Crispy Chilli Prawns Food
BUTTERY CHILLI PRAWNS
Spicy seafood is a really versatile dish for sharing - make sure there's plenty of bread for the juices
Provided by Sarah Cook
Categories Dinner, Main course
Time 23m
Number Of Ingredients 9
Steps:
- Melt the butter and oil together in a frying pan. Add the garlic, chilli and paprika, then fry for 1-2 mins until starting to turn golden. Turn up the heat, throw in the prawns and fry for a few mins, stirring, until all the prawns turn pink. Take off the heat, season and stir in the lemon juice and parsley.
- Add some lemon slices to a finger bowl of warm water, grab a bowl for the shells, then dig straight in with your fingers and hunks of crusty bread.
Nutrition Facts : Calories 237 calories, Fat 22 grams fat, SaturatedFat 8 grams saturated fat, Carbohydrate 2 grams carbohydrates, Sugar 1 grams sugar, Fiber 1 grams fiber, Protein 9 grams protein, Sodium 1.6 milligram of sodium
ZESTY CHILE TIGER PRAWNS
This stir-fry is full of flavour and can be served up in a matter of minutes. The dish was inspired by all the cheap and cheerful seafood places in Hong Kong that I visited, where some of the most amazing seafood was served! I was particularly taken with a garlic prawn dish I ate - the prawns were butterflied (cut in half down the middle of the spine), topped with generous amounts of butter, garlic and spring onions and steamed. My tangy chilli and garlic prawns is inspired by that memorable dish. Make sure you buy raw tiger prawns because if you buy cooked, they will be too chewy when cooked again in this dish.
Provided by Food Network
Categories main-dish
Time 20m
Yield 2 servings
Number Of Ingredients 9
Steps:
- Heat a wok or pan over a high heat, and add the groundnut oil. Add the garlic, and chiles, and stir-fry for a few seconds. Then, add the prawns, rice wine or sherry, and the lime juice, and stir-fry until the prawns start to turn pink.
- Add the French beans, and mix together. When the prawns have all turned pink, season with the salt, and chile flakes, and serve immediately.
Nutrition Facts : Calories 378, Fat 16 grams, SaturatedFat 2 grams, Cholesterol 125 milligrams, Sodium 693 milligrams, Carbohydrate 35 grams, Fiber 11.5 grams, Protein 23 grams, Sugar 2 grams
CHILLI HONEY AND GARLIC PRAWNS
My DH printed this recipe from a blog and asked me to save it here for us to try when we could get some of the local Mandurah prawns to try it with. Times are estimated and do not include peeling prawns, which would take me about 15 to 25 minutes depending on size of prawns. We made this last night and I have made some minor changes to the original recipe, we served it with fried rice (which I had defrosted from the freezer and heated in the microwave) for a quick easy meal. The original recipe had 380 grams of prawns but we found 500 grams (this is unpeeled weight) did the 2 of us for a main meal but would do 4 has an entree or starter course or as a main if adding more sides. We added the fresh chilli to the recipe as we do enjoy a spicy prawn dish.
Provided by ImPat
Categories < 30 Mins
Time 20m
Yield 2-4 serving(s)
Number Of Ingredients 12
Steps:
- In a bowl, stir together water, tomato sauce, soy sauce, cornflour, honey, crushed chilli flakes and ground ginger and then set aside.
- Heat oil in a wok or large frypan over medium-high heat and stir in spring onions, garlic and chilli and cook for 30 seconds.
- Stir in prawns and toss to coat with oil and then stir in prepared water and sauce mix and cook and stir until it is bubbly and thickened.
- Serve over cooked rice.
Nutrition Facts : Calories 281.6, Fat 9.4, SaturatedFat 1.2, Cholesterol 315, Sodium 2000.9, Carbohydrate 12.1, Fiber 0.9, Sugar 4.1, Protein 35.8
HOT CHILLI PRAWNS
A quick flash-fry.. ideal for cooking in a hurry. Serve with plain or fried rice. Please note, you may add an additional teaspoon of corn flour if you find the sauce has not thickened up.
Provided by AaliyahsAaronsMum
Categories < 30 Mins
Time 30m
Yield 2-3 serving(s)
Number Of Ingredients 14
Steps:
- Heat a wok over high heat, and add the oil.
- Add in the chopped garlic, ginger and chillies, and stir fry for about 30 seconds, until the chillies have darkened (but careful not to let it burn).
- Add the prawns and continue frying for about 4-5 minutes - until they turn pink.
- Stir in the tomato ketchup, soy sauce, sugar and the cornflour mixture and bring to a simmer and pour in the boiling water.
- Add in lime juice and give it all a good stir till the sauce has thickened.
- Garnish with spring onion and chopped coriander and serve straightaway.
CRISPY PRAWNS WITH WASABI MAYO & SWEET CHILLI PEPPER DIP
These tempura-style prawns with punchy dips make a great nibble to serve with drinks
Provided by Ching-He Huang
Categories Dinner, Snack, Starter
Time 30m
Yield Makes 24
Number Of Ingredients 10
Steps:
- To make the mayo, mix the wasabi powder with 1 tbsp water to form a paste. Stir in the mayonnaise and sugar, then cover and chill. For the chilli dip, whizz the pepper, sweet chilli sauce and lime juice together in a food processor or blender until smooth. Set aside.
- In a bowl, whisk the egg and potato flour together with 4 tbsp very cold water to make a batter. Stir in the prawns.
- Heat the oil in a deep saucepan until a piece of bread browns in it after about 15 secs. Line a tray with kitchen paper. Lift the prawns out of the batter and fry, a few at a time, until the batter is golden and prawns pink. Lift onto the kitchen paper to drain, then sprinkle with salt. Serve hot, ready to dunk into the dips.
Nutrition Facts : Calories 91 calories, Fat 6 grams fat, SaturatedFat 1 grams saturated fat, Carbohydrate 5 grams carbohydrates, Sugar 2 grams sugar, Protein 3 grams protein, Sodium 0.31 milligram of sodium
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