Habanero and Orange Prawns

Habanero and Orange Prawns with orange, honey and garlic
200g fresh or frozen prawns, heads and tails removed
2 cups mixed colour capsicum, sliced
½ red onion, sliced
Juice and ground zest  of 1 large orange
1 Tbl + 1 tsp coconut oil
1 Tbl minced garlic
1 Tbl honey
½ dried Tio Pablo Habanero chilli
dash of salt and coarse black pepper
Fresh coriander, to garnish
1 packet Tio Pablo Arroz Rojo Flavour packet 35g
300g long grain, white rice


In a small bowl, pour boiling water over the ½ habanero chilli and soak for about 5 minutes until soft. Remove from water, mince and add to a medium sized bowl. Squeeze in juice from the orange and add in zest.  Add 1 Tbl coconut oil, garlic, honey, salt and pepper and stir through.  Add prawns, cover and let marinade in the fridge for at least 1 hour.

Prepare white rice with Tio Pablo Arroz Rojo  to create red rice.

Add remaining 1 tsp coconut oil to a large frying pan or wok and heat until sizzling.  Throw in capsicum and red onion and cook on a high heat until soft, continually stirring to prevent burning.  Add prawns with marinade and cook for about 3-5 minutes until prawns are cooked through.  Serve on red rice and garnish with coriander.  Serves 2

Products used in this recipe

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