Uncle Bills Jumbo Deep Fried Prawns Shrimp Recipes

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JUMBO PRAWNS (SHRIMP) WITH MUSHROOMS AND ONIONS



Jumbo Prawns (Shrimp) With Mushrooms and Onions image

Edit: This had a one star review because I forgot to list the amount of shrimp! It's now edited so I hope you give it a chance. This is so good! If you use smaller prawns make sure you reduce the amount of time you cook them. Recipe is from The Fisherman's Warf Cookbook.Time listed for recipe is if you are using peeled and deveined prawns.

Provided by cookiedog

Categories     Very Low Carbs

Time 15m

Yield 2 serving(s)

Number Of Ingredients 7

20 large shrimp, peeled and deveined (you could also use smaller shrimp just make sure to reduce the cooking time)
1 tablespoon olive oil
1 tablespoon butter
1/2 cup green onion, chopped
1/2 cup fresh mushrooms, sliced
salt and pepper
2 ounces white wine

Steps:

  • Heat the oil and butter in a heavy saute pan.
  • Add the jumbo shrimp, which have been peeled, deveined, and split partly through the back.
  • Stir gently 2 - 5 minutes.
  • Add the chopped green onions, the mushrooms, salt and pepper to taste.
  • Cook until the prawns have changed color, and add the dry white wine.
  • Cook 3 minutes and serve in a hot chafing dish.

UNCLE BILL'S DEEP FRIED TILAPIA FISH



Uncle Bill's Deep Fried Tilapia Fish image

A very simple, easy to prepare and a tasty recipe. I have been trying out various recipes and finally came up with this recipe that does a great job for tilapia or halibut fish.

Provided by William Uncle Bill

Categories     < 30 Mins

Time 17m

Yield 2-4 serving(s)

Number Of Ingredients 13

1/4 cup all-purpose flour
1/4 teaspoon salt
1/4 teaspoon black pepper
1 lb tilapia fillets or 1 lb halibut fish fillet
1/3 cup all-purpose flour
1 teaspoon baking powder
1/4 teaspoon salt
1/4 teaspoon black pepper
1 large egg, lightly beaten
1/2 cup cold beer, of your choice
2 cups canola oil (for deep frying)
1 large lemon, cut into wedges
1/4 cup tartar sauce

Steps:

  • In a mixing bowl, mix together 1/4 cup of flour, 1/4 teaspoon of salt and 1/4 teaspoon of black pepper; set aside.
  • Rinse fish fillets under cold water and pat dry with paper towels.
  • Cut fish into 1 inch wide by about 4 inches long pieces; set aside.
  • In a mixing bowl, combine flour, baking powder, salt and pepper.
  • Add beer and beaten egg and whisk until well blended and the batter is light, smooth and quite thin (like whipping cream).
  • In a medium size saucepan or a frying pan, heat oil to 350°F.
  • Dredge fish pieces in the flour mixture.
  • Drop the floured fish pieces into the batter to coat, then lift out with tongs and let the excess batter drip off.
  • Drop the battered fish into the hot oil and cook for about 1 minute, turn over and cook for an additional 1 minute or until light golden brown.
  • Do not overcook.
  • Remove from oil onto paper towels to absorb any excess cooking oil.
  • Serve immediately with lemon wedges and tartar sauce.

Nutrition Facts : Calories 2353.8, Fat 224.7, SaturatedFat 18.2, Cholesterol 206.5, Sodium 920.5, Carbohydrate 34.9, Fiber 2.3, Sugar 1.2, Protein 53.3

SALT AND PEPPER PRAWNS (SHRIMP)



Salt and Pepper Prawns (Shrimp) image

A great fingerfood dish for parties or serve as an entree. You can use regular ground peppercorns ground chinese sichuan peppercorns if you prefer This recipe is wheat and gluten free

Provided by Jubes

Categories     Lactose Free

Time 30m

Yield 4 serving(s)

Number Of Ingredients 7

24 medium green prawns (about 1.4 kilos)
1/2 cup rice flour
2 teaspoons salt
3 teaspoons ground black pepper
2 cups peanut oil
1 tablespoon flaked sea salt
1 -2 lemon, cut into wedges to serve

Steps:

  • Peel, devein and butterfly the prawns, leaving the tails intact.
  • Combine the flour salt and 2 teaspoons of the ground peppercorns in a large bowl. Add prawns and toss to coat in the flour mixture. Shake off the excess flour from each prawn.
  • Heat the oil in a wok or frypan until very hot. Cook prawns in small batches for about 2 minutes or until crisp. Transfer prawns to a plate lined with paper towel to drain.
  • In a seperate bowl, combine the salt flakes with the remaining teaspoon of ground peppercorns.
  • Place prawns on a serving plate and sprinkle with the salt & pepper mix. Serve with lemon wedges.
  • Enjoy!

DEEP FRIED PRAWNS WITH BATTER (JOW HA)



Deep Fried Prawns With Batter (Jow Ha) image

From "The Chinese Village Cookbook." A practical guide to Cantonese country cooking by Rhoda Yee.

Provided by lazyme

Categories     Cantonese

Time 35m

Yield 4 serving(s)

Number Of Ingredients 9

1 lb prawns
1 teaspoon salt
3/4 cup flour
2 teaspoons baking powder
1 cup cornstarch
1 egg
1 tablespoon oil
3/4 cup water
4 cups oil

Steps:

  • Shell and devein prawns, leaving the tails on.
  • Sprinkle with salt and mix well.
  • Refrigerate for two hours.
  • Mix flour, baking powder, cornstarch, eggs, oil and water to make a batter.
  • COOKING:
  • Heat wok.
  • Add 4 cups oil and heat.
  • Holding the prawns by the tails, dip in batter, then drop into hot oil.
  • Fry until golden, turning once.
  • Drain.
  • Serve hot.
  • Do-ahead notes:
  • Deep fry, cool and freeze.
  • To cook frozen prawns from the freezer.
  • Preheat oven to 350°F
  • Place frozen prawns in single layer on cookie sheet and heat for 12 to 15 minutes.
  • Comments: Use cocktail sauce, chili sauce or sweet and sour sauce for dipping. One cup prepared biscuit mix may be substituted for the flour and baking powder.

Nutrition Facts : Calories 2264, Fat 224, SaturatedFat 29.2, Cholesterol 189.4, Sodium 1427.2, Carbohydrate 48.8, Fiber 0.9, Sugar 0.1, Protein 19.5

HONEYED PRAWNS (SHRIMP)-



Honeyed Prawns (Shrimp)- image

This is a really simple dish. It makes a great entree for 6 or a main meal for 4 people. This recipe can easily be made gluten-free - just ensure your ingredients are gluten-free. Most tamari sauce is GF or I use "Fountain" brand soy sauce that is now GF. If you do not require a gluten free sauce you can use regular soy sauce

Provided by Jubes

Categories     Australian

Time 30m

Yield 4-6 serving(s)

Number Of Ingredients 7

1 tablespoon olive oil
1 teaspoon minced garlic
1/2 teaspoon minced ginger
1 1/2 kg whole green prawns (raw, shelled but with the tail intact)
3 tablespoons honey
2 teaspoons soy sauce (or tamari sauce)
2 teaspoons sesame seeds

Steps:

  • Peel the prawns leaving the tails intact.
  • Heat the oil in a wok or heavy based pan. Add the garlic and ginger and cook for 30 seconds.
  • Stir-fry the prawns until pink, cooking in two batches.Return all of the prawns to the pan and stir in the honey and the soy or tamari sauce.
  • Serve on a bed of boiled rice and sprinkle with sliced shallots or chopped coriander and sesame seeds.

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