Answers to Everyday Questions : Does anyone know of any healthy prawn recipes?

Does anyone know of any healthy prawn recipes?

5 Responses to “Does anyone know of any healthy prawn recipes?”

1. cutiewithabooooty said :
   October 19th, 2010 at 5:51 pm

   Here’s a couple recipes hun! Hope you and your baby enjoy them, haha.

   Fennel Spice Prawns w/Citrus Salad

   12 jumbo prawns or shrimp, about 1/2 pound total, peeled and deveined
   1 tablespoon Fennel Spice Rub, recipe
   2 tablespoons extra-virgin olive oil, plus 2 tablespoons
   1 blood orange
   1/2 large grapefruit
   2 naval or other large oranges
   Salt and pepper
   1 large bunch watercress
   Sprinkle the fennel spice evenly over the flesh side of the prawns and let sit, covered and refrigerated, overnight.
   Preheat the oven to 400 degrees F.

   Heat 2 tablespoons of the olive oil in a large skillet with even curved edge over medium high heat until hot. Lay the prawns, flesh down, against the curved sides of the pan, tails up and heads toward the center of the pan. Press them down with spatula or rest a slightly smaller pan on top of the prawns as a weight, so they cook evenly and rapidly. This will give them a gently curled shape. Cook until they begin to turn pink around the edges, about 2 minutes. Place the pan in the oven until the prawns are evenly pink, about 2 minutes longer.

   Cut the skin and white pith off all the citrus fruits and segment the fruits over a bowl to catch the segments and juices. Season with the salt and pepper and add the remaining 2 tablespoons of the olive oil. Toss well, taste for balance and reserve.

   To serve, place 1/4 of the watercress on 4 plates. Toss the citrus mixture again and spoon around and over the watercresss, moistening with juices. Arrange 3 prawns around each salad, standing them in a circle, tails up, and serve hot, warm or at room temperature.

   Fennel Spice Rub:
   This is my favorite spice mixture. There is almost nothing it doesn’t taste good on or in. Use it to make spice-encrusted pork ribs, chops, or tenderloin; veal chops; chicken breasts; duck; beef; liver; or eggplant; or add a teaspoon to lentil soup. If you don’t have time to make it, we do it for you, with our Fennel Spice Rub
   1 cup fennel seeds
   3 tablespoons coriander seeds
   2 tablespoons white peppercorns
   3 tablespoons kosher salt

   Put the fennel seeds, coriander seeds, and peppercorns in a heavy pan over medium heat. Watch carefully, tossing frequently so the seeds toast evenly. When light brown and fragrant, pour the seeds onto a plate to cool. They must be cool before grinding, or they will gum up the blades.
   Pour the seeds into a blender and add the salt. Blend to a fine powder, shaking the blender occasionally to redistribute the seeds.

   Coconut Prawn Curry

   2 garlic cloves
   1/2-inch peeled fresh gingerroot
   3 fresh hot green chilies, serrano
   2 1/2 cups thinly sliced onion
   1/4 cup vegetable oil
   1 1/2 tablespoons ground coriander
   1 teaspoon ground cumin
   1 teaspoon turmeric
   1 teaspoon salt
   1/2 teaspoon freshly ground black pepper
   1/4 teaspoon ground cinnamon
   1/8 teaspoon ground cloves
   1 (14 – ounce) can unsweetened coconut milk
   2 pounds jumbo tiger prawns or jumbo shrimp (about 24) shelled and deveined
   Mince garlic and gingerroot. Finely chop chilies. In a deep 12-inch heavy skillet cook onions in oil over moderate heat, stirring occasionally, until edges are browned. Add garlic, gingerroot, chilies, and remaining ingredients except coconut milk and prawns or shrimp and cook over moderately low heat, stirring occasionally, 8 minutes. Stir in coconut milk and remove skillet from heat. Sauce may be made days ahead and cooled completely before being chilled, covered. Shell prawns or shrimp, leaving tails and first shell segments intact, and devein if desired. Bring sauce to a boil, stirring. Add prawns or shrimp and simmer, uncovered, stirring occasionally, until just cooked through, 3 to 5 minutes.

   Green Papaya Salad w/Grilled Prawns

   2 serrano chiles, thinly sliced
   2 cloves garlic, minced
   1 large green, unripe papaya, peeled and shredded (or substitute cucumbers)
   1 carrot, peeled and shredded
   1/4 cup crushed fermented crab, or dried shrimp
   1 teaspoon palm sugar or brown sugar
   Salt
   2 tablespoons fish sauce
   Juice of 1/2 lime, plus 1 lime quartered for garnish
   6 cherry tomatoes, quartered
   8 jumbo shrimp, in the shell
   4 wooden skewers, soaked in cold water for 30 minutes
   Oil for brushing shrimp
   In a large heavy bowl, or mortar and pestle, combine the chiles and garlic with a spoon, pressing down gently to break them down slightly. Add the papaya and mix, again pressing down to soften the shreds. Add the carrots and crab or shrimp and toss. Add the sugar, salt, fish sauce, and lime juice and toss well. Add the cherry tomatoes and toss to combine. Set aside.
   Preheat grill. Using a sharp knife, cut through the shell to make a slit down the back of each prawn, leaving the shell on. Thread 2 prawns onto each skewer. Brush the prawns with oil and place on the hot grill. Grill for 1 to 2 minutes per side, or until just cooked through.
   Transfer the salad to a serving platter or individual plates, top with the grilled prawns, and garnish with lime wedges.
2. NannyMcPhee said :
   October 19th, 2010 at 6:26 pm

   This is very easy, healthy and delicious, too. And only 430 calories per serving!

   Prawn Pasta Salad

   12 oz. dry spaghetti
   12 oz. broccoli florets
   1 tablespoon oil
   4 tablespoons fish stock
   1 1/2 lb. medium prawns
   1 red chili pepper, finely chopped
   2 cloves garlic, pressed
   ½ red pepper, sliced
   ½ yellow pepper, sliced
   Ground black pepper

   Cook the spaghetti in boiling water according to the pack instructions. Add the broccoli 5 minutes before the spaghetti is done.
   Drain the pasta and broccoli.
   Heat the oil and fry the chili, garlic and pepper for 2 minutes.
   Add the fish stock and prawns, cover and simmer for 3-4 minutes.
   Stir through the spaghetti and broccoli, heat and serve.
   (Serves 4)
3. irresistibly_lovable_guy said :
   October 19th, 2010 at 7:08 pm

   well i have few of them i love to share it with u !!!

   receipe name :- Prawn satay

   · 500gms prawns

   Satay sauce:

   · ¾ cup water
   · 1 tablespoon skim milk and 1 teaspoon coconut essence or Sharwood’s light coconut milk
   · 1 tablespoon root ginger, grated
   · 2 cloves garlic, crushed
   · freshly ground black pepper
   · 2 teaspoons light soy sauce
   · 1 teaspoon chilli powder
   · 1 tablespoon lime juice

   Recipes Instructions
   Combine all ingredients in bowl. Place prawns in shallow dish, pour over sauce and marinade for at least 30 minutes. Soak satay stick in water, then thread prawns on sticks and grill on barbecue for two minutes only on each side, basting frequently with marinade. Serve with rice. Serves 4.
   ===============================================

   Recipe name :- PRAWN CHOW MEIN

   175 g noodles; 1 onion; 1 red pepper; 175 g bean sprouts; 175 g mushrooms;
   225 g cooked peeled prawns; 4 cloves garlic; 2 tbsp. soy sauce; 2 tbsp. oyster sauce; squeeze of lemon juice

   Cook the noodles, drain and set aside. Chop the vegetables and saute in a little stock over a high heat, stirring continuously, for 5-10 minutes. Add the soy sauce and oyster sauce and stir through. Turn the heat down and add the prawns with the lemon juice and noodles. Stir thoroughly until everything is heated through.
   ===============================================

   Recipe name :- Sesame Prawns

   Ingredients
   1 Tbsp (15mL) sesame oil

   1 Tbsp (7g) ginger root, grated

   1 pound (455g) medium prawns, (or shrimp) uncooked, peeled and deveined

   2 Tbsp (30mL) soy sauce, low sodium

   1/2 cup (90g) green onions, sliced diagonally (2 green onions)

   1 Tbsp (9g) sesame seeds, toasted

   Directions
   Heat oil in wok or large skillet, add ginger and sauté for 30 seconds.

   Add prawns and stir fry just until prawns turn bright pink (do not overcook).

   Add soy sauce and green onions and stir fry just until heated through.

   Portion onto plates and sprinkle with toasted sesame seeds.
4. nu_shashita said :
   October 19th, 2010 at 7:47 pm

   If you need to have something quick and easy:

   Prawns and Tiger Sauce

   Over med-low heat, place the prawns in a frying pan.

   Open a bottle of Try Me Tiger Sauce and pour over prawns.

   Heat until prawns are thoroughly cooked and serve over brown rice, sauce and all and eat.

   Tiger sauce is a sweet(er) hot sauce an I LOVE it. I hope you do too.

   (The thing that takes the longest to cook here is the rice.)
5. kuching said :
   October 19th, 2010 at 8:20 pm

   hmmmm..share wit u very very simple suggestions..

   1a) panfry with chopped garlic (and ginger if u like), throw in some cut capsicums, broccholi, beans or asparagus or just check ur fridge for whatever non-leafy veges u got

   optional: if u like spice, ad some small cumin powder n perhaps even turmeric powder – all healthy stuff. Pepper/chilli powder if u want that extra kick

   1b) panfry with lotsa coriander leaves n chopped garlic?

   2) steam it n serve it wit ur usual salad?, use lemon juice for that yummmmmyy lemony taste

   3)grill it with just olive oil n very little salt or no salt?, cud add some of the spice mentioned above

   4) curry it wit some
   chilli powder,
   coriander powder,
   turmeric powder
   small cumin powder,
   chopped onions/garlic n ginger
   salt (ofcos ofcos)

   p/s: hope u aware prawns shud nt be cooked for too long n if being cooked on stove, shud b cooked on high flame..

   Simple enuf I hope 🙂

   Jus had a tot which I hv nt tried it so far…Panfry with chopped spinach (include chopped garlic)

   all healthy stuff…I am soooo hungry now :(…