Angry Prawns
Peer reviewed by UK recipe editorsAuthored by UK recipe editorsOriginally published 28 Jan 2026
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This vibrant angry prawns recipe brings a sophisticated twist to a high-protein dinner, combining succulent seafood with a smoky, citrus-infused sauce. The name comes from the punchy heat of the chipotle powder, which is beautifully balanced by the natural sweetness of golden raisins, dried cherries, and a splash of orange liqueur. Topped with crunchy toasted pumpkin seeds, this dish offers a complex depth of flavour that feels indulgent while remaining light and nutritious.
Packed with vitamins and minerals, this balanced meal is served alongside iron-rich kale and fibre-filled brown rice. It is an excellent choice for those seeking a healthy, homemade option that does not compromise on taste. Whether you are prepping for a weekday meal or hosting a casual dinner, these prawns provide a satisfying, savoury experience that is both easy to prepare and impressively colourful on the plate.
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Ingredients for Angry Prawns
2 tablespoons pumpkin seeds
120ml golden raisins
2 tablespoons olive oil, divided
180ml diced white onion
40g dried cherries, chopped
2 teaspoons chipotle powder
4 teaspoons chopped garlic, divided
1/2 teaspoons ground cumin
120ml Grand Marnier orange liqueur
575g low-sodium vegetable broth
1 tablespoon cornflour
900g medium-large prawns, peeled and deveined, thawed if frozen
1 tablespoon orange zest
6 cups kale, stems removed, chopped
550g cooked brown rice
How to make Angry Prawns
Back to contentsIn a small pan over high heat, toast pumpkin seeds, stirring constantly, until lightly brown, 1 to 2 minutes. In a food processor, puree raisins and 60ml water 1 minute. In a large pan over medium heat, heat 1 tablespoon oil. Add onion; cook until translucent, 5 minutes. Stir in raisin puree, cherries, chipotle, 1 teaspoon garlic and cumin; cook 1 minute. Add Grand Marnier and cook, stirring, until alcohol is cooked out, 1 to 2 minutes. Add broth and bring to a boil, then reduce heat and simmer. In a bowl, dissolve cornflour in 1 tablespoon cold water. Gradually add cornflour mixture to broth mixture to thicken; reduce heat and simmer 7 to 10 minutes. Add prawns; cook until pale white, 5 minutes. Stir in zest; season with salt and pepper. Transfer to a bowl and set aside. In pan, heat remaining 1 tablespoon oil. Cook kale and 3 teaspoons garlic, stirring, until kale starts to wilt, 3 to 5 minutes. Strain juices and combine with rice. Divide rice mixture, prawns and seeds among 6 plates.
Disclaimer
While every effort has been made to ensure the information is accurate and up to date, individual needs may vary and dietary requirements can differ based on personal health conditions. Always check food labels and allergen information before preparing or consuming any recipe. If you have specific health concerns, allergies, intolerances, or are following a medically prescribed diet, seek advice from your GP, pharmacist, or a registered dietitian before making significant changes to your diet or lifestyle.
Article history
The information on this page is peer reviewed by qualified clinicians.
28 Jan 2026 | Originally published
Authored by:
UK recipe editors
Peer reviewed by
UK recipe editors

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