Peppered Prawns Food

PEPPERED SHRIMP

Steps:

• Preheat the oven to 350 degrees.
• In a glass baking dish, melt the butter in the oven.
• Remove the dish from the oven and add the salt, garlic and black pepper.
• Meanwhile, wash the shrimp, leaving the shells on.
• Add the shrimp to the butter mixture and stir well to coat.
• Bake for 15-18 minutes.

GARLIC WHITE PEPPER PRAWNS

Steps:

• Trim prawn whiskers and devein by making a slit along the center of back (leaving shell intact).
• Rinse.
• Mix garlic, pepper, salt together.
• Season prawn with the mixture, taking care to place some of the mixture inside the slits.
• Set aside for 30 minutes or more.
• Heat oil in wok or skillet and quickly saute prawns until they turn pink.
• Do not overcook.
• Serve with plain rice.

PEPPERED PRAWNS

Steps:

• In a heated skillet melt butter, add pepper and stir quickly (10 seconds).
• Add prawns, toss and cook for 1 minute.
• Add garlic and rosemary, toss and cook 1 minute.
• Add Worcestershire sauce and lemon juice, cook 1 minute.
• Add beer (or orange juice), cook until it bubbles.
• Add a dab more butter if you wish and the parsley.
• Serve immediately.
• DO NOT OVER COOK THE PRAWNS OR THEY WILL BE TOUGH. JUST ALLOW THEM TO GET PINK AND THEY WILL EXPLODE IN YOUR MOUTH.

PRAWN & BLACK PEPPER STIR-FRY

Steps:

• Put the crushed peppercorns into a medium bowl, then toss with the prawns and a little salt. Heat 1 tbsp oil in a wok or frying pan over a high heat. Add the prawns and fry for 30 secs without turning. Stir and leave for another 30 secs-1 min until pink. Set aside.
• Heat the rest of the oil in the pan and stir fry the veg and noodles according to pack instructions. Push to the side of the pan, pour the oyster sauce into the empty side, then heat until it bubbles. Toss the prawns back into the pan and stir into the sauce with the noodles and veg for 30 secs until hot.

STIR-FRY PRAWNS WITH PEPPERS & SPINACH

Steps:

• Heat a wok until you can feel a good heat rising. Add 2 tbsp oil and, a few secs later, the garlic slices. Stir-fry until they start to turn golden, then using a slotted spoon, spoon onto kitchen paper to drain.
• Toss in the pepper and stir-fry for 1 min or so until softened, then scoop out and set aside. Add the remaining tbsp oil. Heat, then toss in the prawns and stir-fry for another 2-3 mins until cooked and beginning to brown. Add the soy or fish sauce.
• Throw in the spinach and stir-fry until it begins to wilt. Return the peppers and crisp garlic to the wok, then serve immediately.

SALT & PEPPER PRAWNS

Steps:

• First, make the dipping sauce. Crush the garlic, coriander and chilli using a pestle and mortar. (If you don't have one, just finely chop.) Pound in the sugar until dissolved, then add the lime juice and fish sauce. It should taste sweet, salty and spicy.
• To make the spice mix, toast the Sichuan and black peppercorns in a frying pan over a medium heat for 1 min or until fragrant. Finely grind in a spice mill or using a pestle and mortar, then add the salt and chilli flakes and mix together. Transfer to a bowl.
• Combine the spice mix with the cornflour. Heat 7.5cm of oil in a large wok or deep heavy-based saucepan. You can test the temperature by frying a small piece of bread - it should sizzle instantly and take 20 secs to turn golden. Toss the prawns with the spice mix, shake off the excess and deep-fry, in batches, for 1-2 mins or until crisp at the edges and starting to curl. Remove with a slotted spoon, drain on a baking tray lined with kitchen paper and keep warm while you cook the remaining prawns. Scatter over the pea shoots or salad leaves, if you like, and serve with the dipping sauce.

PEPPERED PRAWN WITH LEEK

Steps:

• Cut leek in half and cut into 3 cm pieces.
• Add leek to a pan of boiling water and boil until just tender, drain Shell prawns leaving tails intact.
• cut along the centre back of prawns and remove vein, flatten prawns slightly Heat oil in wok, add prawns and garlic stir fry for 2 mins.
• Add sauce, sugar and peppercorns, stir fry until prawns are tender.
• Serve the prawns over leek, pour over the liquid and sprinkle with coriander.
• Serve with chili relish on the side.