STEAMED GARLIC PRAWNS CHINESE-STYLE
Healthy, easy and oh-so yummy! A favorite in Chinese restaurants.
Provided by IS15BJC
Categories World Cuisine Recipes Asian Chinese
Time 20m
Yield 4
Number Of Ingredients 4
Steps:
- Wash prawns thoroughly and leave on shells and heads. In a bowl, mix the soy sauce, garlic, and brandy. Arrange the prawns on a dish, and cover with the soy sauce mixture.
- Fill a pot or wok about 1/2 full with water. Place a steamer basket over the water, and bring water to a boil. Place the dish with the shrimp onto the steamer basket. Cover wok, and steam prawns for 10 minutes, until opaque. Serve hot.
Nutrition Facts : Calories 67.4 calories, Carbohydrate 1.8 g, Cholesterol 106.3 mg, Fat 0.6 g, Fiber 0.1 g, Protein 12.1 g, SaturatedFat 0.2 g, Sodium 573.7 mg, Sugar 0.2 g
ZESTY CHILE TIGER PRAWNS
This stir-fry is full of flavour and can be served up in a matter of minutes. The dish was inspired by all the cheap and cheerful seafood places in Hong Kong that I visited, where some of the most amazing seafood was served! I was particularly taken with a garlic prawn dish I ate - the prawns were butterflied (cut in half down the middle of the spine), topped with generous amounts of butter, garlic and spring onions and steamed. My tangy chilli and garlic prawns is inspired by that memorable dish. Make sure you buy raw tiger prawns because if you buy cooked, they will be too chewy when cooked again in this dish.
Provided by Food Network
Categories main-dish
Time 20m
Yield 2 servings
Number Of Ingredients 9
Steps:
- Heat a wok or pan over a high heat, and add the groundnut oil. Add the garlic, and chiles, and stir-fry for a few seconds. Then, add the prawns, rice wine or sherry, and the lime juice, and stir-fry until the prawns start to turn pink.
- Add the French beans, and mix together. When the prawns have all turned pink, season with the salt, and chile flakes, and serve immediately.
Nutrition Facts : Calories 378, Fat 16 grams, SaturatedFat 2 grams, Cholesterol 125 milligrams, Sodium 693 milligrams, Carbohydrate 35 grams, Fiber 11.5 grams, Protein 23 grams, Sugar 2 grams
POACHED TIGER PRAWNS WITH CLAMS, BOK CHOY, AND SHIITAKE MUSHROOMS
Provided by Next Iron Chef All Star: Beau MacMillan
Categories appetizer
Time 40m
Yield 2 servings
Number Of Ingredients 13
Steps:
- Make the poaching liquid: In a medium pot, over medium heat, add the chicken broth. Bring to a boil and add the soy, ginger, star anise, fish sauce, and orange peel. Reduce the heat and simmer until the broth absorbs the seasonings, about 15 minutes. Strain and keep the broth over low heat.
- Bring a large pot of salted water to a boil over medium heat. Add the bok choy and blanch for no more than 1 or 2 minutes. Remove the bok choy from the water and immediately plunge it into a bowl of ice water to shock it and stop the cooking. When cool, drain and set aside. Finely chop the green onion and cut the shiitake mushrooms into julienne slices. Slice the nori into thin strips.
- Put a medium skillet over medium-high heat and add the vegetable oil. Add the shrimp to the hot oil for about 1 minute per side, just until they turn pink. Put the shrimp and clams into the hot poaching liquid and poach them for about 2 minutes. Add the bok choy and mushrooms and cook for 1 minute more.
- Remove shrimp and clams from the broth and put them into a shallow bowl. Surround them with the bok choy and shiitakes. Pour 1 or 2 ladles of broth over the dish and garnish with chopped green onion and nori strips.
GREEN PRAWNS WITH CHINESE NOODLES
Recipe courtesy of Philippe Chow of Philippe.
Provided by Martha Stewart
Categories Food & Cooking Ingredients Seafood Recipes Shrimp Recipes
Number Of Ingredients 20
Steps:
- In a blender, puree spinach with water still clinging to leaves, adding more water from bowl, if necessary. Transfer puree to a large glass measuring cup; cover with plastic wrap, and refrigerate overnight.
- Puree will separate overnight; pour off reserved liquid, and discard.
- Combine in a medium bowl shrimp, spinach puree, egg white, cornstarch, and 1/2 teaspoon salt; mix until well incorporated.
- Bring a large pot of water to a boil. Fit a large bowl with a strainer; set aside. Heat a wok over medium-high heat. Add 1/2 cup oil, and swirl to coat wok. When oil is very hot, add shrimp; stir-fry for 1 minute. Add peppers, carrots, water chestnuts, and mushrooms; stir-fry for 30 seconds. Drain in prepared strainer; set aside.
- In a small bowl, stir to combine potato starch and 2 tablespoons water; set aside. Heat wok again over medium-high heat; add remaining 2 tablespoons oil, and swirl to coat. Add garlic, scallions, ginger, and chile. Stir-fry until fragrant. Stir in potato starch mixture, chicken stock, rice wine, and 1/2 teaspoon salt. Add drained shrimp mixture and cashews; cook until thickened, about 1 minute. Remove from heat. Drizzle with sesame oil.
- Meanwhile, add salt and noodles to boiling water. Cook until tender, about 1 minute. Drain, and transfer to a platter. Top with shrimp mixture; serve immediately.
STIR-FRIED SHRIMP WITH SPICY GREENS
Whenever I use a red-tinged vegetable like amaranth in a dish I know the vegetable is bringing with it lots of antioxidant-rich anthocyanins, a flavonoid found in dark red and blue pigments. Use beet greens if you can't find amaranth; they will bring with them the same red pigments, which make for a richly colored sauce. For a beautiful meal, serve the stir-fry with red rice, like Bhutanese rice.
Provided by Martha Rose Shulman
Categories dinner, easy, quick, main course
Time 20m
Yield Serves 4
Number Of Ingredients 15
Steps:
- Combine the broth, 2 teaspoons of the soy sauce, and 1 tablespoon of the rice wine or sherry and sugar in a small bowl. Combine the garlic, 1 tablespoon of the ginger, and the minced chiles in another bowl. Have all of your ingredients within reach of your wok or pan.
- In a medium bowl combine the cornstarch, 1 teaspoon soy sauce, 1 tablespoon rice wine or sherry, and 1 tablespoon of the ginger. Stir together well. Lightly salt the shrimp and toss with the cornstarch mixture until coated.
- Heat a 14-inch flat-bottomed wok or a 12-inch skillet over high heat until a drop of water evaporates within a second or two when added to the pan. Add in the oil by pouring it on the sides of the pan and swirling the pan. Add the garlic, ginger and chiles and stir-fry for no more than 10 seconds. Add the red pepper and stir-fry for 1 minute. Add the shrimp with any liquid in the bowl and stir-fry for 2 to 3 minutes, until pink and opaque. Add the amaranth (or beet greens) and scallions, stir-fry for about 30 seconds, add the broth mixture and stir-fry for 1 minute, or until the greens have wilted. Add the cilantro and stir-fry for another 30 seconds. Remove from the heat and serve with rice or noodles, red rice being my first choice.
Nutrition Facts : @context http, Calories 182, UnsaturatedFat 6 grams, Carbohydrate 10 grams, Fat 8 grams, Fiber 3 grams, Protein 16 grams, SaturatedFat 1 gram, Sodium 858 milligrams, Sugar 3 grams, TransFat 0 grams
15-MINUTE PRAWN CURRY
Prawn curry ready in a flash
Provided by Merrilees Parker
Categories Dinner, Lunch, Main course, Supper
Time 15m
Number Of Ingredients 8
Steps:
- Open the coconut milk, pour the thin milk into a jug, keeping back any thick coconut cream. Scoop the coconut cream into a blender. Add 2-3 tbsp of the coconut milk plus curry paste, sugar and coriander stalks and blend to a smooth paste. Heat a wok, tip in the paste, stir fry for 1-2 mins, then pour in the remaining milk from the jug.
- Bring to a simmer, then add the prawns and spinach. Cook until the prawns are heated through and spinach has wilted. Add lime juice and fish sauce, then spoon into bowls. Scatter over coriander leaves and serve with plain rice or noodles.
Nutrition Facts : Calories 293 calories, Fat 19 grams fat, SaturatedFat 14 grams saturated fat, Carbohydrate 6 grams carbohydrates, Sugar 3 grams sugar, Fiber 0.5 grams fiber, Protein 26 grams protein, Sodium 5.4 milligram of sodium
15 MINUTE TIGER PRAWNS WITH CHINESE GREENS!
Super quick & super tasty. Another great recipe for when you've just come back from work and want to eat real food - fast!
Provided by Um Safia
Categories One Dish Meal
Time 15m
Yield 4 bowls, 4 serving(s)
Number Of Ingredients 10
Steps:
- Mix the lime zest and juice with the fish sauce, soy sauce, sweet chilli sauce, water & cornflour. Set aside.
- Heat the oil in a wok or large frying pan & stir fry the pak choi for 2 minutes. Remove from pan and stir fry prawns until cooked - turn pink or heated through if already cooked.
- Put pak choi back in wok with prawns. Add the sauce and cook until simmering point. Mix well and serve with fresh white rice.
Nutrition Facts : Calories 125.5, Fat 4.7, SaturatedFat 0.6, Cholesterol 119.7, Sodium 1211.8, Carbohydrate 5.4, Fiber 2, Sugar 0.7, Protein 16.2
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