The vodka certain helps to carry the flavour of the lemon rind, red chilli, garlic and red onion and absorb into the tender prawns as they cook through
Chuck in the prawns and the samphire. The beauty of this dish is that despite its simplicity, it's bursting with a symphony of flavours and the addition of samphire just adds something extra
Whisk in the yoghurt before adding the prawns. When ready remove from pan and serve with a generous helping of fresh coriander and squeeze of lime juice
Once softened add the prawns, coriander & the tinned tomatoes. Fry the onion, chilli, garlic & ginger in a pan with a frylight olive oil on a medium heat
I use the cooked prawns from the chiller cabinet to make the salad but you can also use defrosted cooked prawns if you like (follow the instructions on the packet)
Another important tip to remember while cooking prawns firstly you don't have to worry if you are buying frozen prawns but if you buy fresh prawns be sure to deveined properly
I like to cook linguine pasta with clams or prawns, so this recipe that I cooked, photographed and ate today as well is made withprawns (it was REALLY good so had to blog it right away
Add the prawns (shrimp) and turn until they are coated all over in the dark sticky mixture. prawns. 150g (5oz) cooked king prawns (king shrimp) (148 cals). • Reduce the heat to medium and add the prawns and marinade and stir-fry for a further 2 minutes until the prawns are warmed through. 2 minutes until the prawns are warmed through
Using pre-cooked frozen / chilled prawns, blitzing tomatoes and peppers to make a tangy sweet tomato sauce and when combined with tagliatelle you have a real tasty, quick to cook and filling meal in the shape of this tagliatelle prawns in tomato and pepper sauce
Add the prawns, mix and cover fully with the sauce. As you chew the prawns, the piquancy and creaminess of the sauce encapsulate and tease your taste buds
Add the raw prawns and stir in the ketchup and sugar. I love having some on standby for when I am really pressed for time but, to be absolutely truthful, half the fun of cooking is in the preparation, in the ritual of chopping and mincing and accidentally rubbing your eyes with chilli fingers (not so much the last one)
Prawns have a great ability to defrost quickly in minutes, and absorb pretty much any flavour you throw at them making them a really versatile ingredient to use on a whim (just keep a few bags in the freezer for when you need them)
The sauce for this dish is made from roasted red peppers, tomatoes, garlic and chillies and I have used my own Garum Masala with full instructions on how to produce it
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