Lizzie's Recipes

A collection of easy to make recipes

Archive for the tag “prawns”

Vietnamese Cold Rolls

These healthy scrumptious cold rice paper rolls are a must to try.  You can add anything you like to them and the vegetarian option is just as delicious.  The ingredients I used were what I had at hand…

All the ingredients can be readily bought at a supermarket.  The secret is having everything cook, sliced and chopped ready to go as you need to work quickly otherwise the rice-paper sheets can get sticky.

This was our first go at making these and I am sure we will improve with practice.  We made ten rolls and I stored the left overs in a box in the fridge making sure they weren’t touching as they can stick together.   They were just as nice for lunch so if you make too many you can store them…

Vietnamese Cold Rolls 2

Vietnamese Cold Rolls

Ingredients:

Round rice-paper sheets

Vermicelli or glass noodles cooked according to packet

Baby spinach

Fresh bean sprouts

Cucumber seeded and cut into batons

Cooked chicken

Cooked prawns

Fresh Mint

Fresh Coriander

Spring Onions finely sliced

Vietnamese Dipping Sauce or Hoi Sin Sauce

Crushed Peanuts for garnish

Method:

Have your ingredients prepared and ready to go

Fill a bowl with hot water from the tap

Dip each rice paper sheet into the water for a few seconds

Place of a clean tea-towel and start adding your filling –  working quickly

Start with some spinach leaves and coriander

Add a layer of chicken and a layer of cold cooked noodles

Finish off with bean-sprouts, prawns and mint

Roll up, tucking the sides in as you go

Experiment with the order of fillings, this makes the outside more interesting

Don’t overfill the rice paper roll. You will know you have over-filled it if it starts falling apart as you are rolling it.

Only use enough ingredients for three or four bites, maximum.

Serve with a Vietnamese Dipping sauce or Hoi Sin sauce topped with peanuts

 

Bon Appetit!  🙂

Easy Spaghetti Marinara

For those who think Spaghetti Marinara is a bit daunting to make this is for you…  This is the quickest way to put together this very impressive pasta dish.  With the availability of frozen prawn cutlets and scallops we always have the ingredients at hand to make a Marinara. The zest of the lemon gives this a lovely tang.   The white wine and oil make a lovely sauce and an additional ladle of pasta water gives a glossy sheen.  When the spaghetti is tossed though it soaks up the delicious juices… Always remember no seafood pasta has parmesan cheese on it!

The amount shown will feed two greedy people…

Spaghetti Marinara

Ingredients:

1 large clove of garlic grated

1 generous teaspoon of Sambal Oelek (or a long red chilli minced finely)

6 large raw prawns

6 raw scallops

Approx. 500g of firm white fish (such as Gummy Shark)

2 tablespoons of good olive oil

1 tablespoon White Wine

Grated rind of 1 lemon

Salt & pepper to taste

Finely chopped parsley

Handful of dried spaghetti

Method:

In a large pot, heat salted water until boiling briskly

Throw in spaghetti and cook until al dente

In the meantime heat a large pan and gently fry the garlic and chilli in olive oil

Cut the fish into bite sized pieces and gently fry for a few minutes or until almost cooked

Toss in the prawns & scallops and gently combine

Add the white wine and lemon rind and sauté until the seafood is cooked though

A spoonful or two of the pasta water can be added in to make the sauce glossy

Add in the fresh parsley

Drain the pasta well and add to the seafood mixture tossing gently until combined

Serve piping hot

 

Bon Appetit!  🙂

Nasi Goreng

Everybody loves fried rice which is exactly what Nasi Goreng translates to in Indonesian and Malay.  It is also a favourite in The Netherlands where it is even dispensed from food vending machines as piping hot Nasi Ballen.

Topped with a fried egg or strips of omelette, Nasi Goreng is a meal in itself and nothing beats a big spicy bowl on a cold night.

Dried Shrimp Paste (or Belachan) is a paste made from fermented shrimps and is available in Asian grocers.  Sriracha Chilli Sauce is a staple in our household – hot and vinegary – it is hot but not unbearable and adds a zing to everything.  Ketjap Manis is a thick, sweet Indonesian Soy Sauce and is available everywhere.  Crispy fried shallots are available in jars and packets at all Asian grocers. These are delicious sprinkled over soups and any noodle or rice dishes. Our supermarkets also stock all of these ingredients…

Nasi Goreng

Ingredients:

1 leek finely sliced

1 teaspoons sesame oil

1⁄2 teaspoon salt

8 ounces boneless skinless chicken thighs cut into 1/2 inch strips

6 ounces raw prawns, peeled

2 tablespoons vegetable oil

1 garlic clove grated

1 small knob of fresh ginger grated

1 tablespoon dried shrimp paste

½ teaspoon fresh ground black pepper

2 tablespoons Sriracha Chili Sauce

1 tablespoon Ketjap Manis

3 Spring onions finely sliced

Eggs for frying

Crispy fried shallots and coriander for garnish

Method:

Cook the rice using absorption method or boil

Spread the rice to cool or better still cook it the night before.

Have everything ready and chopped as it doesn’t take long to finish off the dish

Heat a wok or large frying pan over heat until hot.

Add oil, and wait until it is very hot and slightly smoking.

Add the leek, ginger, shrimp paste, garlic, and pepper, and stir-fry for 2 minutes, squashing the shrimp paste as you go.

Then add chicken and stir-fry for a further 5 minutes or until chicken is cooked

Add in the prawns and continue to fry

Add in the Sriracha Chilli Sauce

Add the rice and continue to stir-fry for a few minutes until the rice is coated and any lumps are broken up

Add the Ketjap Manis and continue to stir-fry for 2 minutes.

Add in finely sliced spring onions at the last minute

In the meantime fry one egg per serving in a separate frying pan

Turn onto large serving platter and top with fried eggs

Garnish with the crispy fried shallots and fresh coriander

Serve piping hot with some Indonesian Krupuk (shrimp crackers) on the side

 

Bon Appetit!   🙂

Creamy Garlic & Chilli Prawns with Pasta

Who doesn’t love creamy garlic prawns?  Who doesn’t love pasta?  Well here’s the best of both worlds.  This delicious pasta sauce takes only minutes to make and looks wonderful.  The pasta I used this time was a mixture of linguine and curly fettuccine – a lovely combination of textures…

We always have a big bag of frozen prawn cutlets (they are the really big ones) in the freezer to add to pasta, risotto or stir-fries.  When some unexpected visitors drop by they are your best friend as you can always make something with them to impress and delight…

This recipe makes enough for two hungry people…

Creamy Garlic & Chilli Prawn Pasta

Ingredients:

12 large raw prawn cutlets

1 tablespoon olive oil

1 large clove of garlic, grated

1 long red chilli, seeded and finely chopped (leave the seeds in for hotter taste)

6 spring onions, finely sliced

1 tablespoon of grated parmesan cheese

2 tablespoons light sour cream

Salt & pepper to taste

1 tablespoon finely chopped parsley

Addition parsley for garnish

Spaghetti, fettuccine or linguine cooked al dente

Method:

Place a large pot of salted water to the boil and throw in pasta

In the meantime, heat the olive oil, garlic, spring onion and chilli in a large frypan and gently fry for a few minutes until coloured

Add in the prawns and fry until pink and just cooked

Gently add in the parmesan cheese and sour cream and bring to the boil

If the mixture is too thick add a little pasta water to the pan

Season with salt and pepper

Just before serving throw in the parsley

Gently toss through the drained cooked pasta and serve piping hot

Garnish with some additional parsley to serve

Bon Appetit!   🙂

Easy Vindaloo Prawn Curry

I stumbled across an old recipe hand written on a piece of A4 paper for Indian Curry Fish which I suspect comes from a dear friend at work.  I have adapted it and used prawns instead.

The result was fantastic.  It is so quick and easy to make – if you prefer less spicy sauce you can use a Korma or Madras paste as Vindaloo is the hottest…   The flavour is sharp and vinegary and is delicious.  The amounts below serve 4 people…

 

photo-4

Ingredients:

1 tablespoon vegetable oil

1 large onion chopped

4 large vine tomatoes hopped

3 tablespoons Vindaloo paste

300 ml water

1 kg raw prawn cutlets (tail on)

2 long green chillies chopped and seeded

 

Method:

Fry onion in oil until transparent

Add tomatoes and fry for until they breakdown and go creamy – about 5 minutes

Stir in curry paste and fry a further 5-10 minutes until fragrant

Add water and simmer for 10 minutes or until onions are soft

Toss in the prawns and chopped green chillies and simmer until prawns are cooked

Serve with steamed jasmine rice and paratha or roti bread

 

Bon Appétit!   🙂

Spicy Red Curry Pumpkin Soup with Prawns

Everyone loves pumpkin soup but sometimes it needs a little boot up the bum to be a bit more exciting.

This is an adaption of a recipe I found in a newspaper – I tweaked it a little and the result is fantastic.

Hot and spicy with crunchy prawns it can be as hot or as mild as you like.  We love spicy food so I added in 2 tablespoons of red curry paste.

Vegetarians can just omit the prawns and enjoy the delicious soup…  The amounts below will serve 4 people.

photo-2

Ingredients:

2 tablespoons peanut oil

1 brown onion, coarsely chopped

1 tablespoon red curry paste (more if you prefer hotter)

4 cups vegetable stock

1 butternut pumpkin, peeled, seeded, coarsely chopped

3 kaffir lime leaves

1 cup coconut cream

2 teaspoon of sugar

1 tablespoon fish sauce

20 green prawns, peeled, leaving tails intact

1/3 cup fresh coriander leaves

Lime wedges, to serve

Method:

Heat 1 tablespoon of the oil in a large saucepan over medium heat.

Add the onion and cook, stirring, for 3 minutes or until soft.

Add the curry paste and cook, stirring, for 30 seconds or until aromatic.

Stir in the stock and bring to the boil.

Add the pumpkin and lime leaves.

Cover and cook for 30 minutes or until the pumpkin is tender.

Remove the kaffir lime leaves and discard

Blend the pumpkin to a puree with a blender stick or in a jug

Place over low heat and add the coconut milk.

Stir for 2-3 minutes or until heated through.

Add in sugar and fish sauce to taste.

In the meantime, toss the prawns in the remaining oil and fry in a large non-stick fry pan over high heat.

Cook for 2-3 minutes each side or until they change colour.

Ladle the soup into shallow bowls and place the prawns and coriander on top.

Serve with lime wedges to squeeze over the prawns

 

Bon Appétit!   🙂

Prawn and Shitake Spring Rolls with Lime, Chilli and Coconut Dipping Sauce

First up – I can’t take the credit for this recipe –  I found it by chance on a website called Everyday Gourmet by Justine Schofield.

These crunchy snacks are worth the fiddling around with spring roll pastry sheets and are delicious.  I managed to get 14 good-sized spring rolls from the quantities shown below but if you could make them smaller if preferred.

The filling is fragrant and moist and I will definitely be experimenting with different flavours now that we’ve discovered just how easy they are to make.  The dipping sauce is also divine – hot and tangy from the sambal oelek and the lime juice…

Prawn Spring Rolls

Ingredients:

1 litre canola oil, for frying
1 kg bag of prawn cutlets, tails removed
1 egg white
1 spring onion, finely chopped
1 ½ tsp. ginger, finely grated
¼ cup coriander leaves, finely chopped
½ cup dried shitake mushrooms, soaked in warm water then squeezed dry and finely chopped.
1 tbs. soy sauce
½ tsp. sesame oil
14 sheets of square spring roll pastry

Dipping Sauce:
3 tbs. fresh lime juice
3 tbs. fish sauce
1 tbs. grated coconut
1 tbs. sambal oelek
1 ½ tbs. grated palm sugar

Method:

Chop the prawns into very small pieces

In a large bowl, mix the prawn, egg white, spring onions, ginger, coriander, shitake mushrooms, soy sauce and sesame oil together.

Use your hand to knead the mixture together until it come together and is slightly sticky.

Place spring roll wrapper on a flat surface with one of the points facing you.

Place approximately 2 tbs. of the mixture on the bottom third of the wrapper.

Make a neat sausage shape of the prawn mixture and fold in the point closest to you.

Now fold in both right and left points and finally roll into a tight cylinder.

Dab with some water (that has been mixed with a little flour to form a paste) and seal.

Repeat the process and place under a damp cloth until ready to deep fry.

Heat the oil in a deep pot and carefully add a small batch at a time of spring rolls.

Cook until golden brown all over.

Drain on some paper towel and serve hot with the dipping sauce.

For the Dipping Sauce:
Combine all ingredients together and mix well

Bon Appetit!  🙂

Panko Prawns and Scallops

We love this dish in the summer – sitting outside with a big bowl of crunchy prawns and scallops with a nice salad and a selection of dipping sauces…  Panko crumbs are wonderful Japanese style breadscrumbs and give a really crisp crunchy texture to food.  They can befound in the Asian section any supermarket these days…

1 dozen green prawn cutlets

1 dozen fresh scallops

12 cup plain flour

Salt & pepper

2 beaten eggs

2 cups Panko Crumbs

Butter and Olive oil for frying

Place the scallops and prawns in a large bowl

Season the flour with salt and pepper

Sprinkle over the prawns and scallops and make sure they are all evenly coated.

Place in a colander and shake off excess flour

Beat the eggs together in a large bowl

Tip the prawns and scallops in and stir to combine – each one should have a generous coating of egg

Have the breadcrumbs ready in another large bowl and tip in the eggy prawns and scallops and shake thoroughly to coat

Using tongs, pick them out of the crumbs and shallow fry them in the sizzling butter and olive oil in a large frying pan

Serve immediately

Bon Appetit!

Post Navigation

Lebeau's le Blog

Home of the "What the Hell Happened?" Series

Vegemite Withdrawals

"Not all those who wander are lost" - JRR Tolkien

Robinince's Blog

Just another WordPress.com site

Lizzie's Recipes

A collection of easy to make recipes

Fromage Homage

A British Isles Cheese Odyssey

KITCHEN CICI

Food Innovator, Clean Eater, Recipe Sharer. My kitchen is small but mighty.

redundancyworklife

redundancy & worklife

tullyandtahlia

Smile! You’re at the best WordPress.com site ever

shantiodyssey

Travels through SE Asia and beyond.......

Lulu Zaza Blog

A photographic journal of two Russian Blue cats

One Little Aquarian

the joys of everyday life as I see it!