Thai prawn recipes recipes
Our top 3 of 5 Thai prawn recipes recipes
- Thai Lemon Grass Prawns
- Thai Prawn, Ginger & Spring Onion Stir-fry
- Chargrilled Tiger Prawns with Lemon Grass, Chilli and Corriander.
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Thai Lemon Grass Prawns
by sianlikescookingViewed 370 times
- Crush the garlic and fry for 1 min, add the chopped Lemon grass, stir fry for 1 min, add the prawns, splash of soy sauce , sugar and the lime juice and fry until the prawns are cooked.
- Serve with steamed rice and salad.
- 250g Raw Prawns with tails on
- 3 Cloves of Garlic
- large handfull Chopped Lemon Grass
- 1½ tbsp Soy Sauce
- 1tbsp Sugar
- 1 Juice of 1 lime
- 5 Spring Onions
Thai Prawn, Ginger & Spring Onion Stir-fry
by louffyViewed 1226 times
- 1. Put the chilli, garlic, coriander stalks (snipped with scissors first) into a small food processor (or spice grinder) and whizz together. Add half of the lime juice and all of the fish sauce and blend again. Pour into a bowl over the prawns and coat.
- 2. Heat 1 tbs oil in a wok, add the ginger and spring onions and fry for 1 min. Add the red pepper and fry for 1 min. Now add the beansprouts and toss until they start to wilt. Add the soy sauce and some black pepper. Tip all this into a dish.
- 3. Heat the remaining oil in the wok and add the prawns without the marinade. Toss for 1-2 mins until they turn pink then add the marinade and swirl the wok to gather all juices and then pour over the veg, snip over the coriander leaves and sprinkle over with the remaining lime juice.
- 4. Serve over noodles with lime wedges.
- 200g raw tiger prawns
- 1 Green chilli. chopped
- 1 garlic cloves. finely chopped
- 1 bunch coriander leaves and stalks separated
- 1 tbs caster sugar
- Juice of 1 lime
- 2 tbs fish sauce (nam pla)
- 2 tbs Groundnut Oil
- 3cm Ginger finely chopped
- 8 Spring onion finely sliced
- 1 red pepper thinly sliced
- large handful Beansprouts
- 1 tbs soy sauce
- To serve: Egg noodles and lime wedges
Chargrilled Tiger Prawns with Lemon Grass, Chilli and Corriander.
by Prawn LoverViewed 634 times
- 1. Light the charcoal grill at least 30minutes before you want to start cooking. ( The secret of succesful barbecuing lies in getting the grill bars so hot that anything you put on its sears and carbonizes quickly and so doesnt sticks).
- 2. Remove the shells from the prawns except the last small piece on the end of the tail.
- 3. Cut them in half lenghtway leaving them joined at the tail.
- 4. Using a pastry brush, paint the prawns litterally with seasoned oil.
- 5. Thread five prawns onto each skewer and set aside while you make the dressing and salad.
- 6. Measure the fish sauce and water into a bowl.
- 7. Remove the seeds from the chilli and chop finely. Add it to the dressing.
- 8. Remove the coarse outer leaves from the lemon grass and finely slice the more tender centre, don't be too purist about this as all lemon grass is fairly stringly. Add it to the bowl with the lemon juice and sugar.
- 9. Pick off about 20 of the best corriander leaves to use in the salad and reserve. Chop the rest finely.Set aside.
- 10. Slice the iceberg lettuce finely and arrange on four plates. Sprinkle with the reserved coriander leaves.
- 11. Grill the prawns for exactly 5 minutes, turning themhalf way through the cooking time.
- 12. Meanwhile, war the dressing through over a gentle heat and add the chopped coriander just before taking it off the heat.
- 13. Place the prawns, still on the skewers, on top of the lettuce. Spoon the dressing litterally aver the prawns and salad and serve.
- 20 raw tiger prawns or King Prawn, headless.
- 25ml Ground nut oil
- 1 teaspoon salt
- freshly ground black pepper
- For the Dressing
- 25ml Thai Fish Sauce (Nam Pla)
- 150ml Water
- 1 Green chilli
- 1 lemon grass stick
- Juice of one lemon
- ½ teaspoon sugar
- For the salad
- A small bunch of fresh coriander
- ½ iceberg letuce
Prawns Steamed in Banana Leaves
by Prawn LoverViewed 297 times
- 1) Peel prawns and gently pull out the dark vein from each prawn back, starting at the head end. Process the ginger, chilli, spring onion and lemon grass in a food processor, in short bursts, until a paste forms. Transfer to a bowl and mix in the brown sugar, lime juice, fish sauce, sesame seeds and coriander. Add the prawns and toss to coat. Cover and refrigerate for 2 hours.
- 2) Cut the banana leaves into eight 18cm (7 inch) squares. Soak the leaves in boiling water for 3 minutes, to soften. Drain, then pat dry.
- 3) Divide the prawn mixture into eight portions and place a portion on the centre of each banana leaf square. Fold up, then secure the parcels closed with bamboo skewers.
- 4) Place the parcels in a bamboo steamer over a large pan of simmering water and steam for 8-10 minutes, or until the filling is cooked.
- 1 kg (2lb) Raw king prawns
- 2.5cm (1 inch) Piece fresh ginger, grated
- 2 Small fresh red chillies, finely chopped
- 4 Spring onions, finely chopped
- 2 Stems lemon grass, white part only, finely chopped
- 2 Teaspoons Soft brown sugar
- 2 TBSPS Lime juice
- 1 TBSP Fish sauce
- 1 TBSP Sesame seeds, toasted
- 2 TBSPS Chopped fresh coriander
- 6-8 Small banana leaves