Spiced Prawns With Coriander Mayo 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.

COCONUT PRAWNS WITH CORIANDER MAYONNAISE



Coconut Prawns With Coriander Mayonnaise image

I served this as a stater to a three course meal I did the other night, I used large king prawns and allowed for 2 per person as a starter. I love coconut prawns and I make them several ways, I think my favourite is a curry dipping sauce I make when doing a larger platter of coconut prawns. As this was for a dinner party and that sauce takes more time, I decided to go for a more simplistic one that I could make quickly without fuss. This sauce still goes very well with the coconut prawns and takes no time at all, if you end up having leftovers this will keep in the fridge and does go well with meats in sandwiches also.

Provided by The Flying Chef

Categories     < 30 Mins

Time 25m

Yield 4 serving(s)

Number Of Ingredients 9

8 large green king prawns
2 eggs, lightly beaten
1/2 cup shredded coconut
1 teaspoon ground turmeric
2 tablespoons boiling water
1/2 cup mayonnaise
2 tablespoons fresh coriander, finely chopped
1 garlic clove, crushed
2 teaspoons finely grated lemon rind

Steps:

  • Shell and devein prawns, leaving tails intact (makes for better presentation, you will notice from my photo Mine do not as I had to buy them already shelled from my fish store so didn't have a choice.).
  • Dip prawns in egg, coat in coconut (I like to double dip so I really get a good coating of coconut, if you do not do this you may need less coconut.)Place prawns on a plate, cover, refrigerate about 20 Min's. Or make ahead of time and store till needed, only same day use though.
  • Heat some oil in a frying pan, add prawns, cook on both sides until browned and crisp. Serve with coriander mayonnaise and over roti, if desired. I served mine over crab and zucchini fritters.
  • Coriander Mayonnaise.
  • Blend turmeric with the water in a small bowl. Stir in remaining ingredients. This can be made ahead of time and just stored in the fridge.

Nutrition Facts : Calories 228, Fat 16.7, SaturatedFat 5.9, Cholesterol 134.7, Sodium 295.8, Carbohydrate 13.7, Fiber 0.8, Sugar 7.2, Protein 6.7

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