Prawn starter recipes
Our top 3 of 14 Prawn starter recipes
- Spicy Seafood Starter with Scallops and Prawns
- Stuffed Sweet Chilli with Prawns
- Vietnamese Fresh Prawn Rolls
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- 8 Scallops. shelled. cleaned and dried
- 12 king prawns (raw if poss)
- 1 Red Chillies. Finely Chopped
- 1 garlic cloves. finely chopped
- 2 Bacon Rashers. Chopped
- mixed salad leaves
- sweet chilie dipping source
- 1 mango. peeled and sliced or diced
- ½ cucumber
- Cook scallops in a hot wok with olive oil for 2-3 mins.
- Add shelled king prawns, red chilli, garlic and bacon to the scallops and cook until prawns and bacon are cooked.
- Mix mango chunks and cucumber slices with mixed salad leaves, drizzle with olive oil.
- Serve with the mango salad, crusty bread and sweet chillie dipping source.
- 2 sweet chilli
- ¼ of a bag prawns
- pinch salt and pepper
- ½ of a lemon Lemon Juice (fresh)
- 1 Slice the chilli in half - de seed them
- 2 - defrost thee prawns under cold water, until soft - blitz in a blender for 10 seconds- add the lemon juice and salt and pepper to taste
- 3 - Stuff the chillies with the mixture and the place under a hot grill for 20 minutes
- serve and enjoy.....
- 100g (3½ oz) Dried mung bean vermicelli (cellophane noodles)
- 1kg (2lb) Cooked large prawns
- 20-25 Rice paper wrappers, about 16cm (6½ inches) diameter
- 40 Fresh mint leaves
- 10 Garlic chives, halved
- Dipping sauce
- 2 TBSPS Satay sauce
- 3 TBSPS Hoisin sauce
- 1 Fresh red chilli, finely chopped
- 1 TBSP Chopped roasted unsalted peanuts
- 1 TBSP Lemon juice
- 1) Soak the cellophane noodles for 5 minutes in a small bowl with enough hot water to cover. Drain well and use scissors to roughly chop the noodles into shorter lengths. Peel the prawns and gently pull out the dark vein from each back, starting at the head end.
- 2) Using a pastry brush, brush both sides of each rice paper wrapper with water. Leave for about 2 minutes, or until the wrappers become soft and pliable. Stack the wrappers on top of each other and sprinkle slightly with water to prevent them sticking together and drying out. Be careful as the wrapper can tear easily when softened (we've allowed a few extra just in case).
- 3) Place 1 softened wrapper on a work surface and spoon about 1 TBSP of the noodles along the bottom third of the wrapper, leaving enough space at the sides to fold the wrapper over. Top with two mint leaves and two prawn halves. Fold in the sides towards each other and firmly roll up the wrapper, adding a garlic chive and allowing it to point out on one end. Repeat with the remaining wrappers and ingredients and place the rolls, seam-side-down, on a serving plate. Cover with a damp tea towel to prevent them from drying out.
- 4) For the dipping sauce, mix the satay sauce, hoisin sauce, red chilli, peanuts and lemon juice in a small bowl. Serve with the spring rolls.