Firecracker Prawns Recipe Pinch Of Nom Food

FIRECRACKER SHRIMP AND RICE

Steps:

• Whisk together the brown sugar, orange juice, hot sauce, rice vinegar, red pepper flakes and 1/2 teaspoon salt in a medium bowl; set aside.
• Dry the shrimp well with paper towels and add to a large bowl. Sprinkle the cornstarch over the shrimp and toss to coat.
• Heat the oil in a large nonstick skillet over medium-high heat until shimmering. Fry the shrimp in the hot oil until pink, about 1 minute per side. Add the ginger and garlic. Cook, stirring, until fragrant, about 1 minute. Add the sauce mixture, rice and scallions and cook until warmed through, about 3 minutes.
• Top with more red pepper flakes, a drizzle of sriracha and cilantro leaves.

FIRECRACKER CHICKEN | SLIMMING & WEIGHT WATCHERS FRIENDLY

Steps:

• Add the chilli flakes, garlic, sweetener, tomato ketchup, tamarind paste, oyster sauce, soy sauce, fish sauce and rice vinegar into a bowl. Add the black pepper to season and stir the contents of the bowl well.
• Add the chicken breast to the bowl and mix it all together.
• Once the chicken breasts are coated in the marinade, cover the bowl with cling film and chill in the fridge for one hour.
• Take the bowl of marinated chicken out of fridge and place into your Actifry, and set aside the remaining marinade. Set the Actifry to cook for 10 minutes.
• After 10 minutes is up, add the chopped onions and spray with low calorie cooking spray and set to cook for a further 5 minutes.
• Once this is complete, add the stock, the remaining marinade, peppers, spring onions, fresh chilli and mange tout and cook for a further 10 minutes. Once this is complete, it's ready to serve!
• Add the chilli flakes, garlic, sweetener, tomato ketchup, tamarind paste, oyster sauce, soy sauce, fish sauce and rice vinegar into a bowl. Add the black pepper to season and stir the contents of the bowl well.
• Add the chicken breast to the bowl and mix it all together.
• Once the chicken breasts are coated in the marinade, cover the bowl with cling film and chill in the fridge for one hour.
• Take the bowl of marinated chicken out of fridge and place in a frying pan on a medium heat, setting aside the remaining marinade. Cook for 10 minutes.
• After 10 minutes is up, add the chopped onions, spray with low calorie cooking spray and cook for a further 5 minutes.
• Once this is complete, add the stock, the remaining marinade, peppers, spring onions, fresh chilli and mange tout and cook for a further 10 minutes. Once this is complete, it's ready to serve!

FIRECRACKER PRAWNS

Steps:

• In a bowl, combine marinade ingredients and mix well,. Add shrimp, and stir to coat evenly. Let stand 10 minutes.
• In a small bowl, combine sauce ingredients and mix well.
• Place a wok over hight heat until hot. add oil, swirling to coat sides of pan, Add fresh and dried chiles; cook, stirring, until dried chiles begin to brown, about 15 seconds. Add shrimp, bell pepper and onion; stir-fry until shrimp begin to curl and turn pink, 1 1/2 minutes. Add sauce and bring to a boil. Stir to coat shrimp evenly.
• Transfer to a serving plate and serve.

FIRECRACKER PRAWNS

Steps:

• Thinly slice two shallots; set aside. Finely chop remaining two shallots. Using kitchen shears, cut through shrimp shells along back. Leaving shells on, use a small sharp knife to devein shrimp.
• Carefully lift one side of shrimp shells; tuck about 1/2 teaspoon chopped shallot onto shrimp. Gently press shells back in place.
• Combine cornstarch, paprika, salt, and cracked pepper. Add shrimp; toss to coat.
• In a large nonstick skillet, heat oil over medium-high heat. Add shrimp; cook just until opaque, about 2 minutes on each side. Scatter garlic and reserved sliced shallots over shrimp and cook, shaking pan often, 1 minute. Add sugar, fish sauce, 3 tablespoons water, bell pepper, scallions, serrano pepper, and peppercorns; toss to combine. Cook, shaking pan often, 1 minute. Serve immediately, garnished with cilantro.