prawn recipes
Asparagus and Prawn Flans Or Pudin De Esparrago
By Carolyne
The Spanish word 'Pudin, (aborted of 'puddind) is used to describe a savoury tapa that resembles a French mousse. This version has a pleasingly rough texture & undemanding flavours
Prawn Cocktail with Malt Whisky
By Carolyne
In this recipe that will please all the foodies, the touch of malt whisky gives the prawn cocktail a subtle aftertaste of open log fire: just what you need to amaze your guests.
Uncle Ben's Hot Prawn Curry
By Foodie Girly
Using Uncle Ben’s’ new favourite Hot Curry sauce to give you a helping hand – it couldn’t be easier to rustle up a quick, tasty and nutritious meal for the whole family.
Prawn and Asparagus in A Balsamic Reduction
By Phil
A quick and easy starter or just add some well seasoned baby new potatoes for a nice midweek meal. This dish also compliments steak very well. A kind of Italian surf and turf!
Prawn Thai Green Curry
By Natasha001
This is one of the simplest and easy to make Thai Green Curries. Its a real favourite of mine. Many of my friends ask me to make it for them when they come round for dinner
Prawn Singapore Noodles
By Jail Bird!
I love all the flavours - chilli, ginger and a gentle curry flavour unusual for Chinese food generally. I had this many years ago in a Chinese restaurant and love it!
Hake and Prawn Mediterranean Casserole
By Phil Morrison
Most of the Hake caught by our fishermen is exported to Spain and Portugal but if we demanded it more frequently then we could enjoy this delicious fish.
Thai Green Prawn Curry
By Movement
Simply, quick prawn curry which I started making after travels in Thailand; it does use a curry paste, but a very high quality imported thai one is best.
Chicken Livers with Prawn Sauce
By Carolyne
I was not not really keen on trying this recipe first because of the chicken livers but the mix of the different flavours in this recipe was brilliant!
Tomato Concasse and Prawn Spaghetti
By grubdaily
It's basically a sauce made from tomato juice, the diced flesh (concasse), white wine and garlic, then thickened and enriched with butter.