Prawnsfiji Recipes

Steps:

• Wash the rice with water until it runs clear.
• Place it in a saucepan with a good fitting lid and 400ml of water.
• Bring to a boil, then turn the heat down very low, cover and cook about 10 minutes.
• Turn off the heat and leave for 10 minutes to cook in the steam.
• Meanwhile, defrost the prawns if necessary and remove the shells.
• You can freeze the shells to make fish stock with later.
• Place the orange juice, wine, honey, wine vinegar, soy sauce and slightly less than half the ginger in a bowl and mix thoroughly.
• Heat the butter and oil in a wok over a high heat.
• You can also use a large frying pan.
• When the butter is bubbling, stir in the prawns, remaining ginger, garlic and flaked almonds.
• Stirr constantly for 2-3 minutes, until the prawns are pink and the almonds golden.
• Be careful not to overcook.
• Set the prawns and almonds aside in a dish.
• Add the orange juice mixture to the pan and bring to a boil.
• Boil for 8-10 minutes until thick and a dark caramel colour.
• It should also be reduced to a third of the original.
• Add the pineapple, heat through and then return the prawns and almonds to the pan.
• Stir constantly for about 30 seconds and then serve over the rice.

Steps:

• Heat the oil in a non-stick pan and fry the onions, ginger and garlic for 8-10 mins, stirring frequently, until softened and starting to colour. Add the spices and chilli flakes, stir briefly, then pour in the tomatoes with half a can of water and the honey. Blitz everything in the pan with a hand blender until almost smooth (or use a food processor). Stir in the pepper and coriander stalks, cover the pan and leave to simmer for 10 mins. (The mixture will be very thick and splutter a little, so stir frequently.)
• Stir in the prawns and scatter over the coriander leaves. Heat the rice following pack instructions. Serve both with a minty yogurt or chutney, if you like.

Steps:

• In a glass dish, mix together the olive oil, mustard, garlic, lemon juice, orange juice, basil and white wine. Add the prawns, and stir to coat. Cover, and let marinate for 1 hour.
• Heat an outdoor grill to high heat.
• Thread prawns onto skewers. Grill for 3 to 5 minutes, turning once, until pink.
• If desired, reserve marinade; transfer to a saucepan and bring to a boil. Reduce heat and simmer for 5 minutes. Serve with prawns.

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.