SALT & PEPPER PRAWNS
Use Sichuan peppercorns to flavour shellfish with a celery-like taste, then create a Chinese-style chilli garlic dip
Provided by Jennifer Joyce
Categories Buffet, Starter
Time 20m
Yield Serves 6-8 as part of a buffet
Number Of Ingredients 14
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.
Nutrition Facts : Calories 140 calories, Fat 6 grams fat, SaturatedFat 1 grams saturated fat, Carbohydrate 10 grams carbohydrates, Sugar 5 grams sugar, Protein 11 grams protein, Sodium 3.5 milligram of sodium
SALT & PEPPER PRAWNS WITH LEMON-GRASS MAYONNAISE
Make and share this Salt & Pepper Prawns With Lemon-Grass Mayonnaise recipe from Food.com.
Provided by Sonya01
Categories < 30 Mins
Time 30m
Yield 8 serving(s)
Number Of Ingredients 10
Steps:
- To make the mayonnaise, combine the water, lemon grass and lime rind in a saucepan over high heat. Bring to the boil. Cook for 5 minutes or until liquid has reduced to 1 tablespoonful. Set aside for 15 minutes to cool.
- Strain the lemon-grass mixture through a fine sieve into a small bowl. Add the mayonnaise and basil and stir to combine.
- Thread the prawns, tail-end first, onto the bamboo skewers.
- Preheat a barbecue grill on high. Combine the Sichuan pepper, black pepper and salt in a bowl. Sprinkle the pepper mixture over the prawns and cook on grill for 1-2 minutes each side or until prawns change colour. Transfer to a serving platter. Serve with lemon-grass mayonnaise and lime wedges.
Nutrition Facts : Calories 180.6, Fat 11, SaturatedFat 1.7, Cholesterol 127.1, Sodium 348.4, Carbohydrate 3.4, Fiber 0.1, Sugar 1.2, Protein 15.8
LEMON GRASS PRAWN (SHRIMP) SKEWERS WITH MANGO MAYONNAISE
I made these for a dinner party and was really pleased with how they turned out. It is a fresh summer dish that can be cooked on the barbecue. You will need to soak 40 bamboo skewers in cold water for at least 15 minutes for this recipe. I found this in the Australian Good Taste magazine. In the recipe it recommends to serve with Pumpkin and cashew couscous salad (#202652). Cooking time includes marinating time.
Provided by Sazza
Categories Australian
Time 3h40m
Yield 40 prawn skewers, 8 serving(s)
Number Of Ingredients 11
Steps:
- To make the mango mayonnaise, place the mango, egg yolks, lime juice and mustard powder in the bowl of a food processor and process until smooth.
- With the motor running, gradually add the oil in a thin steady stream, stopping occasionally to scrape down the side of the bowl, until mixture is pale and creamy. Taste and season with salt and pepper.
- Transfer the mango mayonnaise to an airtight container and store in the fridge until required.
- Combine the prawns, lemon grass, lime leaves, sugar, garlic and ginger in a large glass or ceramic bowl. Cover with plastic wrap and place in the fridge for 3 hours to marinate.
- Thread the prawns, tail-end first, onto pre-soaked bamboo skewers. Preheat a barbecue grill or chargrill on medium. Cook half the prawns skewers on the grill for 1-2 minutes each side or until prawns change colour.
- Transfer to a serving platter. Repeat with the remaining prawn skewers.
- Transfer the mango mayonnaise to a serving bowl. Serve immediately with the prawns and Pumpking and cashew couscous salad.
Nutrition Facts : Calories 6638.5, Fat 132, SaturatedFat 24.6, Cholesterol 9167.2, Sodium 8882.7, Carbohydrate 61.5, Fiber 0.6, Sugar 5.5, Protein 1219.5
SALT AND PEPPER SHRIMP ROLLS
Inspired by jiao yan xia, the classic Chinese dish of head-on, fried shrimp finished with a Sichuan or white pepper salt seasoning, these shrimp rolls celebrate the flavors of salt and pepper. Peeled shrimp are seasoned, breaded with cornstarch and fried until super crunchy, then sprinkled with a black pepper-salt. Once cooked, they're tucked into toasted rolls smeared with a zingy garlic mayo. Fresh cilantro, sliced chile and a squeeze of fresh lime brighten the hearty sandwich. Store any leftover pepper-salt in an airtight container and use it as a seasoning for roasted meats and vegetables.
Provided by Kay Chun
Categories dinner, lunch, sandwiches, seafood, main course
Time 15m
Yield 4 servings
Number Of Ingredients 12
Steps:
- In a 12-inch cast-iron or heavy skillet, heat 1 inch of oil over medium-high until an instant-read thermometer registers 350 degrees.
- Meanwhile, in a small bowl, combine mayonnaise and garlic; mix well. In a separate small bowl, combine pepper and salt.
- Heat a medium nonstick skillet over medium. Using 1 teaspoon of garlic mayonnaise per bun, spread on outer sides of buns, then toast them until golden, about 1 minute per side. Transfer to plates.
- Season shrimp with about 1 teaspoon of the pepper-salt, dip in milk, then dredge in cornstarch, gently pressing so cornstarch adheres. Working in two batches, fry shrimp until crispy and cooked through, turning halfway, about 2 minutes. Transfer to a paper towel-lined plate to drain. Season with more of the pepper-salt mixture.
- Smear some garlic mayonnaise on the inner center of buns, then divide shrimp among buns. Top with chiles, cilantro and more pepper salt. Serve with lime wedges.
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