COCONUT PRAWNS
Make and share this Coconut Prawns recipe from Food.com.
Provided by CJAY8248
Categories < 15 Mins
Time 14m
Yield 1 recipe, 4-6 serving(s)
Number Of Ingredients 4
Steps:
- Roll shrimp in coconut syrup. Mix finely rolled Ritz crackers with coconut. Roll coated shrimp in cracker- coconut mix. Shake off excess. Deep fry until golden brown.
Nutrition Facts : Calories 219, Fat 8.4, SaturatedFat 3.2, Cholesterol 143.2, Sodium 854.3, Carbohydrate 17.9, Fiber 0.8, Sugar 4.3, Protein 17.2
15 MINUTE TIGER PRAWNS WITH CHINESE GREENS!
Super quick & super tasty. Another great recipe for when you've just come back from work and want to eat real food - fast!
Provided by Um Safia
Categories One Dish Meal
Time 15m
Yield 4 bowls, 4 serving(s)
Number Of Ingredients 10
Steps:
- Mix the lime zest and juice with the fish sauce, soy sauce, sweet chilli sauce, water & cornflour. Set aside.
- Heat the oil in a wok or large frying pan & stir fry the pak choi for 2 minutes. Remove from pan and stir fry prawns until cooked - turn pink or heated through if already cooked.
- Put pak choi back in wok with prawns. Add the sauce and cook until simmering point. Mix well and serve with fresh white rice.
Nutrition Facts : Calories 125.5, Fat 4.7, SaturatedFat 0.6, Cholesterol 119.7, Sodium 1211.8, Carbohydrate 5.4, Fiber 2, Sugar 0.7, Protein 16.2
TAHITIAN COCONUT VANILLA PRAWNS
Make and share this Tahitian Coconut Vanilla Prawns recipe from Food.com.
Provided by Annacia
Categories Coconut
Time 30m
Yield 4 serving(s)
Number Of Ingredients 7
Steps:
- Heat the olive oil in a frying pan add the prawns and stir-fry for 3 minutes or until they turn pink.
- Remove them from the pan and set aside and wipe the pan clean with kitchen paper.
- Add the rum and the vanilla pod to the frying pan, bring to the boil and reduce down to about 2 tablespoons.
- Stir in the cream and coconut milk, and reduce the mixture by half.
- Scrape seeds out of the vanilla pod into the cream mixture and discard pod.
- Season with salt and pepper.
- Return the prawns to the sauce and cook for 1 minute, stirring.
- Serve immediately over cooked rice.
SAMBA MIGUERA TIGER PRAWNS
I got this recipe from the Samba Brazilian steakhouse. I haven't tried it (yet), but these steakhouses are popping up everywhere and I am definitely interested. When I try this myself, I will mark this recipe "TNT" (tried and true).
Provided by PalatablePastime
Categories Brazilian
Time 30m
Yield 4-6 serving(s)
Number Of Ingredients 9
Steps:
- Saute the vegetables in the palm oil until they are semi-cooked.
- Add the tiger prawns and cook for 3 minutes.
- Add coconut milk, salt, pepper and half the cilantro, cooking another 3 minutes.
- Serve with steamed white rice.
Nutrition Facts : Calories 512.5, Fat 49.1, SaturatedFat 36.3, Cholesterol 45.6, Sodium 71, Carbohydrate 13.9, Fiber 2.1, Sugar 4.7, Protein 10.4
SPANISH TIGER PRAWNS (SHRIMPS)
I regularly cook these for dinner parties and they remain a firm favourite. I have had to teach numerous friends the recipe and have had the dish cooked for me many times on return invitations. It is important that the prawns are raw, with the heads on, as this is where much of the flavour comes from. Fresh are better, but frozen tiger prawns make a perfectly satisfactory alternative if necessary. Birds-eye chillies are very small, but very hot. During marinading, a small amount of this heat is transferred to the oil and sherry. Be careful not to bite into one of these chilles, though - you will find yourself stuffing your mouth full of bread to numb the burn! I normally serve the dish as a starter, in the pan in the centre of the table and accompanied with lots of fresh French bread for dunking. Wonderfully tasty and typically Spanish.
Provided by Snowbunny Andorra
Categories One Dish Meal
Time 25m
Yield 4 serving(s)
Number Of Ingredients 7
Steps:
- Mix a count the olive oil and sherry in a shallow dish. Add garlic, chillies, salt and pepper. Squeeze lemon into mixture.
- Remove shells from prawns. Squeeze the heads into the mixture, place the prawns and heads into the mixture and discard the remaining shells. The squeezing of the heads is a very important step and should not be forgotten, however squeemish!
- Ensure the prawns are mostly covered by the mixture. If not, add more sherry and olive oi in equal measures.
- Cover and leave to marinade at cool room temperature for as long as possible, preferably 3 hours. If less time is available, add more garlic and chillies. Mix occasionally to cover the prawns.
- Remove prawns from mixture, leaving heads in the sauce, and place to one side.
- Heat the marinade over a high heat until bubbling and the heads have turned pink.
- Return the raw prawns to the pan and stir until just cooked.
- Remove some heads from the pan if desired, although a few make an attractive addition, and the Spanish traditionally suck any remaining juice from them.
- Serve in the pan in the centre of the table with lots of crust bread for dipping.
Nutrition Facts : Calories 1161.8, Fat 69.2, SaturatedFat 9.8, Cholesterol 380, Sodium 391.3, Carbohydrate 15, Fiber 0.8, Sugar 3.1, Protein 51.4
COCONUT PRAWNS
Make and share this Coconut Prawns recipe from Food.com.
Provided by Diana Adcock
Categories Coconut
Time 31m
Yield 24 prawns, 6 serving(s)
Number Of Ingredients 9
Steps:
- Shell and devein and butterfly prawns-leave the tail if possible.
- In a bowl beat together the eggs, milk and hot sauce.
- Combine flour, salt and sugar on a separate plate and put the coconut in a bowl.
- Dip each prawn in: flour mixture first, egg mixture second, coconut third.
- At this point they can be placed on waxed paper and refrigerated until ready to cook.
- OR Heat oil in a large skillet over medium high heat, and fry to golden on each side.
- Serve with warmed jalapeno pepper jelly or cocktail sauce.
Nutrition Facts : Calories 429.9, Fat 37, SaturatedFat 14.4, Cholesterol 92.5, Sodium 436, Carbohydrate 19.5, Fiber 1.5, Sugar 13.8, Protein 6.8
COCONUT MASALA TIGER PRAWNS
Make and share this Coconut Masala Tiger Prawns recipe from Food.com.
Provided by PetsRus
Categories Curries
Time 27m
Yield 1 serving(s)
Number Of Ingredients 14
Steps:
- To make garam masala, roast cinnamon, cumin, cloves and cardamom in a pan until the colour changes.
- Grind to a powder and save.
- heat onions, cumin, onions, chilies in saute pan.
- Stir in tomatoes, salt.
- Add coconut milk and vinegar and heat through.
- Add prawns.
- Saute till colour changes then stir in garam masala.
- Serve immediately.
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