Chilli Garlic Prawns


  • 2 tbsp olive oil
  • 2 tbsp butter unsalted
  • 500g large prawns 
  • 5 cloves garlic minced
  • 2 Tablespoons of Pembrokeshire Chilli Farm Habanero Chilli Jam
  • 1 Finger chilli finely chopped
  • 30g parsley fresh, chopped
  • Sea salt to taste
  • Pepper to taste
  • Lemon to taste


Add the olive oil and butter to a skillet and heat over high heat.

Add the prawns to the skillet.

Season it with salt and pepper. Cook for 2 to 3 minutes until the prawns turns pink, golden and crispy, then flip over and sear for another 2 minutes. Season this side with salt and pepper as well.

Add the Garlic, Habanero Chilli Jam, finger chilli and some Parsley and stir everything together. Cook for 30 seconds or until the garlic is aromatic.
Serve warm, sprinkle with left over Parsley and drizzle with lemon
Have it on its own or over rice.