Hot 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:

• 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:

• Peeel prawns removing head, shell and vein, but leaving the tails on. Thread them onto kebab sticks.
• Heat 2 tbsp extra virgin olive oil in a pa and gently fry garlic, ginger, chilli, and spring onions to soften. Add prawn kebabs and toss around to cook and turn pink.
• Transfer to a serving dish with the chopped vegetables. Add extra virgin olive oil to the pan and stir to catch all the flavours left in the pan. Pour over prawns and finish sprinkling with a little sea salt.

Steps:

• Place shrimp in a bowl and add the salt. Mix well and set aside 30 minutes. Meanwhile, stir the yogurt and mix in the harissa and cilantro. Transfer to a serving dish and set aside.
• Heat broiler. Rinse and dry shrimp, place in a bowl and add the ras el hanout. Toss to mix thoroughly. Select a shallow baking dish that will hold the shrimp snugly in a single layer. Brush with a little of the butter. Arrange shrimp in the dish and brush with remaining butter. Broil close to the source of heat until shrimp are lightly browned and cooked through, 6 to 8 minutes. (Alternatively, the shrimp can be placed on soaked wooden skewers, about 3 shrimp per stick, and broiled or grilled over high heat, turning once.) Squeeze the lemon over the shrimp.
• Serve as a cocktail snack directly from the dish with picks to skewer shrimp and harissa dip alongside.

Steps:

• Preheat oven to 400 degrees.
• Spread enough of the salsa to evenly cover the bottom of a 16-by-10-by-2-inch baking dish. Season prawns with hot pepper mix and salt and place them, in a single layer, slightly overlapping, over the saltsa. Sprinkle with pepper-breadcrumb mixture. Drizzle with half of the olive oil and transfer to oven.
• Roast until prawns become pinkish-white in color and breadcrumbs are golden brown. Remove from oven and drizzle with remaining olive oil; serve immediately.

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.