Grab Your Chopsticks!

Preparation Time: 35 mins (incl 20 minutes marinating time)
Cooking Time: 10 mins
Difficulty: Easy
Serves: 2

Crispy Prawns

Ingredients

600g prawns
2 tablespoon fish sauce
flour
oil

Method

1. Deshell and devein the prawns.
2. Place in a bowl and marinate for 20 minutes in the fish sauce.
3. Coat each prawn in the flour.
4. Heat the oil in a deep frying pan and when hot deep fry the prawns until golden brown.
5. Serve immediately on thier own, or over rice or noodles.

Result

This has to be the simplest dish around. As a prawn lover I really like this dish.

Preparation Time: 15 mins
Cooking Time: 20 mins
Difficulty: Easy
Serves: 2

Fish Curry

Ingredients

400g Fish fillets
1 onion, chopped
1 tomato, chopped and seeded
1 cup coconut milk
1 cup chicken stock
2 tbsp ketchap manis
juice from 1/2 a lemon or lime
4 tsp dessicated coconut
1 tsp turmeric
3 tsp sugar
2 tsp curry powder
2 tsp shrimp paste or 1 tsp fish sauce
2 tsp lemon grass
2 tsp garlic, crushed
2 chillis
2 tsp ginger, finely chopped
salt & pepper

Method

1. Cut the fish into large chunks.
2. Fry the dessicated coconut without oil until evenly brown, then add oil, ginger, chillies, garlic and lemongrass, and fry for 30 seconds. Add the shrimp paste and coconut milk, chicken stock, turmeric, sugar, salt and pepper and lemon juice. Simmer for 10 minutes.
3. Add the fish and simmer for a further 10 minutes.

Result

A great taste!

Preparation Time: 25 mins
Cooking Time: 20 mins
Difficulty: Medium
Serves: 2

Red Curry Prawns

Ingredients

1 kg peeled & deveined prawns
1/2 cup coconut cream
2 1/2 cups coconut milk
2 spring onions, chopped
2 stems lemon grass chopped
2 tbsp red curry paste
2 tbsp fish sauce
1 tbsp brown sugar
2 small red chillis

Method

1. Heat the coconut cream in a pan, along with the spring onion, lemongrass and curry paste and stir over a heat for 5 minutes.
2. Add the coconut milk, bring to the boil and add the prawns simmer for about 10 minutes.
3. Season with fish sauce and sugar, and add a little of the chilli to taste.
4. Serve over jasmine or basmati rice

Result

This dish has a really nice subtle curry taste and is not too hot.

Preparation Time: 30 mins
Cooking Time: 5 mins
Difficulty: Easy
Serves: 2

Tea Butter Prawns

Ingredients

400g prawns
1 tbsp green tea leaves
1 tbsp rice wine
1 tsp ginger
1 small onion
150ml fish stock
1/2 tsp five pepper mixture
2 tbsp butter
2 sping onions chopped
oil
salt

Method

1. Deshell and devein the prawns
2. Brew the tea in 250ml of boiling water, leave to brew for 15 minutes.
3. Heat a little oil in a wok and cook the prawns for one minute. Strain the tea and add the liquid, add half the tea leaves. Stir for a minute.
4. Remove the prawns and add the rice wine, onions, ginger and fish stock and cook until the sauce has reduced to about a third. Add salt and pepper and butter. Add the prawns and cook for one minute.
5. Serve on top of rice or noodles.

Result

Excellent.

Preparation Time: 20 mins
Cooking Time: 20 mins
Difficulty: Easy
Serves: 2

Sorry, no image

Ingredients

500g prawns
6 spring onions
4 tablespoons sugar
oil for frying
2 cloves garlic
1 tablespoon fish sauce
1 tablespoon lime or lemon juice
1 tablespoon brown sugar
1/2 teaspoon salt

Method

1. Remove the heads and shells from the prawns and devein.
2. In a pan, add 3 tablespoons water and the sugar, and stir over a low heat until the sugar has disolved, then bring to the boil and simmer until the liquid turns golden brown. Be careful not to burn the syrup. Remove from the heat and add 4 tabelspoons of cold water. The liquid will crackle and spit, and will form lumps. Return to the heat until the lumps melt.
3. Heat some oil in a wok and add the prawns, garlic and chopped spring onion. Cook for three minutes or until the prawns are ready.
4. Add the caramel and fish sauce and stir for one minute. Add the remaining ingredients and toss well.

Result

Yummy! But guess what? Prawns are still better just grilled!

Preparation Time: 30 mins
Cooking Time: 20 mins
Difficulty: Easy
Serves: 4

Seafood Chow Mein

Ingredients

300g prawns
300g calamari rings
1 egg white
1 teaspoons cornflour
1 teaspoon salt
300g egg noodles
250g snow peas (mange tout) (or other vegetable)
oil
1/2 tsp brown sugar
1 tbsp rice wine vinegar
2 tbsp soy sauce

Method

1. Shell and de-vein the prawns. Make a deep slit down the back of each prawn. For a different method cut the prawns in half down the middle.
2. Clean the calamari rings in some water.
3. Mix the egg white and cornflour and marinate the prawns in the mix.
4. Cook the noodles in boiling water until soft then heat some oil in a wok and fry for about 2 minutes adding the soy sauce.
5. Remove the noodles and add some more oil to the wok. When it is hot, fry the prawns and calamari until cooked. Add the snow peas and stir fry for 1 minute adding the salt, sugar, soy sauce and rice wine.
6. Add the noodles to the wok and heat for 30 seconds. Remove and serve.

Result

Excellent. If you use the freshest ingredients you can find you will get an amazing taste!

Preparation Time: 20 mins
Cooking Time: 15 mins
Difficulty: Easy
Serves: 4

Chilli Prawn Stir Fry

Ingredients

300g Prawns
200g Snow Peas (Mange Tout)
2 Onions, finely chopped
4 cloves garlic
2 lemon grass stalks
3 red chillies, seeded and chopped
2 tsp sugar
1 tbsp fish sauce
1 tbsp rice wine vinegar

Method

1. Peel the prawns and remove the digestive cord from the prawns.
2. Slice the onions thinly, heat oil in a wok or pan. Add the onions, garlic, lemongrass and chillies and stir fry over a medium heat until soft and golden.
3. Add the Snow Peas and stir fry over high heat for 2 minutes, then add the prawns and sugar and stir fry gently for a further 3 minutes.
4. Season with the fish sauce and rice wine vinegar and serve immediately.

Result

Not bad, yet again the prawns are not as good as just plain! But that’s my opinion. Give it a try.

Preparation Time: 20 mins
Cooking Time: 15 mins
Difficulty: Easy
Serves: 4

No image available

Ingredients

300g Prawns
1 egg
3/4 cup water
1 tbsp fish sauce
1 cup flour
1/4 tsp shrimp paste (bagoong)
3 spring onions
1 small red chilli, seeded and chopped
50g rice noodles
oil
dipping sauce

Method

1. Chop the prawns (preferably in a mixer).
2. Mix the egg, water and fish sauce in a bowl. Sift the flour into the liquid and mix well.
3. Add the prawns, shrimp paste, chopped onion, chillies and noodles the the mixture.
4. Heat the oil in a wok or large pan and deep fry a tablespoon of mixture until crisp. Repeat until mixture is finished and drain on paper towel. Serve with your choice of dipping sauce.

Preparation Time: 30 mins
Cooking Time: 10 mins
Difficulty: Easy
Serves: 4

Scallop with Vegetables

Ingredients

500g scallops
30g mushrooms
2 onions
200g snow peas
carrots
spring onion
1/4 cup oil
2 teaspoons ginger
1 clove garlic
1 tablespoon cornflour
1 cup water
2 tablespoons dry sherry
2 chicken stock cubes
salt
1 tablespoon soy sauce
baby corn

Method

1. Clean the scallops, and pat dry.
2. Slice onions into quarters. slice other vegetables diagonally.
3. Heat oil in a wok, add onions, and ginger, mix cornflour and water until smooth annd remaining water, sherry, stock cubes, salt and soy sauce. Add sauce to wok and stir until it boils. Add scallops and remaining vegetables. Cook for a further three minutes or until scallops are tender.

Result

Not bad. The result was pretty good actually, however, I discovered that I am not too fond of scallops! Maybe the same dish with prawns…

Preparation Time: 30 mins
Cooking Time: 10 mins
Difficulty: Easy
Serves: 2

Barbecue Prawns

Ingredients

500g prawns
2 teaspoons cornflour
1 teaspoon salt
1 egg white
1 teaspoon curry powder
1 large onion
1/4 teaspoon sugar
2 teaspoons satay sauce
3 tablespoons cream
1/2 red pepper
1 cup oil

Method

1. Shell and de-vein the prawns. Make a deep slit down the back of each prawn.
2. Heat oil in a pan and fry the prawns for 2 mins or until cooked, remove from pan & drain.
3. Add 1/4 cup of oil to the pan and add peeled and chopped onion and fry for 2 minutes. Add curry powder and sugar and stir for 1 min. Add the prawns back to the pan, stir for 1 more min. Add the satay sauce and cream, bring to the boil and then reduce the heat stirring constantly. Add the sliced red pepper and remove from the heat.
4. Serve as you wish or on a bed of lettuce leaves.

Result

Very nice! This had a really good taste, but I have to admit I prefer my prawns cooked plain!