Prawnsfiji Recipes

GARLIC PRAWNS

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.

PRAWNS FIJI

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.

PRAWN JALFREZI

Steps:

• Heat the oil in a non-stick pan and fry the onions, ginger and garlic for 8-10 mins, stirring frequently, until softened and starting to colour. Add the spices and chilli flakes, stir briefly, then pour in the tomatoes with half a can of water and the honey. Blitz everything in the pan with a hand blender until almost smooth (or use a food processor). Stir in the pepper and coriander stalks, cover the pan and leave to simmer for 10 mins. (The mixture will be very thick and splutter a little, so stir frequently.)
• Stir in the prawns and scatter over the coriander leaves. Heat the rice following pack instructions. Serve both with a minty yogurt or chutney, if you like.

CHILE PRAWNS

Steps:

• Heat oil in a large skillet or wok over medium-high heat. Dredge prawns in flour, then fry in the hot oil until golden. Remove to paper towels to drain.
• In a medium bowl, whisk together the chile sauce, pomegranate juice, Sriracha hot sauce, hot ketchup, regular ketchup, soy sauce, lemon juice and lemon zest. Pour the sauce into a wok, and bring to a boil over medium-high heat. Cook until the sauce has reduced by about 10 percent and has thickened slightly. Mix the prawns into the sauce, and toss to coat. Serve immediately.

ONE-PAN SPICY PRAWNS AND RICE RECIPE BY TASTY

Steps:

• Fry the onions, garlic, chilli, and red pepper with a little olive oil.
• Add the chorizo after a minute.
• Stir in the turmeric, salt, pepper, and long grain rice.
• Pour in the water and simmer for 20 minutes.
• Stir in the peas and prawns until prawns are pink and no longer translucent, about 3-4 minutes.
• Enjoy!