Prawn Green Bean Pilaff Food

ONE-PAN SHRIMP AND GREEN BEAN STIR-FRY RECIPE BY TASTY

Steps:

• Mix together all sauce ingredients in a small bowl.
• Heat oil over a nonstick pan and add shrimp stirring until cooked.
• Pour sauce in pan and stir to coat meat.
• Once the sauce is bubbling, add the veggies to the pan and stir again to coat.
• Cook until meat is cooked through and veggies are soft.
• Serve over rice or alone.
• Enjoy!

ONE-PAN PRAWN PILAU

Steps:

• Heat a large wide pan and dry-fry the curry paste with the onions for 4-5 mins until the onion begins to soften. Add the rice to the pan and stir to coat in the curry paste. Add the stock, then bring to the boil.
• Cover the pan and turn the heat down to low. Leave the rice to simmer slowly for 12-15 mins until all the liquid has been absorbed and the rice is cooked. Turn off the heat and stir in the prawns, peas and chilli. Cover the pan and leave to stand for 5 mins.
• Fluff up the rice grains with a fork and season if you want. Scatter over the coriander and serve with lemon wedges.

CHILE-CRISP SHRIMP AND GREEN BEANS

Steps:

• In a medium bowl, stir together the soy sauce, sugar, red-pepper flakes and cumin. Add the shrimp, season with salt and pepper, and toss to coat. Set aside while you fry the shallots and garlic.
• Place a fine-mesh sieve over a heat-proof bowl next to the stove. In a large (12-inch) nonstick skillet, heat the canola oil, shallot, garlic and cinnamon stick over medium-high. When the mixture starts to bubble, reduce the heat to medium and cook, stirring occasionally to break up the shallots, until golden brown, 5 to 9 minutes. (Lower the heat if the shallots are browning too quickly.) Drain through the sieve, catching the oil in the bowl below. Discard the cinnamon, season the fried shallots and garlic with salt, and set aside.
• Return the oil to the skillet and heat over medium-high. Add the green beans, season with salt and cook until crisp-tender, 2 to 3 minutes. Push the green beans to one side, then add the shrimp and the marinade, along with the peanuts (if using), and cook until the shrimp is cooked through, 2 to 3 minutes per side. Stir the green beans and shrimp to combine, then sprinkle with the fried shallots and garlic. Serve immediately, over rice or noodles, or in lettuce cups, if desired.

PRAWNS IN GREEN SPICE PASTE (HARA MASALA)

Steps:

• Clean and devein the prawns. Add 1/4 tsp of turmeric and salt to the prawns and leave aside.
• In a blender, add the the coriander leaves, coconut, ginger paste, garlic paste and green chillies. Add 1/4 cup water to help it blend. Blend to form a paste.
• On medium flame heat 1 tbsp oil . Add the fennel seeds and cumin seeds and let them sputter. Add the onions. Add a pinch of salt and cook till the onions are translucent.
• Add the green paste, mix well and cook for 3-4 minutes. Add 1/4 cup water ( more as required), add lemon juice and cover and cook for 5 minutes.
• Add the prawns. Add salt as per taste (remember we had added salt earlier) Cover and cook for 3-4 minutes or until the prawns are cooked.
• Serve with paratha or rice!

THAI PRAWNS WITH PINEAPPLE & GREEN BEANS

Steps:

• Mix the sauce ingredients together in a small bowl. Set aside.
• Heat the oil in a large wok. Sauté the lemongrass and ginger until golden. Add the pineapple, beans and cherry tomatoes, and stir-fry for 3-5 mins until the beans are just cooked. Add the prawns and the sauce. Stir-fry for another 3-5 mins until the prawns are cooked, then throw in most of the basil leaves. Serve with lime wedges and the remaining basil leaves scattered over.

SPICED PRAWN & COCONUT PILAF

Steps:

• Cook the rice according to pack instructions, then set aside. Put the ginger, garlic and tomatoes into a food processor, blend to make a paste, then set aside until you're ready to cook.
• Heat the oil in a large non-stick pan and add the whole spices. Once they sizzle, add the onion, frying over a medium heat for about 10 mins until soft. Add the ground spices and paste, then cook over a low heat, stirring occasionally until the sauce has released the oil back into the pan. Add the prawns, then cook for a few mins until cooked through - the mixture should be quite dry and paste-like.
• Stir the cooked rice into the pan to coat it well in the spices. Make sure the rice is heated through, then serve scattered with the coconut.

MUMMY PING'S SAMBAL PRAWNS & GREEN BEANS

Steps:

• First, make the spice paste. Soak the dried chillies in hot water for 20 mins until soft. Drain, then mix the chillies with the rest of the spice paste ingredients in a processor or blender to make an even, fine-textured paste.
• Put a large pan of water on to boil, then drop in the green beans and cook for 3 mins. Lift the beans from the water, cool under cold running water, then drain. Using the same pan of water, cook the prawns for 1-2 mins, until they have just turned pink, then run these under cold water too.
• Heat the oil a large wok or frying pan and fry the spice paste over a medium heat for 8-10 mins. Stir in the tamarind paste, chicken stock powder and sugar, and cook for 2 mins. Add the prawns, green beans and 4 tbsp water, and cook for 4-5 mins more until the prawns are completely cooked through and the beans are just tender. Serve immediately with the Pandan steamed rice (see 'Goes well with').

SPEEDY PRAWN PILAF

Steps:

• Mix half a pouch Tilda Pure Basmati Rizzaz with the frozen peas, frozen prawns, 2 tbsp water and curry powder. Season if you want to, cover and cook in the microwave on High for 3 mins until piping hot. Serve with a spoonful natural yogurt.

PRAWN AND GREEN BEAN MASALA

Steps:

• Over medium heat sauté oil, masala, onion, leek, mushrooms, red pepper, garlic and beans. Stir until the onions are glassy.
• Add prawns and stir for about five minutes, just until the prawns curl.
• Add spinach and allow to wilt for a minute or two while stirring.
• Add tomatoes and stir until heated.
• Stir in cream for a minute.
• Serve on rice. In my pictures you'll see brown basmati.