Chefs' Recipes

Liberté's garlic prawns with chilli and Thai basil

A tried-and-true combination.

By Amy Hamilton
  • 10 mins preparation
  • 5 mins cooking
  • Serves 4
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"Summer is synonymous with the trusty prawn, and they've been making an appearance at our family Christmas for years when basil and chilli are also at their finest," says Amy Hamilton, owner-chef at Liberté in Albany, WA. "This relaxed dish can be done on a barbecue or a cooktop, it doesn't really matter, just make sure you share it on a sunny day with people you like. The rest is simple."


  • 60 ml (¼ cup) canola or other neutral-flavoured oil
  • 5 garlic cloves, finely chopped
  • 1-2 long red chillies, thinly sliced
  • 1 kg green Australian prawns, such as king prawns, peeled and deveined, tails intact
  • 1 cup (loosely packed) Thai basil, plus extra to serve
  • Lime cheeks, to serve


  • 1
    Preheat a barbecue flat-plate, a large wok or a deep frying pan to high. Add oil, then add garlic and stir-fry until light golden (10-20 seconds). Add chilli and stir-fry until tender (10 seconds), then add prawns and toss to combine. Season to taste and continue to stir-fry until prawns are opaque and just cooked (2-3 minutes). Add basil, toss until wilted (5-10 seconds), then serve prawns immediately with lime cheeks and extra basil.


Drink suggestion by Keryn Giles: Prawns and beer were meant to be together, so grab an IPA – something fruity like Fixation Squish, dripping with citrus.