Stir Fried Prawns In Coconut Cream Recipes
COCONUT SHRIMP STIR FRY
Inspired by Tiffany Goodall's recipe. Modified to use fresh shrimps; you can use precooked shrimp for convenience. Great with egg noodles or Thai jasmine (medium grain) rice.
Provided by Just Happy
Categories Thai
Time 10m
Yield 1 batch, 3 serving(s)
Number Of Ingredients 8
Steps:
- Heat oil in skillet, add garlic, ginger, scallions and chili, cook for 2 minutes.
- Add coconut milk, mix and cook until bubbles.
- Throw in shrimp and toss around until shrimp looks firm, is no longer translucent and cooked, about 3 minutes.
- Garnish with fresh cilantro to serve.
Nutrition Facts : Calories 214.5, Fat 14.5, SaturatedFat 5.1, Cholesterol 131, Sodium 595.5, Carbohydrate 6.3, Fiber 0.9, Sugar 1.2, Protein 15.5
STIR-FRIED PRAWNS IN COCONUT CREAM
Make and share this Stir-Fried Prawns in Coconut Cream recipe from Food.com.
Provided by Oolala
Categories Coconut
Time 20m
Yield 6 serving(s)
Number Of Ingredients 9
Steps:
- Melt butter in a large frying pan.
- Dip prawns, very lightly, into cornstarch and shake off excess.
- Add them to frying pan, along with shallots and sauté for 3-5 minutes, just enough to barely cook through.
- Stir in coconut cream, lemon juice and Tabasco sauce.
- Season prawns with salt and white pepper and remove them with a slotted spoon, to a serving dish.
- Boil the sauce rapidly until it is smooth and thickened.
- Pour sauce over the prawns and serve with white rice.
Nutrition Facts : Calories 309.9, Fat 16, SaturatedFat 12.5, Cholesterol 55.6, Sodium 245.6, Carbohydrate 37.5, Fiber 0.2, Sugar 25.5, Protein 4.7
FRIED PRAWNS IN SOY SAUCE
A simple and elegant Chinese prawn dish, which is quick and easy to make. Prawns are cooked in a gingery soy sauce. Serve with freshly cooked rice.
Provided by Chelsea
Categories World Cuisine Asian Chinese
Time 28m
Yield 6
Number Of Ingredients 10
Steps:
- Heat 5 tablespoons oil in a wok over medium-high heat. Add prawns; saute until pink, about 3 minutes. Transfer to a plate.
- Pour remaining 2 tablespoons oil into the wok. Add spring onions and ginger; cook and stir until fragrant, about 2 minutes. Return prawns to the wok; cook and stir for 1 minute. Add chicken stock, sugar, rice wine, soy sauce, bouillon granules, and salt; bring sauce to a boil. Reduce heat to low; simmer until flavors combine, about 2 minutes.
- Arrange prawns on a serving plate; pour sauce on top.
Nutrition Facts : Calories 268.7 calories, Carbohydrate 5.5 g, Cholesterol 201.6 mg, Fat 17.1 g, Fiber 0.2 g, Protein 21.9 g, SaturatedFat 2.8 g, Sodium 504.6 mg, Sugar 4.4 g
INDIAN STIR-FRIED SHRIMP IN CREAM SAUCE (BHAGARI JHINGA)
This dish is not too spicy, and is very easy to make. It is best served over basmati rice.
Provided by DEBMCE4
Categories World Cuisine Recipes Asian Indian
Time 30m
Yield 4
Number Of Ingredients 16
Steps:
- In a medium bowl, stir together tomato paste, salt, sugar, garam masala, ground cumin seed, ground red pepper, cilantro, jalapeno pepper, lemon juice, and coconut milk. Set coconut sauce aside.
- Heat oil in a wok or frying pan over medium-high heat. When oil is hot, add the mustard seeds, and cook until they begin to pop. Immediately stir in garlic, and cook until garlic begins to brown. Add shrimp, and cook until shrimp is opaque; this should take only a minute or two. Pour the coconut sauce over the shrimp; cook until the sauce begins to simmer. In a small bowl, mix together cornstarch and water; stir into the sauce, and continue cooking until thick.
Nutrition Facts : Calories 337.7 calories, Carbohydrate 7.3 g, Cholesterol 216.1 mg, Fat 23.9 g, Fiber 1.5 g, Protein 25 g, SaturatedFat 12.7 g, Sodium 581.9 mg, Sugar 1.8 g
COCONUT FRIED SHRIMP
These crisp and crunchy shrimp make a tempting appetizer or a fun change-of-pace main dish. The coconut coating adds a touch of sweetness, and the tangy marmalade and honey sauce is excellent for dipping. -Ann Atchison, O'Fallon, MO
Provided by Taste of Home
Categories Dinner
Time 20m
Yield 4 servings
Number Of Ingredients 12
Steps:
- In a large bowl, combine the first 5 ingredients. Stir in water and oil until smooth. Place coconut in another bowl. Dip shrimp into batter, then coat with coconut. , In an electric skillet or deep-fat fryer, heat oil to 375°. Fry shrimp, a few at a time, for 3 minutes or until golden brown. Drain on paper towels., In a small saucepan, heat marmalade and honey; stir until blended. Serve with shrimp.
Nutrition Facts : Calories 906 calories, Fat 40g fat (20g saturated fat), Cholesterol 138mg cholesterol, Sodium 1193mg sodium, Carbohydrate 117g carbohydrate (58g sugars, Fiber 4g fiber), Protein 24g protein.
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