CRAB AND PRAWN RAVIOLI IN SEAFOOD BISQUE
This is a dish I learned to make at Leith's cooking school in London. It takes a little work, but is divine. You could make the pasta dough, filling and sauce ahead of time, but I recommend cooking the pasta as soon as possible after you've made it. If you must store it for a few hours, then separate the ravioli with plastic wrap or parchment paper to keep them from sticking together.
Provided by Sackville
Categories Crab
Time 1h
Yield 4 serving(s)
Number Of Ingredients 20
Steps:
- Make the pasta by mixing all the ingredients together in a food processor with the normal blade.
- You can also do this by mixing the flour and eggs together by hand on a wooden board, but it just takes longer and the end result is the same.
- Turn the dough out onto the counter.
- Use your hands to shape it into a ball and draw together any crumbs.
- Wrap in clingfilm and leave to relax in a cool place for an hour.
- Meanwhile, make the filling.
- Remove the prawns from their shells.
- Put the crabmeat and prawns in the food processor and whiz until smooth.
- Add the egg white, lemon juice salt and pepper and whiz again until just mixed.
- Stir in the chives, cover and set aside.
- Make the sauce.
- Heat the oil in a heavy saucepan and fry all the shells and onion until they start to brown.
- Add the garlic and cook for another 30 seconds.
- Add the brandy, tomatoes, bay leaf, tomato puree and star anise.
- Add the stock and simmer for 20 minutes.
- Strain the sauce and reduce to 150 ml by boiling rapidly.
- Add the cream, reduce to the consistency of single cream and season to taste.
- Set the sauce aside and roll out your pasta dough as thinly as possible using a pasta maker.
- You want a strip about 6 inches wide.
- Place teaspoonfuls of the filling in even rows at intervals of 1 1/2 inches over half of the pasta.
- Fold the other half over the mounds of filling.
- Press together, firmed around each mound to make sure you have squeezed out all the air.
- Cut between the rows, making sure the edges are sealed.
- You can use a fork to decorate the edges.
- Cook the ravioli in boiling water for 3-4 minutes until al dente.
- Place on the serving dish, drizzle over the sauce and decorate with the chives.
THAI PRAWN, GINGER & SPRING ONION STIR-FRY
This stir-fry has a welcome spicy kick. Once you've made the paste, it takes only 10 minutes to cook
Provided by Good Food team
Categories Dinner, Main course
Time 40m
Number Of Ingredients 16
Steps:
- Put the prawns in a bowl. Put the chilli, garlic, coriander stalks (snip these up using scissors first) and caster sugar in a spice grinder or small food processor and whizz together. Add half of the lime juice and the fish sauce, then pour this over the prawns.
- Heat 1 tbsp oil in a wok, add the ginger and spring onions and fry for 1 min. Add the red pepper and fry for 1 min, until the pepper starts to soften. Add the water chestnuts and bean sprouts, and toss together until the bean sprouts start to wilt. Add the soy sauce and a really good grind of black pepper, then tip the lot into a serving dish.
- Heat the remaining oil in the wok and add the prawns, lifting them out of their juices. Toss for 1-2 mins until they turn pink, add the marinade and swirl the wok quickly, then tip the lot onto the veg. Snip over the coriander leaves and sprinkle on the remaining lime. Serves over noodles with extra lime for squeezing over.
Nutrition Facts : Calories 294 calories, Fat 12 grams fat, SaturatedFat 2 grams saturated fat, Carbohydrate 22 grams carbohydrates, Sugar 17 grams sugar, Fiber 3 grams fiber, Protein 25 grams protein, Sodium 6.32 milligram of sodium
SPICY KING PRAWNS
This wonderful shrimp recipe is by Nadia Roden from Party By the Pyramids. It is healthy and super fast. If you have all of the ingredients ready ahead of time, you can prepare the dish quickly, as guests arrive.
Provided by NcMysteryShopper
Categories Lunch/Snacks
Time 15m
Yield 8 serving(s)
Number Of Ingredients 10
Steps:
- Heat the olive oil in a very large skillet. Add the garlic, paprika (One Tablespoon plus One teaspoon), cumin, ginger and cayenne and cook over moderate heat until fragrant, about 1 1/2 minutes. Add the shrimp and cook, stirring, until they turn pink, 2 to 4 minutes. Season with salt and stir in the cilantro.
- Transfer to a platter and serve.
KING PRAWNS IN SWAHILI SAUCE
Mike Robinson's African recipe for king prawns in an aromatic coconut milk sauce and coriander rice Easy to make
Provided by MarraMamba
Categories African
Time 40m
Yield 4 serving(s)
Number Of Ingredients 15
Steps:
- Place the washed basmati in a heavy-based medium saucepan. Add the juice of 3 limes, the chopped coriander stalks, 400ml coconut milk and salt to taste. Add just enough water to make the liquid in the pan come level with the rice.
- Bring the rice to the boil and simmer for 5 minutes. Cover tightly, remove from direct heat and set aside for 15 minutes by which time the liquid will be absorbed and the rice cooked through.
- Toss the prawns with the remaining lime juice and set aside to marinate briefly.
- Heat the oil in a heavy-based saucepan. Add the lemon grass, ginger, garlic, shallot, chillies, garam masala and turmeric and fry, stirring often, until the shallot has softened.
- Add the remaining coconut milk and the plum tomatoes. Season with salt and freshly ground pepper. Simmer for 5 minutes.
- Increase the heat and add the king prawns. Cook for a further 2 minutes, turning the prawns to ensure even cooking.
- Serve the prawns with the coriander rice, garnished with the coriander leaves.
Nutrition Facts : Calories 752.8, Fat 39.2, SaturatedFat 29.9, Cholesterol 17.6, Sodium 113, Carbohydrate 93, Fiber 4.7, Sugar 4, Protein 14.3
GINGER, SESAME AND CHILLI PRAWN & BROCCOLI STIR-FRY
Make our budget-friendly stir-fry with ginger, sesame and chilli prawns for a super-simple midweek meal. This speedy, low-fat supper makes a great dinner for two
Provided by Cassie Best
Categories Dinner, Main course
Time 15m
Number Of Ingredients 10
Steps:
- Heat a pan of water until boiling. Tip in the broccoli and cook for just 1 min - it should still have a good crunch. Meanwhile, mix the stem ginger and syrup, soy sauce, garlic and finely chopped chilli.
- Toast the sesame seeds in a dry wok or large frying pan. When they're nicely browned, turn up the heat and add the oil, prawns and cooked broccoli. Stir-fry for a few mins until the prawns turn pink. Pour over the ginger sauce, then tip in the beansprouts. Cook for 30 seconds, or until the beansprouts are heated thoroughly, adding a splash more soy or ginger syrup, if you like. Scatter with the sliced chilli and serve over rice or noodles.
Nutrition Facts : Calories 274 calories, Fat 9 grams fat, SaturatedFat 1 grams saturated fat, Carbohydrate 20 grams carbohydrates, Sugar 16 grams sugar, Fiber 5 grams fiber, Protein 26 grams protein, Sodium 2.6 milligram of sodium
GRILLED KING PRAWNS WITH LEMON, GARLIC AND CHILLI
Make and share this Grilled King Prawns With Lemon, Garlic And Chilli recipe from Food.com.
Provided by Kate in Katoomba
Categories Weeknight
Time 1h5m
Yield 6 serving(s)
Number Of Ingredients 6
Steps:
- Remove prawn heads and cut away the legs, then slit the backs of the prawns lengthwise with a sharp knife.
- Devein, then place the prawns in a bowl.
- Add the remaining ingredients and mix to combine.
- Set aside for one hour to marinate.
- Preheat BBQ or grill to high, add prawns to the flat plate (or if using the grill place prawns on a flat heat proof tray) and cook for 5 minutes, adding some marinade, until cooked.
- Serve with lime wedges.
Nutrition Facts : Calories 231, Fat 16, SaturatedFat 2.3, Cholesterol 127.7, Sodium 127.2, Carbohydrate 6.3, Fiber 1.9, Sugar 0.8, Protein 17.8
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