Fragrant Thai Prawns Recipes
FRAGRANT THAI PRAWNS
Add subtle Thai flavours to seafood in Curtis Stone's prawn recipe
Provided by Curtis Stone
Categories Dinner, Main course, Starter
Time 1h30m
Number Of Ingredients 10
Steps:
- Tip all the chopped ingredients into a bowl, add the olive oil along with the lime zest and juice and mix well. Set aside for 30 minutes to allow the flavours to mingle.
- To make fragrant Thai prawns, remove heads and peel shells from 20 raw king prawns but leave tail sections on. Toss in the marinade and cook on a really hot barbecue for 45 seconds on each side until they turn from grey-blue to pink.
Nutrition Facts : Calories 137 calories, Fat 8 grams fat, SaturatedFat 1 grams saturated fat, Protein 16 grams protein, Sodium 0.42 milligram of sodium
FRAGRANT THAI PRAWN AND LYCHEE SALAD
This is a lovely fragrant salad, perfect for those laid back summer lunches with a lovely glass of crisp chardonnay. The original recipe was featured on a fishing TV show here in Australia called "Creek to Coast". If you are not able to source fresh kaffir lime leaves you can substitute it with the zest of 1/2 a small fresh lime, also if you can not source fresh Vietnamese mint regular mint can be used just as successfully.
Provided by OzzieBabe
Categories Asian
Time 30m
Yield 2 serving(s)
Number Of Ingredients 15
Steps:
- Mix all the first 6 ingredients together in a small jar for the dressing and then set aside whilst you prepare the balance of the recipe.
- Salad:.
- Peel the prawns and then set aside in the refrigerator.
- Deseed the capsicum and cut into large thin strips.
- Slice the fresh lemongrass finely.
- Roughly tear the washed watercress.
- Roughly chop the mint (leaves only).
- Drain the lychee and roughly tear.
- Fry the shallots.
- Gently toss together all the salad ingredients except the fried shallots.
- Pour over the prepared dressing, retoss gently and top with fried shallots just before serving.
Nutrition Facts : Calories 474.2, Fat 5.2, SaturatedFat 1, Cholesterol 323, Sodium 1038.4, Carbohydrate 63.3, Fiber 5.3, Sugar 53.5, Protein 47.5
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