Golden Summer Prawns Recipes

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JAPANESE STEAKHOUSE GOLDEN SHRIMP



Japanese Steakhouse Golden Shrimp image

I've messed with this recipe for years trying to find the perfect golden sauce. This is it! Make the sauce the night before you cook the shrimp.

Provided by nriffer

Categories     World Cuisine Recipes     Asian

Time 8h20m

Yield 8

Number Of Ingredients 9

2 egg yolks
1 ¼ cups canola oil
1 tablespoon seasoned rice vinegar
¼ teaspoon salt
¼ teaspoon garlic powder, or more to taste
3 saffron threads, crushed, or to taste
1 pound large shrimp, peeled and deveined
1 tablespoon butter, or to taste
1 splash white cooking wine

Steps:

  • Whisk egg yolks until smooth. Slowly drizzle the oil, a few drops at time, whisking continuously, until mixture resembles a thick custard. Slowly add rice vinegar, salt, garlic powder, and saffron, mixing until well combined. Cover your golden sauce and refrigerate until flavors meld, 8 hours to overnight.
  • Place shrimp on a flat work surface. Slice each horizontally through the middle, being careful not to cut all the way through to the other side. Open the 2 sides and spread them out like an open book. Pat dry with paper towels.
  • Melt butter in a large skillet over medium-low heat. Arrange shrimp in a circle in the skillet, with tails touching. Spoon about 1 heaping teaspoon golden sauce over each shrimp. Add white wine; cover with a lid and steam until sauce becomes fluffy, 5 to 7 minutes. Remove shrimp carefully with a slotted spatula onto serving plates.

Nutrition Facts : Calories 385.1 calories, Carbohydrate 0.4 g, Cholesterol 141.3 mg, Fat 38 g, Protein 9.9 g, SaturatedFat 4 g, Sodium 184.4 mg, Sugar 0.1 g

GARLIC PRAWNS



Garlic Prawns image

This is a great easy prawn marinade, they are great on the BBQ, we put them out as appetizers but they can also be a main course. I've also sauteed them with the marinade and used the sauce with pasta or just lapped it up with French bread! ENJOY.

Provided by kathie

Categories     Seafood     Shellfish     Shrimp

Time 1h18m

Yield 6

Number Of Ingredients 8

½ cup olive oil
1 tablespoon Dijon mustard
3 cloves garlic, minced
1 lemon, juiced
1 orange, juiced
1 teaspoon dried basil, or to taste
2 tablespoons white wine
30 tiger prawns, peeled and deveined

Steps:

  • In a glass dish, mix together the olive oil, mustard, garlic, lemon juice, orange juice, basil and white wine. Add the prawns, and stir to coat. Cover, and let marinate for 1 hour.
  • Heat an outdoor grill to high heat.
  • Thread prawns onto skewers. Grill for 3 to 5 minutes, turning once, until pink.
  • If desired, reserve marinade; transfer to a saucepan and bring to a boil. Reduce heat and simmer for 5 minutes. Serve with prawns.

Nutrition Facts : Calories 230.7 calories, Carbohydrate 6.4 g, Cholesterol 89.1 mg, Fat 18.6 g, Fiber 1.6 g, Protein 10.2 g, SaturatedFat 2.6 g, Sodium 166.3 mg, Sugar 2.7 g

VIETNAMESE PRAWN SUMMER ROLLS



Vietnamese prawn summer rolls image

Fresh-tasting rice paper rolls packed with shellfish, light vermicelli noodles, carrots, cucumber and herbs, with a sweet ginger chilli dipping sauce

Provided by Barney Desmazery

Categories     Dinner, Starter

Time 30m

Yield Makes 12

Number Of Ingredients 16

2 garlic cloves , finely chopped
1 small red chilli (deseeded if you don't like it too hot), finely chopped
1 tbsp finely chopped ginger
1 tbsp golden caster sugar
3 tbsp fish sauce
juice 1 lime
100g vermicelli rice noodle or bean thread noodles
12 x 20cm round rice paper wrappers (see tip, below)
handful mint leaves
18 cooked prawns , cut in half lengthways
2-3 large iceberg lettuce leaves, torn into 12 pieces
1 carrot , cut into thin batons
a handful coriander
a handful Thai basil
a handful long chives
50g beansprout

Steps:

  • Make the dipping sauce by pounding the garlic, chilli, ginger and sugar together using a pestle and mortar, then stir in the fish sauce and lime juice. Alternatively, just blitz everything together in a mini blender.
  • Soak the rice noodles in a bowl of hot water for 15 mins, then drain well. Assemble all the prepared filling ingredients - once you start, you will need everything to hand.
  • When you are ready to make the rolls, dip one of the rice papers in a bowl of hot water, moving it around until the whole wrapper is soft - about 10-15 secs - then drain on a tea towel.
  • Place a rice paper wrapper on a board and at one edge of the wrapper, add a few mint leaves, then three prawn halves.
  • Place some lettuce on top of the prawns, followed by some noodles, a few strips of carrot and cucumber, some more herbs and finally some beansprouts. Don't overfill the pancakes or they will be hard to roll.
  • Lift the edge of the rice paper wrapper nearest to you over the filling and, holding the filling in position with your fingers, start rolling up tightly.
  • When you're about halfway, fold the ends of the rice paper in and over the filling so that it is completely enclosed.
  • Keep on rolling tightly until the whole rice paper wrapper is rolled up. To serve, cut the rolls in half on the diagonal.

Nutrition Facts : Calories 74 calories, Carbohydrate 12 grams carbohydrates, Sugar 3 grams sugar, Fiber 1 grams fiber, Protein 5 grams protein, Sodium 1.1 milligram of sodium

GOLDEN SUMMER PRAWNS



Golden Summer Prawns image

Provided by Food Network

Categories     appetizer

Time 1h40m

Yield 4 servings

Number Of Ingredients 29

1 cup julienned carrot
1 cup julienned cucumber (hothouse)
1 cup julienned bamboo shoots (fresh)
1/2 pound Dungeness crab
1 cup julienned Chinese sausage, chilled
4 pieces rice paper
2 quarts hot water
1 cup white vinegar
2/3 cup granulated sugar
1 fresh pineapple
1/4 cup Chinese red vinegar
3 tablespoons sugar
1 tablespoon Sriracha
2 tablespoons cornstarch
1/2 cup water
1/2 bunch fresh scallions
1/4 bunch fresh cilantro leaves
1/4 finger fresh ginger
2 tablespoons sesame oil
1/3 cup olive oil
1/2 cup water
1 teaspoon salt
4 prawns, shell and tails intact
2 tablespoons Szechwan peppercorns
2 tablespoons salt
1/4 cup olive oil, for sauteing
Mache, for garnish
Gold leaf, for garnish
Edible orchids, for garnish

Steps:

  • Summer roll: Place all ingredients except rice paper in a bowl with the white vinegar and sugar. Reconstitute rice paper with the hot water. Fill paper with vegetables, crab and sausage. Roll up and slice into 2 pieces. Repeat with remaining rice papers.;
  • Sweet and sour sauce: Cut pineapple, put in blender and strain out the juice. Add the juice, vinegar, sugar and Sriracha to a small saucepan and bring to a boil. Combine the cornstarch and water and slowly add to the simmering sauce. When thickened, remove from the heat. Chill and pout into a squeeze bottle.
  • Scallion-Cilantro Puree: Put all ingredients for puree in blender, blend until smooth and pour into squeeze bottle.
  • Prawns: Split tails open on the prawns and remove antennas. Crush the Szechwan peppercorns and season prawns along with the salt. Add the oil to a large skillet over medium-high heat. Once heated add the prawns, remove the head and drizzle juices on tail.
  • Garnish: Plate mache, top with summer roll slightly off center and a prawn. Dust all with gold leaf and sauce the plate with scallion-cilantro puree. Dot plate with sweet and sour sauce and garnish prawn tails with edible orchid.

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