The Best Prawn Recipes

Prawns and shrimps are pretty similar so either will work wonderfully in the following dishes. If you want to clarify the differences check out the link at the bottom.

Use medium sized (20/30) prawns for the following dishes.

Prawns or shrimps are perfect for this dish. Allow about 4/5 for a snack or starter and 8/10 for a main meal. If you are having a party just do lots. Trust me they'll go down like a lead balloon.

This is a very quick and easy recipe, you will need...

Ingredients:

• sunflower oil for deep frying
• a deep fryer or deep bottomed pot
• raw prawns defrosted, deveined and shelled, tail intact (as above) make sure prawns are dry
• 120 grams / 4 oz of flour
• 150 ml / 1/4 pint chilled soda water
• 1 medium egg

Method:

• crack the egg into a bowl and whisk
• add chilled water, mix in sifted flour and blend
• holding the the tail dip the raw prawn into the mix and then into the hot oil
• repeat till all the prawns are fried to a nice golden colour
• remove with slotted spoon onto kitchen towel to remove excess oil

Cook's Tip:

• to check your oil is hot enough drop a little of the batter mix into the oil, when it sizzles and fries (30 sec) your oil is hot enough

To Serve:

Any of the following will be delicious...

• a squeeze of lemon
• a sweet chili dip
• a hot spicy dip
• lemon mayo
• marie-rose sauce
• soya sauce
• one of the sauces from Lizzie's Kitchen (featured below)
• homemade tartar sauce

Cook's Treat:

Homemade tatar sauce recipe:

Ingredients:

• 2 to 3 pickled gerkins
• 10 capers
• a tablespoon of mayonnaise
• a squeeze of fresh lemon juice

Method:

• chop the pickled gherkins and the capers very finely
• add the mayo and lemon juice, mix together
• add a little more or less of the ingredients to suit your own personnel taste

Cook's Tip:

• dust your tempura prawns with a little paprika and serve with a lemon wedge for a touch of glamour

Prawns and shrimp are very diversified foods. We can stir fry, deep fry, boil, roast even BBQ these guys. Toss in a salad, roll into a wrap, top a jacket potato, add to a paella or just sandwich 'em, or simply serve with a dip.

From a squeeze of lemon to pasta and cream, there seems nothing these fellas won't pair with. Serve in a glass, on a plate or in a bowl, top with mayo, garlic butter or plain sea salt and lemon. Cook with noodles, rice, garlic and spice for a snack or main meal.

A cold beer, a glass of wine delightful any time. From an omelet to pizza there is no limit to ingredients when it comes to these agreeable crustaceans.

The following recipes are great for one or as many as you want to cook for. The ingredients are easily found in most supermarkets and please, by all means add your own flare.

Ingredients:

• raw, defrosted, deveined, shell on prawns (allow 8/10 per person)
• good quality olive oil
• a diced red chili
• 3/4 crushed garlic cloves (leave skins on and just bash with a heavy utensil)
• the juice of one fresh lemon
• lemon wedges to serve

Method:

• set your oven to a medium heat
• in a large roasting dish scatter the crushed garlic and diced red chili
• drizzle over a good slug of olive oil
• place the dish in the oven for about 10/15 minutes
• remove and add the raw prawns
• drizzle over a little more oil and a squeeze of lemon, return to the oven for about 20/30 minutes or until the prawns are a deep blushing pink

To Serve:

• 10 minutes before your prawns are ready, add a can of chopped tomatoes and sprinkle over plenty of flat leaf parsley and return to the oven
• serve with crusty bread and a glass of dry white wine, delicious

or

• when the prawns are cooked squeeze over some lemon juice and dot with chili butter (finely dice some fresh red chilies and mix into soft butter) or garlic butter if you prefer
• serve with crusty bread to mop up the butter and a glass of chilled dry white wine

Ingredients:

• 32 defrosted, deveined and shelled prawns
• a good bunch of fresh chopped spring onion
• fresh ginger peeled and sliced (4/5 oz, but add or subtract to your own taste)
• 100 ml of good olive oil
• 2 large crushed garlic cloves
• 1 finely chopped red chili
• two good handfuls of mange tout
• a splash of sesame oil
• a wok or paella pan

Method:

• heat the oil till slightly smoking
• add in the garlic and chili cooking for a minute
• add ginger, spring onions and the mange tout
• lastly add the prawns
• cook till pink
• add a splash of sesame oil just before serving and dinner is ready

To Serve:

• this simple prawn dish is just wonderful served with chinese noodles; egg or rice noodles work equally well (cook the noodles according to the packet instructions) drain and toss together with the prawns to mix
• add a drizzle of sesame oil to the prawn noodles and serve

Ingredients:

• 16 defrosted, deveined and shelled prawns
• a good bunch flat leaf parsley
• two handfuls of spinach leaves
• 1 or 2 sliced red chilies
• 50 ml olive oil
• half a lemon
• 100 grams of spaghetti
• a wok or paella pan

Method:

• cook your pasta according to packet instructions
• when your pasta is almost cooked (about 4 minutes to go) heat your oil in the wok
• add the chili, fry for 1 to 2 minutes
• add in the prawns, fry for 1 to 2 minutes
• drain the pasta (keeping a little of the pasta water) and toss into your prawns
• pop in the spinach, parsley, squeeze of lemon and the remaining pasta water
• cook for 1 to 2 minutes stirring to mix the ingredients evenly

To Serve:

• drizzle a little toasted sesame oil over the finished dish and sprinkle with diced red chili flakes for an extra kick

Health Tip:

• this dish is very healthy with less then 350 calories per serving

Prawns wrapped in bacon are absolutely fantastic. Brilliant for a fancy starter or as finger food at a party.

These delightful little bites can be thrown in the oven, the griddle pan or even on your BBQ during summer evenings. You will need...

Ingredients:

• defrosted, deveined and shelled prawns
• a little oil to brush each prawn
• a thin slice of bacon to wrap each prawn
• cocktail sticks to hold bacon in place
• a flat oven tray or baking sheet

Method:

• heat your oven to a medium heat
• place your slice of bacon lying flat
• put your prawn at one end and roll
• secure with a cocktail stick and brush with a little oil
• repeat this method with remaining prawns
• put the rolled prawns on a tray and place in the oven for about 20/25 min, till the prawns are a blushing pink and bacon is crispy

To Serve:

• as finger food; like the prawns in the top picture

or

• stir fry a few vegetables in a little oil, garlic and soya, top with the bacon wrapped prawns and drizzle with a little sweet chili sauce; like the prawns in the second picture, excellent

Tips to make your prawn cocktail wow and your prawn noodle evolve from soup to supper...

Put a little pzazz into your prawn cocktail sauce:

• mix mayo, tomato sauce, a squeeze of lemon and a little tabasco, taste to your liking
• add a splash of brandy to your cocktail sauce to a give a fantastic kick
• be luxurious add a splash of cream
• dust your prawn cocktail with a little paprika for colour
• lastly; serve in a wide bottomed glass bowl to impress

Turn your prawn noodles into something special:

• cook your noodles in chicken stock with a splash of soya, throw in your prawns = noodle soup
• add a splash of sesame oil just before you serve and sprinkle with snipped chives
• add a little bok choy for colour, or keep it simple shredded cabbage will do
• bulk your noodle soup up, add bean shoots, green beans, baby sweet corn, sliced mushrooms, spinach leaves, finely chopped baby leeks
• spice up your life; add sliced deseeded red or green chilies, a splash of hot chili sauce or chili powder, or opt for a little garlic and 5 chinese spice to liven up your noodles

Copyright:

© 2010 Gabriel Wilson All Rights Reserved