ntil needed.
If the shrimp are large, cut into smaller
r until tender.
Add shrimp/prawns and garlic. Cook, stirring
ostly absorbed.
Add the prawn heads to the mix and
EG mushroom, prawn, artichoke, prawn, tomato, prawn, red& green pepper, prawn. artichoke. prawn tomato, prawn, mushroom
ins. Add the prawns or shrimp and cook for 3 mins
Using a food processor blitz shrimp, green onions, ginger, cilantro, egg
br>Cut slit in each prawn about 1/4 inch deep
re making, and reserve one prawn (preferably with tail on) for
he back of each peeled prawn and remove any black thread
ream in savoury or sweet recipes.
Make sure that all
tart preparing the blackened shrimp.
Finish the grits by
eel, devein and butterfly the shrimp, leaving the tails on.
Wash shrimp under cold running water; drain.<
Prepare Marinade: In bowl combine chopped garlic, turmeric, coriander root, salt, sugar and oil.
Add prawns, ensuring that they are completely covered.
Refrigerate for at least 20 minutes.
To prepare skewers:
Thread prawns (shrimp) onto satay skewers using one prawn per skewer. Grill or BBQ over high heat until pink, about 2 minutes each side.
Serve with Satay Sauce.
eel and de-vein the shrimp, leaving the tail intact. Slice
food processor, combine the shrimp, spring onions, ginger, egg white
ast-iron casserole. Season the shrimp with salt and pepper. Add
In a wok or large frying pan, heat 1 tbsp oil over high heat. Stir-fry shrimp and 2 cloves garlic for 2-3 mins, until shrimp are cooked through. Set aside. Add remaining oil, garlic and ground chicken and cook for 4-6 mins, until browned. Move to the side of wok and add eggs. Cook, stirring, for 1-2 mins, until almost set. Add noodles, pad thai sauce and spring onions. Return shrimp to pan and toss to combine.
Serve topped with bean sprouts, cilantro, peanuts and chili and lime wedges on the side.
ection intact. Place a whole prawn inside each chilli, leaving the
Shell and de-vein the prawns, leaving tails intact.
Place all dressing ingredients in a jar and shake well.
Place prawns, mango, and avocado in a bowl and toss with dressing.
Arrange lettuce leaves and cooked rice attractively on serving platter, then top with the prawn mixture; drizzle dressing over all.
Serve and enjoy!
Makes 4 servings.
Make sure to use fully-ripe mangos and avocados in this recipe.