Shell and devein prawns, leaving tails intact.
Cut
evelop.
Meanwhile, pound the chilli and garlic in a mortar
Add garlic, galangal (or ginger), chilli, and shallots. Stir-fry one
Heat oil and stir fry prawns until they change colour.
Remove to a plate.
Add garlic, ginger, black bean paste and chilli, stir fry for 1-2 minutes.
Return prawns to wok with ketchup, vinegar and sugar, stir fry until hot.
Sprinkle with chives and serve with rice.
Combine the tomato sauce with the sherry and sugar. Heat the oil in a wok over medium heat, add the chilli, garlic and ginger. Stir in the shallots and tomato mixture. Simmer fo 2-3 minutes, stirring occasionally. Add the prawns and simmer until just cooked.
Serve on a bed of spaghetti, garnished with chopped parsley.
ater.
Peal and devein prawns leaving the the tails intact
Peel the prawns, leaving the last part of the tail intact, and de-vein.
Put the prawns in a shallow dish and toss with the chili, garlic, spring onions, ginger, lemon juice and parsley.
Cover and chill for 30 minutes.
Heat the oil in a large non-stick frying pan or wok.
Add the prawns and marinade and stir-fry gently for 2-3 minutes until the prawns are pink and cooked through.
Serve with a small dish of sweet chili dipping sauce.
n this mixture.
Add prawns and toss again.
Divide
t burn).
Add the prawns and continue frying for about
br>Add the prepared Pad Thai sauce, stir in well, pull
NOTE: Can use a package of Asian-style medley frozen vegetables instead of fresh if you choose. We like the Thai peanut sauce recipe #63210.
Steam the vegetables just until done. Do not overcook.
Divide the rice, vegetables and remaining ingredients between the tortillas.
Roll up burrito style and serve hot. Yield is estimated!
o 10 minutes. Arrange the prawns on a serving platter.
To make the burnt chilli paste, heat the oil in
Shell and devein the prawns leaving the tails intact.
Combine the prawns with the lemon juice, sauce, chillies and sugar in a large bowl.
Place noodles in large heatproof bowl and cover with boiling water, stand until tender; drain.
Combine noodles and mint with prawn mixture.
elted coconut oil, lemon juice, chilli flakes, onion granules, ginger, coriander
nd slice thinly.
Pat prawns dry with paper towels and
br>Peel and devein the prawns and cut each prawn along
Combine coconut milk, curry paste, fish sauce and chilli in a wok. Slowly bring the boil over medium low heat, stirring occasionally.
Reduce heat to low; add prawns. Cook, uncovered, stirring, about 10 minutes or until prawns are cooked.
Serve with hot jasmine rice.
If you are using frozen prawns, defrost in a little warm
Shell and devein prawns leaving tails intact if you wish (I prefer to remove).
Cut squid down centre to open out and score the inside in a diamond pattern and then cut into thick strips.
Combine seafood, salt, pepper, five spice and chilli in large bowl.
Heat half the oil in the wok, stir fry seafood in batches until cooked.
Heat remaining oil in wok, stir fry peas until tender.
Return seafood to wok and add soy sauce and stir fry till hot.
Serve seafood with lime wedges.