These prawns are a bit spicy and very fragrant. They are best when served hot, straight from the pan, so plan accordingly.
- 1 cup all-purpose flour
- 2 tablespoon chili powder
- 1 teaspoon kosher salt, plus more for seasoning
- 1 teaspoon freshly cracked black pepper, plus more for seasoning
- ¼ cup olive oil, plus more as needed
- 2 pound (16 to 20 count shrimp)
- 6 clove garlic, thinly sliced
- 2 thai bird chilies, thinly sliced
- 2 cup packed basil leaves
- 1 orange, zest only
Mix the flour mixture for shrimp: Combine the ingredients and set aside in container.
Peel the prawns but leave the tails intact. Season liberally with salt and pepper. Dredge the shrimp in the flour mixture until well coated; then shake them to remove the excess.
Set a large cast iron or non stick skillet over medium-high heat. Add olive oil to the skillet and heat it until nearly smoking. Lay some shrimp into the pan ina single layer. Let the prawns begin to caramelize, about 1 ½ minutes then turn them over and cook an additional minute or so. Move them to a serving plate as they cook. Work in batches if necessary, add more olive oil to the already hot saute pan as needed.
Add sliced garlic, stirring it around in the oil until lightly browned. Add chiles and let them get soft. Add the basil and stand back as it will pop and sputter. Let it get crisp, less than a minute, then turn the heat off. Add the orange zest to the saute pan. Season with salt and pepper, then spoon this mixture over the prawns. Serve immediately.