SHRIMP STIR FRY RECIPE WITH GARLIC & GINGER
Other vegetables that you can easily add to this recipe: snow peas, canned straw mushrooms (halved), canned baby corn (cut small pieces), fresh bean sprouts, red bell pepper (julienned), julienned carrots. If you add more ingredients, increase the amount of seasoning and garlic/ginger/green onion.
Provided by Jaden
Categories Main Course
Time 15m
Number Of Ingredients 9
Steps:
- In a small bowl, combine oyster sauce, soy sauce and cilantro and set aside.
- Pat the shrimp very dry with paper towels. In a medium bowl, add shrimp and cornstarch and toss to coat.
- In a wok or large saute pan over high heat, add half the cooking oil and swirl to coat the bottom of the pan. When the wok is very hot, add the shrimp in a single layer and cook partially until one side is nicely seared, about 1 minute. Flip and sear the other side of each shrimp, about one more minute. They don't need to be cooked all the way through yet. Remove them to a plate and set aside.
- Turn the heat down to medium and let wok cool off a bit to prevent the aromatics from burning. Add the remaining cooking oil and add green onion, garlic and ginger and stir fry for a minute until fragrant. [If you are using other vegetables, like snow peas, add them to the wok now and stir fry for a minute or until the vegetables are bright in color and crisp-crunchy]
- Pour in the sauce mixture and add the shrimp back into the pan. Stir fry for another minute or so until shrimp is cooked through. Serve immediately.
Nutrition Facts : Calories 190 kcal, Carbohydrate 2 g, Protein 24 g, Fat 8 g, Cholesterol 285 mg, Sodium 1385 mg, ServingSize 1 serving
TIGER PRAWNS IN GARLIC BUTTER
These are incredable!! You will never have enough and everyone will want the recipe!! Make lots for a full meal or serve as a first course. from Mexican, healthy ways with a favourite cusine.
Provided by Derf2440
Categories Lunch/Snacks
Time 22m
Yield 6 serving(s)
Number Of Ingredients 8
Steps:
- Rinse the prawns in a colander, remove their heads and leave them to drain.
- Heat the butter and oil in a large frying pan, add the garlic and fry over a low heat for 2 to 3 minutes (Cook the prawns in a large frying pan or cast iron flamproof dish that can be taken directly to the table, so that they retain their heat until they are served).
- Add the lime rind and juice.
- Cook, stirring constantly, for 1 minute more.
- Add the prawns and cook them for 2 to 3 minutes until they turn pink.
- Remove them from the heat, sprinkle with coriander and serve with the warm tortillas.
- Give each guest a finger bowl filled with water and a slice of lemon, for cleaning their fingers after shelling the prawns, and provide lots of paper napkins!
PAN-COOKED GIANT PRAWNS
This delicious seafood dish looks - and tastes - so impressive, but is super-speedy and simple to make
Provided by Jamie Oliver
Categories Mains Jamie's Dinners Seafood Aussie Christmas Dinner Party Australia day Bread
Time 15m
Yield 4
Number Of Ingredients 13
Steps:
- 1. Trim and finely slice the chilli and spring onions. Peel, devein and butterfly the prawns.
- 2. Get yourself a large paella pan, casserole pan, wok or sturdy roasting tin. Place over a medium-high heat and pour in 3 tablespoons of oil. 3. Once hot, add the prawns and cook for a few minutes to allow them to colour, then sprinkle over the sliced chilli and spring onions. 4. Add the snow peas and give the pan a good shake, then add a splash of water. Pop a lid or some tin foil on top and let everything steam for 1 minute. Place a griddle pan on a medium heat to warm up. 5. Meanwhile, roughly chop the tomatoes. Remove the lid (or foil) from the pan and add the peas and tomatoes, then drain and add the beans. Stir everything together and simmer for 1 to 2 minutes, or until softened. Season to taste. 6. Pick and roughly chop the parsley leaves, discarding the stalks, then add to the pan with the juice from 1 lemon, adding a squeeze or two more, if needed. 7. Grill the bread on the hot griddle for 1 to 2 minutes on each side, or until nicely golden. Divide everything between 4 plates, then tuck in. This is delicious served with rice or couscous, if you prefer.
Nutrition Facts : Calories 230 calories, Fat 10.9 g fat, SaturatedFat 1.7 g saturated fat, Protein 18.7 g protein, Carbohydrate 15 g carbohydrate, Sugar 5.9 g sugar, Sodium 0.91 g salt, Fiber 4.9 g fibre
GARLIC BUTTER TIGER PRAWNS RECIPE
Provided by By Christine's Recipes
Yield 2 to 3 serves
Number Of Ingredients 9
Steps:
- Method: With a pair of scissors, trim away the sharp point head and legs. The cut open the shells along the backs. Use a knife to cut a shallow slit into the meat. Devein and rinse. Pat dry with kitchen towels. Set aside. Heat oil in a frying pan. Add half of the butter. Pan-fry the prawns, about 4 mins on one side. Flip over to the other side and cook about 2 minutes. Don't over cook them, or else the meat turns tough. Add garlic. Pour in wine. Add the remaining butter. Cover and cook for 1 minutes, or until the prawns are just cooked though. Season with salt and pepper. Sprinkle parsley for garnish. Serve immediately.
60 CHINESE TAKEOUT AT HOME
Browse 60 best most popular copycat Chinese takeout recipes to make at home including all the classics, noodles and rice, Asian seafood, dim sum, and more!
Provided by Sam Hu | Ahead of Thyme
Categories Takeout
Time 25m
Number Of Ingredients 1
Steps:
- Prep the ingredients before you start. This collection of Asian takeout recipes include a lot of stir fries from noodles to rice to veggies. Stir fry recipes are typically very quick to make, so having all your ingredients prepped, ready, and within hands reach before you begin will make the entire cooking process go smoothly.
- How to customize. A lot of these dishes can be customized by adding in different vegetables or switching up the protein with tofu. Refer to each recipe for
- How to store: Store any leftovers in airtight containers in the refrigerator or possible even in the freezer. Check the individual recipe for complete storing instructions and to see if the recipe is freezer-friendly.
- How to reheat: Most of the leftovers can be reheated on the stovetop over medium to low heat for about 5-10 minutes until warmed through, or in the microwave in 20-second increments until warmed through. If heating from frozen, let it thaw first and then reheat.
Nutrition Facts : Calories 320 calories
15-MINUTE PRAWN CURRY
Prawn curry ready in a flash
Provided by Merrilees Parker
Categories Dinner, Lunch, Main course, Supper
Time 15m
Number Of Ingredients 8
Steps:
- Open the coconut milk, pour the thin milk into a jug, keeping back any thick coconut cream. Scoop the coconut cream into a blender. Add 2-3 tbsp of the coconut milk plus curry paste, sugar and coriander stalks and blend to a smooth paste. Heat a wok, tip in the paste, stir fry for 1-2 mins, then pour in the remaining milk from the jug.
- Bring to a simmer, then add the prawns and spinach. Cook until the prawns are heated through and spinach has wilted. Add lime juice and fish sauce, then spoon into bowls. Scatter over coriander leaves and serve with plain rice or noodles.
Nutrition Facts : Calories 293 calories, Fat 19 grams fat, SaturatedFat 14 grams saturated fat, Carbohydrate 6 grams carbohydrates, Sugar 3 grams sugar, Fiber 0.5 grams fiber, Protein 26 grams protein, Sodium 5.4 milligram of sodium
15 MINUTE TIGER PRAWNS WITH CHINESE GREENS!
Super quick & super tasty. Another great recipe for when you've just come back from work and want to eat real food - fast!
Provided by Um Safia
Categories One Dish Meal
Time 15m
Yield 4 bowls, 4 serving(s)
Number Of Ingredients 10
Steps:
- Mix the lime zest and juice with the fish sauce, soy sauce, sweet chilli sauce, water & cornflour. Set aside.
- Heat the oil in a wok or large frying pan & stir fry the pak choi for 2 minutes. Remove from pan and stir fry prawns until cooked - turn pink or heated through if already cooked.
- Put pak choi back in wok with prawns. Add the sauce and cook until simmering point. Mix well and serve with fresh white rice.
Nutrition Facts : Calories 125.5, Fat 4.7, SaturatedFat 0.6, Cholesterol 119.7, Sodium 1211.8, Carbohydrate 5.4, Fiber 2, Sugar 0.7, Protein 16.2
TIGER PRAWNS IN GARLIC GINGER SOY SAUCE
10-minute tiger prawns in garlic ginger soy sauce is juicy, tender and immersed in incredible Asian flavours. It's the perfect weeknight meal.
Provided by Sam | Ahead of Thyme
Categories Seafood
Time 15m
Number Of Ingredients 10
Steps:
- Heat oil in a large skillet over medium-high heat. Add ginger and garlic and cook for 30 seconds until fragrant. Add tiger prawns and stir to coat with oil. Continue to cook for 1-2 minutes, stirring constantly to ensure even cooking on all sides.
- Stir in cooking wine and continue to stir for 15 seconds. Stir in soy sauce and reduce heat to medium. Cook for 1 minute, stirring occasionally.
- Stir in sugar, pepper (optional) and water. Turn heat to high, cover and cook for 2 minutes.
- Turn heat down to low, give the prawns a final stir, ensuring that the sauce is coating prawns completely. Remove from heat. (Note: prawns will be done once they are evenly coloured and have shrunk in size but are no longer getting smaller).
- Serve with some cilantro on top.
GREEN PRAWNS WITH CHINESE NOODLES
Recipe courtesy of Philippe Chow of Philippe.
Provided by Martha Stewart
Categories Food & Cooking Ingredients Seafood Recipes Shrimp Recipes
Number Of Ingredients 20
Steps:
- In a blender, puree spinach with water still clinging to leaves, adding more water from bowl, if necessary. Transfer puree to a large glass measuring cup; cover with plastic wrap, and refrigerate overnight.
- Puree will separate overnight; pour off reserved liquid, and discard.
- Combine in a medium bowl shrimp, spinach puree, egg white, cornstarch, and 1/2 teaspoon salt; mix until well incorporated.
- Bring a large pot of water to a boil. Fit a large bowl with a strainer; set aside. Heat a wok over medium-high heat. Add 1/2 cup oil, and swirl to coat wok. When oil is very hot, add shrimp; stir-fry for 1 minute. Add peppers, carrots, water chestnuts, and mushrooms; stir-fry for 30 seconds. Drain in prepared strainer; set aside.
- In a small bowl, stir to combine potato starch and 2 tablespoons water; set aside. Heat wok again over medium-high heat; add remaining 2 tablespoons oil, and swirl to coat. Add garlic, scallions, ginger, and chile. Stir-fry until fragrant. Stir in potato starch mixture, chicken stock, rice wine, and 1/2 teaspoon salt. Add drained shrimp mixture and cashews; cook until thickened, about 1 minute. Remove from heat. Drizzle with sesame oil.
- Meanwhile, add salt and noodles to boiling water. Cook until tender, about 1 minute. Drain, and transfer to a platter. Top with shrimp mixture; serve immediately.
BROILED LEMON AND GARLIC TIGER PRAWNS
This is a family favorite for home movie night; it's quick and easy and kids like the 'finger food' style.
Provided by SPJENSEN
Categories Appetizers and Snacks Seafood Shrimp
Time 15m
Yield 6
Number Of Ingredients 5
Steps:
- Preheat oven on broiler setting. With a sharp knife, remove tails from prawns, and butterfly them from the underside. Arrange prawns on broiler pan.
- In a small saucepan, melt butter with garlic and lemon juice. Pour 1/4 cup butter mixture in a small bowl, and brush onto prawns. Sprinkle Parmesan cheese over shrimp.
- Place broiler pan on top rack, and broil prawns for 4 to 5 minutes, or until done. Serve with remaining butter mixture for dipping.
Nutrition Facts : Calories 371.3 calories, Carbohydrate 0.6 g, Cholesterol 256.1 mg, Fat 32.4 g, Protein 19.8 g, SaturatedFat 20.1 g, Sodium 454.5 mg, Sugar 0.1 g
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