Hot Prawns Recipes
HOT & SPICY BRAISED PRAWNS
Quick fast and delicious! Great with any chinese meal. Great with any meal for that matter. Substitute Chicken or beef for the prawns
Provided by Bergy
Categories Lunch/Snacks
Time 10m
Yield 2-4 serving(s)
Number Of Ingredients 7
Steps:
- Combine Oil,Garlic and Ginger in a fry pan or Wok.
- Stir and fry until the oil has absorbed the fragrance (10 seconds).
- Add Sherry, soy sauce,Chili oil and cook about 90 seconds.
- Add Prawns, braise until they turn pink and look opaque 60-90 seconds.
- Do not over cook the prawns.
- Add green onion cook 30 seconds.
HOT SPICED PRAWNS
Provided by Nigella Lawson : Food Network
Categories appetizer
Time 20m
Yield 6 to 8 servings
Number Of Ingredients 7
Steps:
- Warm the oil in a large wide saucepan, and throw in the scallions, garlic and ginger.
- Stir everything around vigorously until the onions begin to wilt, and then toss in the prawns, stirring again. Cover the pan and let everything cook for about 5 minutes; then, remove the lid and pour in the sherry. Stir again, then cover the pan until the prawns are cooked through and no longer glassy in the middle. Taste; add a sprinkling of salt if you need it. Pour into a large shallow bowl, making sure you don't lose all the bits of onion, garlic and ginger, and take immediately to the table.
HOT PRAWNS
Make this as hot or as mild as you wish. Serve with a nice dry white wine, crusty rolls, salad and a hearty appetite
Provided by Bergy
Categories Lunch/Snacks
Time 19m
Yield 4 serving(s)
Number Of Ingredients 7
Steps:
- Skewer the prawns on 4 metal skewers (or presoaked wooden).
- Brush prawns with the oil.
- Mix dry ingredients and sprinkle over the prawns.
- BBQ over medium High heat for about 4 minutes turning half way through the cooking Do not over cook or they will be tough& dry.
- The prawns are cooked when they have turned pink and have an opaque appearance.
Nutrition Facts : Calories 374.3, Fat 17.7, SaturatedFat 2.7, Cholesterol 345, Sodium 347.7, Carbohydrate 5.2, Fiber 1, Sugar 0.4, Protein 46.7
HOT-SAUCE SHRIMP
So much more than a condiment for your morning eggs, hot sauce can add kick to dips, soups, marinades, sauces and more. Because most include vinegar and salt in addition to chiles, all hot sauce needs to become a silky pan sauce is fat. That's the approach used in this super-quick recipe, which tastes like a cross between Buffalo chicken wings and chile shrimp. After charring some scallions in the skillet, shrimp are cooked until plump and pink, then both are tossed with butter and hot sauce until glossy. Because hot sauces vary greatly in terms of heat, start with one tablespoon, then add more as you wish. If it's too spicy for you, add more butter, or serve it with rice, crusty bread, beer, yogurt or ranch dressing to cut the heat.
Provided by Ali Slagle
Categories dinner, weekday, seafood, main course
Time 10m
Yield 4 servings
Number Of Ingredients 6
Steps:
- Pat the shrimp dry and season with 1 teaspoon salt. Put the butter and hot sauce in a large bowl.
- Heat the oil in a large (12-inch) cast-iron skillet over high. Add the scallions and cook until softened and browned in spots, 1 to 2 minutes. Transfer the scallions to the bowl with the butter and hot sauce.
- Add the shrimp to the skillet in a single layer and cook, undisturbed, until golden brown, 2 to 3 minutes, adding more oil if the pan is dry. Flip and cook until opaque all the way through, 1 to 2 minutes more.
- Transfer the shrimp and any juices to the butter, hot sauce and scallions. Toss vigorously until the butter is melted and the shrimp is glossy. Taste, and add more hot sauce and salt as needed.
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