recipe includes instructions for pan frying raw king prawns but if preferred you can use pre cooked prawns.

Mirin: If you can't get hold of any Mirin (sweet Japanese rice wine) you can substitute with 1 teaspoon of caster sugar mixed with 1 tablespoon of either white wine, white wine vinegar or dry sherry

Chilli: Optional.

Parsley: Also optional and could be replaced with freshly chopped dill or coriander.

🔪 Step by step instructions

1. Slice the courgette into ribbons using a peeler.
2. Place the prepared courgette strips in a bowl and drizzle over 2 of the tablespoons of olive oil. Toss well to fully coat. Place a griddle pan on a high heat and set up a large plate with a piece of kitchen towel on, ready for the cooked courgette strips.
3. Lay the courgette strips side by side in the hot pan and cook off in batches. Note that courgette strips are thin enough to just pan fry on one side.
4. Leave the courgettes in the pan until griddle marks appear, then remove and place on the plate lined with kitchen towel. Layer more kitchen towel on top of cooked courgettes as the plate fills up.
5. Pour the remaining tablespoon of olive oil into a small jug or bowl. Add 2 tablespoons of honey, minced garlic clove, chopped chilli, 1 tablespoon mirin rice wine and the chopped parsley.
6. Mix together well.
7. Place the griddle pan on a high heat. When the pan is hot add the raw king prawns and pour over the chilli garlic glaze. Pan fry until the prawns turn bright pink.
8. Transfer the cooked chilli garlic prawns to a bowl along with the glaze. If you think your prawns are cooked but the sauce isn't yet thick or sticky, then remove the prawns and place in a low oven and bring the sauce to a simmer and heat until its the right consistency. Drizzle the sauce over the prawns before it cools and sets.
9. Make the prawn cocktail sticks by skewering 2 cooked prawns on the stick with 2 folded strips of courgette sandwiched in between (see recipe images).
10. At this point you can either chill the chilli garlic prawn cocktail sticks and serve cold. Or serve warm and straight away. To ensure a piping hot starter, place the finished 'prawns on sticks' on a baking tray and blast in the oven on high for a minute or so just before serving.
11. Serve with a drizzle of oil, a sprinkle of fresh parley and a grind of black pepper.

💭 Expert tips

Courgette prep: peel along the length until you reach the seeds. Then turn the courgette and repeat until all sides have been peeled.

Pan fry in batches: both the courgette and the prawns can be pan fried in batches if it won't all fit in the pan at the same time. After cooking, both can be chilled in the fridge or kept warm in a low oven.

Cooking prawns: The best way to cook the prawns for this recipe is to pan fry them in the chilli glaze.

However, if you just want to cook the prawns without a glaze you can simply stir fry with oil or gently poached in simmering water. You will know the prawns are cooked when they turn bright pink all over.

Serving: Serve the chilli garlic prawns on cocktail sticks as suggested or serve piled on top of the courgette on a large platter.

Alternatively, arrange in cocktail glasses or on larger skewers.

Getting a sticky finish on your prawns starter: You may find that your prawns are cooked but the sauce isn't thick or sticky enough.

If this is the case, rather than over cook the prawns, remove them from the pan and place in a low oven to keep warm.

Bring the sauce to a gentle simmer and continue to heat until its the right consistency. Drizzle the sauce over the prawns before it cools and sets.

❓ Frequently asked questions

Prawn starters

An alternative prawns starter ideas include this simple Chinese prawns recipe, which could also be served up on cocktail sticks with a garnish of chopped spring onions. 

If a hot prawns starter isn't your thing, try preparing this recipe then chilling? Alternatively, have a look at Cucumber canapés with prawns, or make your own sushi rolls with prawns.

🍤 Other Prawn or Fish recipes

• Thai Green Prawn Curry
• Chinese Prawns Recipe
• Salmon and Prawn Linguine
• Pad Thai Noodles
• Classic Fish Pie Recipe
• Smoked Haddock Risotto
• Fish Biryani
• Homemade Sushi Rolls

If you've tried this recipe, let me know what you think by leaving a star rating in the recipe card or comment section below. I always appreciate your feedback! You can also follow me on Pinterest, Facebook or Instagram or Sign up to my email list!

📖 Recipe

Chilli Garlic Prawns Starter

By: Debbie Jones

Chilli garlic prawns starter served on cocktail sticks with pan fried strips of courgette. The king prawns are cooked in a spicy honey glaze and served with a sprinkle of chopped parsley. Make ahead and serve cold straight from the fridge. Or cook up in 30 minutes and serve warm with side of chilli jam. Delicious either way.

4.85 from 26 votes

Print Recipe Pin Recipe

Prep Time 20 minutes mins

Cook Time 10 minutes mins

Total Time 1 hour hr

Course apperitif, Appetizer, starter

Cuisine British

Servings 15 cocktail sticks

Calories 55 kcal

Equipment

• ▢
  Peeler
• ▢
  Large mixing bowl to dress the courgette
• ▢
  Griddle pan
• ▢
  Small bowl or jug to mix the chilli garlic glaze
• ▢
  Large plate and kitchen towel to keep cooked courgette on
• ▢
  Cocktail sticks and serving plate/platter

Ingredients

 

1x2x3x

• ▢ 2 large courgettes
• ▢ 2 tablespoon olive oil (For the courgettes)
• ▢ 300 g fresh raw king prawns
• ▢ 1 tablespoon Oil (for chilli garlic glaze)
• ▢ 2 tablespoon honey
• ▢ 1 garlic clove minced, grated or finely chopped
• ▢ 1 red chilli seeds removed and chilli finely chopped
• ▢ 1 tablespoon Mirin sweet Japanese rice wine
• ▢ 20 g parsley roughly chopped
• ▢ Extra oil, parsley and black pepper for serving (optional)

Instructions

 

• Slice the courgette into ribbons using a peeler.
  2 large courgettes
• Place the prepared courgette strips in a bowl and drizzle over 2 of the tablespoons of olive oil. Toss well to fully coat. Place a griddle pan on a high heat and set up a large plate with a piece of kitchen towel on, ready for the cooked courgette strips.
  2 tablespoon olive oil
• Lay the courgette strips side by side in the hot pan and cook off in batches. Note that courgette strips are thin enough to just pan fry on one side.
• Leave the courgettes in the pan until griddle marks appear, then remove and place on the plate lined with kitchen towel. Layer more kitchen towel on top of cooked courgettes as the plate fills up.
• Pour the remaining tablespoon of olive oil into a small jar or bowl. Add the honey, garlic, chilli, mirin rice wine and the chopped parsley.
  1 tablespoon Oil, 2 tablespoon honey, 1 garlic clove, 1 red chilli, 1 tablespoon Mirin, 20 g parsley
• Mix together well
• Place the griddle pan on a high heat. When the pan is hot add the raw king prawns and pour over the chilli garlic glaze. Pan fry until the prawns turn bright pink.
  300 g fresh raw king prawns
• Transfer the cooked prawns to a bowl along with the glaze. If you think your prawns are cooked but the sauce isn't yet thick or sticky, then remove the prawns and place in a low oven and bring the sauce to a simmer and heat until its the right consistency. Drizzle the sauce over the prawns before it cools and sets.
• Make the prawn cocktail sticks by skewering 2 cooked prawns on the stick with 2 folded strips of courgette sandwiched in between (see recipe images).
• At this point you can either chill the chilli garlic prawn cocktail sticks and serve cold. Or serve warm and straight away. To ensure a piping hot starter, place the finished 'prawns on sticks' on a baking tray and blast in the oven on high for a minute or so just before serving.
• Serve with a drizzle of oil, a sprinkle of fresh parley and a grind of black pepper.
  Extra oil, parsley and black pepper for serving

Nutrition

Serving: 182g | Calories: 55kcal | Carbohydrates: 4g | Protein: 3g | Fat: 3g | Saturated Fat: 1g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 2g | Trans Fat: 1g | Cholesterol: 25mg | Sodium: 125mg | Potassium: 103mg | Fiber: 1g | Sugar: 3g | Vitamin A: 207IU | Vitamin C: 7mg | Calcium: 17mg | Iron: 1mg

Notes

Courgette prep: peel along the length until you reach the seeds. Then turn the courgette and repeat until all sides have been peeled.

King prawns: King prawns are the best option here as they are large enough to serve on cocktail sticks. This recipe includes instructions for pan frying raw king prawns but if preferred you can use pre cooked prawns.

Cooking prawns: The best way to cook the prawns for this recipe is to pan fry them in the chilli glaze. However, if you just want to cook the prawns without a glaze you can simply stir fry with oil or gently poached in simmering water. You will know the prawns are cooked when they turn bright pink all over.

Pan fry in batches: both the courgette and the prawns can be pan fried in batches if it won't all fit in the pan at the same time. After cooking, both can be chilled in the fridge or kept warm in a low oven.

Mirin: If you can't get hold of any Mirin (sweet Japanese rice wine) you can substitute with 1 teaspoon of caster sugar mixed with 1 tablespoon of either white wine, white wine vinegar or dry sherry

Chilli: Optional.

Parsley: Also optional and could be replaced with freshly chopped dill or coriander.

Getting a sticky finish on your prawns starter: You may find that your prawns are cooked but the sauce isn't thick or sticky enough. If this is the case, rather than over cook the prawns, remove them from the pan and place in a low oven to keep warm. Bring the sauce to a gentle simmer and continue to heat until its the right consistency. Drizzle the sauce over the prawns before it cools and sets.

Serving: Serve the chilli garlic prawns on cocktail sticks as suggested or serve piled on top of the courgette on a large platter. Alternatively, arrange in cocktail glasses or on larger skewers.

Can you make this recipe ahead of time? Yes, make and arrange the chilli garlic prawns on cocktail sticks. Then transfer to your serving plate and cover in cling film then chill until ready to serve. 

To make ahead but still serve hot the cooked ingredients should be chilled loose and not on cocktail sticks. Then when ready to serve follow the reheating instructions below before arranging on sticks. (To ensure a piping hot starter place the finished 'prawns on sticks' on a baking tray and blast in the oven on high for a minute or so just before serving).

Can you reheat cooked prawns? If you are wanting to reheat the cooked prawns make sure they are fully cooled and then refrigerate. When ready to reheat; place the chilli garlic prawns on a baking tray and cook in the oven on high for 5 minutes or until sizzling and piping hot (the same method can be used to reheat the courgette). 

Alternatively, return to the pan and stir fry in a little oil until piping hot. Use your cooked and chilled prawns within 24 hours. If you have bought pre-cooked prawns, follow the packet instructions for heating.

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This post was first published in Nov 2016. Updated in Apr 2022 with an improved recipe, new images, step by step instructions and expert tips.