Best Zesty Chile Tiger Prawns Recipes

Poached Tiger Prawns with Clams, Bok Choy, and Shiitake Mushrooms image

Provided by Next Iron Chef All Star: Beau MacMillan

Time 40m

Yield 2 servings

Number Of Ingredients 13

4 cups chicken broth
1 tablespoon soy sauce
1 teaspoon ginger
1 teaspoon star anise
1 teaspoon fish sauce
1 teaspoon grated orange peel
1 baby bok choy, halved
1 tablespoon sliced green onion
1 cup shiitake mushrooms
1 sheet nori paper
1 tablespoon vegetable oil
4 extra-large (U-10) shrimp, peeled and deveined
12 littleneck clams

Steps:

Make the poaching liquid: In a medium pot, over medium heat, add the chicken broth. Bring to a boil and add the soy, ginger, star anise, fish sauce, and orange peel. Reduce the heat and simmer until the broth absorbs the seasonings, about 15 minutes. Strain and keep the broth over low heat.
Bring a large pot of salted water to a boil over medium heat. Add the bok choy and blanch for no more than 1 or 2 minutes. Remove the bok choy from the water and immediately plunge it into a bowl of ice water to shock it and stop the cooking. When cool, drain and set aside. Finely chop the green onion and cut the shiitake mushrooms into julienne slices. Slice the nori into thin strips.
Put a medium skillet over medium-high heat and add the vegetable oil. Add the shrimp to the hot oil for about 1 minute per side, just until they turn pink. Put the shrimp and clams into the hot poaching liquid and poach them for about 2 minutes. Add the bok choy and mushrooms and cook for 1 minute more.
Remove shrimp and clams from the broth and put them into a shallow bowl. Surround them with the bok choy and shiitakes. Pour 1 or 2 ladles of broth over the dish and garnish with chopped green onion and nori strips.

Chilled Jumbo Tiger Prawns with Spicy Fig Chutney image

Provided by Food Network

Categories appetizer

Time 1h30m

Yield 4 servings

Number Of Ingredients 11

6 fresh figs, diced
1/2 mango, diced
2 tablespoons freshly grated ginger
1 tablespoon finely diced red bell pepper
3 tablespoons rice vinegar
2 tablespoons honey
1 pinch cayenne pepper
2 medium golden tomatoes, cut and seeded to form cups
12 large tiger prawns, cooked, peeled, and chilled
4 sprigs fresh cilantro
8 whole chives

Steps:

Place figs, mango, ginger, red pepper, rice vinegar, honey, and cayenne in a small saucpan. Simmer over low heat for 15 minutes. Let cool slightly, and then refrigerate until completely chilled.
Fill tomatoes with fig chutney. Place tomato in the center of each plate. Arrange shrimp on tomato, with tails down. Garnish with cilantro and chives.