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17 October 2017Last updated
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Four easy prawn recipes

Whether in a curry or in a casserole, prawns are ideal for quick mains

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31 Jul 2017 | 05:12 pm

Spinach and prawn pasta

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Prep time 35 mins
Cooking time 25 mins
Serves 4

250g spaghetti
2 tbsp olive oil
2 tbsp butter
1 onion, thinly sliced
½ green pepper, julienned
1 garlic clove, crushed
250g mushrooms, thinly sliced
A handful of fresh basil
A handful of fresh oregano
200g cherry tomatoes, halved
150ml vegetable stock
300g baby spinach
500g peeled prawns
50g ricotta cheese, cut into bite-size pieces
Grated Parmesan, to taste

Cook the spaghetti in a pot of salted boiling water until al dente. Heat olive oil and butter in a frying pan over medium heat, add the onions and green pepper and sweat until soft. Do not brown. Add mushrooms, garlic, tomatoes, basil, oregano, stock and ricotta. Cook for 8-10 mins or until the tomatoes are soft. Add the spinach and prawns. Cook until the prawns are done. Season to taste. Drain the spaghetti and mix through the prawn mixture. Sprinkle grated Parmesan over and serve immediately.

Prawn and feta pot

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Prep time 10 mins
Cooking time 30 mins
Serves 4

3 tbsp olive oil
6 spring onions, chopped
2 garlic cloves, crushed
2.5cm fresh ginger, peeled and grated
1 small chilli, seeded and chopped
2 tomatoes, peeled and diced
2 tbsp pomegranate molasses
Small bunch fennel fronds, finely chopped
12-18 large prawns, deveined, shells on
125g feta, cubed

Preheat the oven to 200°C. Heat oil in an ovenproof pan and fry the spring onions, garlic, ginger, chilli and tomatoes for 10 mins over medium heat. Add pomegranate molasses and stir in the fennel. Add the prawns and stir-fry for 1-2 mins. Add the feta, cover with a lid or foil and bake in a preheated oven for 10-12 mins. Serve with a crusty bread.

Nasi goreng

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Prep time 25 mins
Cooking time 20 mins
Serves 4

2 extra large eggs
2 tbsp olive oil
2 chicken breasts, diced
200g prawns, shelled and deveined
3 cups basmati rice, cooked and cooled
1 bunch spring onions, chopped
1 small cucumber, diced
1 tbsp soy sauce, or to taste
For the spice paste, blend:
2 tbsp oil
4 garlic cloves, chopped
1 thumb fresh ginger, chopped
½ small onion, shopped
2 tbsp unsweetened peanut butter
1-3 red chillies, deseeded if you wish
1 tsp tomato paste
1 tsp shrimp paste
1 tbsp ketjap manis (sweet Indonesian soy sauce)

Beat the eggs, season with salt and pepper and make three paper-thin pancakes. Roll the pancakes up and slice into strips. Set aside. Heat 1 tbsp oil and sauté chicken until golden and cooked. Shred and set aside. Pour the remaining oil in the pan and stir-fry the prawns until pink and cooked, about 5 mins. Add the spice paste and sauté for another 1-2 mins. Add the rice, stir until warmed through and then add the remaining ingredients. Mix well and serve with a garnish of spring onions, soy sauce and lemon juice to taste.

Seafood curry with lemongrass

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Prep time 20 mins
Cooking time 15 mins
Serves 4

8 tsp vegetable oil
2 medium-size onions, chopped
2 garlic cloves, crushed
1 tsp freshly grated ginger
2 tsp coriander powder
1 tsp turmeric powder
5 tsp yellow curry powder
425g canned coconut milk
2 pieces lemongrass, quartered and bruised
1 punnet baby corn, trimmed and halved
800g mixed seafood (fish cubes, calamari rings and prawns)
5 tsp lemon juice
1 tsp sugar
Steamed basmati rice, to serve

Heat oil in a saucepan and sauté the onions until soft. Add garlic and ginger and sauté for 2 mins. Add coriander, turmeric and curry powder and cook for a further 2 mins. Add the coconut milk and lemongrass and bring to the boil. Add baby corn and simmer for 3 mins, then add the seafood and simmer for 5 mins. Remove the pan from the heat, stir in the lemon juice and sugar and add salt to taste. Serve with basmati rice and garnish with coriander.

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