Taste Different Prawn Recipes

Ingredients

15 madium prawns, cleaned and blanched

¹/₄ cup grated coconut

4 shallots, sliced

2 lemon grass stalks, chopped

3 Kaffir lime leaves, finely shredded

A few fresh mint leaves, to garnish

Dressing

A pinch of brown sugar

4 tablespoons lemon juice

1 tablespoon fish sauce

2 fresh red chillies, chopped

1 garlic clove, chopped

Salt to taste

Method

1. In a large bowl, toss together the prawns, coconut, shallots, lemon grass and lime leaves
2. For the dressing, mix together the brown sugar, lemon juice, fish sauce, red chillies, garlic and salt in a small bowl.
3. Pour the dressing over the prawn an coconut mixture and toss gently to mix.
4. Serve, garnished with fresh mint leaves.

Prawns contain vitamins that enhance the health of the skin bones and teeth.In this lightly cooked form, they add crunch and flavour marriyng well with the lime leaves and mint.

Ingredients

350g green prawn meat

1 garlic clove, roughly chopped

1 tsp finely grated ginger

2 eggwhites

2 spring onions, chopped

2 tsp light soy sauce, plus extra to serve

6 slices white bread, crusts removed

Sesame oil, to brush

Sunflower oil, to shallow-fry

Micro herbs (see note), to garnish

Method

• Place the prawn meat, garlic, ginger, eggwhites, spring onion and soy sauce in a food processor and process to a smooth paste. Season with sea salt and freshly ground black pepper, then transfer to a bowl, cover and chill for at least 30 minutes.

• Brush one side of each bread slice with a little sesame oil, then spread that side with prawn mixture, making sure it completely covers each piece.

• Heat 1-2cm oil in a deep frypan and shallow-fry the toasts for 1-2 minutes each side until golden and crisp. Drain on paper towel and slice into triangles.

• Sprinkle with micro herbs and serve with extra soy sauce for dipping.

Ingredients

•Boneless chicken,cut into thin strips100 grams

•Prawns (kolambi/jhinga)10-12 medium

•Whole dry red chillies,soaked 6-7

•Shallots 12-14

•Garlic 3-4 cloves

•Lemon grass 1-2 stalks

•Fresh turmeric 1 inch piece

•Roasted peanuts 2 tablespoons

•Salt to taste•Oil 3 tablespoons

•Chicken stock 1 cup

•Coconut milk 1 cup

•Noodles,boiled 1 cup

•Bean sprouts 1/2 cup

•Fresh mint leaves,chopped 5-6

•Onion ,thinly sliced and deep fried1 small

•Lemon,thinly sliced 2

Method

• For laksa paste, remove the seeds from the red chillies and put them in the mixer jar. Add eight to ten shallots, garlic, lemon grass, turmeric, peanuts, salt, one tablespoon olive oil and a little water and grind to a smooth paste. Chop the remaining shallots and set aside.

• Heat the remaining oil in a pan. Add chicken and sauté for two to three minutes. Add the laksa paste and stir. Add chicken stock, prawns and coconut milk. Mix and cook till both chicken and prawns are done.

• Put the noodles in a bowl. Pour the laksa over them. Top with bean sprouts, chopped shallots, mint leaves, fried onion slices and lemon slice and serve hot.

Ingredients

25 to 30 prawns, shell removed and deveined (could use more or less depending on prawn size)

1 tsp chilli powder

1 tsp turmeric powder (haldi)

2 onions, chopped

7 to 8 cloves of garlic (lehsun), chopped

5 cloves (laung / lavang) , 2 sticks of cinnamon (dalchini) , 2-3 cardamoms (elaichi)

2 cups rice (chawal), soaked for 15 minutes

4 cups water

2 tbsp grated coconut

2 tbsp oil

salt to taste

Method

• First clean the prawns and cook it in a little water with half amount chilli powder and turmeric powder and salt till it changes color to white.keep aside

• In a big pan ,take oil.add chopped onion and all the whole spices ,garlic and saute till onion becomes transparent.

• Then add the soaked rice and saute for 2 mins.

• Now add remaining chilli and turmeric powder along with 4 cups of water and salt to taste.

• Let it cook on a low flame till the water is almost absorbed,stirring constantly to avoid burning.

• Now add the grated coconut and the cooked prawns and mix well.

• Remove from heat after 2-3 mins when rice is done.serve hot.