CHILLI AND CORIANDER PRAWNS
We love seafood - from Australian BH&G Diabetic Living. TIP 1 You can slice up your own selection of fresh vegetable for this recipe. TIP 2 For a lower salt option replace the prawns with 150 grams skinless chicken breast fillet thinly sliced.
Provided by ImPat
Categories < 30 Mins
Time 20m
Yield 2 serving(s)
Number Of Ingredients 11
Steps:
- Put he prawns in a medium bowl and add the ground chillies, chilli flakes and ground coriander and toss to coat and set aside.
- Puit the noodles in a medium heatproof bowl and cover with boiling water and set aside for 1 to 2 minutes and then drain well and separate the noodles with a fork.
- Heat the oil in a wok on high and add the vegetables and cook stirring for 1 to 2 minutes or until just tender and then add the noodles and toss to combine and transfer to a medium bowl and add the sweet chilli sauce and soy sauce and toss to combine and set aside.
- preheat a barbecue plate to medium high and spray the prawns with cooking spray and toss to coat and then put the prawns on the barbecue plate and cook tossing occasionally for 3 to 4 minutes or until the prawns just change colour.
- Divide the noodle mixture between bowls and top with the prawns and coriander leaves to serve.
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
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.
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
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