Peppered Prawn With Leek Recipes

QUICK, SPICY LEEK AND SHRIMP STIR-FRY

Steps:

• Trim the ends and dark green tops from the leeks and discard. Cut the leeks in half lengthwise, then crosswise into 1-inch pieces. Immerse them in a bowl of cold water, swish to remove any grit and lift them out into a colander. Clean the bowl, change the water and repeat until the water remains clear. You should have 6 cups leeks. Once they are all in the colander, toss them a bit with your fingers to separate the leaves.
• Heat a large skillet over high heat until hot. Add 1 tablespoon of the oil and swirl to coat the bottom of the pan. Add half the leeks and a generous pinch each salt and pepper. Spread the leeks into a single layer and cook, without stirring, until slightly charred, about 1 minute. Stir in a small pinch pepper flakes and continue cooking, without stirring, 1 minute. Toss and stir until the leeks just start to wilt, about 1 more minute. Transfer to a bowl. Repeat with 1 tablespoon of the oil, the remaining leeks, a generous pinch each salt and pepper and another small pinch pepper flakes, adding the leeks to the bowl when done.
• Heat the remaining tablespoon of oil in the skillet (let it get really hot). Add the shrimp, garlic and another pinch pepper flakes (or to taste). Season with salt and pepper, and cook, tossing, until the shrimp just starts to turn pink in spots, less than 1 minute. Add the leeks and toss to combine; the shrimp should now be pink. Serve immediately over rice if using.

PEPPERED PRAWN WITH LEEK

Steps:

• Cut leek in half and cut into 3 cm pieces.
• Add leek to a pan of boiling water and boil until just tender, drain Shell prawns leaving tails intact.
• cut along the centre back of prawns and remove vein, flatten prawns slightly Heat oil in wok, add prawns and garlic stir fry for 2 mins.
• Add sauce, sugar and peppercorns, stir fry until prawns are tender.
• Serve the prawns over leek, pour over the liquid and sprinkle with coriander.
• Serve with chili relish on the side.

SPICY SHRIMP MASALA

Steps:

• Pat shrimp dry, sprinkle with 1 teaspoon pepper and set aside.
• Heat ghee over medium heat in a wok or large (12-inch) frying pan until it has melted, about 30 seconds. Add ginger, garlic and onion and cook, stirring occasionally, until onion has softened, 5 to 7 minutes.
• Add chile powder, cumin, turmeric and Thai green chiles. Stir until fragrant, about 30 seconds. Add tomatoes and salt and cook, stirring occasionally, until the tomatoes have broken down and start to stick to the wok, about 15 minutes. Add coconut milk if you like it saucy.
• Add shrimp. Stir so that shrimp are evenly coated, and continue cooking, stirring occasionally so the shrimp cook evenly, until the shrimp turn pink and appear firm, 4 to 5 minutes.
• Turn off the heat, sprinkle with lemon juice, garam masala, cilantro and remaining ½ teaspoon black pepper. Serve with roti, store-bought pita or by itself.

SUGARRUSHKID'S PEPPERED PRAWNS WITH LEEK PARCELS

Steps:

• Cut leek into 3cm pieces. Cook leek in large pan of boiling water, uncovered, until just tender; drain.
• Shell prawns including the tail. Cut along centre back of prawns, remove vein, flatten prawns slightly.
• Marinade prawns in the oil, garlic, fish sauce, brown sugar and pepper.
• Cut the phyllo pastry sheets widthways in 4cm (1½inch) strips.
• Place the strips on non-stick baking parchment and cover with a slightly damp tea towel.
• Brush one strip with melted butter and place another strip across like a cross.
• Place a couple of slices of leek in the centre, top with a couple of prawns.
• Sprinkle over some coriander.
• Draw up the sides, pinching the top together to make a parcel shape.
• Repeat the process to make further parcels.
• Place on a greased baking tray and brush with melted butter.
• Bake in the oven at 220°C (420°F) for 7 to 15 minutes until golden brown.
• Serve hot.

KING PRAWN AND SCALLOP IN GINGER BUTTER

Steps:

• Bring the wine, vegetable stock, ginger, and garlic to boil in a skillet. Mix in the carrot and leek, and reduce heat to low. Simmer 5 minutes. Mix in scallops and prawns. Stir in the butter cubes. Continue cooking until butter is melted and scallops and prawns are opaque. Sprinkle with chives, and season with salt and pepper to serve.

LEEK & PRAWN GRATIN

Steps:

• Top and tail the leeks, then slit in half and wash well. Slice thinly and drain. Heat 2 tbsp oil in a large frying pan and sauté the leeks for about 5 mins until softened and reduced by two-thirds. Season with curry salt and mix in a knob of butter, if liked. Tip into a bowl. Heat the grill to high.
• Wipe out the pan and heat with the remaining oil. Season the prawns with more curry salt to taste and stir-fry until just pink. Mix into the leeks.
• Whip the cream to form soft peaks and fold into the hollandaise along with the herbs, then fold into the leeks and prawns. Divide between six gratin dishes and brown under the grill, about 5 mins. Serve immediately.