Minced Prawn Curry Balls Food

CURRY PRAWNS

Curry prawns image

Enjoy these Jamaican-inspired curry prawns made with coconut milk, tomatoes, chilli and plenty of spices for a flavour-packed dinner. Serve with rice

Provided by Melissa Thompson - Journalist and food writer

Categories Dinner

Time 1h10m

Number Of Ingredients 17

Ingredients

1 tbsp vegetable or coconut oil
1 onion, finely chopped
2 garlic cloves, crushed
1-inch piece of ginger, grated
2 tomatoes, chopped
½ scotch bonnet chilli (optional)
24-36 whole king prawns, or buy them peeled
1½ tsp turmeric powder
1 tsp ground cumin
½ tsp ground coriander
5 cloves, ground
½ tsp ground fenugreek
1 tsp paprika
½ tsp ground allspice
1 tsp tamarind paste
400ml coconut milk
cooked rice, to serve

Steps:

Heat the oil in a frying pan over a low-medium heat. Add the onion and cook for 15 mins until soft and starting to caramelise, stirring regularly. Add the garlic, ginger, tomatoes and the chilli, if using. Turn the heat up to medium and cook for another 10 mins.
Meanwhile, if you're using shell-on prawns, prepare them now. Remove the head and, using a pair of scissors, cut down the back of the shell until you reach the last segment of shell that's attached to the tail. Cut through the top layer of flesh on the back of each prawn so it's easy to remove the vein - loosen it from the body, then with your fingers as close to the tail as possible, pull gently to remove the vein completely. You can keep the heads and shells to make a stock.
Mix the ground spices and tamarind paste with 2 tbsp water, then add to the onion mix. Cook for 5 mins until the spices are fragrant and most of the water has evaporated.
Stir in the coconut milk and cook for 5-10 mins until reduced to a thick gravy, then tip in the prawns. Cook for 5 mins until they are just pink, then remove from the heat. Serve with rice.

Nutrition Facts : Calories 294 calories, Fat 21 grams fat, SaturatedFat 15 grams saturated fat, Carbohydrate 9 grams carbohydrates, Sugar 6 grams sugar, Fiber 3 grams fiber, Protein 14 grams protein, Sodium 1.1 milligram of sodium

PRAWN MALAI CURRY

Prawn Malai Curry image

This delicious, mild curry is so easy to make. The word 'malai' means cream, but this curry gets its creaminess from coconut milk. This is a recipe from Bengal, which is famous for its seafood. Serve it with steamed basmati rice.

Provided by Niloufer

Categories World Cuisine Recipes Asian Bangladeshi

Time 40m

Yield 4

Number Of Ingredients 17

Ingredients

¼ teaspoon cardamom seeds
3 whole cloves
3 (1 inch) pieces cinnamon stick
2 tablespoons vegetable oil
4 whole cloves
4 green cardamom pods
2 (1 1/2 inch) pieces stick cinnamon
1 onion, grated
1 ¼ teaspoons ginger paste
1 ¼ teaspoons garlic paste
½ teaspoon ground turmeric
¼ teaspoon cayenne pepper
½ cup finely chopped tomato
½ cup water
1 cup coconut milk
1 pound tiger prawns, peeled and deveined
1 teaspoon ghee (clarified butter)

Steps:

Prepare the fresh garam masala: in a coffee grinder, grind the cardamom seeds, 3 whole cloves, and 3 cinnamon sticks to a fine powder. Set aside.
Heat the vegetable oil in a skillet over medium heat. Add the 4 whole cloves, 4 cardamom pods, and 2 sticks of cinnamon and fry for a few seconds (take care as cloves tend to pop out of the pan). Stir in the grated onion and reduce the heat to medium-low. Cook and stir until the liquid dries and the onion no longer smells raw, about 5 minutes. Add the ginger paste and garlic paste and cook for 2 minutes, stirring constantly.
Stir in the turmeric and cayenne pepper. Add the chopped tomatoes and cook until the tomatoes are soft, about 5 minutes. Pour in the water, cover the pan, and cook for an additional 5 minutes.
Pour in the coconut milk and stir well. When the mixture is just below boiling, stir in the prawns. Sprinkle the mixture with almost all of the fresh garam masala powder, reserving a pinch to use as a garnish. Gently stir to combine. Do not cover the pan at this stage, as the coconut milk will curdle.
As soon as the prawns are pink and cooked through, 3 to 5 minutes, add the ghee. Remove the pan from the heat. Sprinkle the reserved garam masala over the dish and serve.

Nutrition Facts : Calories 343.1 calories, Carbohydrate 13.8 g, Cholesterol 175.3 mg, Fat 21.4 g, Fiber 4 g, Protein 25.1 g, SaturatedFat 12.5 g, Sodium 70.6 mg, Sugar 3.1 g

PRAWN BALLS

Prawn Balls image

Easy to prepare and simple to cook. A great entree or a simple dish to serve as part of a buffet. Serve hot with some dipping sauce. To cut down on preparation time you can use a food processor to chop and mix everything from start to finish- the texture will be finer (add 1 extra tablespoon of cornflour). For a gluten free diet ensure the cornflour used is GF. Should the mixture be too wet....add more cornstarch (cornflour) until balls can be formed. Use wet hands if required to roll.

Provided by Jubes

Categories Chinese

Time 45m

Yield 6 serving(s)

Number Of Ingredients 8

Ingredients

500 g raw prawns, shelled and chopped
1 stalk celery, finely chopped
1 small onion, finely chopped
2 tablespoons coriander leaves, finely chopped or 2 tablespoons parsley
1 tablespoon cornstarch, 2 tablespoons if using food processor (cornflour)
1 tablespoon sherry wine or 1 tablespoon rice wine vinegar
1/2 teaspoon salt
1 egg

Steps:

Preheat deep fryer to hot.
Mix all ingredients together thoroughly.
With wet hands, form into small balls.
Deep fry until golden brown.
Serve hot.

Nutrition Facts : Calories 92.1, Fat 1.7, SaturatedFat 0.4, Cholesterol 136, Sodium 683.8, Carbohydrate 3.7, Fiber 0.3, Sugar 0.8, Protein 12.6