Ketchup Prawns Food

KETCHUP PRAWNS

Ketchup Prawns image

This is a traditional Chinese dish that I learnt from my mother. It's easy to toss together and very delicious.

Provided by philliptan

Categories Chinese

Time 10m

Yield 2 serving(s)

Number Of Ingredients 6

Ingredients

1 teaspoon garlic, chopped
1 lb prawns or 1 lb shrimp (unshelled)
1/2 cup tomato ketchup
1/4 cup water
1 egg
1 tablespoon vegetable oil

Steps:

Fry garlic in oil until slightly browned.
Add prawns/shrimps (unshelled, but personal preference) and lightly sear until they start to redden.
Combine tomato ketchup and water, mix well and add to prawns, stirring constantly.
Once prawns/shrimps curl and is just about cooked, beat egg and add in.
Stir and serve when egg is cooked.

PRAWN COCKTAIL

Prawn Cocktail image

The classic dish, loved the world over. This recipe comes from Nigella Lawson, and really is a lot simpler then you might think to prepare.

Provided by Young cook ellie

Categories < 15 Mins

Time 10m

Yield 6 serving(s)

Number Of Ingredients 7

Ingredients

450 g small peeled cooked prawns
200 g salad cream
3 tablespoons tomato ketchup
1 tablespoon lemon juice
3 drops Tabasco sauce
3 heads little gem lettuce
1 tablespoon pink peppercorns, crushed

Steps:

Make sure the prawns are drained well of their briny liquid.
Mix the salad cream, ketchup, lemon juice and Tabasco in a bowl.
Tip in the prawns and mix to coat them in the Marie-Rose sauce.
Finally shred the lettuce, and arrange as a bed on six small plates or shallow bowls.
Divide the prawns in their sauce on the centre of each plate in a kind of pyramid, and then scatter with roughly crushed peppercorns or dust with paprika.
As long as the prawns were properly thawed and drained before you started immersing them in their famous coral pink sauce, it does not matter if they sit for a good few hours in the fridge before being dolloped out onto their lettuce-lined dishes.

SWEET & SOUR PRAWNS

Sweet & sour prawns image

Transform prawns into a takeaway treat - sweet & sour prawns - in less time than it would take to have it delivered. Alternatively, try with chicken or pork, if you prefer

Provided by Barney Desmazery

Categories Dinner

Time 30m

Number Of Ingredients 14

Ingredients

300g raw king prawns
2 tbsp soy sauce
40g cornflour
sunflower oil, for deep-frying
handful of coriander leaves, roughly chopped
cooked rice, to serve
1 red onion, roughly chopped
2 red peppers, deseeded and roughly chopped
2 garlic cloves, finely grated
thumb-sized piece of ginger, finely grated
1 tbsp golden caster sugar
100ml malt vinegar
2 tbsp soy sauce
2 tbsp tomato ketchup

Steps:

Tip the prawns in a bowl and mix with the soy, then set aside for a few minutes. Stir in the cornflour.
Heat the oil in a wok over a high heat to a depth of 3-4cm. When it's shimmering or a cooking thermometer reads 170C, fry the prawns in batches for about 2 mins until crisp and golden, turning them with a slotted spoon halfway through. Carefully lift onto a plate using the slotted spoon. Turn off the heat. Leave the pan for a few minutes to cool down.
Carefully pour all but 1 tbsp oil from the wok - keep the remainder for use in another recipe or discard.
Put the wok back on a high heat. When the oil is shimmering, carefully add the onion and peppers, and stir-fry for 1 min. Add the garlic and ginger, and continue to cook for 30 seconds, then scatter over the sugar and pour in the vinegar. Turn up the heat and boil for 2 mins. Stir in the soy and ketchup to make a thick, glossy sauce. When you're ready to serve, tip the prawns back into the pan and stir to coat in the sauce. Scatter over the chopped coriander and serve with cooked rice on the side.

Nutrition Facts : Calories 263 calories, Fat 13 grams fat, SaturatedFat 2 grams saturated fat, Carbohydrate 25 grams carbohydrates, Sugar 15 grams sugar, Fiber 3 grams fiber, Protein 10 grams protein, Sodium 3 milligram of sodium

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