Hot Spicy Braised Prawns Recipes

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SPICY KING PRAWNS



Spicy King Prawns image

This wonderful shrimp recipe is by Nadia Roden from Party By the Pyramids. It is healthy and super fast. If you have all of the ingredients ready ahead of time, you can prepare the dish quickly, as guests arrive.

Provided by NcMysteryShopper

Categories     Lunch/Snacks

Time 15m

Yield 8 serving(s)

Number Of Ingredients 10

1/2 cup extra virgin olive oil
8 garlic cloves, minced
1 tablespoon sweet paprika
1 teaspoon sweet paprika
1 tablespoon ground cumin
1 1/2 teaspoons ground ginger
1/2 teaspoon cayenne pepper
3 lbs large shrimp, shelled and deveined
salt
1 cup coarsely chopped fresh cilantro or 1 cup flat leaf parsley

Steps:

  • Heat the olive oil in a very large skillet. Add the garlic, paprika (One Tablespoon plus One teaspoon), cumin, ginger and cayenne and cook over moderate heat until fragrant, about 1 1/2 minutes. Add the shrimp and cook, stirring, until they turn pink, 2 to 4 minutes. Season with salt and stir in the cilantro.
  • Transfer to a platter and serve.

PRAWN BALCHAO (GOAN PICKLE-STYLE HOT PRAWNS)



Prawn Balchao (Goan Pickle-Style Hot Prawns) image

This is a fiery, sweet and sour and wonderful dish from Goa. This recipe is partly taken from a friend's cookbook that she copied for me when I raved about the dish. I find that this dish is best the next day. If you don't like as much heat, cut down on the peppers and if you don't like much sour, cut the vinegar in half.

Provided by Tea Girl

Categories     Curries

Time 40m

Yield 6 serving(s)

Number Of Ingredients 17

1 kg small to medium-sized prawns, uncooked (cleaned and de-veined)
4 tablespoons vegetable oil
2 large onions, chopped fine
3 large tomatoes, chopped fine
2 sprigs curry leaves
2 tablespoons garlic paste
1 tablespoon ginger paste
10 dried red chilies
2 teaspoons black peppercorns
1 tablespoon cumin seed
1 teaspoon turmeric powder
1 teaspoon mustard seeds
2 inches cinnamon sticks
10 cloves
2 tablespoons sugar
1/2 cup vinegar
salt

Steps:

  • Put the prawns in a large bowl and sprinkle salt on them. Keep aside.
  • Roast the chillies, cumin seeds, mustard seeds, peppercorns, turmeric, cloves and cinnamon till they begin to release their aroma.
  • Remove from heat and cool.
  • Grind the ginger, garlic and roasted spices into a smooth paste using the vinegar.
  • Heat the oil on a medium flame in a wok-style pan to medium-high heat.
  • Add the prawns and stir fry till opaque. Remove from the pan and keep warm.
  • In the same pan, fry the onions till light brown. Add the tomato and curry leaves and fry until the tomatoes are soft.
  • Now add the spice-vinegar paste, sugar and salt to taste and fry till the oil begins to separate.
  • Add the prawns to this sauce, mix well and cook for 2-3 minutes.
  • Serve with plain boiled rice and/or naan.

HOT SPICED PRAWNS



Hot Spiced Prawns image

Provided by Nigella Lawson : Food Network

Categories     appetizer

Time 20m

Yield 6 to 8 servings

Number Of Ingredients 7

3 tablespoons olive oil
3 scallions, cut into 3 pieces each and sliced into strips
2 fat cloves of garlic, peeled and sliced thinly
1 (1/2-inch) piece of ginger, peeled, sliced thinly, and cut into strips
2 1/4 pounds shelled raw shrimp
1/3 cup dry sherry
Kosher salt

Steps:

  • Warm the oil in a large wide saucepan, and throw in the scallions, garlic and ginger.
  • Stir everything around vigorously until the onions begin to wilt, and then toss in the prawns, stirring again. Cover the pan and let everything cook for about 5 minutes; then, remove the lid and pour in the sherry. Stir again, then cover the pan until the prawns are cooked through and no longer glassy in the middle. Taste; add a sprinkling of salt if you need it. Pour into a large shallow bowl, making sure you don't lose all the bits of onion, garlic and ginger, and take immediately to the table.

HOT CHILLI PRAWNS



Hot Chilli Prawns image

A quick flash-fry.. ideal for cooking in a hurry. Serve with plain or fried rice. Please note, you may add an additional teaspoon of corn flour if you find the sauce has not thickened up.

Provided by AaliyahsAaronsMum

Categories     < 30 Mins

Time 30m

Yield 2-3 serving(s)

Number Of Ingredients 14

300 g prawns, shelled and de-veined (defrosted if frozen)
2 tablespoons peanut oil (or any flavourless oil)
5 -6 large garlic cloves, chopped
1 inch fresh ginger, chopped
3 red chilies, chopped (de-seeded if you wish)
5 tablespoons tomato ketchup
2 tablespoons dark soy sauce
1 tablespoon sugar
2 teaspoons cornflour, mixed with
5 tablespoons water
150 ml boiling water
1 tablespoon lime juice
2 spring onions, chopped
4 tablespoons coriander leaves, chopped

Steps:

  • Heat a wok over high heat, and add the oil.
  • Add in the chopped garlic, ginger and chillies, and stir fry for about 30 seconds, until the chillies have darkened (but careful not to let it burn).
  • Add the prawns and continue frying for about 4-5 minutes - until they turn pink.
  • Stir in the tomato ketchup, soy sauce, sugar and the cornflour mixture and bring to a simmer and pour in the boiling water.
  • Add in lime juice and give it all a good stir till the sauce has thickened.
  • Garnish with spring onion and chopped coriander and serve straightaway.

HOT BRAISED SHRIMP



Hot Braised Shrimp image

A coworker figured out the ingredients for this dish by asking patients who owned Chinese restaurants how they make it... the result is is some of the best hot braised shrimp I've ever tasted! My family likes it pretty spicy, so for those who can't take a lot of spice, you may want to add only half of the chile paste.

Provided by Tamara Edson

Categories     Seafood

Time 1h20m

Number Of Ingredients 12

2 lb shrimp, peeled and deveined
2 Tbsp peanut oil
6 clove garlic
2 Tbsp white vinegar
2 Tbsp red chile paste (found in asian or middle eastern markets)
1/4 c red wine
2 Tbsp soy sauce, low sodium
1 1/2 tsp fresh ginger, finely grated
1/4 c ketchup
TOPPINGS
green onions
cilantro, fresh

Steps:

  • 1. PREP WORK: 1) If using frozen shrimp, defrost under cold running water for approx. 3 minutes 2) Peel and devein shrimp and remove tails 3) Peel garlic and mince finely or smash into past w/ mortar and pestle 4) Peel and finely grate fresh ginger 5) finely dice green onions and cilantro (for toppings)
  • 2. Put shrimp in cold wok and cover with water. Turn heat to medium and bring to near boil. DO NOT BOIL or the shrimp will become rubbery. (this should only take a few minutes). Remove from heat and drain in strainer, rinse with ice cold water to stop the cooking process. Set aside.
  • 3. Heat up peanut oil in wok, making sure to lubricate the sides of the wok. Add the minced garlic and saute for about 30 seconds, add white vinegar and stir. Add remaining ingredients in the order listed, continuing to stir between additions. Mix and heat in wok about a minute. Once sauce becomes bubbly and the shrimp and cook over medium high heat, stirring slowly until the shrimp turn orange. DO NOT OVERCOOK. Remove from heat immediately when they are done and serve over steamed rice. Top with diced green onion and cilantro to taste.

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