Hot Prawns Food

HOT SPICED PRAWNS

Steps:

• Warm the oil in a large wide saucepan, and throw in the scallions, garlic and ginger.
• Stir everything around vigorously until the onions begin to wilt, and then toss in the prawns, stirring again. Cover the pan and let everything cook for about 5 minutes; then, remove the lid and pour in the sherry. Stir again, then cover the pan until the prawns are cooked through and no longer glassy in the middle. Taste; add a sprinkling of salt if you need it. Pour into a large shallow bowl, making sure you don't lose all the bits of onion, garlic and ginger, and take immediately to the table.

HOT CHILLI PRAWNS

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.

HOT PRAWNS

Steps:

• Skewer the prawns on 4 metal skewers (or presoaked wooden).
• Brush prawns with the oil.
• Mix dry ingredients and sprinkle over the prawns.
• BBQ over medium High heat for about 4 minutes turning half way through the cooking Do not over cook or they will be tough& dry.
• The prawns are cooked when they have turned pink and have an opaque appearance.

HOT HERB BUTTER PRAWNS

Steps:

• Butterfly the prawns, removing the black thread that runs through the body. Beat the butter until smooth, then mix in the harissa, parsley, capers, lemon zest and some ground black pepper. Can be made 2 weeks in advance, then chilled.
• Open out each prawn and smear 1 tsp of the butter into the middle. Can be made 1 day ahead and chilled.
• When ready to eat, heat the grill to as high as it will go. Put the prawns on a baking tray and grill for 5 mins until they are pink through. Toast the flatbreads, then serve with the hot prawns and lemon wedges for squeezing over.

HOT & SPICY BRAISED PRAWNS

Steps:

• Combine Oil,Garlic and Ginger in a fry pan or Wok.
• Stir and fry until the oil has absorbed the fragrance (10 seconds).
• Add Sherry, soy sauce,Chili oil and cook about 90 seconds.
• Add Prawns, braise until they turn pink and look opaque 60-90 seconds.
• Do not over cook the prawns.
• Add green onion cook 30 seconds.

SPICY KING PRAWNS

Steps:

• Heat the olive oil in a very large skillet. Add the garlic, paprika (One Tablespoon plus One teaspoon), cumin, ginger and cayenne and cook over moderate heat until fragrant, about 1 1/2 minutes. Add the shrimp and cook, stirring, until they turn pink, 2 to 4 minutes. Season with salt and stir in the cilantro.
• Transfer to a platter and serve.

PRAWN BALCHAO (GOAN PICKLE-STYLE HOT PRAWNS)

Steps:

• Put the prawns in a large bowl and sprinkle salt on them. Keep aside.
• Roast the chillies, cumin seeds, mustard seeds, peppercorns, turmeric, cloves and cinnamon till they begin to release their aroma.
• Remove from heat and cool.
• Grind the ginger, garlic and roasted spices into a smooth paste using the vinegar.
• Heat the oil on a medium flame in a wok-style pan to medium-high heat.
• Add the prawns and stir fry till opaque. Remove from the pan and keep warm.
• In the same pan, fry the onions till light brown. Add the tomato and curry leaves and fry until the tomatoes are soft.
• Now add the spice-vinegar paste, sugar and salt to taste and fry till the oil begins to separate.
• Add the prawns to this sauce, mix well and cook for 2-3 minutes.
• Serve with plain boiled rice and/or naan.