Aromatic Tiger Prawns Food

TIGER PRAWNS IN GARLIC BUTTER

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!

CHILLI TIGER PRAWNS

Steps:

• 1. Mix the coriander, chilli, lime zest and pepper with the Pure spread.
• 2. In a large frying pan, melt the Pure mixture and add the prawns.
• 3. Cook until the prawns have turned pink and are cooked through (approx. 5 minutes).
• 4. Place the prawns into individual serving dishes.

TIGER PRAWNS IN GARLIC GINGER SOY SAUCE

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.

AROMATIC TIGER PRAWNS

Steps:

• Peel the prawns, but leave tails intact. Cut along the back and remove the dark vein.
• Thread the prawns in pairs on 8 small skewers.
• Heat a heavy frying pan, add the chili powder, fennel seeds, peppercorns, start anise and cinnamon sticks and dry-fry for 1-2 minutes to release the flavours.
• Leave to cool, then grind coarsely in a grinder or tip into a mortar and crush with pestle.
• Heat the peanut oil in a shallow pan, add the garlic, ginger and chopped shallot and cook over a low heat, stirring occasionally, until very lightly colored. Add crushed spices, season with salt and pepper and the cook the mixture gently for 5 minutes.
• Add rice vinegar and brown sugar, stir until dissolved, and then add the prawns. Cook for about 3-5 minutes, until they turn pink, but are still juicy.
• Serve hot and garnish with lime wedges and green onion.