All posts filed under: Prawns

Vietnamese crab with tamarind sauce

This looks delicious – thanks Chica Andaluza! I love reading cookery books, mainly to inspire rather than follow slavishly. Except when it’s a style of cooking that’s new to me or a cake recipe which generally needs the proportions of ingredients to be reproduced in balance with each other to achieve a good rise. I’ve had time recently to catch up on […] via Vietnamese crab with tamarind sauce — Chica Andaluza

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Black Pepper Prawn Curry

The sharpness of  black pepper, bite of the green chill and sweetness of the prawns are all melded together in buttery goodness, along with ginger, garlic, curry leaves in this simple curry. Take the time to make the prawn stock as it really adds another dimension nod depth of flavour to the dish. Prep time: 30 minutes (incl making stock) Cooking time: 25 minutes Ingredients: 12-16 King prawns 2 cups water 2 cloves garlic, 2-3 small pieces ginger for stock 1 onion halved, then thinly sliced 3 cloves garlic and equal ginger, pounded to a paste 1.5 tablespoons ground black pepper (best freshly ground in spice grinder) handful of curry leaves (fresh best but dried ok) 2-3 small green chillies sliced lengthwise – can omit, or deseed 100g butter 3 tablespoons vegetable oil Salt Chopped  coriander and slithers of ginger for garnish Method 1. Peel and devein prawns, leave tails on, reserve shells for stock. 2. Place prawn shells in pot and cover with water, add ginger and garlic, bring to a boil then simmer …

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Butterflied Prawns with garlic and chilli

One of my favourite restaurant meals is grilled scampi with rocket salad. I recreate it at home using king prawns and using a frying pan or ridged stovetop grill. it’s a quick, easy no fuss meal but delicious. Just add a squeeze of lemon, a rocket salad, some crusty bread and a nice dry white wine for perfection! Prep time: 15 minutes  Marinade time: 20-30 minutes Cooking time: 5-6 minutes Ingredients 12 large green king prawns 3 cloves of garlic finely chopped 2-3 red chillies finely chopped 3/4 teaspoon of salt 2 tablespoons olive oil Method Shell and devein prawns leaving tail section intact. Butterfly the prawns by slicing down the back of each prawn but do not cut through and then flatten. Place into a bowl, add salt, chilli and garlic and smear prawns well but gently with marinade using rubber gloves. Leave to sit for at least 30 minutes. Salt will draw some moisture from prawns during this time. Drain any excess moisture, then add oil to prawns and mix through. Heat frying …

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Prawn, fennel and coriander Gow Gee – steamed dumplings

I created these little treats because I was searching for a light, healthy but hot appetiser that would complement an Indian dinner without filling guests up too much. Steaming these dumplings is easy and quick and you can do this just before or as guests arrive which if you want to use these as canapés which works well. The ready made “gow  gee” pastry is easy to find in Asian food store refrigerator section and very simple to work with. You will also need a steaming basket or steamer. I used fennel, ginger, cummin, fresh coriander and ginger to add subtle Indian flavours to the prawn filling. Most steamed dumplings recipes don’t require you to cook the filling beforehand but I decided to so I could roast the fennel seeds and use cooked onion. I didn’t use any chilli in these as I planned to serve with chilli oil on the side. Ingredients 8 large, green or uncooked prawns – shelled, deveined and chopped into medium dice 1/2 onion very finely diced 1 tablespoon vegetable …

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Prawn Caldine with tamarind and ground almonds

This recipe is inspired by Rick Stein’s version with a few adjustments to make it an easy mid-week dish. It is lightly spiced but the addition of green chillies adds a hint of heat. The tamarind water adds a sweet sour component which complements prawns or fish brilliantly. The ground almonds add another dimension and help to thicken the sauce but can be omitted if you prefer. Prep time: 15 minutes  Cooking time: 15 minutes Ingredients: 500g fresh or frozen prawns(defrosted), preferably with tails left on OR 500g firm white fish 2 tablespoons white wine vinegar 1 tsp turmeric powder 1 tsp black peppercorns 1 tsp cummin seeds 1 tablespoon coriander seeds 1 onion thinly sliced 4 cloves garlic and equivalent amount of fresh ginger 2 tablespoons ground almonds (optional) 400ml coconut milk 3 tablespoons tamarind water (made using tamarind seeds or concentrate) 4-5 mild green chillies, cut into long strips coriander to garnish salt vegetable oil Method Place peeled (and defrosted) prawns/fish chopped in pieces in a bowl and marinate for 10 minutes or so …

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