Put the tiger prawns in a shallow dish.
Preheat oven on broiler setting. With a sharp knife, remove tails from prawns, and butterfly them from the underside. Arrange prawns on broiler pan.
In a small saucepan, melt butter with garlic and lemon juice. Pour 1/4 cup butter mixture in a small bowl, and brush onto prawns. Sprinkle Parmesan cheese over shrimp.
Place broiler pan on top rack, and broil prawns for 4 to 5 minutes, or until done. Serve with remaining butter mixture for dipping.
Heat a wok or large frying pan over high heat, add oil and swirl to coat. Add asparagus, chopped cilantro and ginger. Stir-fry for 1 min. Add prawns, garlic and chili and stir-fry for 3-4 mins, tossing. Add sesame oil, sesame seeds and lime juice. Garnish with cilantro leaves. Serve with lime wedges and steamed rice.
Saute the vegetables in the palm oil until they are semi-cooked.
Add the tiger prawns and cook for 3 minutes.
Add coconut milk, salt, pepper and half the cilantro, cooking another 3 minutes.
Serve with steamed white rice.
Peel off shell, devein prawns and rinse in cold water.
ixture.
Remove shells from prawns. Squeeze the heads into the
he skewers and thread 2 prawns onto each of the skewers
Rinse the prawns in a colander, remove their
Mix the lime zest and juice with the fish sauce, soy sauce, sweet chilli sauce, water & cornflour. Set aside.
Heat the oil in a wok or large frying pan & stir fry the pak choi for 2 minutes. Remove from pan and stir fry prawns until cooked - turn pink or heated through if already cooked.
Put pak choi back in wok with prawns. Add the sauce and cook until simmering point. Mix well and serve with fresh white rice.
Place butter into a medium size pot over a low heat; let melt. Add the onion, garlic and bell peppers to the pan, saute until just tender.
While the vegetables are cooking, combine the tomato paste with the warm water; stir. Pour the tomato-water mixture into the pot of vegetables and bring the mixture to a boil over a low heat. Stir and season with salt and pepper to taste. When the pot comes to a boil, add the prawns. Let the prawns cook until they are pink.
Cook egg noodles until al dente. Drain and rinse under cold water to cool.
Meanwhile, heat oil in a wok or large frying pan. Add red pepper and stir-fry for 1-2 mins, until softened. Add garlic, ginger, baby corn, water chestnuts and bok choy. Stir-fry for 3-4 mins. Add prawns and sweet and sour sauce. Season. Add stock and cook over medium heat for 5 mins, stirring, until sauce has thickened.
Add noodles and toss to combine. Transfer to warmed serving plates. Sprinkle with sliced greens onions and serve with lemon wedges.
Marinate prawns with chopped scallions, soy sauce, ginger juice, a dash of salt and rice wine for 30 mins.
Heat oil in a pan on high.
Add in the prawns and stir-fry until the prawns changes color (about 1-2 mins).
(Do not over-cook the prawns) Remove for serving.
Place the prawns and lime zest in a large, non-metallic bowl. Place the lime juice, chile pepper, garlic, ginger, and onion in a food processor or blender, and process until smooth. You may need to add a little oil to facilitate blending. Pour over the bowl of prawns, and stir to coat. Cover, and refrigerate for 4 hours.
Preheat grill for medium-high heat. Thread prawns onto skewers, piercing each first through the tail, and then the head.
Brush grill grate with oil. Cook prawns for 5 minutes, turning once, or until opaque.
For the dressing mix together the vinegar, lime juice, mint, sugar and a little seasoning.
Heat the oil in a frying pan and fry the prawns, turning once until pink on all sides. Add the chili powder and saute for 30 seconds.
Spoon the mango onto serving plates and arrange the prawns on top. Garnish with mint sprigs and green onions and spoon the dressing over to serve.
Heat oil in a large skillet or wok over medium-high heat. Dredge prawns in flour, then fry in the hot oil until golden. Remove to paper towels to drain.
In a medium bowl, whisk together the chile sauce, pomegranate juice, Sriracha hot sauce, hot ketchup, regular ketchup, soy sauce, lemon juice and lemon zest. Pour the sauce into a wok, and bring to a boil over medium-high heat. Cook until the sauce has reduced by about 10 percent and has thickened slightly. Mix the prawns into the sauce, and toss to coat. Serve immediately.
Stir together the rum and lime juice, and set aside. Melt butter in a skillet over medium-high heat. Add prawns to the skillet, and cook until they are just starting to turn pink. Spoon the rum and lime juice mixture over the prawns one tablespoon at a time. Light the rum on fire after each tablespoon. Be careful!
To make garam masala, roast cinnamon, cumin, cloves and cardamom in a pan until the colour changes.
Grind to a powder and save.
heat onions, cumin, onions, chilies in saute pan.
Stir in tomatoes, salt.
Add coconut milk and vinegar and heat through.
Add prawns.
Saute till colour changes then stir in garam masala.
Serve immediately.
Mix everything together in a bowl. Cover & place in the fridge to marinate for at least 30 minutes - preferably 2 hours.
Heat a large, shallow pan & cook the mix over a high heat, stirring continuously, for approx 5 minutes Take care not to overcook as this will make the prawns tough & rubbery.
Serve immediately.
Wash prawns thoroughly and leave on shells and heads. In a bowl, mix the soy sauce, garlic, and brandy. Arrange the prawns on a dish, and cover with the soy sauce mixture.
Fill a pot or wok about 1/2 full with water. Place a steamer basket over the water, and bring water to a boil. Place the dish with the shrimp onto the steamer basket. Cover wok, and steam prawns for 10 minutes, until opaque. Serve hot.
or 5 minutes. Toss in prawns, and cook for 5 minutes