My day started a bit odd but it got better because I made these prawns with sweet chilli relish for lunch and served them with a little bit of rice. Recently I received a gift box of Anathoth Farms Sweet Chilli Relish to try out and I’m just getting to it. Like you, there’s so much going on in my life that things had to fit in a queue.
Have you ever gone to a doctor’s appointment on the wrong day. Up until today I could say no. :eyeroll:
To make matters worse, John told me he thought I said Friday and I argued with him. I had to come home and see that shit-eating grin. He needs to do something stupid really quickly so we’ll be even.
I’d never heard of Anathoth Farms relish before but they won the relish category at the 2015 Australian Products of the Year Awards so I was intrigued. I opened one of the pots and took a taste and it’s slightly chunky and slightly sweet and not very hot. I thought it would give the prawns a nice cuddle.
After heating a skillet to medium high and adding some oil and butter, I waited for the butter to bubble and tossed in the prawns. Prawns only take a few minutes to cook. When cooking from fresh, prawns turn pink and curl up and that’s their way of telling you not to overcook them.
When they were just about done I put 3 tablespoons of the sweet chilli relish in the skillet and stirred it through and over the prawns and then a squeeze of lime juice. That’s it. The meal was done in under 15 minutes from start to finish and that included cooking the rice. It takes longer to heat the pan than it does to cook the prawns.
I called John down and he thought they were really good but needed more heat. Next time I’ll sauté a finely chopped chilli in the butter before adding the prawns.
Interesting fact. England, Canada and Australia use two Ls in chilli and we don’t have chile anywhere. With the entire world being one place due to the internet, I think it’s time we all spelled words the same way. Like aluminum. It only needs one i, right? I have yet to say allyoomineeyum. If I need to say it I say foil. I won’t get into pronouncing words with missing letters like lieutenant. How can you get leftennant out of that?
Back to my prawns or shrimp – more things that need to have the same name. I have made this dish as an appetizer (the z just popped in there) several times and it’s always a hit but I’ve used Asian sweet chilli sauce. I like the relish better.
Anathoth Sweet Chilli Relish is made in New Zealand but is now available in all Coles supermarkets here in Australia. I know because I saw it there the other day and thought, “I haven’t tried that relish yet!”
- 250 grams shelled prawns with or without tails (1/2 pound shrimp)
- 1 teaspoon oil (I used peanut)
- 1 tablespoon butter
- 3 tablespoons sweet chilli relish (I used Anathoth Farms)
- 1 teaspoon lime juice
- 1½ cups plain cooked rice
- Heat a skilled to medium high and add the oil and butter. When the butter starts to bubble, add the prawns.
- Stir fry for just a few minutes until the prawns change color to pink and they all curl up.
- Add the sweet chilli relish and stir through.
- Add the lime juice and remove from the pan to prevent overcooking.
- Serve over plain rice or with sauteed vegetables.