King Prawns In Red Sauce Recipes

KING PRAWNS IN RED SAUCE

Steps:

• Shell prawns, reserving the tail pieces and shells and remove the central vein from each prawn. Set aside.
• Place the shells in a food processor or blender and process to form a fine paste.
• Place the shell paste in a medium saucepan together with the water, bring to the boil and continue to boil until reduced by half.
• Transfer the shell sauce back to the food processor and blend until smooth then pass through a very fine sieve. Set aside.
• Heat the oil in a medium saucepan, add the onion and sauté until soft and transparent.
• Add the garlic, ginger and tomato paste, mix well and simmer for 1-2 minutes.
• Add the reserved shell sauce, chopped tomatoes, thyme, parsley, salt and pepper. Mix well and simmer over a low heat for 10 minutes, stirring from time to time.
• Add the prawns and continue to simmer for a further 5 minutes.
• To serve - transfer to a warmed serving dish and decorate with the sliced boiled eggs. Serve immediately.

TIGER PRAWNS WITH RED CHILLI SAUCE RECIPE BY TASTY

Steps:

• Heat a skillet with oil. Once heated, add onions and sauté till soft.
• Add the prawns, followed by the grated garlic and red chili soy bean paste, toss gently 'til the spices coat the prawns and the color of the raw prawns turn to blush peach.
• Turn off the heat and squirt the juice of the lemon over the prawns. Toss through to allow the lemon mix through.
• Serve hot alongside rice.

KING PRAWNS IN SWAHILI SAUCE

Steps:

• Place the washed basmati in a heavy-based medium saucepan. Add the juice of 3 limes, the chopped coriander stalks, 400ml coconut milk and salt to taste. Add just enough water to make the liquid in the pan come level with the rice.
• Bring the rice to the boil and simmer for 5 minutes. Cover tightly, remove from direct heat and set aside for 15 minutes by which time the liquid will be absorbed and the rice cooked through.
• Toss the prawns with the remaining lime juice and set aside to marinate briefly.
• Heat the oil in a heavy-based saucepan. Add the lemon grass, ginger, garlic, shallot, chillies, garam masala and turmeric and fry, stirring often, until the shallot has softened.
• Add the remaining coconut milk and the plum tomatoes. Season with salt and freshly ground pepper. Simmer for 5 minutes.
• Increase the heat and add the king prawns. Cook for a further 2 minutes, turning the prawns to ensure even cooking.
• Serve the prawns with the coriander rice, garnished with the coriander leaves.

MARINATED KING PRAWNS

Steps:

• Mix all ingredients except the prawns together in a bowl.
• Add the prawns and stir thoroughly until they are well coated in the marinade.
• Place, covered, in fridge for one hour.
• Skewer the prawns - about 5 per skewer.
• Cook for 6-8 minutes until prawns are pink all the way through. Use any leftover marinade for basting during cooking.
• N.B: The cooking time is on a George Foreman - BBQ or grill may vary.