prawns

This tandoori prawns masala is the ultimate tandoori recipe that gets done in less than 15 minutes. Creamy, tangy, and a little spicy these just melt in your mouth. The sauce is an absolute treat over steamed rice, chapati or roti. Perfect quick meal for a busy day or marinade and leave it in the fridge for later.

The BEST Tandoori Prawn Masala

Prawns (medium size)

tbsp Cilantro

tbsp Butter

120 ml yogurt

tbsp ginger (grated)

turmeric powder

garlic

cumin powder

coriander powder

tsp cayenne

tsp sweet paprika

lemon juice

tsp pepper

tbsp cooking oil

orange tandoori color (optional)

Place all marinade ingredients in a bowl and mix well.

Clean and devein prawns - I leave the tails on but you can take them off as well.

Drain the prawn well and pat them dry.

Add prawns to the marinade and coat them well.

Set aside.

Alternatively, leave the prawns to marinade from an hour on the counter or up to 12 hours in the fridge.

Marinate

Heat oil in a skillet over medium heat

Add the marinated prawns along with the marinade

Cook on medium stirring so it does not stick to the pan

Continue to cook stirring until prawns change color to a light pink.

Prawns cook fairly quick 8 to 10 minutes.

When the prawns are cooked add the butter and sprinkle with fresh coriander

Enjoy!

Saute

Forget the takeout and make this spicy pot of Chinese beef, chicken, fish and vegetables.

Chinese Dry Pot

For the Spice Oil:

vegetable oil

Sichuan peppercorns

cumin seeds

black cardamom, crushed

fennel seeds

allspice

nutmeg

cloves

½ teaspoon green cardamom

garlic cloves, smashed

star anise

bay leaves

orange zest

scallion, roughly chopped

ginger,

For the Chile Paste:

(2 ounces) red Thai chile peppers

water

salt

ginger

white pepper

For the Dry Pot:

(12 each) chicken wings

glass noodles

spice oil

(1 fillet) tilapia,

(6 small) prawns

chile paste

garlic cloves, thinly sliced

scallions, thinly sliced

red Thai chile peppers

short ribs

shiitake mushrooms,

bok choy, roughly chopped

Cilantro leaves,

rice,

Sichuan Dry Pot

Check out our easy orecchiette recipe with large juicy prawns and punchy chilli. Impress your friends with this simple yet flavour packed pasta recipe this weekend

Prawn Orecchiette With Roasted-Shell Olive Oil

whole shell-on large raw prawns 12

olive oil 6 tbsp

orecchiette 150 grams

garlic 2 cloves, finely sliced

chilli flakes a good pinch

Prawn orecchiette with roasted-shell olive oil

This rich, creamy and luxurious prawn saffron linguine pasta recipe is perfect for entertaining and special occasions. Pasta, saffron and seafood are a classic Italian combination which your guests will be so impressed with!

Creamy Italian Prawn Saffron Linguine

400 g linguine ((14 ounces) I used linguine from De Cecco)

2-3 spring onions (or shallots)

saffron

pink peppercorns

g butter ((1 ounces))

parsley (chopped)

heavy cream ((6-7floz))

(for

Put the saffron threads into a glass with a couple of tablespoons of warm water. Leave to infuse and melt. Peel and slice the onions. Wash and chop the parsley.

Remove the heads and tails from most of the prawns ( you can leave one per person intact for appearance), peel the prawns keeping just the meat.  Remove the black vein along the back of the peeled prawns.

Put the heads and shells in a saucepan with a glass of water and a teaspoon of salt, bring to a boil and leave to simmer for a quarter of an hour. Remove the heads and shells, strain the broth into a bowl and add the soaking saffron to it.

Put a pot of water on to boil for the pasta. Add salt once it starts to boil and bring to the boil again.

Preparation

Fry the onions in a frying pan or skillet over a low heat with the butter and some pink pepper corns. Once the onions start to soften  add the saffron broth. Let it boil over a high heat for a couple of minutes, then turn the heat down and add the whole prawns first and cook for a couple of minutes on both sides. Then add the peeled prawns and continue cooking for another 5 minutes.

Before adding the cream to the sauce remove the whole unpeeled prawns but keep them warm. Add the heavy cream and mix it into the sauce. Add salt to taste.

Cook the sauce

Cook the linguine al dente according to the instructions on the packet. When the pasta is cooked, save a little of the cooking water and drain. Add the pasta to the sauce. Mix everything together well . If it seems dry add a little pasta cooking water. Remove from the heat and serve immediately sprinkled with chopped parsley and with one whole prawn on each plate .

Finish the dish

Twirl you fork around in this deliciously easy prawn pasta.

Super speedy creamy prawn pasta

dried thin spaghetti pasta

butter, chopped

garlic cloves, sliced

leeks, trimmed, sliced

dry white wine

peeled raw prawns, tails intact

asparagus, trimmed, halved crossways and lengthways

thickened cream

parmesan

tarragon,

zucchini,

peas

Throwing butternut squash into this gorgeous mixed fish soup gives a lovely colour and sweetness

Sicilian fish soup

red onion

celery

fennel

red chilli deseeded

olive oil

800 g chopped plum tomatoes

butternut squash

500 ml organic fish stock

salmon

halibut

lemon

flat-leaf parsley chopped

Inspired by Spanish -style garlic prawns, this Thai version adds fresh South-East Asian flavours.

Thai garlic prawns

garlic cloves, roughly chopped

eschalots, peeled, roughly chopped

lemongrass (white part only), roughly chopped

rice bran oil

1kg medium green king prawns, peeled, tails intact

lime juice

palm sugar

Lime wedges, to serve

coriander

https://resources.newscdn.com.au/cs/video/vjs/stable/build/index.html?id=5348771529001-5770881724001&=domain=taste

5348771529001-5770881724001

Swap noodles for fresh courgetti in our vibrant, low-calorie version of this Thai classic. This 20-minute stir-fry packs in prawns, mooli, beansprouts and plenty of courgette to help you on your way to your five a day

Healthy pad Thai

sesame oil

red chilli 1, diced

ginger grated to make 1 tbsp

garlic 1 clove, crushed

spring onions 2, sliced

egg 1, beaten

cooked and peeled prawns 200 grams

lime 1, juiced

fish sauce 1 tbsp

coriander ½ bunch, chopped

peanuts 2 tbsp, chopped

Low fat but so impressive - you can find the wrappers in freezer cabinets of Asian food stores or speciality food halls

Steamed pork & prawn wontons

pork

spring onions, chopped small

garlic cloves, crushed

tsp grated root ginger

tbsp oyster sauce

tsp sesame oil

water chestnuts

lettuce leaves,

soy sauce

dry sherry

tsp grated fresh root ginger,

shreds of spring onion

Mix together the pork, prawns, spring onions, garlic, ginger, oyster sauce, oil and water chestnuts.

Peel off a wonton wrapper and, with a pastry brush, lightly brush round the outside with cold water. Place 1 tsp of mixture in the centre and scrunch up into a pouch, squeezing to seal. Do not overfill. Repeat until you have around 35-40. (These can be chilled for up to 1 hr on a tray lined with baking parchment.)

For the sauce, mix together the soy sauce, sherry and ginger in a small bowl. To steam, bring a large pan of water to the boil. Line a bamboo or metal steaming basket with lettuce leaves to fit.

Arrange half the pouches in the basket (without them touching), cover and steam for 5 mins. Remove with tongs to a platter and steam the rest – check the water level. Serve, sprinkled with spring onion or sesame seeds, with the bowl of sauce.

It might sound fancy, but this prawn and bacon pasta is quick and simple to make.

Spaghetti with garlic butter, bacon and prawns

unsalted butter, softened

basil,

spaghetti

bacon rashers, chopped

green prawn meat, roughly chopped

https://resources.newscdn.com.au/cs/video/vjs/stable/build/index.html?id=5348771529001-5583874044001&=domain=taste

5348771529001-5583874044001

10-minute tiger prawns in garlic ginger soy sauce is juicy, tender and immersed in incredible Asian flavours. It's the perfect weeknight meal.

Tiger Prawns in Garlic Ginger Soy Sauce

garlic, minced

prawns,

Chinese cooking wine

sugar

black pepper (optional)

cilantro,

Heat oil in a large skillet over medium-high heat. Add ginger and garlic and cook for 30 seconds until fragrant. Add tiger prawns and stir to coat with oil. Continue to cook for 1-2 minutes, stirring constantly to ensure even cooking on all sides.

Stir in cooking wine and continue to stir for 15 seconds. Stir in soy sauce and reduce heat to medium. Cook for 1 minute, stirring occasionally.

Stir in sugar, pepper (optional) and water. Turn heat to high, cover and cook for 2 minutes.

Turn heat down to low, give the prawns a final stir, ensuring that the sauce is coating prawns completely. Remove from heat. (Note: prawns will be done once they are evenly coloured and have shrunk in size but are no longer getting smaller).

This was absolutely gorgeous. The flavour mix really complemented the prawns.  My mix came out a little stickier with the sugar (me, not the recipe!!) but that made it more fun eating them with our fingers !!!!! haha!!

Just cooked this for my wife, who's Shanghainese, for our anniversary dinner and she said it tasted like her dad's cooking, which is a huge compliment.  Thanks for the recipe!

My newest favorite recipe. It tastes better than what you get at a Chinese restuarant.

This was like a dish you'd get in a high end Chinese restaurant - but better!  My girlfriend and I saved the sauce after cooking and used it for dipping/dressing for some steamed rice.  Soooo good.

This was delicious, but a bit salty. Serving it over rice, and adding the cilantro definitely helped.  But if you plan on eating it without any starch accompaniments, you might want to cut back on the soy sauce, or dilute it a bit. I will be making this one again!!! Thank you!

Invented by Swede Tore Wretman in 1958, skagen is now firmly established as a traditional dish. It's super quick to make, why not try it as a simple starter. It's really easy and makes a nice, sophisticated change to a prawn cocktail

Skagen toast

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