Prawnssnowpeasbyted Recipes

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:

• Carefully peel prawns (the barbs on the tail are sharp) and reserve roe; discard shells or reserve for making seafood stock. Set prawns and roe aside.
• Bring large pot of water to boil. Generously salt boiling water and return to boil. Add Israeli couscous and cook according to package directions; drain and transfer to large bowl. Set aside.
• Bring another large pot of water to boil. Generously salt boiling water and return to boil. Add cauliflower florets and cook until tender but still crisp, 2 to 3 minutes. Drain, reserving cooking liquid. Place half of the cauliflower florets in the jar of a blender. With the motor running, slowly add 1 cup cooking liquid. Blend until cauliflower is pureed and the consistency of thick gravy.
• Heat olive oil in a medium skillet over medium-high heat. Add garlic and shallot and cook, stirring, for 30 seconds. Add cauliflower and cook, stirring, until edges begin to brown and caramelize, 3 to 5 minutes. Season with salt, pepper, and lemon juice. Transfer cauliflower to bowl with Israeli couscous and stir in chopped parsley and chives; set aside.
• Place parsley sprigs, thyme sprigs, and bay leaf in a piece of cheesecloth; tie with a piece of kitchen twine to enclose. Place in a medium saucepan along with heavy cream. Bring to a simmer over medium-high heat for 20 minutes; remove cheesecloth packet and discard. Add butter and whisk until melted and well combined; season with salt and pepper. Add reserved prawn roe and stir to combine.
• Reduce heat to medium-low and add prawns. Cook just until flesh turns pink, about 4 minutes. Remove from heat.
• To serve, spoon cauliflower puree in the center of each of four plates. Spoon couscous mixture on top of puree; top each with three prawns. Spoon some of the poaching liquid over prawns and garnish with cilantro, parsley, mint leaves, and chives. Spoon charmoula around cauliflower puree; serve immediately.

Steps:

• Wash prawns, peel, and devein.
• Place in a large saucepan with wine.
• Cook over medium-high heat until they turn bright pink.
• Set aside.
• In a small bowl mix together peanut butter and safflower oil until smooth.
• Add honey, soy sauce, vinegar, sesame oil, cayenne, green onion, coriander, and cumin.
• Mix well, then add prawns.
• Place prawns and sauce in saucepan and reheat.
• Serve over steamed rice (if desired).