King prawn recipes recipes
Our top 3 of 10 King prawn recipes recipes
- Spicy King Prawn Pasta
- Tiger Prawns in Hot Oil with Garlic Rosemary and Chilli
- Tiger Prawns with Asparagus
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Spicy King Prawn Pasta
by ferret666Viewed 1100 times
- 1. Peel / defrost raw prawns then crush the garlic cloves and mix them together with the olive oil, butter, salt, pepper and 6/8 tbsp. of sweet chilli sauce. Add the prawns to the mix, cover and marinate for 2 hours.
- 2. Bring to the boil a large pan of lightly salted water and cook the pasta.
- 3. While the pasta is cooking, heat a fry pan and add the prawns and marinade, fry until the prawns are cooked through.
- 4. Drain the pasta and stir the prawn mixture through it.
- Serve immediately and enjoy!
- 1 packet raw prawns
- 2 cloves garlic
- 1 tbsp. olive oil
- 1 tbsp. butter
- salt and pepper
- 8 tbsp. sweet chilli sauce
- 500g pasta
Tiger Prawns in Hot Oil with Garlic Rosemary and Chilli
by Nick OwenViewed 2125 times
- Heat the olive oil in a flameproof ceramic bowl until just under boiling point. Remove from heat.
- Blanch the tiger prawns in boiling water for 2 minutes. Add to the oil along with the chopped garlic, chopped rosemary and chilli flakes. Season to taste. Squeeze over the juice of one lemon.
- Serve immediately with large chunks of crusty bread.
- 20 Peeled Tiger Prawns
- 250ml Extra Vigin Olive Oil
- 6 cloves Garlic
- 6 sprigs Rosemary
- 1 Lemon
- 1 tsp Chilli Flakes
Tiger Prawns with Asparagus
by John H GlenViewed 2239 times
- Blanch the asparagus in boiling salted water for 2 minutes, drain and refresh.
- Mix the Shao Hsing Rice Wine with the soy sauce, mix in the Tiger Prawns and leave to marinate for 15 minutes.
- Heat the oil in a wok or frying pan and quickly stir-fry the garlic, ginger, red pepper flakes and half the scallions.
- Add the Tiger Prawns and marinade, stir, add the asparagus and then stir-fry until the shrimp are cooked tender. Sprinkle with the remaing scallions some chopped parsley and a julienne of ginger and serve.
Shao hsing wine, Usually, you shouldn't cook with any wine you wouldn't drink, and you should never ever buy cooking wine in the supermarket. And yet, here I am, telling you to do just that, to buy Chinese shao hsing (or shao xing) wine, for the reason that without it you will certainly not be able to recreate genuine Chinese dishes. According to The Encyclopedia of Asian Food, shao hsing wine, also called "yellow wine", is named for the town in the northern Chekiang province of China which produces it. Blended from glutinous rice, millet, a special yeast and local mineral spring waters, the best shao hsing (not whatever is in the bottle in my food cupboard) is fermented for at least 10 years, and is used both for drinking and for cooking. Shao hsing comes in three varieties: shang niang, which is robust; chu yeh ching, which owes its pale green color and delicate flavour to young bamboo leaves added during fermentation; and hsiang hsueh (fragrant snow), which is sweet and pale. What I buy from my Chinese supermarket is not the sort of shao hsing wine that is matured and mellow but at less than 2 quid a bottle what would you expect, nevertheless it is perfect for cooking and adding a touch of authentic flavour. You can substitute dry sherry in equal amounts for shao hsing wine, but it's not quite the same. Shao hsing keeps forever in the pantry, stored at room temperature.
- 12 ounces Asparagus. cut into 1" pieces
- ½ teaspoon sea salt
- 4 tablespoons Shao Hsing Rice Wine. or dry sherry
- 1 tablespoon soy sauce
- 1 pound Tiger Prawns. Peeled. Deveined And Cut In ½ Lengthwise
- 2 tablespoons Peanut Oil
- 2 Garlic Cloves. finely sliced
- 2 teaspoons Fresh Ginger Root. finely chopped
- 1 teaspoon Red Pepper Flakes
- 4 Whole Scallions. chopped
Kung Po Prawns
by Prawn LoverViewed 520 times
- In a bowl, stir water into cornflour (cornstarch) to make a light batter. Dip prawns in batter to coat evenly, allow excess batter to drain off.
- In a wok, heat oil until smoking, add prawns and deep-fry for about 3 minutes until golden brown. Using a slotted spoon, remove and then drain on absorbent kitchen paper. Pour oil from wok, leaving just to 2 tablespoonsful. Add spring onions and ginger and stir-fry for 1 minute. Stir in remaining ingredients and bring to boil. Add prawns to sauce and heat gently until sauce has thickened.
- Enjoy your meal!
- 500 (1lb) Prepared raw king prawns
- 5-6 TBSPS Water
- 4 TBSPS Cornflour (cornstarch)
- 625ml (20fl oz/2½ cups) Peanut oil
- 2 Spring onions, finely chopped
- 1cm (½ in) Piece fresh root ginger, peeled and finely chopped
- 1 TBSP Rice wine or dry sherry
- 1 TBSP Light soy sauce
- 1 Teaspoon Brown sugar
- 2 Teaspoon Sherry vinegar
- Sea salt and black pepper