Sugarrushkids Peppered Prawns With Leek Parcels Food

QUICK, SPICY LEEK AND SHRIMP STIR-FRY

Steps:

• Trim the ends and dark green tops from the leeks and discard. Cut the leeks in half lengthwise, then crosswise into 1-inch pieces. Immerse them in a bowl of cold water, swish to remove any grit and lift them out into a colander. Clean the bowl, change the water and repeat until the water remains clear. You should have 6 cups leeks. Once they are all in the colander, toss them a bit with your fingers to separate the leaves.
• Heat a large skillet over high heat until hot. Add 1 tablespoon of the oil and swirl to coat the bottom of the pan. Add half the leeks and a generous pinch each salt and pepper. Spread the leeks into a single layer and cook, without stirring, until slightly charred, about 1 minute. Stir in a small pinch pepper flakes and continue cooking, without stirring, 1 minute. Toss and stir until the leeks just start to wilt, about 1 more minute. Transfer to a bowl. Repeat with 1 tablespoon of the oil, the remaining leeks, a generous pinch each salt and pepper and another small pinch pepper flakes, adding the leeks to the bowl when done.
• Heat the remaining tablespoon of oil in the skillet (let it get really hot). Add the shrimp, garlic and another pinch pepper flakes (or to taste). Season with salt and pepper, and cook, tossing, until the shrimp just starts to turn pink in spots, less than 1 minute. Add the leeks and toss to combine; the shrimp should now be pink. Serve immediately over rice if using.

TERIYAKI SHRIMP AND PINEAPPLE PARCELS

Steps:

• Cook the rice to according to the package instructions; allow to cool.
• Preheat the oven to 450 degrees F. Cut six 12-by-20-inch pieces of foil.
• In a medium mixing bowl, combine the cooked rice, pineapple, peas, teriyaki sauce, peppers, garlic, ginger and a pinch of salt and pepper.
• To assemble the parcels: Layer an even portion of the rice mixture in the middle of each of the foil sheets and top each with one-sixth of the shrimp. Drizzle 1/8 teaspoon sesame oil into each parcel, then seal them.
• Put the parcels on a baking sheet and cook until the shrimp are pink and cooked through, about 15 minutes. Open the parcels and sprinkle over some green onions and cilantro, then top with a squeeze of lime juice.

LEEKY SALMON IN A PARCEL

Steps:

• Season the salmon fillets all over. Slice the leeks really thinly. Cut two 40cm square sheets of greaseproof paper and put a fillet in the middle of each sheet.
• Top each fillet with leeks and peas, and 2 tbsp of crème fraîche. Sprinkle with tarragon and salt and pepper.
• Make up parcels with the paper and stand them on a microwave-proof plate or tray. Microwave on full power for 5 minutes. Put the contents of the parcels on two plates and top each serving with a spoonful of crème fraîche. Serve with new potatoes.

SUGARRUSHKID'S PEPPERED PRAWNS WITH LEEK PARCELS

Steps:

• Cut leek into 3cm pieces. Cook leek in large pan of boiling water, uncovered, until just tender; drain.
• Shell prawns including the tail. Cut along centre back of prawns, remove vein, flatten prawns slightly.
• Marinade prawns in the oil, garlic, fish sauce, brown sugar and pepper.
• Cut the phyllo pastry sheets widthways in 4cm (1½inch) strips.
• Place the strips on non-stick baking parchment and cover with a slightly damp tea towel.
• Brush one strip with melted butter and place another strip across like a cross.
• Place a couple of slices of leek in the centre, top with a couple of prawns.
• Sprinkle over some coriander.
• Draw up the sides, pinching the top together to make a parcel shape.
• Repeat the process to make further parcels.
• Place on a greased baking tray and brush with melted butter.
• Bake in the oven at 220°C (420°F) for 7 to 15 minutes until golden brown.
• Serve hot.

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.

SALT & PEPPER PRAWNS WITH LEMON-GRASS MAYONNAISE

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.

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.

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.

SALMON & LEEK PARCELS

Steps:

• Heat oven to 200C/fan 180C/gas 6. Put the leeks into a large saucepan with 3 tbsp water and a couple of knobs of butter. Cover, then cook for 10 mins until tender. Remove from the pan, allow to cool, then mix with the crème fraîche and some seasoning.
• To assemble the parcels, brush a sheet of pastry with melted butter, then lay 2 more sheets on top, brushing butter between each layer. Place a salmon fillet in the centre, season, then spoon over half the leek mix. Fold the ends over the top, pull up the sides and scrunch together to enclose. Repeat.
• Brush both the parcels with melted butter. Put onto a lightly greased baking sheet, then cook for 20-25 mins until browned and crisp. Delicious served with a green salad.