BARBECUED PRAWNS WITH CHILLI, LIME & CORIANDER BUTTER
One of Australia's greatest cookery contributions - shell-on prawns cook quickly and stay succulent on the barbecue
Provided by John Torode
Categories Main course
Time 25m
Number Of Ingredients 6
Steps:
- To make the butter, put the garlic, coriander, chilli and lime juice in a food processor and pulse until chopped but not sludgy. Remove 1 tbsp of the mix, toss with the prawns and set aside in the fridge. Add the butter and some seasoning to the food processor, and pulse again until everything is combined. Scrape out onto a sheet of foil, roll into a sausage and put in the freezer to harden.
- Fire up the barbecue. When the coals have just turned white, cook the prawns for 3-4 mins on each side until they turn pink. Lift them off the barbecue onto a platter and, while still sizzling hot, melt thin slices of about half the butter over the prawns. Melt the remaining butter and serve with the prawns to dip into, and lime wedges for squeezing over.
Nutrition Facts : Calories 571 calories, Fat 43 grams fat, SaturatedFat 26 grams saturated fat, Carbohydrate 2 grams carbohydrates, Sugar 1 grams sugar, Fiber 1 grams fiber, Protein 45 grams protein, Sodium 2 milligram of sodium
BBQ LEMON, CHILI AND CORIANDER PRAWNS
This is a recipe I whipped up with some leftover herbs and things. Nicest when cooked on a bbq grill or a griddle, but can definitely be stirfried in a frypan just as easily.
Provided by becy959
Categories < 30 Mins
Time 18m
Yield 4 serving(s)
Number Of Ingredients 8
Steps:
- Defrost prawns.
- Place in mixing bowl.
- Crush and mince garlic and add to bowl.
- Add coriander to bowl.
- Chop edible portion of lemongrass stalk and add to bowl.
- Add olive oili and lemon juice.
- Finely chop chillis and add to bowl.
- Add cracked black pepper
- Allow to marinate for several hours.
- Heat up bbq hotplate/griddle.
- Cook prawns - be careful not to overcook. When they change colour, they are cooked.
- Meanwhile take juice from marinade and reduce in a saucepan until it's approximately 1/3 cup.
- Place cooked prawns in bowl and pour sauce over the top.
Nutrition Facts : Calories 257.8, Fat 9.5, SaturatedFat 1.2, Cholesterol 315, Sodium 1417.7, Carbohydrate 8.1, Fiber 0.4, Sugar 2.1, Protein 34.6
FLASH-FRIED PRAWNS WITH CHILLI, LEMON & PARSLEY
Juicy butterflied prawns quickly sizzled in a pan with Mediterranean flavours - perfect for a tapas spread
Provided by Jennifer Joyce
Categories Buffet, Starter
Time 15m
Number Of Ingredients 6
Steps:
- Heat the olive oil in a large frying pan. Season the prawns and set aside. Cook the garlic over medium-low heat until it just starts to colour. Increase heat to high and add the prawns and chilli. Stir quickly and keep turning prawns in the pan.
- After 1 min, pour in the lemon juice. Toss until prawns are opaque - about 1 min more. Sprinkle over lemon zest and parsley and serve with crusty bread.
Nutrition Facts : Calories 73 calories, Fat 4 grams fat, SaturatedFat 1 grams saturated fat, Protein 9 grams protein, Sodium 0.3 milligram of sodium
CHILI LIME SHRIMP WITH AVOCADO AND CORIANDER
Steps:
- Shell and devein shrimp and mince garlic. In a bowl stir together garlic, brown sugar, soy sauce, chili powder, lime juice, red pepper flakes, and 2 teaspoons oil and add shrimp, tossing to coat. Marinate shrimp 15 minutes.
- Preheat broiler.
- Pit and peel avocado and cut into 1-inch pieces. Drain shrimp and arrange on rack of a broiler pan in one layer. Broil shrimp about 4 inches from heat 2 minutes and with tongs turn shrimp over. Broil shrimp 2 minutes more, or until just cooked through, and transfer to another bowl. Add avocado, lemon juice, coriander, remaining 2 teaspoons oil, and salt and pepper to taste and gently toss to coat.
ROASTED CHILLI PRAWNS
Finish these Brazilian-style prawn skewers on the barbecue then let everyone peel and dip in smoky chilli dip
Provided by Jennifer Joyce
Categories Main course
Time 50m
Number Of Ingredients 9
Steps:
- 1 In a small frying pan, dry-fry the chillies and garlic until blackened, about 5 mins on a medium heat. Remove and deseed the chillies and take off any loose skin. Peel the garlic, then put in a blender with the chillies, tomato purée, chilli flakes, vinegar, paprika and oil. Add 3 tbsp water and some salt, and blend until fine.
- Cut a slit in the back of each prawn about 5cm long, and devein. Toss them with half the marinade, then thread them onto metal skewers, or wooden ones that have been soaked for 10 mins. Heat an outdoor barbecue or use a griddle pan. Grill until deep lines appear, about 5 mins each side, or until the shells turn a deep pink. Serve with the leftover marinade and the lemon wedges to squeeze over.
Nutrition Facts : Calories 58 calories, Fat 3 grams fat, Carbohydrate 2 grams carbohydrates, Sugar 1 grams sugar, Protein 6 grams protein, Sodium 1.1 milligram of sodium
CHILLI AND CORIANDER PRAWNS
We love seafood - from Australian BH&G Diabetic Living. TIP 1 You can slice up your own selection of fresh vegetable for this recipe. TIP 2 For a lower salt option replace the prawns with 150 grams skinless chicken breast fillet thinly sliced.
Provided by ImPat
Categories < 30 Mins
Time 20m
Yield 2 serving(s)
Number Of Ingredients 11
Steps:
- Put he prawns in a medium bowl and add the ground chillies, chilli flakes and ground coriander and toss to coat and set aside.
- Puit the noodles in a medium heatproof bowl and cover with boiling water and set aside for 1 to 2 minutes and then drain well and separate the noodles with a fork.
- Heat the oil in a wok on high and add the vegetables and cook stirring for 1 to 2 minutes or until just tender and then add the noodles and toss to combine and transfer to a medium bowl and add the sweet chilli sauce and soy sauce and toss to combine and set aside.
- preheat a barbecue plate to medium high and spray the prawns with cooking spray and toss to coat and then put the prawns on the barbecue plate and cook tossing occasionally for 3 to 4 minutes or until the prawns just change colour.
- Divide the noodle mixture between bowls and top with the prawns and coriander leaves to serve.
LEMON CORIANDER PRAWNS
Categories Marinade Shellfish Marinate Quick & Easy Backyard BBQ Healthy Coriander
Yield 4 4
Number Of Ingredients 19
Steps:
- Cooking the Prawns * 3 tbsp grapeseed oil (or vegetable oil) To cook the prawns, remove them from the marinade and place onto paper towels. Gently pat them dry to remove the excess moisture. The leftover marinade should be discarded. If you are going to barbeque the prawns, place them onto skewers first. If cooking in a pan, preheat it over medium-high heat. Once the pan is nice and hot, dip a piece of paper towel into a bit of oil and lightly coat the pan. Place the prawns into the pan. If using a grill pan, press down on them slightly so they form nice grill marks. Let them cook for a minute or so per side. If you are unsure if the prawns are fully cooked, simply cut through the thickest part of one of them. If it's white all the way through, they are done. To serve the prawns, garnish a plate with a few sprigs of cilantro and fill a small ramekin with some of the reserved dipping sauce. Serve immediately.
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