Chilli prawns with brussels sprouts (gluten-free)

Recipe: Chilli prawns with brussels sprouts (gluten-free)


  • 6 slices (80g) pancetta or bacon, cut into strips
  • 600g brussels sprouts, trimmed (larger sprouts halved)
  • 20g unsalted butter
  • 1 tbs balsamic vinegar
  • 1 tbs olive oil
  • 2 garlic cloves, thinly sliced
  • 1 long red chilli, deseeded, thinly sliced
  • 20 green prawns (800g), peeled and butterflied, tails intact


  1. Preheat the oven to 200°C.
  2. Place the pancetta strips on a baking tray and place in the oven for about 7 minutes or until lightly crisped.
  3. Meanwhile, cook the brussels sprouts in a saucepan of boiling salted water for about 5 minutes until just tender, then drain. While still hot, place in a bowl with the crisped pancetta, butter and vinegar. Season with plenty of sea salt and black pepper, then toss to melt the butter and coat the sprouts.
  4. Heat the olive oil in a large frypan over medium heat. Add the sliced garlic and chilli, and cook, stirring, for 1 minute until fragrant. Increase the heat to medium-high, add the prawns and cook, stirring, for 2-3 minutes until opaque. Divide the sprouts among bowls and top with the chilli prawns.

Number of servings (yield): 4

Meal type: dinner

Culinary tradition: USA (General)

My rating: 4 stars:  ★★★★☆ 1 review(s)