Best Egyptian Spiced Prawns Recipes

HOT SPICED PRAWNS

Steps:

• Warm the oil in a large wide saucepan, and throw in the scallions, garlic and ginger.
• Stir everything around vigorously until the onions begin to wilt, and then toss in the prawns, stirring again. Cover the pan and let everything cook for about 5 minutes; then, remove the lid and pour in the sherry. Stir again, then cover the pan until the prawns are cooked through and no longer glassy in the middle. Taste; add a sprinkling of salt if you need it. Pour into a large shallow bowl, making sure you don't lose all the bits of onion, garlic and ginger, and take immediately to the table.

SPICED PRAWNS

Steps:

• In a large saucepan, heat the oil then add the chopped onions, ginger, garlic and cardamom and fry gently for about 10 minutes till softened and light-golden brown.
• Then add in the spices and stir and cook for another 10 minutes (you may pour in a little water if you find the spices sticking to the bottom of the pan).
• Add in the prawns and stir them so they are evenly coated with the spice mixture then add in the chopped tomatoes and season with salt and bring it to a simmering point.
• Then reduce heat to medium-low and cook for about 20-25 minutes uncovered, stirring occasionally, by which time most of the liquid will have evaporated and the tomatoes will have reduced to a thick sauce.
• Remove from heat and garnish with chopped coriander and serve straight away.

SPICED PRAWNS

Steps:

• Shell and devein the prawns, leave the tails on if you want.
• Combine all the ingredients for the marinade, add the prawns, mix well, cover, put in the fridge and marinate preferably overnight.
• When ready to cook, heat the oil in a non-stick pan and stir fry the prawns until cooked, you better do this in batches.