Prawns Fiji Recipes

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PRAWNS FIJI



Prawns Fiji image

This is a sweet-and-sour type dish that's good enough to make you think you're in Fiji, even if there's a blizzard outside!

Provided by Sackville

Categories     Pineapple

Time 30m

Yield 2 serving(s)

Number Of Ingredients 14

200 g basmati rice
400 ml water
200 g large raw tiger shrimp
30 g fresh ginger, peeled and finely chopped
1 clove garlic, minced
1 slice fresh peeled pineapple, diced (optional)
150 ml orange juice
150 ml dry white wine
2 tablespoons runny honey
1/2 tablespoon wine vinegar
2 teaspoons soy sauce
25 g butter
1 tablespoon vegetable oil
40 g sliced almonds

Steps:

  • Wash the rice with water until it runs clear.
  • Place it in a saucepan with a good fitting lid and 400ml of water.
  • Bring to a boil, then turn the heat down very low, cover and cook about 10 minutes.
  • Turn off the heat and leave for 10 minutes to cook in the steam.
  • Meanwhile, defrost the prawns if necessary and remove the shells.
  • You can freeze the shells to make fish stock with later.
  • Place the orange juice, wine, honey, wine vinegar, soy sauce and slightly less than half the ginger in a bowl and mix thoroughly.
  • Heat the butter and oil in a wok over a high heat.
  • You can also use a large frying pan.
  • When the butter is bubbling, stir in the prawns, remaining ginger, garlic and flaked almonds.
  • Stirr constantly for 2-3 minutes, until the prawns are pink and the almonds golden.
  • Be careful not to overcook.
  • Set the prawns and almonds aside in a dish.
  • Add the orange juice mixture to the pan and bring to a boil.
  • Boil for 8-10 minutes until thick and a dark caramel colour.
  • It should also be reduced to a third of the original.
  • Add the pineapple, heat through and then return the prawns and almonds to the pan.
  • Stir constantly for about 30 seconds and then serve over the rice.

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

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