king prawn and chilli recipe?

Answer 1

really good and simple meal - have made this loads.

marinade prawns in red chilli and garlic.
cook some linguine.
gently fry garlic and chilli in lots of extra virgin olive oil.
grill prawns under hot grill.
mix cooked linguine with prawns, garlic/chilli oil, rocket and squeeze over lemon juice.

enjoy...

Answer 2

This simple recipe from Iron Cook Jason Makara is a summer classic.

Degree of difficulty: Low

Preparation Time: 4 hours

You need:
1kg king prawns (peeled w/ head and tail still on)
30g fresh chopped ginger
1 x chopped chilli
1 x half chopped brown onion
200ml olive oil
1 x lemon
Salt & pepper to taste

Method:
1. Add chilli, ginger and onion in a bowl w/ olive oil & seasoning
2. Place peeled prawns in a container and place marinate over the prawns for 4 hours
3. On a hot barbeque, char grill prawns on both sides until cooked
4. Finish w/ squeezed lemon juice and serve

Answer 3

try this really easy recipe for prawn cerviche
2 dozen large prawns, shelled and deveined
1 large red onion, finely chopped
1 red chilli ,finely chopped
Salt and pepper
1/2 cup fresh lime juice
1 large tomato, finely chopped
2 tablespoons corn oil
Fresh coriander leaves, for garnish

Blanch the prawns in a pot of boiling salted water for about 1 minute. Drain and immediately cool down in an ice water bath. Set aside.
Place onion in a large bowl and sprinkle generously with salt . Let onion absorb salt for 15 minutes. Rinse under cool water and then drain. Return onion to bowl and add lime juice, tomato,chopped chilli, prawns, and oil. Season with salt and pepper, to taste, and gently stir to combine all ingredients. Garnish with coriander leaves and serve.

Answer 4

INGREDIENTS:

For the dressing:

juice of 2 limes
2 tbsp palm sugar, or raw brown sugar
1 fresh red chilli, deseeded and finely chopped
1 clove garlic
100ml coconut cream

For the saffron rice:

175g basmati rice
1 tsp ground turmeric
a few strands of saffron
2 tbsp desiccated coconut


For the prawns:

6 large raw king prawns in their shells
2 cloves garlic, crushed
1 tbsp grated fresh root ginger
1 small fresh red chilli, deseeded and finely chopped
2?3 kaffir lime leaves
1 stalk lemon grass, finely chopped
2 tbsp sunflower oil
1 bunch fresh coriander, coarsely chopped
1 bunch fresh mint, coarsely chopped





PREPARATION:

1. Make the dressing by mixing all the ingredients and leave to steep.

2. Prepare the saffron rice. Mix the dry rice with turmeric, saffron and coconut. If you want to steam the rice, add 250ml water to this mixture, then steam over boiling water for 20-25 minutes, stirring 2 or 3 times to ensure the saffron is mixed in. If preparing on the hob by the absorption method, put the mixture in a saucepan that has a tight-fitting lid, add 300ml boiling water and cook gently until all the water is absorbed and the rice is tender, about 15 minutes. Fork through once to fluff and separate grains, and keep warm.


3. Towards the end of the rice cooking time, peel the prawns, leaving their heads and tails intact. Put the garlic, ginger, chilli, lime leaves and lemon grass in a pan with the oil and heat. When the oil is hot, add the prawns, and saute very quickly, turning them once.


4. Scatter over the chopped coriander and mint. Remove with slotted spoon. Place on a bed of saffron rice and pour over a little dressing. Serve with remaining dressing in a bowl on the side.

Answer 5

king prawns, sweet chilli sauce, spring onions and garlic, yellow sweet pepper - salt and pepper to taste - stir fry and serve with basmati rice