Prawns In Peanut Soup Recipes

PRAWNS IN PEANUT SOUP

Steps:

• Bring the water and salt to a boil in a large pot. Add the prawns to the water and return to a boil; cook at a boil for 5 minutes. Remove the prawns with a strainer and set aside.
• Cook the beans, eggplant, and bok choy in the water until slightly tender, about 3 minutes. Drain and reserve the liquid. Set the vegetables aside.
• Heat the olive oil in a large skillet over medium heat; cook and stir the onion and garlic in the hot oil until fragrant, about 5 minutes. Sprinkle the achiote powder over the mixture; stir until you produce an even orange-red color. Add the peanut butter and continue stirring until the peanut butter has melted evenly into the mixture. Stir the reserved water into the mixture and bring to a boil; cook at a boil for 3 minutes before stirring in the prawns and vegetables. Continue boiling together 2 minutes more before serving.

SPICY PEANUT-SHRIMP SOUP

Steps:

• In a medium saucepan, simmer stock, garlic, chiles, ginger, and fish sauce for 10 minutes.
• Whisk in peanut butter. Add shrimp and cook until opaque, about 1 minute. Remove from heat.
• To serve, fill bowls with baby spinach. Ladle soup over spinach and garnish with scallion.

THAI PRAWN & PEANUT NOODLE SOUP

Steps:

• Put the curry paste and peanut butter into a saucepan set over a medium heat, stir together to a smooth paste and sizzle for 1 min. Add the coriander stalks, ginger, lime leaves, coconut milk and stock. Bring to a simmer, then gently boil for 5 mins.
• Add the soy, lime juice and fish sauce. Taste and adjust the seasoning with a little more soy if you feel it needs more salt, or more lime if you want it a little more sour. Add the pak choi and prawns, and cook for 1 min until the prawns are pink and the pak choi has wilted. Stir in the rice noodles and cook for 30 secs more. To serve, divide the pak choi, noodles and prawns between 4 large soup bowls. Pour over the soup and top with a handful of coriander leaves, the chilli slices and chopped peanuts.

PRAWNS IN PEANUT SOUP

Steps:

• Bring the water and salt to a boil in a large pot. Add the prawns to the water and return to a boil; cook at a boil for 5 minutes. Remove the prawns with a strainer and set aside.
• Cook the beans, eggplant, and bok choy in the water until slightly tender, about 3 minutes. Drain and reserve the liquid. Set the vegetables aside.
• Heat the olive oil in a large skillet over medium heat; cook and stir the onion and garlic in the hot oil until fragrant, about 5 minutes. Sprinkle the achiote powder over the mixture; stir until you produce an even orange-red color. Add the peanut butter and continue stirring until the peanut butter has melted evenly into the mixture. Stir the reserved water into the mixture and bring to a boil; cook at a boil for 3 minutes before stirring in the prawns and vegetables. Continue boiling together 2 minutes more before serving.

PRAWNS WITH PEANUT SAUCE

Steps:

• Wash prawns, peel, and devein.
• Place in a large saucepan with wine.
• Cook over medium-high heat until they turn bright pink.
• Set aside.
• In a small bowl mix together peanut butter and safflower oil until smooth.
• Add honey, soy sauce, vinegar, sesame oil, cayenne, green onion, coriander, and cumin.
• Mix well, then add prawns.
• Place prawns and sauce in saucepan and reheat.
• Serve over steamed rice (if desired).