Spiced Prawns Food

SPICY PRAWNS

Steps:

• Shell and devein the prawns, leaving the tails intact.
• Combine the prawns and the marinade in bowl.
• Cover and refrigerate for several hours or over night.
• Heat oil in large non-stick pan and cook the prawns until they are tender.
• Serve at once over rice or noodles, with a green vegetable.
• MARINADE:Combine all ingredients in a bowl and mix well.

SPICY KING PRAWNS

Steps:

• Heat the olive oil in a very large skillet. Add the garlic, paprika (One Tablespoon plus One teaspoon), cumin, ginger and cayenne and cook over moderate heat until fragrant, about 1 1/2 minutes. Add the shrimp and cook, stirring, until they turn pink, 2 to 4 minutes. Season with salt and stir in the cilantro.
• Transfer to a platter and serve.

HOT SPICED PRAWNS

Steps:

• Warm the oil in a large wide saucepan, and throw in the scallions, garlic and ginger.
• Stir everything around vigorously until the onions begin to wilt, and then toss in the prawns, stirring again. Cover the pan and let everything cook for about 5 minutes; then, remove the lid and pour in the sherry. Stir again, then cover the pan until the prawns are cooked through and no longer glassy in the middle. Taste; add a sprinkling of salt if you need it. Pour into a large shallow bowl, making sure you don't lose all the bits of onion, garlic and ginger, and take immediately to the table.

SPICED PRAWNS

Steps:

• In a large saucepan, heat the oil then add the chopped onions, ginger, garlic and cardamom and fry gently for about 10 minutes till softened and light-golden brown.
• Then add in the spices and stir and cook for another 10 minutes (you may pour in a little water if you find the spices sticking to the bottom of the pan).
• Add in the prawns and stir them so they are evenly coated with the spice mixture then add in the chopped tomatoes and season with salt and bring it to a simmering point.
• Then reduce heat to medium-low and cook for about 20-25 minutes uncovered, stirring occasionally, by which time most of the liquid will have evaporated and the tomatoes will have reduced to a thick sauce.
• Remove from heat and garnish with chopped coriander and serve straight away.

SPICED PRAWNS

Steps:

• Shell and devein the prawns, leave the tails on if you want.
• Combine all the ingredients for the marinade, add the prawns, mix well, cover, put in the fridge and marinate preferably overnight.
• When ready to cook, heat the oil in a non-stick pan and stir fry the prawns until cooked, you better do this in batches.

FENNEL SPICED PRAWNS WITH CITRUS SALAD

Steps:

• Sprinkle the fennel spice evenly over the flesh side of the prawns and let sit, covered and refrigerated, overnight.
• Preheat the oven to 400 degrees F.
• Heat 2 tablespoons of the olive oil in a large skillet with even curved edge over medium high heat until hot. Lay the prawns, flesh down, against the curved sides of the pan, tails up and heads toward the center of the pan. Press them down with spatula or rest a slightly smaller pan on top of the prawns as a weight, so they cook evenly and rapidly. This will give them a gently curled shape. Cook until they begin to turn pink around the edges, about 2 minutes. Place the pan in the oven until the prawns are evenly pink, about 2 minutes longer.
• Cut the skin and white pith off all the citrus fruits and segment the fruits over a bowl to catch the segments and juices. Season with the salt and pepper and add the remaining 2 tablespoons of the olive oil. Toss well, taste for balance and reserve.
• To serve, place 1/4 of the watercress on 4 plates. Toss the citrus mixture again and spoon around and over the watercresss, moistening with juices. Arrange 3 prawns around each salad, standing them in a circle, tails up, and serve hot, warm or at room temperature.
• Fennel Spice Rub:
• 1 cup fennel seeds
• 3 tablespoons coriander seeds
• 2 tablespoons white peppercorns
• 3 tablespoons kosher salt
• Put the fennel seeds, coriander seeds, and peppercorns in a heavy pan over medium heat. Watch carefully, tossing frequently so the seeds toast evenly. When light brown and fragrant, pour the seeds onto a plate to cool. They must be cool before grinding, or they will gum up the blades.
• Pour the seeds into a blender and add the salt. Blend to a fine powder, shaking the blender occasionally to redistribute the seeds. Store in a tightly sealed glass jar in a cool, dry place, or freeze.
• Yield: about 1 1/4 cups
• Prep Time: 10 minutes

SPICED MEKONG DELTA PRAWNS: TOM HUONG CAY

Steps:

• In a mixing bowl combine the prawns, fish sauce, sugar, oyster sauce, cinnamon, cumin and curry powder. Allow to marinate for 30 minutes, covered and refrigerated.
• Pour oil in a large fry pan on high heat, fry the ginger, garlic and red shallots until fragrant and then cook each side of the prawns for 1 minute. Add the spring onions and 1 tablespoon of water and toss for a further minute.
• Transfer to a serving plate and garnish with sliced red chili.
• Serve with jasmine rice.

SPICY SICHUAN-STYLE PRAWNS

Steps:

• Heat a wok over a high heat. Add the groundnut oil and, when it is very hot and slightly smoking, add the ginger, garlic and spring onions. Stir-fry for 20 secs, then add the prawns. Stir-fry for about 1 min, then add all the sauce ingredients, along with ½ tsp salt and ½ tsp ground black pepper. Continue to stir-fry for another 3 mins over a high heat. Serve at once, scattered with the coriander and spring onion.

SPICED PRAWN COCKTAIL SUBS

Steps:

• Mix the mayonnaise, mango chutney and curry powder with a squeeze of lemon or lime juice in a bowl. Stir in the prawns, then chill until you're ready to assemble.
• To serve, split the sub rolls across the top, line each one with a lettuce leaf and a few slices of cucumber, then spoon in the prawn filling.

SPICED PRAWNS WITH MEXICAN BEAN STEW & AVOCADO SALSA

Steps:

• Heat the olive oil in a frying pan over a medium heat and gently fry the garlic and chipotle paste for 1 minute, then add the beans, the tomatoes and 100 milliliters (1/2 cup) water. Season well with salt and pepper and bubble for 15 minutes until thickened and no longer raw-tasting.
• Add the prawns and cook for 1 to 2 minutes until they are pink all over.
• Meanwhile, mix the avocados with the onion and lime juice. Season well, drizzle over the extra-virgin olive oil and stir in half the cilantro.
• Scatter the rest of the cilantro over the bean and prawn stew and serve with the salsa.

SPICE SAUTEED PRAWNS

Steps:

• Peeel prawns removing head, shell and vein, but leaving the tails on. Thread them onto kebab sticks.
• Heat 2 tbsp extra virgin olive oil in a pa and gently fry garlic, ginger, chilli, and spring onions to soften. Add prawn kebabs and toss around to cook and turn pink.
• Transfer to a serving dish with the chopped vegetables. Add extra virgin olive oil to the pan and stir to catch all the flavours left in the pan. Pour over prawns and finish sprinkling with a little sea salt.

SPICED PRAWNS WITH CORIANDER MAYO

Steps:

• Mix the breadcrumbs, chilli powder, cumin, crushed chillies, if using, and lime zest with ½ tsp salt and lots of black pepper. Spread over a plate. Toss the prawns in the flour, then dip them into the egg and then into the crumbs. Shake off excess crumbs. Can be chilled in one layer for up to one day ahead.
• When ready to cook, heat a few centimetres of oil in a large, deep frying pan. The oil is hot enough when a few crumbs tipped into it sizzle and turn brown. Fry the prawns in batches for 2 mins, turning halfway, until the crumbs are crisp and golden all over. Lift them onto kitchen paper to drain (they will keep in a low oven for 15 mins if necessary), then serve on a warm plate, with lime wedges scattered around. Mix the lime juice and coriander into the mayonnaise and serve alongside.

SPICED RICE WITH PRAWNS

Steps:

• Tip the rice into a pan of boiling, salted water and simmer for 10 minutes, adding the peas for the last 3 minutes. Drain well.
• While the rice is cooking, heat the 2 tablespoons of oil in a large frying pan or wok. Add the onion and bacon and stir fry for 3-4 minutes, until the onion starts to turn golden and the bacon begins to cook. Stir in the curry paste and cook for a few seconds, then tip in the prawns and heat them through for a minute or so.
• Push the prawn mixture to one side of the pan and add the drop of oil to the other side. Pour the egg into the oil, stir until cooked like scrambled eggs, then mix into the prawns. Add the rice and peas and mix well. Serve immediately, with soy sauce for sprinkling, if you like.

EGYPTIAN SPICED PRAWNS

Steps:

• Heat the oil in a large frying pan; add the garlic and sauté gently for 2-3 minutes.
• Add the paprika, cumin and ginger; stir to combine.
• Stir in prawns, salt and cilantro. Stir-fry for 5 minutes or until the prawns turn pink.
• Serve over hot rice.