Grilled prawns with crab and chilli chickpeas

Matt Tebbutt recipe

Grilled prawns with crab and chilli chickpeas

Preparation time
less than 30 mins

Cooking time
10 to 30 mins

Serves 2

By Matt Tebbutt
From Saturday Kitchen


For the crab and chilli chickpeas

  • 2 tbsp olive oil
  • 1 red chilli, chopped
  • 2 garlic cloves, crushed
  • 150g/5½oz cherry tomatoes, halved
  • 100g/3½oz white crab meat
  • 100g/3½oz brown crab meat
  • 50ml/2fl oz vegetable stock
  • 400g/14oz good-quality chickpeas, ideally from a jar

For the grilled prawns

  • 2 tbsp olive oil
  • 12 raw king prawns, heads removed, shells removed, de-veined

To serve

  • 30g/1oz rocket leaves
  • 4–6 tbsp olive oil
  • 1 lemon, juiced
  • 1 red chilli, finely chopped


  1. To make the crab and chilli chickpeas, heat the olive oil in a frying pan then add the chilli and garlic and fry for 2 minutes. Add the tomatoes and continue to cook for a minute or so before adding the crab meat. Add the stock and simmer gently for 5 minutes. Mix in the chickpeas, then keep warm.

  2. To make the grilled prawns, preheat a griddle. Oil the prawns and griddle on both sides for around 2 minutes or until cooked through.

  3. Place the rocket, oil and lemon juice into a small food processor and blend until smooth.

  4. Serve the crab and chickpeas with the prawns on top, all drizzled with the rocket dressing. Scatter over the chopped red chilli.

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