Wednesday, 5 October 2016

Selection of prawn recipes



Ocean Basket Lemon Butter Prawns

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Ocean Basket Lemon Butter Prawns Recipe:

150g butter
250ml Fresh cream
Good sprinkle of aromat
2 T of Lemon Juice
Dash Parsley,aromat n portuguese spice

Melt butter
Add Fresh Cream.lemon Juice & spices.
Boil till mixture Thickens slightly..

1 kg XL pink prawns.Butter 4 frying. Sprinkling of parsley,aromat,portuguese spice,peri-peri pwd n 2 t white sugar.Cook till done.Mix in sauce n allow 2 thicken by cooking together.
    
                                               
- Butterfly cleaned prawns
- Cook over high heat quickly in garlic butter & salt. Do not overcook.
- In a sauce pot melt
* 125g garlic butter
* add 4-5 tab lemon juice
* salt if needed
* slowly add 250ml fresh cream while stirring
* dilute 1tbsp maizena in a little milk & add to sauce. Keep stirring as it thickens
- Simmer but do not boil.
- Pour over cooked prawns
- Top with chopped parsley & lemon wedges on the side.
- Serve hot with spicy rice & crispy chips

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Coconut cream prawns
• +/- 2kg deveined  prawns
• about 3 medium onions...finely chopped
• 1 x 50g tomato paste
• 3 x ripe tomatoes (pureed)
• 1 x 250ml fresh cream
• 1 x 250 ml plain yogurt
• 1 x 400ml coconut cream
• fresh dhania
• fresh curry leaves
• jeera powder
• tumeric powder
• chilli powder
• lemon juice
• salt
• sugar (1 x tsp)
• 2 x fresh green chillies, slit (optional)
• garlic paste
• ghee
 
Method:
• wash and devein prawns and leave aside to drain off excess water
• in pot: braise chopped onions in ghee with cinnamon sticks and a few cloves, curry leaves, green chillies
• in blender: add diced ripe tomatoes, tomato paste, garlic paste, tumeric, jeera,chilli powder, lemon juice, salt, sugar, a bit of dhania leaves, fresh cream, yoghurt and coconut cream.
• blend until well combined and add to pot only once the onions have turned a nice translucent colour.
• simmer until the mixture is nicely combined with ghee and onions
• add the prawns and cook until prawns are done
• garnish with left over chopped dhania
• enjoy with basmati rice/ rogani naan/ roti
• side dish - mixed veggies/ roast potatoes/ green salad/passion fruit &lemonade
LEMON BUTTER PRAWNS.          - Butterfly cleaned prawns
- Cook over high heat quickly in garlic butter & salt. Do not overcook.
- In a sauce pot melt
* 125g garlic butter
* add 4-5 tab lemon juice
* salt if needed
* slowly add 250ml fresh cream while stirring
* dilute 1tbsp maizena in a little milk & add to sauce. Keep stirring as it thickens
- Simmer but do not boil.
- Pour over cooked prawns
- Top with chopped parsley & lemon wedges on the side.
- Serve hot with spicy rice & crispy chips
Kashmiri prawns
Ingredients

1 Kg Prawns,deveined and butterflied.
3 T Chopped Garlic.
4 T Kashmiri Chilli Spice.
2 T Robertson Exotic Thai.
1 T freshly cracked Black pepper.
1 T Lemon Juice.
½ t Sugar.
3 T All Gold Tomato sauce.
125g butter for grilling.

Combine all the ingredients together. Melt butter
and brush all
over prawns. Grill in a preheated oven and grill
for max of 15
mins .

Kashmiri Sauce (replica of Jimmy’s killer Prawn)
.
125g Tomato paste.
2 T Kashmiri Chilli Spice.
4 T Butter.
1 t Chilli powder.
5 T cream.
Salt to taste.
Sprinkle of Sugar.

In a saucepan,combine all ingredients on medium
heat, bring
to boil and allow sauce to reduce when prawn comes
out of
oven, lavishly cover in the sauce and serve hot.
Malaysian prawns

20 -25 prawns, shell on
125grams butter
1 1/2 cups fresh cream (1/2 cup mix with 2 tbsp maziena and add to pot last)

3 dessert spoons of peri peri
2 dessert spoons of garlic peri peri
1 tsp garlic crushed
1 tsp of garlic flakes
Salt to taste
2 tbsp of red masala. Or as per taste
1tsp parsley.

Mix all above in pot and allow to cook.
Once prawn is done add maziena mixture and allow to cook for few min.

Serve with roti!
Portuguese Prawns.                    1kg queen prawns(butterflied)with shell.                                                       100gr butter melted 1tblsp red chilli paste 2tblsp crushed garlic 1tblsp chili pwder 1tspcrushed black pepper 1tsp ina paarmans lemon pepper 3/4 tsp salt 1tsp crushed jeeru 1tsp robertsons peri peri 3tblsp lemon juice 3tblsp mayo 2tblsp steers peri peri 3tbslp peri peri oil 1/4 cup ground almonds.                                                marinate prawns in above and cook on hi til done.                                    Sauce:::                                               3tbsp butter 1heaped tblsp crushed garlic.                        braise above then add in 1tbsp methi masala(optional). Then add half cup mayo 1/4cup crosse n blakwell chilli sauce 3tblsp steers peri peri sauce 3tblsp minnies prego sauce.                                               allow to sizzle then add 1cup fresh cream and allow to jus reach boiling point to blend in..pour over prawns

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