Chilli And Coriander Prawns Recipes

CHILLI AND CORIANDER PRAWNS

Chilli and Coriander Prawns image

We love seafood - from Australian BH&G Diabetic Living. TIP 1 You can slice up your own selection of fresh vegetable for this recipe. TIP 2 For a lower salt option replace the prawns with 150 grams skinless chicken breast fillet thinly sliced.

Provided by ImPat

Categories < 30 Mins

Time 20m

Yield 2 serving(s)

Number Of Ingredients 11

Ingredients

300 g prawns (green peeled deveined tails intact)
1/8 teaspoon dried chili (powder a pinch)
1/8 teaspoon chili flakes (a pinch)
2 teaspoons ground coriander
125 g egg noodles (fresh)
1/2 teaspoon olive oil
400 g vegetables (fresh or frozen stir fry see note in intro)
3 teaspoons sweet chili sauce
1 teaspoon reduced sodium soy sauce
cooking spray
coriander leaves (fresh to serve)

Steps:

Put he prawns in a medium bowl and add the ground chillies, chilli flakes and ground coriander and toss to coat and set aside.
Puit the noodles in a medium heatproof bowl and cover with boiling water and set aside for 1 to 2 minutes and then drain well and separate the noodles with a fork.
Heat the oil in a wok on high and add the vegetables and cook stirring for 1 to 2 minutes or until just tender and then add the noodles and toss to combine and transfer to a medium bowl and add the sweet chilli sauce and soy sauce and toss to combine and set aside.
preheat a barbecue plate to medium high and spray the prawns with cooking spray and toss to coat and then put the prawns on the barbecue plate and cook tossing occasionally for 3 to 4 minutes or until the prawns just change colour.
Divide the noodle mixture between bowls and top with the prawns and coriander leaves to serve.

BARBECUED PRAWNS WITH CHILLI, LIME & CORIANDER BUTTER

Barbecued prawns with chilli, lime & coriander butter image

One of Australia's greatest cookery contributions - shell-on prawns cook quickly and stay succulent on the barbecue

Provided by John Torode

Categories Main course

Time 25m

Number Of Ingredients 6

Ingredients

1kg large raw tiger prawn , heads removed, but unpeeled
1 large garlic clove
1 small bunch coriander , roughly chopped
1 red chilli , deseeded and chopped
juice 1 lime , plus wedges to serve
200g butter , softened

Steps:

To make the butter, put the garlic, coriander, chilli and lime juice in a food processor and pulse until chopped but not sludgy. Remove 1 tbsp of the mix, toss with the prawns and set aside in the fridge. Add the butter and some seasoning to the food processor, and pulse again until everything is combined. Scrape out onto a sheet of foil, roll into a sausage and put in the freezer to harden.
Fire up the barbecue. When the coals have just turned white, cook the prawns for 3-4 mins on each side until they turn pink. Lift them off the barbecue onto a platter and, while still sizzling hot, melt thin slices of about half the butter over the prawns. Melt the remaining butter and serve with the prawns to dip into, and lime wedges for squeezing over.

Nutrition Facts : Calories 571 calories, Fat 43 grams fat, SaturatedFat 26 grams saturated fat, Carbohydrate 2 grams carbohydrates, Sugar 1 grams sugar, Fiber 1 grams fiber, Protein 45 grams protein, Sodium 2 milligram of sodium

CORN CUPS WITH PRAWNS, MANGO & CHILLIES

Corn cups with prawns, mango & chillies image

Buy ready-shaped corn tortillas to save time with these easy, healthy seafood canapés - perfect for a party or buffet spread

Provided by Jennifer Joyce

Categories Buffet, Canapes

Time 25m

Yield Makes 24

Number Of Ingredients 8

Ingredients

8-10 corn tortillas
3 tbsp vegetable oil
100g small shelled prawns
juice 1 lime
½ mango , peeled, deseeded and finely diced
2 tbsp finely diced red onion
1 red chilli , finely diced
handful coriander , finely chopped and some whole leaves reserved

Steps:

Heat oven to 200C/180C fan/gas 6. Using a 6cm pastry cutter, cut out circles from the tortillas. Heat the tortilla circles from the tortillas. Heat the tortilla circles for 5 secs in a microwave, then press into a mini muffin tin. Brush with the oil and bake for 8-10 mins until golden and crisp. Remove and leave to cool completely.
Chop the prawns into small pieces and marinate in the lime juice for 5 mins. Put the prawns and lime juice in a bowl with the mango, red onion, chilli and coriander. Season, mix together and use to fill the corn cups just before serving. Top with coriander leaves.

Nutrition Facts : Calories 49 calories, Fat 2 grams fat, Carbohydrate 6 grams carbohydrates, Sugar 1 grams sugar, Fiber 1 grams fiber, Protein 1 grams protein, Sodium 0.1 milligram of sodium

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