CORIANDER LIME SHRIMP
Categories Citrus Herb Shellfish Marinate Sauté Cocktail Party Quick & Easy Shrimp Winter Gourmet
Yield Makes about 24 hors d'oeuvres
Number Of Ingredients 10
Steps:
- In a measuring cup whisk together lime juice, marmalade, garlic paste, coriander, 3 tablespoons oil, soy sauce, red pepper flakes, and salt and pepper to taste and reserve 1/3 cup mixture in a small bowl or ramekin for dipping. In a large sealable plastic bag combine shrimp with remaining mixture and marinate, chilled, tossing occasionally to coat shrimp, 45 minutes.
- Drain shrimp and lightly pat dry between paper towels. In a large non-stick skillet pat 1 1/2 teaspoons oil over moderately high heat until hot but not smoking and sauté half of shrimp until golden brown and cooked through, about 1 1/2 minutes on each side. Sauté remaining shrimp in remaining 1 1/2 teaspoons oil in same manner.
- Garnish shrimp with coriander sprigs and serve with reserved dipping sauce.
HONEY PRAWNS - STAYS CRISPY FOR AGES!
Recipe video above. A recipe for old school Chinese restaurant style Honey Prawns! This recipe uses a proven method used in my Honey Chicken recipe for Honey Prawns that stays crispy hours even after coating in the sauce!1. Double coating - cornflour/cornstarch to seal in juices, followed by batter.2. Cold batter made with soda water = crispier coating that's puffy and light, not dense and greasy.3. Cornflour/cornstarch + flour batter - cornflour for ultra crispiness, flour for golden colour.4. Double fry for extra long lasting, thicker crispiness AND less greasy (Asian secret!).5. No-soggy Sauce - glucose or corn syrup to make it "candy like" to stick on the prawn crust rather than soaking in, plus NO WATER in the sauce.Note - the sauce is sweet. That's the way it's supposed to be! But not as sickly sweet as many Chinese restaurants tend to be. Please do not try to change the sauce as it has been formulated to prevent making the batter soggy.
Provided by Nagi
Categories Mains
Number Of Ingredients 15
Steps:
- Salt prawns: Mix prawns with salt. (Don't do this ahead, salt makes prawns sweat = compromise crispy coating!)
- Dust: Place 1/2 cup cornflour/cornstarch in a bowl. Dip prawn in, shake off excess then put on a plate. Repeat with all prawns.
- Chill dry ingredients: Whisk together flour, cornflour/cornstarch, baking powder and salt in a bowl. Place in fridge while oil heats up. (Helps keep batter cold, cold batter = crispier prawns)
- Heat oil: Fill small pot or large saucepan with 4cm / 1.7" oil. Heat to 160°C/320°F on medium high stove.
- Make cold batter: When the oil is near target temp, add soda water into the dry ingredients. Then do the minimum whisks to just combine (10 or so) - a few lumps ok, better than whisking too much (changes coating texture).
- Batter thickness: Should fully coat prawns easily, not be see-through, but not thick and heavy. See video at 38 seconds for cues. Use extra soda water 1 teaspoon at a time to achieve right thickness.
- Dredge: Holding a prawn by the tail, dip into the batter then hold up for a 2 seconds to let the excess batter drip off. Then carefully place in oil. Repeat with another 5 prawns (6 per batch).
- 3 minutes Fry #1: Cook for 3 minutes until light golden and crispy. When you pick them up, you can tell it's very crispy.
- Drain and repeat: Place prawns on a tray with paper towels. Repeat with remaining prawns. I cook in 4 batches. Don't crowd the pot as it brings oil temperature down too much.
- Cool prawns for 20 minutes (Note 5). Meanwhile, make Sauce.
- Simmer: Place ingredients in a small saucepan over medium heat. Bring to simmer, turn down stove to medium low then leave to simmer for 3 minutes.
- Syrupy consistency: The consistency should be like maple syrup (see video). Turn off stove, place lid on to keep warm (when cool, it gets too thick to toss prawns in it).
- Heat oil to 200°C/390°F.
- 3 minutes Fry #2: Place half the prawns in oil (you can crowd the pot for Fry #2). Cook for 3 minutes or until it changes from pale golden to very golden, then remove to a paper towel-lined plate. You can tell by touching that it's built-to-last crispy! More golden = crispier (but don't overcook the prawns!) Repeat with remaining prawns.
- Quickly toss: Transfer prawns to a metal bowl then pour over Honey Sauce. Quickly toss with rubber spatula to coat prawns in sauce. (Sauce starts thickening if you take too long, so be quick!)
- Garnish: Pile prawns over crispy rice noodles (if using), scatter with sesame seeds, green onion and serve!
- At any point while oil is hot, drop a wad of noodles into hot oil, wait 3 seconds until it puffs up, then remove with tongs.
- Drain on paper towels, place on plate. Top with prawns! (Note: Crispy noodles stays crispy "forever" so you can do this well ahead. Not for eating - is flavourless.)
Nutrition Facts : Calories 482 kcal, Carbohydrate 42 g, Protein 16 g, Fat 28 g, SaturatedFat 2 g, TransFat 1 g, Cholesterol 121 mg, Sodium 933 mg, Fiber 1 g, Sugar 23 g, UnsaturatedFat 26 g, ServingSize 1 serving
CORIANDER HONEY-LEMON PRAWNS
Make and share this Coriander Honey-Lemon Prawns recipe from Food.com.
Provided by Cook Food Mood
Categories Asian
Time 55m
Yield 4 serving(s)
Number Of Ingredients 8
Steps:
- Wash prawns, remove shells, leaving heads and tails intact.
- Season prawns with ginger, coriander, oyster sauce, pepper for at least 30 minute.
- Add olive oil to honey and lemon juice.
- Brush prawns with this mixture.
- Grill at 200C for 10-15 minute.
- Baste once with leftover marinade with honey glaze.
- Serve grilled prawns with lemon slices.
Nutrition Facts : Calories 267.6, Fat 13.1, SaturatedFat 1.9, Cholesterol 190, Sodium 314.6, Carbohydrate 11.6, Fiber 0.5, Sugar 8.9, Protein 25.8
BBQ LEMON, CHILI AND CORIANDER PRAWNS
This is a recipe I whipped up with some leftover herbs and things. Nicest when cooked on a bbq grill or a griddle, but can definitely be stirfried in a frypan just as easily.
Provided by becy959
Categories < 30 Mins
Time 18m
Yield 4 serving(s)
Number Of Ingredients 8
Steps:
- Defrost prawns.
- Place in mixing bowl.
- Crush and mince garlic and add to bowl.
- Add coriander to bowl.
- Chop edible portion of lemongrass stalk and add to bowl.
- Add olive oili and lemon juice.
- Finely chop chillis and add to bowl.
- Add cracked black pepper
- Allow to marinate for several hours.
- Heat up bbq hotplate/griddle.
- Cook prawns - be careful not to overcook. When they change colour, they are cooked.
- Meanwhile take juice from marinade and reduce in a saucepan until it's approximately 1/3 cup.
- Place cooked prawns in bowl and pour sauce over the top.
Nutrition Facts : Calories 257.8, Fat 9.5, SaturatedFat 1.2, Cholesterol 315, Sodium 1417.7, Carbohydrate 8.1, Fiber 0.4, Sugar 2.1, Protein 34.6
BARBECUED PRAWNS WITH CHILLI, LIME & CORIANDER BUTTER
One of Australia's greatest cookery contributions - shell-on prawns cook quickly and stay succulent on the barbecue
Provided by John Torode
Categories Main course
Time 25m
Number Of Ingredients 6
Steps:
- To make the butter, put the garlic, coriander, chilli and lime juice in a food processor and pulse until chopped but not sludgy. Remove 1 tbsp of the mix, toss with the prawns and set aside in the fridge. Add the butter and some seasoning to the food processor, and pulse again until everything is combined. Scrape out onto a sheet of foil, roll into a sausage and put in the freezer to harden.
- Fire up the barbecue. When the coals have just turned white, cook the prawns for 3-4 mins on each side until they turn pink. Lift them off the barbecue onto a platter and, while still sizzling hot, melt thin slices of about half the butter over the prawns. Melt the remaining butter and serve with the prawns to dip into, and lime wedges for squeezing over.
Nutrition Facts : Calories 571 calories, Fat 43 grams fat, SaturatedFat 26 grams saturated fat, Carbohydrate 2 grams carbohydrates, Sugar 1 grams sugar, Fiber 1 grams fiber, Protein 45 grams protein, Sodium 2 milligram of sodium
CHILLI PRAWNS WITH CORIANDER LEMON DIPPING SAUCE
Put these on wooden squewers and BBQ for great party appetizers or serve with rice as a main meal. Dressing and prawns can be made a day ahead, but keep seperate. Toss prawns in the dressing just before cooking. Taken from Australian Women's Weekly Dec 2006 magazine.
Provided by Lee_tah
Categories Very Low Carbs
Time 35m
Yield 10 serving(s)
Number Of Ingredients 10
Steps:
- Dressing: Combine all dressing ingredients, but reserve 1/2 the dressing in a seperate bowl (to use as the dipping sauce.).
- If prawns have haven't been deveined: cut down the back and pull out the black vein. You might need to rinse them.
- Place prawns in a large bowl with the remaining 1/2 of the dressing. Stir lightly and let marinade for no more than 5 minutes.
- Fry up prawns or put on the BBQ until pink, (about 2 minutes on each side).
- Serve the prawns with the dressing on the side (as a dipping sauce) or spooned over. Scatter over the chopped coriander.
Nutrition Facts : Calories 320.4, Fat 14.3, SaturatedFat 2.2, Cholesterol 310.6, Sodium 768.2, Carbohydrate 4.3, Fiber 0.1, Sugar 1.2, Protein 41.6
LEMON CORIANDER PRAWNS
Categories Marinade Shellfish Marinate Quick & Easy Backyard BBQ Healthy Coriander
Yield 4 4
Number Of Ingredients 19
Steps:
- Cooking the Prawns * 3 tbsp grapeseed oil (or vegetable oil) To cook the prawns, remove them from the marinade and place onto paper towels. Gently pat them dry to remove the excess moisture. The leftover marinade should be discarded. If you are going to barbeque the prawns, place them onto skewers first. If cooking in a pan, preheat it over medium-high heat. Once the pan is nice and hot, dip a piece of paper towel into a bit of oil and lightly coat the pan. Place the prawns into the pan. If using a grill pan, press down on them slightly so they form nice grill marks. Let them cook for a minute or so per side. If you are unsure if the prawns are fully cooked, simply cut through the thickest part of one of them. If it's white all the way through, they are done. To serve the prawns, garnish a plate with a few sprigs of cilantro and fill a small ramekin with some of the reserved dipping sauce. Serve immediately.
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