lace flour in a shallow pan.
Place the almondine breading
Dredge prawns in flour, eggs then breadcrumbs. Arrange on a baking tray and chill for 15 mins.
Heat oil in a large frying pan over high heat. Working in batches, shallow-fry prawns for 1-2 mins, turning, until golden. Drain on paper towels.
To make the tartar sauce, combine all ingredients.
Serve prawns with tartar sauce.
Heat half of the oil in a wok or frying pan and fry the onion, garlic and chillies till golden.
Add all the other ingredients EXCEPT FOR THE PRAWNS. Bring the mixture to the boil, remove from the heat and allow to cool.
Add the prawns and coat with the sauce, set aside to allow the prawns to marinate.
Reheat the wok, add the sauce with the prawns and heat for two mins, do not over cook the prawns or they will toughen.
Serve garnished with the spring onion.
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.
Melt butter in a large frying pan.
Dip prawns, very lightly, into cornstarch and shake off excess.
Add them to frying pan, along with shallots and saute for 3-5 minutes, just enough to barely cook through.
Stir in coconut cream, lemon juice and Tabasco sauce.
Season prawns with salt and white pepper and remove them with a slotted spoon, to a serving dish.
Boil the sauce rapidly until it is smooth and thickened.
Pour sauce over the prawns and serve with white rice.
f the saucepan and add prawns. Cook until opaque throughout, 3
Peel and devein the prawns, leaving the tails intact.
Shell and devein prawns, leaving the tails on.
he relish, heat a frying pan and saute the bacon until
ash http://www.mynutricounter.com/recipe-pan-fried-sea-bass/.
Place the
Soak dried prawns in a bowl of hot
Heat 5 tablespoons oil in a wok over medium-high heat. Add prawns; saute until pink, about 3 minutes. Transfer to a plate.
Pour remaining 2 tablespoons oil into the wok. Add spring onions and ginger; cook and stir until fragrant, about 2 minutes. Return prawns to the wok; cook and stir for 1 minute. Add chicken stock, sugar, rice wine, soy sauce, bouillon granules, and salt; bring sauce to a boil. Reduce heat to low; simmer until flavors combine, about 2 minutes.
Arrange prawns on a serving plate; pour sauce on top.
Shell the prawns, remove the heads, devein and
Heat the oil in a frying pan and fry the shrimp for 3-4 mins, turning. Add the garlic and the shallots and fry on high heat for 1 more min. Add the butter and parsley. Season, then sprinkle with the lime juice. Pairs well with crusty bread.
bsp oil in a large pan, add onion, garlic and pepper
he oil in a deep pan or wok over high heat
With a kitchen scissor, snip the legs and tails of the prawns. Cut in 1-inch diagonal pieces.
Dredge in cornstarch and fry until crisp.
Set aside.
Saute the leeks and the rest of the ingredients.
Simmer until thick, then add fried prawns.
Simmer until sauce is almost dry.
hether they are being pan fried or deep fried.
The squash and
Shell and devein prawns, leaving tails intact (makes for
PEEL and devein prawns.
One hour before cooking, mix alll ingredients in a blender and pour over prawns.
NOTE: Ginger sliced about 1/2 inch piece.
NOTE: Slice garlic to make it easier to blend.
See NOTE re tandoori colouring above.
HEAT pan, add prawns and cook until done.
NOTE: They burn VERY quickly and easily!
I served with wilted spinach, finely diced lettuce, bamboo shoots and raita.
ENJOY!