king prawn

A very stylish way of cooking and presenting king prawns

King prawns in saffron almond sauce

prawns

vegetable oil

cashews

blanched almond

ghee

bay leaf

green cardamom pods, crushed

onion

ginger

green chilli

turmeric

150-300 milliliters/¼-½ pt fish stock

saffron

golden caster sugar

tbsp single cream

garam masala

garlic

½ tsp ground white pepper

tbsp Greek yogurt

green cardamom pods

cumin seeds

Make the sauce. Tip the cashews and almonds into a saucepan and just cover with cold water. Boil gently for 20 minutes until slightly softened. Tip the nuts and water into a food processor and blend.

Heat the ghee or butter in a heavy saucepan, add the bay leaf, cardamoms and onion and fry for 8-10 minutes until golden. Add the ginger and chilli and fry for a minute until fragrant. Add the turmeric and fry until the onion turns yellow, which should take another minute. Now stir in the nut purée and cook the paste carefully, stirring regularly until yellow. Pour in 150ml of the fish stock and simmer for 2-3 minutes. As the sauce turns glossy, add the infused saffron, sugar and cream, sprinkle in the garam masala and season with salt. Simmer for a few more minutes. The sauce should be too thick to pour, but thin enough to spoon, so you may need to dilute it with more fish stock. (The sauce can be made up to an hour ahead.)

Tip the prawns into a bowl, and mix in a sprinkling of salt and all the ingredients for the first marinade. If this looks dry, add a drop of water. Set aside for 10 minutes. Heat the oil in a large pan and sear the prawns for 20 seconds so they curl up. Remove and set aside to cool.

Mix ingredients together for the second marinade, toss prawns in it (they can be left for up to 1 hour).

Preheat the oven to fan 180C/conventional 200C/gas 6. Pierce a long wooden skewer through the tail of each prawn and thread it through to the tip of the head. Prop the skewers on a roasting tray and roast for 6-8 minutes until lightly charred. Meanwhile, reheat the sauce and add more stock if it is too thick. Serve the prawns on a large plate in a pool of sauce for people to help themselves, with the extra sauce and pilau rice in bowls.

Pad Thai has become a bit of a cult favourite in both street food markets and high-end Thai restaurants, and it’s not hard to see why – it’s ridiculously tasty and seriously satisfying. Packed with proper Thai flavours like dried shrimps, Asian herbs and a beautiful tamarind sauce, it’s fresh and zingy but hearty and warming – a modern classic.

Prawn & tofu pad Thai

150 g flat rice noodles

bird's-eye chilli

yellow chilli

limes

groundnut oil

red shallots

½ a bunch each of Chinese

140 g silken tofu

raw peeled Tiger prawns from sustainable sources

g shrimps

peanuts

chilli flakes

jarred shredded sweet radish

60 g beansprouts (ready to eat)

g palm sugar

tamarind paste

fish sauce

white wine vinegar

Patsy first tried these amazing garlic and chilli prawns in Torremolinos in southern Spain, where she enjoyed them as part of a delicious tapas spread. Eaten by the sea with a glass of chilled white wine, this was the standout dish. These gorgeous prawns are super-easy to recreate at home; the beachfront setting is optional, but for maximum Spanish effect, the chilled wine and crusty bread are not!

Patsy's garlic &amp; chilli prawns

raw shell-on king prawns from sustainable sources

red chilli

parsley

olive oil ideally Spanish

½ teaspoon smoked paprika

lemon

https://www.youtube.com/watch?v=3Rr1RrD90RQ

This mighty recipe is a real celebration of seafood, and for me it ticks every box. The parcels seal in all the amazing Asian flavours, and you’re left with a dish that’s gorgeously fragrant and seriously satisfying. What a joy!

Asian-style seafood parcels

bream

scallops trimmed, roes attached,

g mussels scrubbed, debearded,

g clams scrubbed, from sustainable sources

lemongrass

lime leaves

coriander

soy sauce

bok choi

sugar snap peas

broccoli

g choi sum

150 g basmati rice

coconut cream

Zingy and fresh, these barbecue prawns are an absolute joy to eat. Watermelon is just so refreshing in summer, and the hum of onion, crunch of cucumber and sprinkling of tangy feta make this salad the perfect accompaniment.

Butterflied prawn skewers

lemons

fresh flat-leaf parsley (30 grams)

olive oil

320 g large raw shell-on king prawns from sustainable sources

extra virgin olive oil

½ a bunch of fresh mint (15 grams)

½ a red onion

watermelon

cucumber

g feta

rashers of higher-welfare smoked pancetta or streaky bacon

This fragrant, perfumed curry has just the right amount of heat, allowing the delicate flavour of the prawns to still sing out. I love to serve it with a fluffy rice cake for a delicious quick and simple supper. 

Easy prawn curry

mug of basmati rice (300 grams)

spring onions

mango chutney

150 g natural yoghurt

Use any sustainable white fish or salmon in this easy, flavour-packed stew - perfect with crusty bread

One-pan Spanish fish stew

flat-leaf parsley leaves, chopped

floury potato

paprika

cayenne pepper

can chopped tomato

fish stock cube

raw peeled king prawn

½ a 410 grams/14 ounces can chickpeas rinsed and drained

skinless fish fillets,

In a small bowl, mix the parsley with ½ the garlic and lemon zest, then set aside. Heat 2 tbsp oil in a large sauté pan. Throw in the onion and potatoes, cover the pan, then sweat everything for about 5 mins until the onion has softened. Add the remaining oil, garlic and spices, then cook for 2 mins more.

Pour over the lemon juice and sizzle for a moment. Add the tomatoes, ½ a can of water and crumble in the stock. Season with a little salt, then cover the pan. Simmer everything for 15-20 mins until the potatoes are just cooked.

Stir through the prawns and chickpeas, then nestle the fish chunks into the top of the stew. Reduce the heat and recover the pan, then cook for about 8 mins, stirring very gently once or twice. When the fish is just cooked through, remove from the heat, scatter with the parsley mix, then bring the dish to the table with the bottle of olive oil for drizzling over and some crusty bread, if you want.

Top 7 king prawn recipes from across the web

The most viewed king prawn recipes by Recipe Cart users, saved from over 6,000 sites. Or, go to our Recipe Search Engine

Top Tags

King prawns in saffron almond sauce

Prawn & tofu pad Thai

Patsy's garlic & chilli prawns

Asian-style seafood parcels

Butterflied prawn skewers

Easy prawn curry

One-pan Spanish fish stew

Top 7 king prawn recipes from across the web

The most viewed king prawn recipes by Recipe Cart users, saved from over 6,000 sites. Or, go to our Recipe Search Engineic_arrow_forward_48px

Top Tags

King prawns in saffron almond sauce

Prawn & tofu pad Thai

Patsy's garlic &amp; chilli prawns

Asian-style seafood parcels

Butterflied prawn skewers

Easy prawn curry

One-pan Spanish fish stew

The most viewed king prawn recipes by Recipe Cart users, saved from over 6,000 sites. Or, go to our Recipe Search Engine

Patsy's garlic & chilli prawns