Thai Style Prawns Recipes

Steps:

• Tip all the chopped ingredients into a bowl, add the olive oil along with the lime zest and juice and mix well. Set aside for 30 minutes to allow the flavours to mingle.
• To make fragrant Thai prawns, remove heads and peel shells from 20 raw king prawns but leave tail sections on. Toss in the marinade and cook on a really hot barbecue for 45 seconds on each side until they turn from grey-blue to pink.

Steps:

• Place prawns in a large bowl with soy, lime, chilli and butter.
• Mix well.
• Allow to marinate for at least 30 minutes.
• Heat wok until extremely hot.
• Toss in prawns.
• Stir fry 2-3 minutes until they change colour.
• Serve on a bed of snow peas and garnish with shallots.

Steps:

• Cook the noodles according to package instructions and set aside.
• Stir together the fish sauce, brown sugar, tamarind concentrate, lime juice and sriracha in a small bowl until well combined.
• Heat the oil in a large nonstick skillet over medium heat. Add the tofu and cook, stirring occasionally, until lightly browned, 4 to 5 minutes. Push the tofu to the side, allowing the excess oil to drip down into the middle of the skillet. Add the shrimp and shallots and cook, stirring occasionally, until the shrimp are opaque and cooked through, 3 to 4 minutes. Push to the side with the tofu, allowing the excess oil to drip down into the middle of the skillet. Add beaten egg to the skillet and cook, stirring occasionally and chopping to break up, until cooked through, about 30 seconds. Push the egg to the side with the tofu and shrimp. Add the peppers to the skillet and cook just to soften slightly, about 2 minutes. Add the noodles, scallions, bean sprouts and sauce to the skillet. Incorporate the tofu, shrimp and egg into the ingredients and stir fry, coating the ingredients with the sauce and simmering to thicken, 3 to 5 minutes.
• Transfer the stir-fry to a serving dish and top with chopped peanuts and cilantro leaves. Serve immediately with lime wedges.

Steps:

• Mix the marinade ingredients and add to the prawns. Leave for 5 mins. To cook on a barbecue: thread the prawns on metal skewers, place in the centre of the grill on the lemongrass and cook for 2-3 mins, turning once until opaque. Discard the lemongrass before eating.

Steps:

• Whisk the lime juice, vegetable oil, curry paste, fish sauce and garlic in a large bowl. Add the shrimp; toss to coat. Refrigerate at least 30 minutes or up to 1 hour. Meanwhile, soak ten 8-inch bamboo skewers in water at least 30 minutes; drain. Thread the shrimp onto the skewers, rubbing any excess marinade on the shrimp; set aside.
• Preheat a grill to medium high. Puree the coconut milk, 2 cups basil, the jalapeno and a pinch of salt in a blender, about 30 seconds. (Do not over-blend or the coconut milk might separate.) Set aside.
• Melt the butter in a medium saucepan over medium-high heat. Add the scallion whites and cook, stirring occasionally, until softened, about 2 minutes. Add the rice, 1/2 cup water, the coconut milk-basil puree and 1/2 teaspoon salt. Bring to a simmer, stirring and scraping the bottom of the pot with a wooden spoon to prevent the rice from sticking. Reduce the heat to low. Cover and cook until the rice is tender and the liquid is absorbed, 15 to 17 minutes. Remove from the heat and keep covered.
• Meanwhile, brush the grill grates with vegetable oil. Grill the shrimp skewers until well marked and just cooked through, 2 to 3 minutes per side. Fluff the rice with a fork, stir in the scallion greens and season with salt. Combine the bean sprouts, peanuts and remaining 2 cups basil. Top the lettuce leaves with the bean sprout mixture and shrimp skewers. Serve with the rice and lime wedges.

Steps:

• Heat the oil in a medium saucepan. Tip in the onion and ginger, then cook for a few mins until softened. Stir in the curry paste, then cook for 1 min more. Pour over the chopped tomatoes and coconut cream. Bring to the boil, then leave to simmer for 5 mins, adding a little boiling water if the mixture gets too thick.
• Tip in the prawns, then cook for 5-10 mins more, depending on how large they are. Serve alongside some plain rice and sprinkle with a little chopped coriander, if you like.

Steps:

• Combine the garlic, ginger, jalapeno, salt and turmeric in the container of a food processor or blender. Process to a smooth paste. Set aside.
• Heat oil in a skillet over medium heat. Add onion, and cook until translucent, stirring frequently. Mix in the spice paste, and cook for a few minutes to release the oils.
• Add shrimp, and cook for a few minutes until pink, then add the tomatoes and coconut milk. Cover, and simmer for about 5 minutes, then remove the lid and simmer an additional 5 minutes to thicken the sauce. Stir in the fresh basil during the last minute of cooking.

Steps:

• In a small bowl, combine the lime juice, fish sauce, brown sugar, and cornstarch; set aside.
• Place a skillet or wok over medium-high heat and add the oil, garlic and jalapenos; sauté for 2 minutes, add the shrimp, red pepper flakes and continue to cook until shrimp turn white; 3 to 5 minutes more.
• Add the basil and mint; stir in the lime juice mixture and cook an additional 2 minutes; or until shrimp are pink and thoroughly cooked serve over a bed of jasmine rice.

Steps:

• Make the marinade by combining oyster sauce, soy sauce, fish sauce, lemon juice, sugar, chilli and garlic in a bowl
• Add the prawns to the marinade
• Add a little oil to a skillet and once hot add the prawns and the marinade then add the spring onions
• Stir and distribute evenly in the skillet then bring the marinade to a lightly bubbling heat and leave for 2 minutes
• Serve with boiled rice or noodles NB Allow cooking time for these to be ready with the prawns

Steps:

• Boil water in a saucepan and cook enough rice for 2 people.
• Heat some oil in a frying pan and throw in the beans, cooking for about 2 minutes.
• Add the peppers and mushrooms, fry for another minute and then add the prawn, chicken stock, fish sauce, curry paste and herbs.
• Cook until the beans are tender.
• Add the coconut milk and lime juice, cooking for a further 2 minutes over a medium heat and taking care not to scald the coconut milk.
• Serve over basmati rice, preferrably in a shallow bowl.

Steps:

• Heat 1 teaspoon of the oil in a large wok on high until the wok is hot and add the prawns and stir fry for 1 minute and then add the lemongrass, chilli, garlic and ginger and stir fry for 2 minutes or until the prawns just change colour and remove from the wok and set aside.
• Heat remaining oil in the wok on medium high and add the onion, corn, broccolini, capsicum, green beans and carrot and then add the water and cook covered toss twice for 2 minutes or until the vegetables are just tender.
• Return prawn mixture to the wok and toss to combine and heat through, remove wok from the heat and toss in the basil leaves and bean sprouts.
• Divide mixture between shallow bowls to serve and accompany with the lime wedges.

Steps:

• Combine Trident Stir-Fry Fish Sauce and palm or brown sugar in a bowl.
• Heat oil in the wok and stir-fry onions for about a minute.
• Add prawns, garlic, chili, and Trident Baby Cut Corn.
• Stir-fry for 1 minute.
• Add the Trident Stir-Fry Fish Sauce and sugar mix.
• Stir-fry 1 minute and add basil.
• Serve over jasmine rice.