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Orange and Sweet Chilli Prawns

Orange and Sweet Chilli Prawns
A fresh prawn recipe that’ll have you going for a second helping.

Chef Johannes Maredi shares his delicious Orange and Sweet Chilli Prawn in Avo recipe.

Orange and Sweet Chilli Prawns in Avocado

Chef Johannes Maredi at Makweti Safari Lodge in the Waterberg, Limpopo shares his delicious Orange and Sweet Chilli Prawn in Avo recipe. Recipes Orange and Sweet Chilli Prawns European Print This
Serves: 6
Nutrition facts: 200 calories 20 grams fat
Rating: 5.0/5
( 1 voted )


  • 3 ripe avocados
  • Juice and zest of 3 oranges
  • 24 prawns, shelled and de - headed (tails intact)
  • 150 ml light soy sauce
  • 50 ml sweet chilli sauce (see recipe)
  • 35 ml oil
  • 45 ml honey
  • 3 garlic cloves, grated
  • 100gr ginger, finely grated
  • 5ml brown or yellow mustard seeds
  • 5 ml white sesame seeds
  • 50 g coriander, washed and stemmed
  • Sweet Chilli Sauce
  • 500g long, fresh, red chilies, stems trimmed
  • 3 cloves of garlic
  • 750ml white vinegar
  • 650g castor sugar


  1. Halve the avos and remove pips, squeeze over a little lemon juice to prevent avos from turning brown. Place the rest of the ingredients, except the coriander, in a large bowl and allow the prawns to marinade for about 30 minutes. Place a large (fireproof) frying pan over medium-heat coals. Add the prawns and half the marinade. Flash fry the prawns until pink and firm. Remove the prawns, add the remaining marinade to the pan and bring to the boil. Reduce the marinade to a light coating consistency, return the prawns to the mixture and heat through.
  2. To make the chilli sauce, halve 100g of the chilies and place in the bowl of a food processor. Halve and deseed the remaining chilies. Coarsely chop and place in the food processor. Add garlic and 250ml white vinegar. Process until finely chopped.Place the chilli mixture, remaining vinegar and castor sugar in a large saucepan over a low heat. Cook, stirring, for 5 minutes or until the sugar dissolves.Increase heat to high and bring to the boil. Reduce heat to medium and simmer, stirring occasionally, for 35-40 minutes or until the sauce thickens. Pour into sterilised airtight bottles and seal.
  3. To serve the prawns, peel the avocados and cut a small piece off the base of each quarter so they stand securely on the individual serving plates. Place 4 prawns into each avocado half, and serve with fresh coriander and pan juices. Drizzle with chilli sauce.

Wine suggestion Boschendal Rachel’s Chenin Blanc


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