15 Minute Tiger Prawns With Chinese Greens Recipes

CHILLED JUMBO TIGER PRAWNS WITH SPICY FIG CHUTNEY

Chilled Jumbo Tiger Prawns with Spicy Fig Chutney image

Provided by Food Network

Time 1h30m

Yield 4 servings

Number Of Ingredients 11

Ingredients

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.

ZESTY CHILE TIGER PRAWNS

Zesty Chile Tiger Prawns image

This stir-fry is full of flavour and can be served up in a matter of minutes. The dish was inspired by all the cheap and cheerful seafood places in Hong Kong that I visited, where some of the most amazing seafood was served! I was particularly taken with a garlic prawn dish I ate - the prawns were butterflied (cut in half down the middle of the spine), topped with generous amounts of butter, garlic and spring onions and steamed. My tangy chilli and garlic prawns is inspired by that memorable dish. Make sure you buy raw tiger prawns because if you buy cooked, they will be too chewy when cooked again in this dish.

Provided by Food Network

Categories main-dish

Time 20m

Yield 2 servings

Number Of Ingredients 9

Ingredients

2 tablespoons groundnut oil
5 cloves garlic, finely chopped
1 medium red chile, finely chopped
7 ounces raw Tiger (jumbo shrimp) or King prawns (langoustines), shelled and deveined
1 tablespoon Shaohsing rice wine or dry sherry
Juice of 1 lime
3 ounces French beans (green beans), chopped into 1/2-inch lengths
Pinch sea salt
1 teaspoon dried chile flakes

Steps:

Heat a wok or pan over a high heat, and add the groundnut oil. Add the garlic, and chiles, and stir-fry for a few seconds. Then, add the prawns, rice wine or sherry, and the lime juice, and stir-fry until the prawns start to turn pink.
Add the French beans, and mix together. When the prawns have all turned pink, season with the salt, and chile flakes, and serve immediately.

Nutrition Facts : Calories 378, Fat 16 grams, SaturatedFat 2 grams, Cholesterol 125 milligrams, Sodium 693 milligrams, Carbohydrate 35 grams, Fiber 11.5 grams, Protein 23 grams, Sugar 2 grams

GREEN PRAWNS WITH CHINESE NOODLES

Green Prawns with Chinese Noodles image

Recipe courtesy of Philippe Chow of Philippe.

Provided by Martha Stewart

Categories Food & Cooking Ingredients Seafood Recipes Shrimp Recipes

Number Of Ingredients 20

Ingredients

1/2 pound fresh spinach, washed and soaking in a bowl of water
1 pound extra-large shrimp (about 15), deveined, and halved lengthwise
1 large egg white
2 tablespoons cornstarch
1 teaspoon coarse salt
1/2 cup vegetable oil, plus 2 tablespoons
1/2 red bell pepper, seeded and ribs removed, cut into 1-inch pieces
1 carrot, peeled and cut crosswise into 1/4-inch-thick slices
1 4-ounce can sliced water chestnuts, drained
1 6-ounce can straw mushrooms, drained
2 tablespoons potato starch
1 tablespoon finely chopped fresh garlic
1 tablespoon thinly sliced scallions, white and light-green parts only
1 teaspoon fresh ginger, peeled and finely chopped
1/4 green chile pepper, such as jalapeno, roughly chopped
2 tablespoons low-sodium chicken stock, canned
1 tablespoon unseasoned rice wine
1/4 pound cashews
1 teaspoon toasted sesame oil
1 pound fresh Chinese wheat noodles (a little thicker than spaghetti)

Steps:

In a blender, puree spinach with water still clinging to leaves, adding more water from bowl, if necessary. Transfer puree to a large glass measuring cup; cover with plastic wrap, and refrigerate overnight.
Puree will separate overnight; pour off reserved liquid, and discard.
Combine in a medium bowl shrimp, spinach puree, egg white, cornstarch, and 1/2 teaspoon salt; mix until well incorporated.
Bring a large pot of water to a boil. Fit a large bowl with a strainer; set aside. Heat a wok over medium-high heat. Add 1/2 cup oil, and swirl to coat wok. When oil is very hot, add shrimp; stir-fry for 1 minute. Add peppers, carrots, water chestnuts, and mushrooms; stir-fry for 30 seconds. Drain in prepared strainer; set aside.
In a small bowl, stir to combine potato starch and 2 tablespoons water; set aside. Heat wok again over medium-high heat; add remaining 2 tablespoons oil, and swirl to coat. Add garlic, scallions, ginger, and chile. Stir-fry until fragrant. Stir in potato starch mixture, chicken stock, rice wine, and 1/2 teaspoon salt. Add drained shrimp mixture and cashews; cook until thickened, about 1 minute. Remove from heat. Drizzle with sesame oil.
Meanwhile, add salt and noodles to boiling water. Cook until tender, about 1 minute. Drain, and transfer to a platter. Top with shrimp mixture; serve immediately.

15-MINUTE PRAWN CURRY

15-minute prawn curry image

Prawn curry ready in a flash

Provided by Merrilees Parker

Categories Dinner, Lunch, Main course, Supper

Time 15m

Number Of Ingredients 8

Ingredients

390g can coconut milk
2 tbsp Thai green curry paste
2 tsp sugar
small bunch fresh coriander , leaves and stalks
400g bag frozen, cooked, peeled tiger prawn , defrosted
100g baby spinach leaves
juice 1 lime
1 tbsp Thai fish sauce

Steps:

Open the coconut milk, pour the thin milk into a jug, keeping back any thick coconut cream. Scoop the coconut cream into a blender. Add 2-3 tbsp of the coconut milk plus curry paste, sugar and coriander stalks and blend to a smooth paste. Heat a wok, tip in the paste, stir fry for 1-2 mins, then pour in the remaining milk from the jug.
Bring to a simmer, then add the prawns and spinach. Cook until the prawns are heated through and spinach has wilted. Add lime juice and fish sauce, then spoon into bowls. Scatter over coriander leaves and serve with plain rice or noodles.

Nutrition Facts : Calories 293 calories, Fat 19 grams fat, SaturatedFat 14 grams saturated fat, Carbohydrate 6 grams carbohydrates, Sugar 3 grams sugar, Fiber 0.5 grams fiber, Protein 26 grams protein, Sodium 5.4 milligram of sodium

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