recipe jumbo prawns

Recipe Jumbo Prawns

A. Jumbo Shrimp Rolls

Ingredients:

• 12 tiger shrimps, shelled leaving tails intact
• 2 tsps garlic powder
• 1 tbsp cooking oil
• Wonton wrappers, cut into small squares -adjust size according to size of your shrimps
• 12 chives, soaked in hot water
• Enough cooking oil to deep-fry

Method:

• First, marinade the shrimps with garlic powder and cooking oil. Wrap each shrimp and brush with egg on edges to seal together. Place the shrimp diagonally across the wrapper squares and then wrap. Next, tie each 'shrimp parcel' with a chive and cut off the extra lengths. Place a damp paper towel on top of the wrapped shrimps as you work with each shrimp. Heat up enough oil to about 300 degrees F. Deep-fry in batches, making sure they don't stick to each other in the wok or pan. This should take about 2 minutes unless you're using very large shrimp. Serve with sweet chilli sauce or soy if desired.

B. Grilled marinated jumbo prawns

Prep time: 5 min, plus 30 mins marinatingCook time: 5 minServes:2-4

• A delicious seafood supper in a flash!

Ingredients

• 12 raw jumbo prawns, (about 400g in weight)
• 4 red chillies, deseeded and finely chopped
• 2 clove garlic, finely chopped
• olive oil, for drizzling
• black pepper
• 01/2 lemon, juice only

Method

• Slice each prawn open lengthways and remove the digestive tract, keeping or removing the heads as desired. Wash thoroughly under a cold running tap. Pat dry with paper towel.
• Lay the prawns out on a baking tray and sprinkle with the chopped garlic and chilli. Drizzle with olive oil and leave to marinate in the fridge for 30 minutes.
• After marinating, season to taste.
• Place the prawns under a hot grill, turning once, until lightly browned on both sides.
• Remove from under the grill and drizzle with lemon juice before serving.

recipe grilled prawns

Recipe Grilled Prawns

• The flavour and crunch of the prawns is further enhanced by the grilling, and the zucchini and sauce complement the dish well. This dish can be prepared ahead of time for barbecues.

Serves 2

Ingredients:

• 6 large peeled and deveined tiger prawns
• 2 bamboo skewers
• 1/2 green zucchini, thinly sliced
• 1/2 yellow zucchini. thinly sliced
• Salt and pepper to taste
• Oil for brushing

For the sauce:

• Juice of 1/2 lemon
• 2 tablespoon extra-virgin olive oil
• 1 sprig of coriander, roughly chopped

Method:

• Heat a griddle or skillet pan.
• Mix the ingredients of the sauce together.
• Skewer 3 prawns to 1 bamboo skewer.
• Season the prawn kebabs and zucchini slices with salt and pepper.
• Lightly brush kebabs and zucchini slices with oil before placing on the hot pan.
• Cook till the prawns turn pink and the zucchini is tender.
• Mixed the ingredients for the sauce together, drizzle on the kebabs before serving hot.

recipe garlic prawns

Recipe Garlic Prawns

• Tender, juicy prawns in a rich, creamy garlic sauce.
• We purchased 475g of headless, unshelled green prawns for this recipe.
• Serves 4 as an entrée.
• We use a 20ml tablespoon and 250ml measuring cup for all of our recipes.
• 110g uncooked rice (or 1 1/3 cups cooked rice)
• 0g (1 1/2 tablespoons) butter or 1 1/2 tablespoons oil
• 6 green prawns, peeled and deveined
•  large garlic cloves, peeled and crushed
• 50ml (1 cup) thickened cream (35 percent fat)
•  tablespoon finely shredded basil, firmly packed
• Cook rice according to the directions on the packet. Drain and keep warm.
• Heat butter or oil in a frying pan or large saucepan over medium-high heat. Add prawns and cook for a couple of minutes, until prawns have just changed colour but are not completely cooked through. Turn prawns once during cooking.
• Reduce heat to low, stir in garlic and cook for about 30 seconds, being careful not to brown garlic (it can develop a bitter flavour).
• Add cream and increase heat so that the mixture is simmering rapidly.
• While the sauce is reducing (keep an eye on the sauce to ensure it doesn't reduce too much), spoon one quarter of the rice into a mould with about 1/3 cup capacity (we use a 1/3 cup measuring cup). Using the back of a spoon, firmly press the rice into the mould. Invert mould onto a serving plate, tap on mould to release rice and lift mould away. Alternatively, use a ring mould. Repeat with remaining rice.
• Simmer sauce until it has thickened to the desired consistency and prawns are cooked through. Stir in basil and remove from heat.
• Place 4 prawns on each plate. Drizzle prawns with sauce and serve immediately.

recipe tiger prawns

Recipe Tiger Prawns

Ingredients :

• Curry Tiger Prawns for 4 persons :
• 12 large raw tiger prawns
• 3 soya sauce soupspoonfuls
• 1 dry basil soupspoonful
• 2 curry soupspoonfuls
• 3 minced yolks of hard boiled eggs (keep the whites, also minced for the salad)
• 1 lemon

For the soya bean salad

• 200 grams (half a pound) bleached (1 minute in boiling water fresh soya beans
• 20 grams (2/3 oz) fresh peeled ginger cut into very small cubes
• 2 cider vinegar soupspoonfuls
• 1 soya sauce soupspoonful
• a little chive

Direction :

• 1/carefully shell the tail of each prawn that must still stick to the head, open then in 2 by the lenght from the tail on its 3/4 and get rid of the instestine
• 2/In a bowl, blend with a whip the soya sauce, curry, hard boiled eggs yolks and basil to get a paste
• 3/pre-heat your oven at 356°F on the grill position
• 4/brush a little olive oil on the bottom of a cooking dish, lay down the opened prawns and slightly coat them with the curry paste and put into the oven at half eight during 12 minutes (6 minutes on each side
• 5/during the prawns cooking, prepare the salad : in a sald bowl, prepare the dressing with the vinegar, soya sauce, minced hard boiled eggs whites, then ginger and soya beans, mix quicky with spoons and present the salad on 4 service dishes, topped with chopped chives
• 6/take the browned prawns out of the oven, sprinkle a little lemon juice on them and put 3 prawns around the salad in each dish and enjoy while the prawns are still warm.

recipe prawns curry

Recipe Prawns Curry

Ingredients:

• 800g Small peeled prawns cooked or uncooked
• 1 Cup/300ml Water or Prawn Stock
• 2 Small white onions finely chopped
• 2 Teaspoons Ginger Puree
• 2 Teaspoons Garlic Puree
• 200g Butter Ghee
• 1 Teaspoon Turmeric Powder
• 4 Teaspoons Mild Curry Powder
• Quarter Teaspoons Chilli Powder
• 2 Teaspoons Garam Masala Powder
• 200ml Yogurt
• 2 Tablespoons Tomato Puree
• 400ml Pureed Onion
• Roughly chopped fresh coriander leaves to garnish
• If you would like to buy all of the above spices please add them to your basket. You can remove any spices or products which you already have from the basket.

Cooking Method for Prawn Curry

Serves 4

• To make the Onion Puree, bring a small pan of water to the boil and add some chopped onions. Boil until soft, drain and puree with a hand blender or in a food processor. Freeze any extra you make for next time.
• Pour the oil into a large saucepan bring up to a medium heat. Add the onions and reduce the heat to low. You can optionally add 1 or 2 Whole Star Anise which help bring out the sweetness of the onions and imparts a subtle aniseed flavour but remove them once the onions are cooked. Sweat the onions gently until they become translucent.
• Make a paste of the ginger puree, garlic puree, curry powder, Turmeric powder, Chilli powder, with a little water. Add to saucepan and stir in well and fry for a couple of minutes.
• Now add your 800g Small peeled prawns cooked or uncooked stir in well.
• Mix the Yogurt, Tomato Puree, Onion Puree, together in a jug with the water or stock and pour into the saucepan and mix in well. Turn up the heat until the sauce begins to simmer and leave to simmer for 10 Minutes. Stir occasionally.
• Finally sprinkle in the Garam masala and stir in well for the final 2 minutes of cooking. Garnish with the Roughly chopped fresh coriander leaves and serve.

indian recipe prawns

Indian Recipe Prawns

A. Indian Curry Recipe – Hot and Spicy Prawns

• Hot and Spicy Prawns is a simple Indian Curry Recipe. You can tone down the heat by reducing the number of dried Chillies but Hot and Spicy Prawns is meant to be just that, hot and spicy. This Indian Curry Recipe is a one pan dish that takes only minutes to prepare and cook so is an ideal recipe for a work day. Hot and Spicy Prawns is a great fusion of flavours. First you notice the sweetness followed by a the spice flavours before the heat creeps up on you.

Ingredients for Indian Curry Recipe – Hot and Spicy Prawns

• 20 Fresh Prawns, shelled and cleaned.
• 2 Mediun onions, peeled and roughly chopped
• 3 Green Chillies, chopped
• 2 Tbsp Tomato puree
• 1 Tsp Fresh Turmeric, grated
• 2 Tsp Coriander roots, chopped
• 2 Tbsp Coriander leaves, finely chopped
• 4-6 Dried Chillies, ground to a powder in a mortar and pestle or spice grinder
• 2 Tbsp Lime Juice
• 1 Tsp Salt
• 1 Tbsp Coriander leaves, finely chopped for garnish

Method

• Put all the ingredients, except the Prawns, vegetable oil and the coriander leaves for garnish, into a blender or food processor and process until you have a loose paste.
• Add the vegetable oil to a wok and put over a medium heat. When the oil is hot, add the paste from the blender and fry for about 4 minutes or until the paste begins to thicken.
• Add the Prawns and continue cooking for about 4 minutes or until the prawns are cooked.
• Remove from the wok and serve garnished with coriander leaves.

B. Creamy Prawn Curry (Chingri Malai)

Serves: 4

Cooking time (approx.): 5 minutes

Style: Indian Non-Vegetarian (Bengali)

• 500 gram(s) headless prawns shelled, deveined and cleaned
• ½ teaspoon(s) turmeric powder
• 1 cup(s) onion paste
• 1 teaspoon(s) ginger paste
• 1 teaspoon(s) red chilli paste or powder
• 2 bay leaves
• 1" piece cinnamon
• 4 each of cloves and green cardamoms
• 2 cup(s) coconut milk
• 2 tablespoon(s) ghee(clarified butter) / butter
• salt to taste
• Rub the prawns with some salt and wash well. Apply some turmeric powder and keep aside for 5 minutes.
• Heat half the ghee (clarified butter) in a heavy-bottomed pan and saute the prawns briefly. Strain the prawns from the pan and keep aside. Now, add the bay leaves, cloves, cinnamon and green cardamoms. Saute briefly. Add the onion paste and stir fry on medium heat for about minutes or till the paste is browned. Add the red chilli paste / powder and ginger paste. Fry briefly on low heat till the oil separates.
• Add the prawns and coconut milk. Add salt as required. Mix gently. Simmer on low heat for about 2 minutes. 
• Mix in the remaining ghee (clarified butter) and cover tight for a little while.

TIPS:

• Traditionally, pure ghee(clarified butter) is a must in this recipe. However it can be substituted with any cooking oil, although that may not result in as flavorful a dish.
• Coconut milk is available in tins or tetrapacks off the shelf in Asian markets. However, it is important that it be of a fresh date.
• Serve hot with: plain boiled rice.

recipe scallops

Recipe Scallops

A. Recipe: Easy Scallops Baked in Chardonnay Cream

• If you have really nice, big scallops, you’ll want to cook them simply and lightly in an oiled saute pan– they’re perfect just as they are. Which means this scallops recipe isn’t for you. But if you have smaller, cheaper scallops (like little frozen bay scallops or something similar) these scallops baked in a creamy sauce and covered in crisp bread crumbs are to die for. Make this baked scallops recipe into a main dish served with a leafy green salad and homemade biscuits or crusty French bread. It really is perfection.
• Serve with a nice bottle of Chardonnay or and American Riesling.

Ingredients:

• 2 lbs. fresh scallops
• 1/4 C. butter or margarine
• 1 medium red bell pepper, diced
• 1 sweet onion, diced
• 2 stalks of celery, diced
• 1 C. chopped mushrooms
• 3 cloves garlic, minced (or to taste– I add more)
• 1/2 C. Chardonnay
• 3 C. coarse, fresh bread crumbs
• 1 tsp. salt (or to taste)
• 1/2 tsp. freshly ground black pepper
• 2 C. light cream (or fat free half & half to keep it light)
• 1 C. sharp cheddar cheese, shredded

Instructions: 

• Preheat the oven to 400 degrees F.
• In a large skillet over medium heat, melt the butter. Cook the red pepper, onion, celery, mushrooms, and garlic in butter until tender. Add wine and let it cook away, about 3-4 minutes. Add vegetables to scallops in a large mixing bowl and stir to combine.
• Meanwhile, combine bread crumbs, salt, and pepper in a small mixing bowl. Stir into veggie/scallop mixture.
• Place scallop mixture into a prepared casserole dish. Pour cream over.
• Cook 15-20 minutes, til hot and bubbly. Sprinkle cheese over. Return to oven until cheese is melted, about 3-5 minutes.

B. Sauteed Scallops

Ingredients

• 1/4 cup butter
• 2 cloves crushed garlic
• 2 sprigs fresh rosemary
• 1 pound scallops

Directions

• In a medium size saucepan melt butter over medium-high heat. Add crushed garlic and whole sprigs of rosemary to the saucepan. Add scallops, cook for 2 minutes on each side (or until desired consistency). Remove the garlic and rosemary from pan. Serve.

recipe shrimp

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Recipe Shrimp

A. Shrimp Etouffee

Ingredients

• 1/4 cup margarine
• 1/2 cup chopped onion
• 1/2 cup chopped green onion
• 1/2 cup chopped green bell pepper
• 4 cloves minced garlic
• 1/2 cup celery, diced
• 1/2 cup chopped fresh parsley
• 3 tablespoons tomato paste
• 1 (10.75 ounce) can condensed cream of chicken soup
• 1 pound cleaned shrimp
• salt to taste
• 1/4 teaspoon hot pepper sauce to taste
• 1/4 teaspoon cayenne pepper

Directions

• In a 2 quart microwave safe dish, combine margarine, onion, green onion, bell pepper, garlic and celery. Heat on High settings for 8 to 9 minutes.
• Stir in parsley, tomato paste, soup, shrimp, salt, hot pepper sauce and cayenne. Heat on High setting for 5 minutes. Stir and cook for another 5 minutes until mixture thickens. Serve over white rice.

B. Marinated Grilled Shrimp

Ingredients

• 3 cloves garlic, minced
• 1/3 cup olive oil
• 1/4 cup tomato sauce
• 2 tablespoons red wine vinegar
• 2 tablespoons chopped fresh basil
• 1/2 teaspoon salt
• 1/4 teaspoon cayenne pepper
• 2 pounds fresh shrimp, peeled and deveined
• skewers

Directions

• In a large bowl, stir together the garlic, olive oil, tomato sauce, and red wine vinegar. Season with basil, salt, and cayenne pepper. Add shrimp to the bowl, and stir until evenly coated. Cover, and refrigerate for 30 minutes to 1 hour, stirring once or twice.
• Preheat grill for medium heat. Thread shrimp onto skewers, piercing once near the tail and once near the head. Discard marinade.
• Lightly oil grill grate. Cook shrimp on preheated grill for 2 to 3 minutes per side, or until opaque.

Footnotes

• The nutrition data for this recipe includes information for the full amount of the marinade ingredients. Depending on marinating time, ingredients, cooking method, etc., the actual amount of the marinade consumed will vary.

recipe prawns

Recipe Prawns

A. RECIPE: BUTTER PRAWN

Ingredients

• 1 lb large prawns
• Oil for deep frying
• 3 tablespoons butter
• 6 bird’s eye chilies (chopped)
• 3 sprigs of curry leaves (use only the leaves)
• 3 cloves garlic (finely chopped)
• 1/2 teaspoon salt
• 1 teaspoon sugar
• 1/2 teaspoon soy sauce
• 1 tablespoon Chinese cooking wine (rice wine preferred)
• 6 tablespoons of grated coconut (dry fried until golden brown)
• Leave the prawn heads and shells on but chop off the eyes part. Slit down the back to remove the veins. Pat dry. Heat oil and deep fry the prawns. Drain and set aside.
• Melt the butter, add bird’s eye chilies, curry leaves, garlic, salt and fry for 2 minutes or until fragrant. Add prawns, sugar, soy sauce, wine, and grated coconut. Cook over high heat for 1-2 minutes, stirring frequently. Serve immediately.

B. BRINJAL PRAWN CURRY RECIPE

Ingredients:  

• 2 Cups prawns (cleaned) 
• 1 Cup brinjal 
• 1/2 Cup tomatoes (chopped) 
• 1 tbsp Cumin seeds 
• 1 tbsp Mustard seeds 
• 1/2 tbsp Turmeric powder 
• 4 Green chillies 
• 4 Garlic flakes 
• 1/2 Cup water 
• Salt to taste 
• Oil for frying

How to make Brinjal Prawn Curry:

• Cut brinjal into slices.
• Grind mustard seeds, green chillies, coriander leaves and garlic flakes to make a paste by adding water.
• Heat the oil.
• Fry brinjal slices till crisp.
• Keep it aside.
• Now fry prawns till golden brown and keep them aside.
• Add cumin and mustard seeds heated oil.
• Now add chopped tomatoes.
• Cook them for 2 minutes.
• Mix fried prawns and brinjals.
• Stir them well.
• Add prepared paste, turmeric powder and salt.
• Cook the mixture for 5 minutes.
• Add 1/2 cup water.
• Cook for 5 minutes.
• Brinjal Prawn curry is ready.