Egyptian Spiced Prawns Recipes

Steps:

• In a large saucepan, heat the oil then add the chopped onions, ginger, garlic and cardamom and fry gently for about 10 minutes till softened and light-golden brown.
• Then add in the spices and stir and cook for another 10 minutes (you may pour in a little water if you find the spices sticking to the bottom of the pan).
• Add in the prawns and stir them so they are evenly coated with the spice mixture then add in the chopped tomatoes and season with salt and bring it to a simmering point.
• Then reduce heat to medium-low and cook for about 20-25 minutes uncovered, stirring occasionally, by which time most of the liquid will have evaporated and the tomatoes will have reduced to a thick sauce.
• Remove from heat and garnish with chopped coriander and serve straight away.

Steps:

• Heat the oil in a large frying pan; add the garlic and sauté gently for 2-3 minutes.
• Add the paprika, cumin and ginger; stir to combine.
• Stir in prawns, salt and cilantro. Stir-fry for 5 minutes or until the prawns turn pink.
• Serve over hot rice.

Steps:

• Split prawns lengthwise w/a sharp knife, without completely separating the halves.
• Melt 3 tbsp of butter w/the crushed garlic, salt + pepper & brush the prawns w/it. Chill for 30 min under refrigeration.
• Seed & chop the bell peppers & slice the mushrooms. Melt the remaining 2 tbsp of butter in a lrg non-stick frying pan, saute peppers & mushrooms for a few minutes & remove to a dish.
• Place prawns in the frying pan (cut side down) & fry for 2-3 min (in batches if necessary). Drizzle the brandy over them & ignite it.
• When the flame dies down, add the cream + veggies & simmer for 2 minutes. Serve immediately.
• To Serve: Serve 5 prawns per person w/an equal amt of veggies & sauce over toast points lightly brushed w/garlic-infused olive oil or garlic butter.

Steps:

• Shell and devein the prawns, leave the tails on if you want.
• Combine all the ingredients for the marinade, add the prawns, mix well, cover, put in the fridge and marinate preferably overnight.
• When ready to cook, heat the oil in a non-stick pan and stir fry the prawns until cooked, you better do this in batches.

Steps:

• Heat the oil and add the onion slices, frying gently until soft and golden. Add all spices and garlic and heat through a few minutes.
• Now add prawns, stirring around to coat evenly with spice mixture. Add the tomatoes and some S+P, bringing to a simmer and cooking 20-25 minutes, uncovered, which will rake off a lot of water and reduce the tomato to a sauce.
• Serve with rice or pasta.

Steps:

• Heat a wok over a high heat. Add the groundnut oil and, when it is very hot and slightly smoking, add the ginger, garlic and spring onions. Stir-fry for 20 secs, then add the prawns. Stir-fry for about 1 min, then add all the sauce ingredients, along with ½ tsp salt and ½ tsp ground black pepper. Continue to stir-fry for another 3 mins over a high heat. Serve at once, scattered with the coriander and spring onion.