Peppered Prawn With Leek Recipes

Steps:

• Trim the ends and dark green tops from the leeks and discard. Cut the leeks in half lengthwise, then crosswise into 1-inch pieces. Immerse them in a bowl of cold water, swish to remove any grit and lift them out into a colander. Clean the bowl, change the water and repeat until the water remains clear. You should have 6 cups leeks. Once they are all in the colander, toss them a bit with your fingers to separate the leaves.
• Heat a large skillet over high heat until hot. Add 1 tablespoon of the oil and swirl to coat the bottom of the pan. Add half the leeks and a generous pinch each salt and pepper. Spread the leeks into a single layer and cook, without stirring, until slightly charred, about 1 minute. Stir in a small pinch pepper flakes and continue cooking, without stirring, 1 minute. Toss and stir until the leeks just start to wilt, about 1 more minute. Transfer to a bowl. Repeat with 1 tablespoon of the oil, the remaining leeks, a generous pinch each salt and pepper and another small pinch pepper flakes, adding the leeks to the bowl when done.
• Heat the remaining tablespoon of oil in the skillet (let it get really hot). Add the shrimp, garlic and another pinch pepper flakes (or to taste). Season with salt and pepper, and cook, tossing, until the shrimp just starts to turn pink in spots, less than 1 minute. Add the leeks and toss to combine; the shrimp should now be pink. Serve immediately over rice if using.

Steps:

• Heat a wok until you can feel a good heat rising. Add 2 tbsp oil and, a few secs later, the garlic slices. Stir-fry until they start to turn golden, then using a slotted spoon, spoon onto kitchen paper to drain.
• Toss in the pepper and stir-fry for 1 min or so until softened, then scoop out and set aside. Add the remaining tbsp oil. Heat, then toss in the prawns and stir-fry for another 2-3 mins until cooked and beginning to brown. Add the soy or fish sauce.
• Throw in the spinach and stir-fry until it begins to wilt. Return the peppers and crisp garlic to the wok, then serve immediately.

Steps:

• In a heated skillet melt butter, add pepper and stir quickly (10 seconds).
• Add prawns, toss and cook for 1 minute.
• Add garlic and rosemary, toss and cook 1 minute.
• Add Worcestershire sauce and lemon juice, cook 1 minute.
• Add beer (or orange juice), cook until it bubbles.
• Add a dab more butter if you wish and the parsley.
• Serve immediately.
• DO NOT OVER COOK THE PRAWNS OR THEY WILL BE TOUGH. JUST ALLOW THEM TO GET PINK AND THEY WILL EXPLODE IN YOUR MOUTH.

Steps:

• In a microwave-safe glass casserole microwave the butter at high power (100%) for 1 minute, or until it is melted.
• Stir in the leeks and salt to taste and microwave the mixture, covered with the lid, at high power (100%) for 10 minutes, or until the leek is tender.
• Transfer the leek mixture to a saucepan and add the wine. Season the sole with salt and pepper and fold the fillets, skinned sides in, into thirds.
• Arrange the fillets in the casserole and microwave them, covered with lid, at high power (100%) for 3 minutes, or until they just flake.
• While the fish is cooking, boil the leek mixture until almost all the liquid is evaporated. Transfer the fish with a slotted spatula to heated plates and keep it warm, covered with foil.
• Add the fish liquid remaining in the casserole to the leek mixture and boil the mixture until the liquid is reduced by half.
• Add the cream and boil the mixture, stirring, until the sauce is thickened slightly.
• Season the sauce with the lemon juice and salt and pepper, spoon it around the fish, and garnish each serving with the parsley.

Steps:

• Cut leek into 3cm pieces. Cook leek in large pan of boiling water, uncovered, until just tender; drain.
• Shell prawns including the tail. Cut along centre back of prawns, remove vein, flatten prawns slightly.
• Marinade prawns in the oil, garlic, fish sauce, brown sugar and pepper.
• Cut the phyllo pastry sheets widthways in 4cm (1½inch) strips.
• Place the strips on non-stick baking parchment and cover with a slightly damp tea towel.
• Brush one strip with melted butter and place another strip across like a cross.
• Place a couple of slices of leek in the centre, top with a couple of prawns.
• Sprinkle over some coriander.
• Draw up the sides, pinching the top together to make a parcel shape.
• Repeat the process to make further parcels.
• Place on a greased baking tray and brush with melted butter.
• Bake in the oven at 220°C (420°F) for 7 to 15 minutes until golden brown.
• Serve hot.

Steps:

• Top and tail the leeks, then slit in half and wash well. Slice thinly and drain. Heat 2 tbsp oil in a large frying pan and sauté the leeks for about 5 mins until softened and reduced by two-thirds. Season with curry salt and mix in a knob of butter, if liked. Tip into a bowl. Heat the grill to high.
• Wipe out the pan and heat with the remaining oil. Season the prawns with more curry salt to taste and stir-fry until just pink. Mix into the leeks.
• Whip the cream to form soft peaks and fold into the hollandaise along with the herbs, then fold into the leeks and prawns. Divide between six gratin dishes and brown under the grill, about 5 mins. Serve immediately.

Steps:

• Peel and devein the prawns, leaving the tails intact.
• Rinse the leeks well. Cut them first into 1 1/2 inch lengths and then lengthways into fine shreds.
• Slit open the chilli, remove and discard the seeds and cut the flesh into fine shreds.
• Cut the ginger into fine shreds.
• Heat a little of the oil in a wok and stir-fry the prawns in batches until just pink; remove from the wok.
• Add the remaining oil and stir-fry the leeks, chilli and ginger over high heat for 40 seconds, then push to one side of the wok.
• Return the prawns to the wok and stir-fry for about 1 1/2 minutes, or until just cooked through.
• Add the soy sauce and mirin to the pan.
• Mix the chicken broth and cornstarch and pour inches.
• Cook on high heat, stirring, until thickened.
• Serve immediately.

Steps:

• Sprinkle fish on all sides with salt and pepper.
• Trim off root ends of leeks. Cut each leek crosswise in half. Put upper green portion to another use, such as soup, or discard.
• Slice white part of leek lengthwise and rinse thoroughly between the leaves. Cut into thin strips, then into very thin cubes. There should be about 3 1/2 cups.
• Heat 2 tablespoons butter in a skillet and add shallots. Cook briefly, stirring, and add leeks. Cook, stirring, about 2 minutes and add wine and fish broth or clam juice. Cover closely and cook 5 minutes. Uncover and cook until most of the liquid evaporates. Swirl in 6 tablespoons of butter and the chives or parsley. Add salt and pepper.
• Heat remaining 1 tablespoon of butter in a large, heavy skillet and add fish fillets. Cook about 2 minutes on one side or until golden brown. Cook about 1 minute on second side. Cooking time will depend on thickness of fillets. This may have to be done in two batches.
• Spoon equal batches of the leek mixture into centers of four warmed plates. Cover each portion with one cooked fillet. Spoon 1 teaspoon of lemon juice over each fillet and serve.