Fluffed Spice Prawns Recipes

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.

FLUFFED SPICE PRAWNS

Steps:

• Season the shrimp with 1/2 teaspoon each of garlic powder, salt, and pepper. Sprinkle shrimp with lemon juice, then roll in grated Parmesan, if using.
• Shake the remaining garlic powder, salt, and pepper together with flour in a plastic bag. Add seasoned shrimp to bag; close the bag and shake to coat shrimp.
• Heat oil in a large skillet over medium-high heat. Add shrimp and fry until golden and cooked through, about 2 minutes per side. Remove to paper towels to drain; serve hot.

SPICY KING PRAWNS

Steps:

• Heat the olive oil in a very large skillet. Add the garlic, paprika (One Tablespoon plus One teaspoon), cumin, ginger and cayenne and cook over moderate heat until fragrant, about 1 1/2 minutes. Add the shrimp and cook, stirring, until they turn pink, 2 to 4 minutes. Season with salt and stir in the cilantro.
• Transfer to a platter and serve.

FLUFFED SPICE PRAWNS

Steps:

• Season the shrimp with 1/2 teaspoon each of garlic powder, salt, and pepper. Sprinkle shrimp with lemon juice, then roll in grated Parmesan, if using.
• Shake the remaining garlic powder, salt, and pepper together with flour in a plastic bag. Add seasoned shrimp to bag; close the bag and shake to coat shrimp.
• Heat oil in a large skillet over medium-high heat. Add shrimp and fry until golden and cooked through, about 2 minutes per side. Remove to paper towels to drain; serve hot.

FLUFFED SPICE PRAWNS

Steps:

• Season the shrimp with 1/2 teaspoon each of garlic powder, salt, and pepper. Sprinkle shrimp with lemon juice, then roll in grated Parmesan, if using.
• Shake the remaining garlic powder, salt, and pepper together with flour in a plastic bag. Add seasoned shrimp to bag; close the bag and shake to coat shrimp.
• Heat oil in a large skillet over medium-high heat. Add shrimp and fry until golden and cooked through, about 2 minutes per side. Remove to paper towels to drain; serve hot.

SPICE SAUTEED PRAWNS

Steps:

• Peeel prawns removing head, shell and vein, but leaving the tails on. Thread them onto kebab sticks.
• Heat 2 tbsp extra virgin olive oil in a pa and gently fry garlic, ginger, chilli, and spring onions to soften. Add prawn kebabs and toss around to cook and turn pink.
• Transfer to a serving dish with the chopped vegetables. Add extra virgin olive oil to the pan and stir to catch all the flavours left in the pan. Pour over prawns and finish sprinkling with a little sea salt.

SPICY SICHUAN-STYLE PRAWNS

Steps:

• Heat a wok over a high heat. Add the groundnut oil and, when it is very hot and slightly smoking, add the ginger, garlic and spring onions. Stir-fry for 20 secs, then add the prawns. Stir-fry for about 1 min, then add all the sauce ingredients, along with ½ tsp salt and ½ tsp ground black pepper. Continue to stir-fry for another 3 mins over a high heat. Serve at once, scattered with the coriander and spring onion.

FLUFFED SPICE PRAWNS

Steps:

• Season the shrimp with 1/2 teaspoon each of garlic powder, salt, and pepper. Sprinkle shrimp with lemon juice, then roll in grated Parmesan, if using.
• Shake the remaining garlic powder, salt, and pepper together with flour in a plastic bag. Add seasoned shrimp to bag; close the bag and shake to coat shrimp.
• Heat oil in a large skillet over medium-high heat. Add shrimp and fry until golden and cooked through, about 2 minutes per side. Remove to paper towels to drain; serve hot.

SPICED SHRIMP

Steps:

• Place shrimp in a bowl and add the salt. Mix well and set aside 30 minutes. Meanwhile, stir the yogurt and mix in the harissa and cilantro. Transfer to a serving dish and set aside.
• Heat broiler. Rinse and dry shrimp, place in a bowl and add the ras el hanout. Toss to mix thoroughly. Select a shallow baking dish that will hold the shrimp snugly in a single layer. Brush with a little of the butter. Arrange shrimp in the dish and brush with remaining butter. Broil close to the source of heat until shrimp are lightly browned and cooked through, 6 to 8 minutes. (Alternatively, the shrimp can be placed on soaked wooden skewers, about 3 shrimp per stick, and broiled or grilled over high heat, turning once.) Squeeze the lemon over the shrimp.
• Serve as a cocktail snack directly from the dish with picks to skewer shrimp and harissa dip alongside.

FLUFFED SPICE PRAWNS

Steps:

• Season the shrimp with 1/2 teaspoon each of garlic powder, salt, and pepper. Sprinkle shrimp with lemon juice, then roll in grated Parmesan, if using.
• Shake the remaining garlic powder, salt, and pepper together with flour in a plastic bag. Add seasoned shrimp to bag; close the bag and shake to coat shrimp.
• Heat oil in a large skillet over medium-high heat. Add shrimp and fry until golden and cooked through, about 2 minutes per side. Remove to paper towels to drain; serve hot.