Hello everyone, I hope your day has been well and this new month brings you great things!! Also, can you believe it’s March already and spring is on the way?
Tempura prawns is the process of coating the prawns in a light batter and deep frying for a few minutes, until lightly golden. I’ve used king prawns which are quite big and fleshy compared to the smaller ones. I don’t usually use them so I was a little skeptical as to whether or not I would enjoy the texture but I can confirm that I’m a fan!! Prawns have a high percentage of water and are a great source of selenium which is an effective antioxidant that helps to maintain healthy cells. I have to say these tempura prawns are quite greasy so the lemon is a must as it really cuts through the grease.
Recipe: Tempura prawns (serves 2-3)
50g plain flour
1 tsp oil
80ml warm water
1 egg white
Sprinkle of turmeric
250g king prawns, patted dry
1 lemon, cut into wedges
Oil for frying
Whisk the flour, oil and water in a bowl. Keeping whisking until a smooth batter forms.
In a separate bowl, whisk the egg white until thick and holds its shape. Fold the egg white into the batter and put into the fridge for 30 minutes.
When the 30 minutes is almost up, heat the oil in a dutch pot. Also, cut the lemon into wedges and set aside in a container.
Take the batter from the fridge, gently mix in the turmeric and add the prawns.
Add the coated prawns to the oil and cook on each side for 1 minute. Take care at this stage because the oil does spit out a little.
Once done, place on a plate with kitchen paper and continue until all the prawns are fried.
Squeeze with lemon juice and serve immediately for best results.
If you’ve seen a lot of my posts you’ll know that I feature prawns quite often and I am always looking to improve on the sauce that goes with it. In today’s recipe I’ve used a little coconut cream which has quite a distinctive flavour but adds a beautiful creamy texture to the sauce. Also, recently I have been making meals for one which makes this a really quick dish to create even if you are short for time.
As you can see from the image I ate these prawns with fried dumpling and sweetcorn, which is a little inspiration however, I can imagine that rice and other vegetables would be just as good.
Recipe: Curry Prawns (serves 1)
Handful of prawns
Sprinkle of salt, paprika and chilli powder
1 garlic clove – crushed
1/2 tsp curry powder
Pinch of oregano
5g creamed coconut
1 tsp tomato ketchup
1 inch spring onion – sliced
Pinch of sugar
Season the prawns with a little salt, paprika and chilli and set aside.
Heat the oil in a pan and gently fry the garlic for a few minutes.
Next add the curry powder and oregano.
Stir in the water, creamed coconut and tomato ketchup and leave to simmer gently until the coconut has melted and the liquid has reduced slightly.
Then add the sugar, spring onion and prawns for 3 minutes until the prawns are piping hot.
Hello everyone, thanks for stopping by my blog. The recipe today mostly focuses on the ingredients used for cooking the prawns. This has definitely got to be one of my favourite meals, I LOVE LOVE LOVE prawns, rice and broccoli!! It’s a nice meal to make and easy to prepare, I would advise preparing the broccoli and putting it into a pot ready to be cooked, then prepare your rice how ever you like and lastly the prawns. This meal tastes delicious, full of flavour with a spicy kick.
Recipe: Spicy Prawns (serves 2)
1 tsp oil
1/2 spring onion – finely sliced
1/2 vegetable stock cube
300ml hot water
1 tsp curry powder
Pinch of chilli powder
1 tsp brown sugar
1 tsp chilli sauce
1/2 tsp plain flour
Handful of sweetcorn
Sprinkle of garden peas
Heat the oil a pan and add the spring onion. Mix 1/2 a stock cube and 300ml hot water together then pour into the pan.
Add the curry powder, chilli powder, sugar, chilli sauce and flour to the pan. Mix well and cover with a lid for 5 minutes to thicken.
Add the sweetcorn and peas to the pan and cover again for a further 3 minutes.
Once the sauce has thickened, add the prawns and cover again for 2 minutes until the prawns are cooked through.
Hi everyone, I hope your day has been well. I am officially back to work this week and it’s nice to have a sense of normality again.
I’ve got a great recipe here if you love prawns, combined in a delicious sweet and chilli sauce. I would usually make curry prawns but I decided to go for something different. Overall, the sauce tasted amazing, had lots of flavour and complimented the prawns really well. I ate the prawns with brown rice which is more nutritious than other paler varieties.
Recipe: Sweet Chilli Sauce (serves 2)
1 tsp ground giner
2 tsp tomato ketchup
1/2 tsp chilli powder
2 tsp soy sauce
2 tsp soft brown sugar
1/2 tsp dried parsley
2 tsp oil
2 garlic cloves – crushed
1/2 tsp corn starch
Small handful of spring onions
In a small bowl, mix together the first 7 ingredients.
Heat the oil in a pan and add the garlic, keep on a low heat and once the garlic is slightly brown and the liquid mixture and turn up the heat to a gentle simmer.
Stir in the corn starch and wait a few minutes until the liquid reduces slightly.
Add the spring onions and prawns, cooking for a further 5 minutes or until the prawns are piping hot.