Steam Tofu with Prawns
2008-12-03 23:35:00 My daughter loves this dish and she can finish all the tofu on her own. That is after some adjustments to it.Previously, when I do this I use dried mushroom. Perhaps the smell and taste is too strong to her liking and I used fresh shitake mushroom instead and she loves it. Of course, partially the reason was the sauce too. Tofu are bland without any accompanying sauce, kids might not like it at all.Ingredients:1 block silken Tofu, sliced equally in smaller pieces6 Prawns or depending on the no. of slices of tofu you have1 Fresh Shitake Mushroom, sliced1 section Carrot, about length of finger shreddedSesame Seed OilSauce:5 tablespoon Water1 tablespoon Oyster Sauce3/4 tablespoon Light Soy Sauce1/2 tablespoon Cooking Wine1 teaspoon SugarCornflour Mixture (thickener)How to do it:Place sliced tofu on dish.Remove heads and shells of prawns.Slit the back of prawns.Devien and clean.Place prawns with slitted back on tofu.Place a slice of mushroom and some shredded carrot on prawns.Steam for ...
Noodle wrapped Prawns
2008-08-22 02:11:00 This is a waste on fresh prawns. But you can't serve prawns that are not fresh either. It's a dilemma. The best thing to do it to think of an alternative, which I'm going to try making this again using Bee-Hoon (rice vermicelli). So remember to come back to check. *wink*Meanwhile, have a look at this not so perfect (cos it's a waste on ingredient) dish. But don't you think it looks good? *thick-skin* And it's a kid's favourite. Well, at least, it's my kids' favourite. My daughter only ate the noodles! *faint*The confusion I want to made about this dish was ... I was trying to get rid of the instant noodle I bought wrongly! Err ... Hmmm ... I told you it's a waste of food. :PThis is not difficult to make but it's just a bit more work to be done here.You need a packet of instant noodles or those thin wanton noodles. As you know, I used instant noodles here. Cook that in water with 1/2 tablespoon of salt. Drain and cover with a damp cloth. What we want is to let it cool so y...
Grilled Prawns with Garlic and Cheese
2008-07-31 02:58:00 Prawn is my all time favorite and the kids' too. I like it in whichever way it is cooked. I can have it everyday if not for the cholesterol, because I love to suck on the head too! Would it be a waste to throw it away?Anyway, I had to stop myself from finishing the whole lot on my own. I didn't buy a lot of prawns as they were rather expensive due to their size. It will be either difficult to put in the stuffing if the prawn is too small or there won't be much stuffing.If you have friends coming over, serve this. It's fast and easy. I bet they will love it too!Ingredients:8 large Prawns, cleaned2 tablespoon Butter, soften5 tablespoon Grated Parmesan Cheese1/2 tablespoon grated Garlic2 teaspoon Coriander stem, choppedA pinch of saltA dash of pepper (optional - you wouldn't need it if your prawns are fresh)How to do it:Preheat oven to 170C.Mix all ingredients except prawns together and set aside.Trim off the legs, antenna and the sharp thingy (whatever you call that) on the head...
Pan Grilled Bacon rolled Prawns
2008-06-06 13:11:00 Two of my son's favourites are here, prawn and streaky bacon. I used some of the bacon for previous dish and the rest were used here.My son had this with his tomato sauce and I have it with my sweet and spicy sauce. And my daughter just ate the bacon. ^_^"To do this, you will only need large prawns and bacon. Smaller prawns are not advisable to be used here as they will end up being dry and hard.First, you have to shell your prawns. The head and shells can be retained to make Laksa. Then pierce a wooden skewer through the prawn from the tail-end. Oh, and please remember to wet the wooden skewer first. This is to prevent it from burning during the grilling process.Next, wrap a bacon from the tail-end with the fatty part of the bacon 'outside'. Overlap the bacon a little and continue wrapping till the whole prawn is covered. Tuck the loose end of the bacon in. If you have no idea how to do it, just use a toothpick to secure. Likewise, wet the toothpick first before use. You can se...
Shrimp/Prawns with Sweet Corn Sauce
2008-05-23 21:49:00 I made this delicious dish for dinner last night it was so good and had a wonderful combination of sweet and spice to it. It is yet another zaar member recipe, I have to get back to making some more of my own, but I have saved so many good recipes and I have been really enjoying making them. I did add some snow peas to this as I had some to use up it is a very versatile dish in that you could through left over veg, like capsicum, bean sprouts green beans etc.. all would pair well. I also added red chili instead of jalapeno as I could not get one at the store that day and it was still wonderful.If you have been keeping up with the progress of my beautiful handcrafted camphor laurel chopping, cheese boards and Mezzaluna Boards. My official site is finally finished and live so to see my full collection please click here.Ingredients1-2lb Shrimp, peeled and deveined (depending on how "saucy" you want the end result to be, I have also used cubed, boneless chicken.)Garam masala, for dustin...
By: The Best Recipes
Asian Stir-Fried Mussels and Prawns
2008-05-15 20:06:00 This is a quick and easy meal to do, it tastes great and is a nice light meal. Please note: I cooked this in a wok so if you are using a large frying pan, cooking times will vary as woks get very hot. I love mussels, but please make sure you do remove beards and scrub thoroughly as you will end up with a not nice fish smell in your food if you don't. I find if your mussels are very dirty with lots of barnacles on them, than you can not remove, it is often better to boil them separately and add at the end to warm. This way any grit or dirt that remains, ends up in your water not your stir-fry I have done this before, my mussels I bought yesterday were very clean so this was not necessary.If you have seen my recent post on my cheese and cutting boards you will know I am about to go live with my official website shortly. So I am going to be posting pictures of some of the range of boards I currently have in stock, just to give you an idea on the beauty of them until I can post my web ...
By: The Best Recipes
Prawns with Garlic and Flavoured Salt
2008-05-08 03:08:00 My husband and kids like this dish but I will only cook this if I have the mood and the time. It's not difficult to make this but it's time consuming. I ended up having to think what else to do with the rest of the salt.If you don't mind the time spend, try this. It's nice.Ingredients:8 large Prawns1 tablespoon minced Garlic1 tablespoon extra minced Garlic1 Red Chilli, slicedCornflour for dustingOil for frying1 tablespoon Chinese Cooking Wine3/4 teaspoon Flavoured Salt (see instruction below)How to do it:Deep fry 1 tablespoon minced garlic till light brown.Drain excess oil on paper towel and set aside.Dust corn flour on prawns.Deep fry prawns till just cook.Drain and set aside.Heat a teaspoon if oil in a wok, stir fry remaining garlic and chilli till fragrant.Add in wine, salt and prawns.Continue to stir-fry till dry.Add in the previous deep fry garlic and stir fry to mix well.Serve.Click HERE for printer-friendly version of an original recipe.From top down:Salt, Paprika, Five-...
Prawns On Toast
2008-04-19 11:55:00 Ingredients 500g green king prawns 1 egg, lightly beaten 2 tbsp cornflour 8 thick slices of bread 1 hard boiled egg yolk 1 slice ham 1 spring onion, finely chopped oil for deep-frying Directions Shell and devein prawns, leaving tails intact. Gently flatten prawns. Combine egg and cornflour in small bowl, add prawns. Mix well; coat prawns completely. Remove crusts from bread, cut slices in half. Place 1 ...
Blanched Prawns with Sweet Mustard
2008-04-16 07:32:00 You know, prawns with mayonnaise is always a very popular dish. Everyone doesn't seem to get bored with that dish. But I get bored cooking that dish too often. :PSo, for a change and something much much more simpler, I did this. It's like the cold dish we get at Chinese wedding dinner but then those were served with mayonnaise (again). Mine, I served it with sweet mustard.It's super simple. You just need to blanch your prawns then submerged them in previously boiled cooled water. Next, you remove all the shells and sliced them in halves. Arrange them on a plate, spread sweet mustard sparingly over it or you can serve the sauce separately and it's all done. Simple?For the sweet mustard sauce, I add an additional 1/2 tablespoon of honey to 1 1/2 tablespoon of sweet mustard to make it milder. If you are using 'normal' mustard, you might have to add more honey.Try this if you want something fast and easy.http://feeds.feedburner.co-m/wokkingmum
Steam Prawns with Chilli Garlic
2008-03-24 16:24:00 We love prawns and I must say this is one of the easiest and fastest prawn dish to make. The only important thing you need to have is fresh prawns.Oh! It's easy to eat too since it's "butterflied". *wink*Ingredients:12 medium to large Prawns, butterfly and devienedA pinch of SaltA dash of pepper1 tablespoon Chinese Cooking Wine1 tablespoon Olive Oil6 clove Garlic, minced2 fresh Chilli, choppedA drizzle of Sesame Seed Oil (optional)How to do it:Mix all ingredients except prawns and sesame seed oil together.Place prawns on a shallow dish.Put in the garlic and chili mixture in the slit of the prawns.Steam for 5 minutes or just cooked.Scoop the sauce from the steamed prawns and pour over the prawns.Drizzle some sesame seed oil sparingly and add some chopped spring onions if you like.Serve immediately.Note:The easiest and safest way to butterfly prawns is to use a kitchen scissor. Use it to cut the shells from the head to the tail end, then use a knife to slit it.Click HERE for printer...
Prawns, Vegetables and Rice Salad
2008-03-23 15:00:00 A simple balance diet of protein, carbohyrate and fibre is the nutrition of the day. Here you just blanch prawns in boiling water to cook them and blend the rest of the ingredients together. You need just 30 minutes to prepare this dish. Ingredients: Serves 3-4 300 gm prawn, peeled and deveined 1 Japanese cucumber, cut in cubes 1 ...
The Mangga prawns pickle
2008-03-05 15:09:00 The Manggaprawns pickleThe material:300 g young mangoes, analysed serut kasar1 sdt garam10 small chillis, the slice tipis3 sugar human resources pasir5 items of the shallot, the slice tipis50 ml thick coconut milk, rebus1 human resources cuka250 g prawns that was the size, kupas5 stems of the leaves kemangi, took daunnyaThe instruction: 1.Smear the slice of mangoes with salt through to withered.Tiriskan.2.Mixed and stirred the small chilli, granulated sugar, the shallot, thick coconut milk and the vinegar.3.It was mixed that mangoes serut, prawns and the leaves kemangi with the chilli mixture.Stirred level.4.Kept in the cooling cupboard through to when being presented.For 8 people.http://my.yahoo.com http://reader.google.com http://www.yahoo.com http://www.google.com http://www.msn.com
PRAWNS (SUGPO) & Vitamin C
2008-02-26 16:16:00 DO NOT eat shrimp / prawn if you have just taken VITAMIN C pills!! This will cause you to DIE in ARSENIC (As) toxication within HOURS!!
Moroccan Prawns with Couscous
2008-02-23 19:18:00 This is sounds like such a big recipe but if you just follow the steps it is not as daunting as it sounds and the end result is gorgeous. I made this as I have been trying to recreate a recipe I have had at a local restaurant. I know this is not exactly how they would make it but it tasted wonderful and both myself and my hubby absolutely loved this.I am also thinking about starting back catering again, I have catered before for small dinner parties and for large parties of about 50 people, although never anything huge like a few hundred, but am always up for new challenges. I am based in the canton of Vaud in Switzerland and would like to cater from Lausanne to the Geneva area, if you are reading this site and are from around this area I would love to know what you think, so all comments welcome.IngredientsSauce1 Cup water2 Teaspoons fish stock granules (a good flavoursome one.)1/2 Teaspoon garlic powder1 Teaspoon ground cumin1/2 Teaspoon ground coriander1/2 Teaspoon ground ginger1...
By: The Best Recipes
Grilled jumbo prawns
2008-01-23 13:36:00 Grilled jumbo prawns in Hard Rock Cafe shack on Morjim beach, Goa
By: Food PhotoZ
Champagne Chicken with Avocado and King Prawns
2008-01-15 09:06:00 Here is the first competition entry I have made, I will be posting more over the next couple of weeks so keep checking for your recipe entry. This was very good, a chicken breast served with a champagne sauce topped with avocado and king prawns. I served mine over wild rice with herbs and it was delicious. So thanks very much Danielle Amour for entering and for a great recipe.Ingredients2 Skinless breasts of chicken1 Avocado6 King prawnsThe sauce1 Onion, finely chopped2 Cloves garlic, crushed1/4 cup of chives1 Tablespoon olive oil1 Cup champagne1 Chicken stock cube1 Cup cream (Use just over 1 Cup.)11/2 Teaspoons cornstarch (to thicken)Method1. Heat oil in a pan, add chicken, cook on a med heat until browned on both sides, and just a little pink in the middle. Set to one side.2. In the same frying add a little more oil, add onion and garlic, cook until onion is transparent.3. Add champagne, chives, and stock cube, stirring well to combine all ingredients. Let it come to a simmer, mi...
By: The Best Recipes
Prawns again
2008-01-14 07:37:00 The rejection of cheap Asian prawns under tough new disease testing will force up the price of both Australian and overseas prawns, importers warn. Imported supplies of the nation’s favourite shellfish are already dwindling and prices have risen. Australian quarantine tests for disease have resulted in more than 300 tonnes, or 22 containers, of raw prawns being refused entry since October. Only seven containers had been allowed in up to December. Since October, one South Australian seafood distributor has raised wholesale prices for imported medium prawns by 30-40 per cent from $18.90/kg to $25.90/kg, reporting that some restaurants have begun buying smaller shrimp sizes. The tough new border controls have angered the hospitality industry, seafood importers and distributors, who fear the financial cost in the next year will top more than half a billion dollars. Hotels and clubs, budget bistros and popular Asian restaurants will bear the brunt of the shortages. Chairman of the ...
Price of prawns will rise
2008-01-14 07:26:00 Rejection of cheap Asian prawns under tough new disease testing will force up the price of Australian and overseas prawns, importers warn. Imported supplies of the nation’s favourite shellfish are already dwindling and prices have risen. Australian quarantine tests for disease have resulted in more than 300 tonnes, or 22 containers, of raw prawns being refused entry since October. Only seven containers had been allowed in up to December. Since October, one South Australian seafood distributor has raised wholesale prices for imported medium prawns by 30-40 per cent, from $18.90/kg to $25.90/kg, reporting that some restaurants had begun buying smaller shrimp sizes. The tough new border controls have angered the hospitality industry, seafood importers and distributors, who fear the financial cost in the next year will top more than $500m. Hotels and clubs, budget bistros and popular Asian restaurants will bear the brunt of the shortages. Australian Seafood Importers Association c...
Marmite Prawns
2008-01-09 06:08:00 I think being a picker eater might be inheritance because I remembered my father bought many bottles of Bovril and it was like I only ate plain porridge with Bovril - two bowls of it each time. Hmm ... or was it because my mother doesn't cook? Maybe it was both.My father once told me, he was glad he found Bovril as my appetite increased after adding Bovril in my meals. During that time Bovril contains beef and my father found it nutritious enough of a young kid *me!* who hardly eats. Well, at least it's better than eating plain porridge. He was the person who suggested using it when I told him about the feeding problem with my son when he was a toddler.The Bovril in Singapore doesn't contains beef now due to the Mad-Cow disease many year ago. I know the ones in UK is back with its original containing beef. I do wish Singapore would import that too. I miss it.I found out about Marmite during my teen years, the alternative choice if you are a vegetarian or can't take beef. It took...
Jhinge Ka Pulao (Spicy Prawns and Rice)
2007-12-31 19:24:00 Since discovering the wealth of recipes to be found on the web, especially those published on many of the food blogs I now regularly read, I find that I hardly ever feel to the need to seek out a recipe book. That said, I do like to occasionally flick through one of my few recipe books at the weekend to get ideas for meals. This Christmas, I received another two books, both with good flick-through properties and today, I decided to give one of the recipes I found a try.My sister got me The Indian Kitchen by Monisha Bharadwaj, a really interesting book, with more emphasis on the ingredients, rather than the recipes themselves. Definitely a nice format for a book of this kind, and with lots of nice photos and illustrations too. There’s more than one ingredient mentioned that I’d never even heard of, and so I decided to make one of the easiest recipes, for which I had all the required spices already, just to be on the safe side. I also added some peas which weren’t in the ori...
By: iCookFood.com
Jimmy?s Killer Prawns Day Out!
2007-12-26 22:35:00 I will post a review on the day tomorrow, I’m completely finished right now :)
Dec 26, Dried prawns is an Asian food ingredients which is used in many dis
2007-12-26 01:33:00 Dried prawns (udang kering) is an ingredient found in South East Asian cooking. It is dried salted prawns made so that the seafood can last without refrigeration.
Spicy Prawns
2007-12-13 09:27:00 This is another recipezaar members recipe, I really enjoyed this one. I loved the spiciness, I marinated my prawns overnight and the flavour was wonderful. I did up the Sambal Oelek to 1 Teaspoon, but I just wanted extra kick, The whole family enjoyed this one. If you want read reviews or see more recipes by this chef click here. This is the second recipe I have made by this chef and both were really good, the sesame crusted lamb chops I posted a couple of weeks ago was the other.Ingredients1 kg medium prawns, uncooked2 Teaspoons peanut oilMarinade2 Cloves garlic, crushed2 Teaspoons fresh ginger, grated2 Teaspoons lemongrass, finely chopped1/2 Teaspoon cumin1/2 Teaspoon ground coriander4 Teaspoons teriyaki sauce2 Teaspoons honey4 Spring onions, chopped1/2 Teaspoon sambal oelekMethod 1. Shell and devein the prawns, leaving the tails intact.2. Combine the prawns and the marinade in bowl.3. Cover and refrigerate for several hours or over night.4. Heat oil in large non-stick pan and co...
By: The Best Recipes
Stir Fried Prawns with Asparagus
2007-11-24 14:41:00 I'm back from my short trip and have not quite finished with the laundry from the trip and not to mentioned the daily chores I still have to deal with *faint*. I wasn't in the mood to think of new dishes but it's good too as I still have quite a number of dishes I have not write out and I think I might need to cook the same dishes again to remember how it was done.This current dish was cooked quite some time ago. I had meant to use the prawns for a salad dish but decided that I wanted to have something hot instead. You may noticed that I had just did an asparagus dish recently. Well, asparagus is not always available in the wet market at my place and sometimes it's just too expensive to buy too. Since it was cheaper than usual, I bought a bunch ... again. How I wish it was so cheap, I could buy a big bunch back to make Cream of Asparagus. I just love it!Anyway, here's another way to cook asparagus ...Ingredients:12 medium Prawns, shelled retaining tail and deveined6 stalk Aspar...
Salad with Steamed Prawns
2007-11-13 08:17:00 Sometimes vegetables such as lettuce, cucumber, carrot and cabbage, are better to eat raw to maintain their nutritional value. Some vegetabkes such as bean sprout used in salad, I prefer to blanch beansprouts in hot water for better taste. Discard the wilted parts. So eat your salads as often as you can. Here I use ...
Honey Sesame Prawns
2007-11-11 00:56:00 This dish give you a sweet and sour taste of lemon and slightly spicy with chilli sauce over the fried prawns. They could make in a jiffy. Ingredients: 1 kg big prawns, peeled, deveined, with tails intact 250 gm honey 2 tablespoon toasted sesame seeds Oil for deep frying 2 teaspoon lemon juice 1 teaspoon sweet chilli sauce 2 spring onion thinly ...
Crispy Rice with Chicken, Pork, Prawns,etc.
2007-11-05 00:10:00 Crispy rice with chicken meat in gravy is the dish to try. You have to use a pot to cook the rice on the gas stove. Cook your rice enough for six persons. Wash rice and bring rice to boil in a pot and simmer in low fire until rice is dry and has an aromatic ...
Soba with Chilli Prawns
2007-11-02 01:44:00 I love Chilli Crabs but unfortunately or fortunately, I haven't got over the phobia of killing and preparing crabs. Hence, I use other ingredients in replacement of crabs. Just like this previous dish here.The other day I had cravings for chilli crabs (again). I got the prawns meant for another dish to make Chilli Prawns instead, using the same ingredients and same way I did 0the previous dish but using prawns of course.I didn't want to have rice. So I grab a bunch of soba and cooked it. Add the prepared chilli prawns to it and voila! Hmmm ... Italian dish with Japanese and Singaporean flavours! Very fusion!I wished I had used Penne instead of Soba. Why? So I can eat quietly but still be able to grab more sauce in every bite. I was slurping so loudly with my plate of soba I think the Japanese would be happy. * Chilli Prawns *http://feeds.feedburner.com/wo-kkingmum
Caribbean Curried Prawns in Pinapple
2007-10-31 08:29:00 We went to St. Lucia for our honeymoon I had been to the Caribbean before but never to St. Lucia. I loved all the fresh fish we ate, we found this great little restaurant one night recommended by a local, wow!! the food was so good. When we got back I experimented with loads of the different dishes that we had tried, to come up with similar tasting recipes. Things like crab backs, stuffed red snapper and my husbands favourite callaloo soup. Here is a curried prawn recipe I have made a few times.Ingredientsolive oil850g uncooked prawns (shelled and de-veined)juice of 1 lime1 onion, chopped finely2 Tomatoes, skinned and chopped2 Tablespoons curry powder (I use 1 tablespoons normal curry powder and 1 tablespoon hot curry powder because I like a bit of a kick so adjust for your personal taste.)1 Teaspoon fish stock1 Tablespoon fresh chives, chopped2 Pineapples300ml water250 ml coconut milk1 Teaspoon cornflourChopped chives (extra for garnish)Method1. Place shelled, de-veined prawns in a...
By: The Best Recipes
Chinese Prawns Fritters
2007-10-23 03:29:00 I have been hunting for a good compatible digital camera to shoot recipes for my blog. I have seen many selections of digital cameras with low prices guaranteed, But the Canon PowerShot G9 digital cameras atracted me most and I placed an order immediately. While waiting for the camera to arrive, let’s try out this ...
Tôm Càng Kho Tàu (Freshwater Prawns in Tomalley Sauce)
2007-10-22 17:16:00 Ingredients:-4lb fresh water prawns, size 1-2 head-on (1-2 prawns per pound)-2 eggs-1/2 medium onion (optional)-1 cup coconut juice (approximate)-fish sauce, sugar, pepperWhat to Do:Peel prawns, remove legs and claws. Remove tomalley and reserve for making sauce. Chop onion finely, beat eggs with tomalley and add onions. Bring coconut juice, 3 tbs fish sauce, ½ tsp sugar and 1 tbs pepper to a boil, add prawns and simmer for 2 mins. Add egg and tomalley mixture, simmer for another 15 mins. Add fish sauce and sugar to taste right before serving. Serve with rice, and pickled daikon (recipe follows)Note:When buying prawns look for ones with a tint of reddish-orange on the body and both sides of the head. The tomalley, gives the coral color when cooked, be careful when you remove it, as the prawns? waste is also stored in its head. The fish sauce should boil rapidly as the prawns are dropped it, this will give them better texture.C? C?i Bóp X?i (Pickled Daikon)-1 daikon (about 1-2lbs)-1 ...
Creamy Fish Topped with Mussels and Prawns
2007-10-16 09:06:00 Here's another yummy fish recipe.Ingredients olive oil4 firm white fish fillets (I used cod but any white fish is fine,sea bass, orange roughy, hake etc.. Just note there are two categories for white fish, thick fillets and thin and cooking times will vary accordingly)125g Mussel meat120g Peeled, cooked prawns3 clove garlic, crushed4 green onions1 Cup milk1 Teaspoon fish stock powder1/2 Teaspoon vegetable stock powder2 Teaspoons cornflour11/2 tablespoons lemon juice1/2 cup dry white wine135ml Sour cream1/2 cup cream1 Teaspoon Dijon mustard1 Tablespoon Gruyere cheese1 Tablespoon Parmesan cheese1/2 teaspoon dillpepper to taste1 Medium carrot, chopped100g Green beans, trimmedMethodNote make the sauce first and leave on heat as the fish fillets cooking time are very quick.1. In a fry pan heat a little oil and cook garlic slightly, you don't want to burn it, add the green onion and cook for about 30 seconds to 1 minute.2. Boil, steam or microwave carrots and beans until tender, set to ...
By: The Best Recipes
Chilli Prawns
2007-09-25 21:25:00 Its been a long time, since I have posted a non veg recipe. I was just being loyal to my tried & tested recipes. I came across this recipe in a cookery show. Its a dry preparation which can be... Feeling Hungry? Try out Maria's Culinary Delights selected from a wide range of dishes tested and tasted by family, friends and relatives.
By: Marias Menu
Recipe: Rigatoni with Butternut Squash and Prawns
2007-09-05 13:22:00 It is not very often that I feature recipes of celebrity chefs on this blog. Of course, I watch cooking shows, frequently and I have my favorites, but mostly they give me ideas and inspiration for creating my own recipes. I will learn a new technique and I will want to try it out ? not necessarily in the same way as it was laid out on TV. However, it just so happened that I fell in love with two recipes done by everyone?s favorite Italian chef ? Giada De Laurentiis ( I will post the second recipe at a later date). This dish, is a pasta dish where the sauce is made from squash. I love squash and I am always looking for new and interesting ways to cook this, and I was just enamored by this dish. So for once, I followed a recipe exactly how it was written. There are of course a few changes I would make in the future, which I will note at the end of this post, but all in all it was a delicious and unique dish! It is perfect to stock away for the fall season when many of you will have ...
Crab Stuffed Prawns With Tomato Butter
2007-08-31 12:59:00 1 tablespoon olive oil1/4 cup onions; finely minced1/4 cup celery; finely minced1/4 cup green bell peppers; finely minced2 tablespoon red bell peppers; finely minced1 tablespoon shallots; finely minced4 teaspoon garlic; finely minced, in all4 teaspoon essence in all1 teaspoon salt1 teaspoon pepper1 lb lump crabmeat; picked over for shells an1 egg; slightly beaten1/4 cup parmigiano-reggiano cheese; grated1 tablespoon creole mustard1/4 cup bread crumbs16 prawns; peeled except for tails a3/4 cup plum tomatoes; seeded and chopped1/2 cup shrimp stock1 pinch cayenne pepper1/2 teaspoon fresh black pepper1 stick unsalted butter; cut into 1-inch cubes2 tablespoon parmesan cheese; grated2 tablespoon brunoise red peppersPreheat oven to 400 degrees F. In a saute pan, heat the olive oil. When the pan is smoking hot, saute the onions, celery, peppers, shallots, and 2 teaspoons of the garlic, 2 teaspoons Essence, 1/2 teaspoon salt and the pepper. SAute for 2-3 minutes. Add the crabmeat and toss ge...
By: Seafood Recipes
Spicy mixed vegetable soup with prawns Recipe (Gaeng liang goong)
2007-08-29 20:26:00 This is a simple and healthy dish to make. The sauce is a mix of water and vegetables which makes it taste completely different from all the coconut milk curries. Ingredient 1 cup (4 oz) prawns - washed peeled and deveined 2 cups (16 fl oz) chicken stock or water 1 cup (31/2 oz) pumpkin- cut into bite pieces 6 baby corn - each cut into 3 1/2 cup (2 oz) straw mushrooms - cut in 1/2 2 courgettes Paste 2 tablespoons coriander root - chopped 3 tablespoons shallots- chopped 3 tablespoons garlic - chopped 1 big, red chilli - chopped 1/2 oz young green peppercorns 3 tablespoons ground driedshrimps 1 tablespoon white peppercorn 1 cup (3 fl oz) water PreparationPut all the ingredients for the paste into a blender and blend until smooth. Once it is smooth put the paste into a pan along with the chicken stock and bring to the boil. Add the pumpkin and babycorn and cook for 2 minute. Then add the mushrooms and courgettes and cook for a further 2 minutes.Add the lemon basil and f...
Goong Chae Nam Pla (Raw White Prawns with Chiles in Fish Sauce)
2007-08-29 08:23:00 INGREDIENTS :1 pound prawns15 prik ki nu1 tablespoon chopped garlic10 peeled cloves of garlic1 teaspoon palm sugar1 teaspoon chopped cilantro root2 tablespoons nam pla1 ½ tablespoon lime juice4 to 5 sprigs of mintshredded cabbageDIRECTIONS :To prepare the prawns, shell, vein, remove the head, but leave the tail attached.Chop the chiles finely and mix with the cilantro root and chopped garlic. Add the nam pla, sugar, and lime juice so that a sour taste predominates.Place a bed of shredded cabbage on a serving plate, and arrange the prawns on the cabbage. Place the peeled garlic cloves next to the prawns. Just before serving, pour the sauce over the prawns and sprinkle with mint leaves.
Lime, Chilli and Garlic Prawns (Shrimp)
2007-08-25 00:23:00 Oh my... these shrimp are truly fabulous! You just have to try them... Always Enjoy! Your Smiling Chef
By: Fast Recipes
Khutta [sour] Prawns
2007-08-23 06:42:00 Ok! This week is hereby declared ‘Prawn Week’. Here’s the first recipe. You’ll need: 1 Onion 2 cup peeled medium prawns 1/2 tsp Turmeric [haldi] 1.5 tsp Coriander powder [dhania] 1 tsp chili powder 1 tsp jeera 1/4 tsp fenugreek 1/2 grated coconut 4 large tomatoes 1 tsp tamarind extract Method: Roast jeera and fenugreek powder Finely grind the coconut. Fry chopped onions and prawns well in three tablespoons ...
By: Food...!
Khutta [sour] Prawns
2007-08-23 06:42:00 Ok! This week is hereby declared ‘Prawn Week’. Here’s the first recipe. You’ll need: 1 Onion 2 cup peeled medium prawns 1/2 tsp Turmeric [haldi] 1.5 tsp Coriander powder [dhania] 1 tsp chili powder 1 tsp jeera 1/4 tsp fenugreek 1/2 grated coconut 4 large tomatoes 1 tsp tamarind extract Method: Roast jeera and fenugreek powder Finely grind the coconut. Fry chopped onions and prawns well in three tablespoons ...
By: Food...!
HEALTH BENEFITS OF PRAWNS
2007-08-22 03:41:00 Prawns are an excellent source of protein and iron, zinc and vitamin E. They have very little fat and virtually no saturated fat and are a good source of omega 3 fatty acids. A serving of 100 grams of flesh from prawns will provide approximately 130 mg of cholesterol or about one-eighth our normal cholesterol production in our body. When we eat prawns, our body must reduce the amount of cholesterol it produces. However, if our diet is high in saturated fat and we have the 'wrong' genes, our cholesterol-production mechanism may not work effectively and the cholesterol from prawns or fish or any other animal food can add to what our body is making which may be several grams per day. The quantity of ready-made cholesterol we get from prawns will be only a fraction of the total cholesterol We must reduce the saturated fat in our diet. Prawns have virtually no saturated fat, when we get them grilled, steamed or cooked with a 'good' unsaturated fat like olive oil. Prawns mus...
Grilled Prawns with Bell Pepper Salsa
2007-08-13 06:10:00 My family prefers Chinese food to any other food and it's never easy trying to get to try other food. And because of this, I'm not very good with dishes other than home-cooked Chinese food.My poor husband is always forced to try my non Chinese dishes. I usually do them in small portion in case he is not used to the taste. Then I would have to finish them all by myself.Happened to this dish. Haha ... he only took the prawns without the salsa because he didn't like bell peppers. I love it. So in the end, I diced the prawns and added them to the Salsa. It's easier for me as the Salsa was more than the prawns now. Ingredients for Salsa:1 Red Bell Pepper1 Yellow Bell Peppers1 tablespoon chopped Coriander1 tablespoon chopped Mint Leaves1 tablespoon Olive Oil or Sesame Seed OilA dash of PepperA pinch of SaltHow to do the Salsa:Grill bell peppers on all sides till they are charred.Put them into a plastic bag and let stand about 20 minutes to loosen the skins. Remove from the plastic bag...
Grilled Prawns with Bell Pepper Salsa
2007-08-13 06:10:00 My family prefers Chinese food to any other food and it's never easy trying to get to try other food. And because of this, I'm not very good with dishes other than home-cooked Chinese food.My poor husband is always forced to try my non Chinese dishes. I usually do them in small portion in case he is not used to the taste. Then I would have to finish them all by myself.Happened to this dish. Haha ... he only took the prawns without the salsa because he didn't like bell peppers. I love it. So in the end, I diced the prawns and added them to the Salsa. It's easier for me as the Salsa was more than the prawns now. Ingredients for Salsa:1 Red Bell Pepper1 Yellow Bell Peppers1 tablespoon chopped Coriander1 tablespoon chopped Mint Leaves1 tablespoon Olive Oil or Sesame Seed OilA dash of PepperA pinch of SaltHow to do the Salsa:Grill bell peppers on all sides till they are charred.Put them into a plastic bag and let stand about 20 minutes to loosen the skins. Remove from the plastic bag...
Tawa Prawns
2007-07-27 18:36:00 Most of my friends through my twenties were big rum & coke drinkers. And great thing about having a solid 'pettad' as a friend is that whenever you go out, there are always great appetizers on the table. One of the more popular watering holes in Pune back in the early 90's was Pinnacle in Chandani Chowk. If one can remember that far back, Chandani Chowk was a place people went to get out of the city, stand at the pinnacle, enjoy some fresh air and a great view of the city from the top of the hill. At that point, Pinnacle was still trying to attract customers with low prices and a sit-as-long-as-you-want policy for drinkers. As a result, the average young drinker on a shoestring budget could manage to go beyond the masala peanuts for drinking snacks. Some drinking snacks like Chicken Manchurian Dry, Fish Koliwada and Masala Papad continue to be the favourites. My favourite was the Tawa Prawns. Fresh jumbo prawns spiced and stir-fried to perfection. Today, the city of Pune has grow...
By: Adhi Potoba
Sweet and Sour Prawns
2007-07-27 16:49:00 During the weekend marketing, do buy some medium size prawns and keep in the refrigerator for frying vegetables during the busy weekdays. You can clean and devein the prawns and put in containers for future use. In this way, you can cook a stir-fry dish in about half an hour or so. Ingredients: 300 gm prawns, defrost ...
Steam Prawns with Angelica Sinensis
2007-07-19 09:26:00 When you see me posting a recipe on prawns, you should guess I managed to get fresh live prawns. Yes, I did get live prawns, Tiger Prawns some more! I love it so did the kids. Not because they like to eat prawns, but because they like to play with it. They like to see how they jump out the little basin I hold them in and when they hold on to the their 'moustache', to see how their legs move. So torturing!Live prawns is best to be eaten steamed. They taste great without any seasonings - just steam with the prawns alone and nothing else. That, we call ???. The prawns taste sweet! This time round I'm going to steam it with Angelica Sinensis aka ??. This Chinese herb is also know as the female Ginseng aka ?? and is very good in treating mild anemia. So, for the ladies, after 'the period' of each month, cook something with ??. Good for you! *wink* Well, that's what my aunt always say. My little girl is already loving this herb. She loves the soup! Smart girl! ??!Ingredients:12 medi...
Shaoxing Prawns
2007-07-17 11:28:00 Tiger prawns can be obtained at fish stall in markets or supermarkets. Slit one-inch with a pair of scissors on the back of the prawn and remove the intestinal tract for each prawn. Do not remove the shells for this recipe. Ingredients: 10 tiger prawns, cleaned and deveined. 2 teaspoon ‘kei chee’ essence 80 ml shaoxing wine salt and ...
Spicy Mayonnaise Prawns
2007-07-12 04:05:00 You know I love seafood. But seafood only taste good if they are fresh. It's impossible to get live fish here where I stay so I try my best to get fresh ones but for prawns, I always get live prawns. They taste the best. The other day, the supermarket near my place was having a promotion for live tiger prawns, yah, they were still swimming in the tub when I bought they. These poor prawns were 'tortured' before they were eaten. My kids will 'playing' with them and they had so much fun. Poor prawns! I almost didn't want to eat them. Anyway, since this is such a hot favourite among my friends who viewed my food gallery, I'm jumping queue to post this recipe first. Hope it's worth the wait gals and do try this during the weekends. *wink*Ingredients:10 (or more) Medium Prawns, shells removed, back slit and devien.2 egg yolks2 tablespoon CornflourA pinch of saltOil for fryingSauce:1 tablespoon Chilli Sauce3 tablespoon Mayonnaise (I use Japanese Mayo)1/2 tablespoon Fresh Milk1/2 te...
Skewered Masala Prawns
2007-07-11 20:45:00 This is a really simple, probably non-traditional way of making very tasty prawns. Only one consideration here. Make sure you soak the bamboo skewers overnight in water to prevent them getting charred or scorched. You’ll need Peeled, de-veined medium size prawns Sesame oil Meat masala [I told you it wasn’t traditional] Salt to taste Lemons [cut each lemon into ...
By: Food...!
Skewered Masala Prawns
2007-07-11 20:45:00 This is a really simple, probably non-traditional way of making very tasty prawns. Only one consideration here. Make sure you soak the bamboo skewers overnight in water to prevent them getting charred or scorched. You’ll need Peeled, de-veined medium size prawns Sesame oil Meat masala [I told you it wasn’t traditional] Salt to taste Lemons [cut each lemon into ...
By: Food...!
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