what is the best way to cook king prawn?

Question

without using chilli

Answer 1

under the broiler sruffed with crabmeat (crab,few bread crumbs little mayo little dijon sprinkle seafood seasoning....then stuff crab in butterflyed prawns and put lemon and garlec butter on them and cook under broiler until pink....

Answer 2

Ingredients
Serves 2

16 King Prawns
10 Tomatoes - quartered
2 Tablespoons tomato puree
1 Cup of Curry Massalla Gravy as above.
Whole onion finely chopped.
2 Teaspoon Curry Powder
1 Teaspoon Chilli Powder
1 Finely Chopped Cayenne Chilli
4 Cloves Crushed Garlic
2 inches Root Ginger grated
5 Tablespoons Vegetable Oil
5 Tablespoons whole coriander leaves
1 teaspoon Garam Massalla



We are now making premium quality toasted and freshly ground curry powders and curry kits, availability is limited due to small scale hand made production but the quality will exceed your expectations.

Method
Make a paste of the curry powder and chilli powder with a little water. Devein the king pawns. Fry the onion until translucent in the veg oil then add the garlic, ginger and chilli and stir fry on medium for a further 2 minutes. Add the curry and chilli powder paste and stir in and fry for a further 30 secs. Add the tomato puree and water and cook on high heat for 15 minutes to reduce the sauce, stirring constantly. Add the King Prawns and stir fry until they turn pink. Add the garam massala and stir in well. Reduce the heat and add the tomatoes, stir in and cover the pan, cook for 3 minutes without stirring. Now add the whole coriander leaves, stir half heartedly and serve!

Answer 3

Whatever your taste buds desire...Lot of different recipes listed here.

Austalian Avocado and Prawns
Barbequed Prawns
Coconut Shrimp with Easy Peanut Sauce
Cooking Green Prawns
Curried Prawns in the Old Fashioned Way
Dancer's Delight
Fisherman's Wharf Garlic Prawns
Garlic Prawn Kabobs
Garlic Shrimp
King Prawn Salad with Chili,
Cucumber and Watercress
Mild Mustard Prawns
Pan-Fried Prawn Cutlets
Pineapple Prawns
Prawns a la Evans Head
Prawn and Brandy Savoury Spread
Prawn Asparagus and Noodle Stir Fry
Prawns and Coriander Bruschetta
Prawn Cutlets
Prawn Kabobs
Prawn Salad with Avocado Dressing
Prawns Supreme
Prawn Vindaloo
Prawns with Fresh Herb and Lemon Risotto Satay Prawns with Garlic
Skewered Prawns
Shrimp Cocktail
Shrimp with Feta and Pasta
Stuffed Fresh King Prawns
Super Shrimp
Sydney Harbour Prawns
Tropical Prawn Kabobs with Pineapple Mint Chutney
Tropical Prawn Salad
Ye Old-Fashioned Prawn Sauce
http://www.sportsmanfishing.com/prawnrecipes.htm#stuffedfreshkingprawns

Answer 4

the main suitable King Prawn I ever had grow to be on holiday in Mexico. The couple we've been traveling with went to city and delivered a bucket of king-sized prawns (they referred to as them cammerons in Merxico) We had an outdoors undemanding wood fired grill and arranged the prawns with the help of deveining then and peeling them. Then we laid them on the bar-b-que soaked in melted butter and grilled them. They have been scrumptious..! We chanced on we could do an identical undertaking making use of the little over interior the hotel, grilling them on silver paper, additionally soaked in butter. They have been only as stable. the biggest undertaking is to cut back them totally open whilst deveining so as that they are in a position to be 'butterflied' and laid flat and open. that's why they call them butterflied prawns.

Answer 5

INGREDIENTS:
1/3 cup white wine
3/4 cup vegetable stock
1 teaspoon chopped fresh ginger
1 clove garlic, minced
1 small carrot, chopped
1/2 leek, chopped
10 sea scallops, halved
1/3 pound tiger prawns, peeled and deveined
1/2 cup unsalted butter, cubed
chopped fresh chives for garnish
salt and pepper to taste

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DIRECTIONS:
Bring the wine, vegetable stock, ginger, and garlic to boil in a skillet. Mix in the carrot and leek, and reduce heat to low. Simmer 5 minutes. Mix in scallops and prawns. Stir in the butter cubes. Continue cooking until butter is melted and scallops and prawns are opaque. Sprinkle with chives, and season with salt and pepper to serve.

Answer 6

TEMPURA

1 squid
2 fish fillets
4-8 king prawns
4 shitake or open mushrooms
8 green chilies or okra
10 g. carrots
100 g. green beans
100 g. sweet potatoes or white potatoes
1-2 l. oil for frying
1 lemon
Flour
Mooli (long white radish)

BATTER:

1 c. flour
1 c. cold water

SOUP FOR TEMPURA:

1 c. water
1/4 c. soy sauce
1/4 c. Japanese Milin or dry wine
2 tbsp. Kezuri-gatsuo (grated dried skipjack)

To prepare batter: Combine flour and water in bowl and stir well.

To prepare soup: Combine ingredients in pan and boil for 1 to 2 minutes; strain.

To prepare foods: Remove legs and bone from squid. Rub off skin and cut into 3x6 cm. pieces. Cut fish fillets into 3 x 10 cm. pieces. Shell prawns leaving tails intact. Remove back veins. Cut carrots into matchstick-sized strips. Cut potatoes into 1 cm. thick slices.

To cook tempura: Heat oil in large saucepan (160-170 degrees C). Toss prawns, squid, and fish in flour and dip into batter, then deep fry. Then dip shitake, green chilies and potatoes into batter and deep fry. Dip 10-15 pieces carrot into batter and fry in one piece. Dip 4-5 green beans together into batter and fry in one piece. Serve hot with lemon and soup with grated mooli. Serves 4.

Answer 7

Black pepper prawns - deep fried the prawns to half cooked, then fry them with whole and grated black pepper, soy sauce, dry white wine & salt to taste, garnish with chopped corriander, serve nicely on the plate with fresh mango dices or honeydew melon + a bit of green salad.

Here is a photo showing how I like to present it
http://images.search.yahoo.com/search/images/view?back=http%3A%2F%2Fimages.search.yahoo.com%2Fsearch%2Fimages%3Fp%3Dblack%2Bpepper%2Bprawns%2Bphoto%26ei%3DUTF-8%26qp_p%3Dblack%2Bpepper%2Bprawns%26imgsz%3Dall%26fr%3DFP-pull-web-t%26b%3D1&w=150&h=116&imgurl=www.uppercrustindia.com%2F6crust%2Fsix%2Fmango4.jpg&rurl=http%3A%2F%2Fwww.uppercrustindia.com%2F6crust%2Fsix%2Fmango1.htm&size=10.9kB&name=mango4.jpg&p=black+pepper+prawns+photo&type=jpeg&no=20&tt=31&oid=68f00960dacd7c0a&ei=UTF-8

Answer 8

cook normally. but see that it smell is less as far as possible. it can be reduced by cooking in ginger garlic & turmaric paste.