5 GREAT PRAWN DIPPING SAUCES
Choose from a classic pink Marie Rose / Thousand Island sauce, Tartare, Seafood Cocktail Sauce, a Thai Sweet Chilli Lime Sauce for something fresher (not everyone likes mayo!) or our Family Favourite Prawn Dipping Sauce, a cross between Marie Rose and Tartare with more freshness and flavour. See notes for description of each sauce. All these sauces will be great with any seafood (fish, squid) and especially with lobster, crab, balmain bugs, scallops etc. No video today - these are all just dump and mix!!
Provided by Nagi
Categories Starter
Number Of Ingredients 36
Steps:
- Place ingredients in a bowl and mix to combine.
- Adjust salt to taste (Note 3).
- Place all ingredients except coriander in a bowl, whisk well. Stir through coriander and add salt and pepper to taste. Rest 20 minutes before using.
GAMBAS AL AJILLO, SPANISH GARLIC SHRIMP
Any shrimp will do here, but I love this with spot prawns. You want lots of garlic, a little chile, and enough lemon to balance out the olive oil. This recipe is best done with shell-on shrimp that you peel at the table, but you can do it with peeled and deveined shrimp, too.
Provided by Hank Shaw
Categories Appetizer
Time 13m
Number Of Ingredients 6
Steps:
- Heat the olive oil in a large saute pan over high heat. When it just barely begins to smoke, add all the shrimp and toss to coat with the oil.
- Add the garlic, chile and salt the pan well. Cook over high heat, tossing and/or stirring, until all the shrimp just barely turn pink, about 2 minutes, tops. Toss with the lemon juice and serve at once.
Nutrition Facts : Calories 238 kcal, Carbohydrate 1 g, Protein 23 g, Fat 15 g, SaturatedFat 2 g, Cholesterol 286 mg, Sodium 882 mg, Fiber 1 g, Sugar 1 g, ServingSize 1 serving
ALESHA DIXON'S SPICY PRAWNS
Inspired by Alesha's travels to Mumbai, this incredible dish - also known as tandoori burani jhinga - has amazing layers of flavour from the punchy double marinade. To make my version really sing, I'm butterflying the prawns to give an even bigger surface area to suck up that wonderful fragrant spice.
Provided by Jamie Oliver
Categories Indian Seafood Fruit Prawns
Time 50m
Yield 2
Number Of Ingredients 36
Steps:
- Peel the prawns, leaving the tails on, then run the tip of a knife down their backs and pull out the vein, meaning they'll butterfly as they cook. Place the prawns in a bowl.
- For marinade 1, peel and finely grate the ginger and garlic, then add to the bowl with the chilli powder, lemon juice, mustard oil and a pinch of sea salt. Toss together and marinate in the fridge for at least 1 hour.
- Meanwhile, mix all of marinade 2 ingredients together in a bowl with a pinch of salt. When the time's up, mix marinade 2 into the bowl of prawns, then leave while you make the slaw.
- Finely shred the cabbage and lettuce and place in a bowl. Finely slice and add the radishes, then finely chop and add the herb leaves. Grate in the coconut.
- Peel the mango half, then finely slice half of it and add to the bowl, putting the rest aside for the chutney. Squeeze over the lemon juice, drizzle with 3 tablespoons of extra virgin olive oil, and toss to coat. Taste and season to perfection.
- To make the chutney, toast the cumin seeds for a couple of minutes, then tip into a blender. Peel and add the garlic and ginger, along with the herbs (discarding any tough stalks). Deseed and add the chilli, followed by the rest of the chutney ingredients, the reserved mango and a handful of ice cubes, then blitz.
- Melt the butter in a large pan over a medium-high heat, then add the prawns with any remaining marinade and fry for 5 minutes, or until the prawns are pink and cooked through, turning regularly.
- Serve the sizzling prawns with the mint chutney and slaw. Delicious with dollop of raita and poppadoms, if you fancy.
Nutrition Facts : Calories 705 calories, Fat 59.3 g fat, SaturatedFat 16.6 g saturated fat, Protein 22.5 g protein, Carbohydrate 21.8 g carbohydrate, Sugar 15 g sugar, Sodium 4 g salt, Fiber 6.5 g fibre
SPICY SWEET SPOT PRAWN MARINADE
Every summer I leave Seattle and go up to my family home in British Columbia. While we do a lot of fishing for salmon and foraging for oysters and clams, my favorite seafood we acquire are the spot prawns. We catch them in traps set down nearly 400 feet and they are the most delicious shellfish I have ever had. No de-veining necessary and perhaps, just perhaps, better than lobster. I separate our catch by size and freeze them in bags in the ocean water they came out of. When I want to have a taste of summer I use this marinade. Delish!
Provided by Iateallthetacos
Categories Seafood Shellfish Shrimp
Time 1h25m
Yield 3
Number Of Ingredients 7
Steps:
- Stir canola oil, mirin, pepper flakes, garlic, lemon zest, and salt together in a small bowl.
- Place prawns in a resealable plastic bag; pour in marinade. Press out excess air; seal the bag. Marinate prawns in the refrigerator for at least 1 hour.
- Preheat an outdoor grill for medium-high heat and lightly oil the grate. Thread prawns onto skewers; discard marinade.
- Grill prawns until opaque, about 3 minutes each side.
Nutrition Facts : Calories 437.9 calories, Carbohydrate 7.2 g, Cholesterol 164.4 mg, Fat 34.2 g, Fiber 0.4 g, Protein 23.1 g, SaturatedFat 2.4 g, Sodium 642.4 mg, Sugar 5.6 g
PRAWN & SALMON BURGERS WITH SPICY MAYO
These prawn and salmon burgers are not only fabulously tasty, they're healthy too, being rich in omega-3. Make them for the family in just 25 minutes
Provided by Elena Silcock
Categories Dinner, Lunch, Main course
Time 25m
Number Of Ingredients 11
Steps:
- Briefly blitz half the prawns, half the salmon, the spring onions, lemon zest and half the coriander in a food processor until it forms a coarse paste. Tip into a bowl, stir in the rest of the prawns and salmon, season well and shape into four burgers. Chill for 10 mins.
- Mix the mayo and chilli sauce together in a small bowl, season and add some lemon juice to taste. Mix the lettuce with the cucumber, dress with a little of the remaining lemon juice and 1 tsp olive oil, then set aside.
- Heat the remaining oil in a large frying pan and fry the burgers for 3-4 mins each side or until they have a nice crust and the fish is cooked through. Serve with the salad on the side or in toasted burger buns, if you like, with a good dollop of the spicy mayo.
Nutrition Facts : Calories 504 calories, Fat 36 grams fat, SaturatedFat 5 grams saturated fat, Carbohydrate 4 grams carbohydrates, Sugar 4 grams sugar, Fiber 3 grams fiber, Protein 39 grams protein, Sodium 0.7 milligram of sodium
SPICY SPOT PRAWN MAYO
This mayo is an ingredient in "Thetis Queen" Albacore Tuna Tacones. Both these receipes are a delicious find from a Victoria restaurant, Red Fish, Blue Fish. http://www.redfish-bluefish.com/ Be warned, this stuff is highly addictive! (The original recipe calls for sriracha which isn't a listed ingredient here, so I subbed Thai Hot Sauce.)
Provided by Barefoot Beachcomber
Categories Brunch
Time 20m
Yield 10 , 10 serving(s)
Number Of Ingredients 7
Steps:
- Flash sear Prawns on high heat with canola oil.
- Add all ingredients except mayo to deglaze pan.
- Thoroughly food process all ingredients (except the prawns and mayo), then push through china cap or fine sieve into mayo and vigorously whip mixture into mayo with use of emersion blender.
Nutrition Facts : Calories 214.5, Fat 17.4, SaturatedFat 2.4, Cholesterol 40.8, Sodium 826.2, Carbohydrate 11.9, Sugar 3.1, Protein 3.6
SPICED PRAWNS WITH CORIANDER MAYO
Add a touch of sophistication to your party with these spicy seafood treats
Provided by Good Food team
Categories Canapes, Starter
Time 20m
Number Of Ingredients 11
Steps:
- Mix the breadcrumbs, chilli powder, cumin, crushed chillies, if using, and lime zest with ½ tsp salt and lots of black pepper. Spread over a plate. Toss the prawns in the flour, then dip them into the egg and then into the crumbs. Shake off excess crumbs. Can be chilled in one layer for up to one day ahead.
- When ready to cook, heat a few centimetres of oil in a large, deep frying pan. The oil is hot enough when a few crumbs tipped into it sizzle and turn brown. Fry the prawns in batches for 2 mins, turning halfway, until the crumbs are crisp and golden all over. Lift them onto kitchen paper to drain (they will keep in a low oven for 15 mins if necessary), then serve on a warm plate, with lime wedges scattered around. Mix the lime juice and coriander into the mayonnaise and serve alongside.
Nutrition Facts : Calories 363 calories, Fat 25 grams fat, SaturatedFat 4 grams saturated fat, Carbohydrate 20 grams carbohydrates, Sugar 1 grams sugar, Fiber 1 grams fiber, Protein 16 grams protein, Sodium 1.22 milligram of sodium
"THETIS QUEEN" ALBACORE TUNA TACONES WITH SPICY SPOT P
Tacones are a taco-cone or a tortilla handroll. I am newly addicted to this meal! The recipe comes from a Victoria restaurant. It is wonderful! http://www.redfish-bluefish.com/
Provided by Barefoot Beachcomber
Categories Lunch/Snacks
Time 45m
Yield 10 tacones, 10 serving(s)
Number Of Ingredients 12
Steps:
- Lightly oil one side of each tortilla.
- Thinly shred cabbage and mix with pumpkin seeds, spicy spot prawn mayo (recipe #387362 posted separately) and one quarter of the spice mix.
- Oil the tuna loin and season with remaining spice mix.
- In large very hot pan or very hot BBQ, sear tuna on all sides for 30 seconds per side and place on cutting board for slicing.
- In large very hot pan or very hot BBQ, lightly grill tortillas.
- Line grilled tortillas up evenly and slice in half.
- Position semi circles of tortilla with straight side on a forty five degree angle.
- Slice tuna loin in one quarter inch slices and place three slices on the middle of each tortilla.
- Add one quarter cup of cabbage mixture, 3 or 4 pea shoots and one heaping table spoon of onions on top of tuna slices.
- Take the bottom corner of tortilla to the top and pull back over mix leaving you with a cone shaped taco or tacone.
- - Serve with Spicy Spot Prawn Mayo, recipe #387362 contains prawns, oil, hot sauce, mirin, lime juice, sea salt, and mayonnaise.
Nutrition Facts : Calories 426.6, Fat 27.1, SaturatedFat 4.5, Cholesterol 15.8, Sodium 1157.9, Carbohydrate 35.3, Fiber 3.7, Sugar 5.9, Protein 12.7
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- Bring a kettle or medium pot of water to a boil. Arrange prawns in a shallow baking dish in a single layer and sprinkle with 2 tsp. salt. Cover with boiling water, stir once with a spoon, and poach until just barely opaque, 30 to 45 seconds, depending on size (spot prawns cook very quickly). If using shrimp, let sit until pink and just opaque, 1 1/2 to 2 minutes. Transfer to ice water to cool, then drain. Continue with recipe; or to make ahead, chill up to 8 hours. One hour or less before serving, peel prawns, and devein if you like.
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