Fragrant Thai Prawns Recipes

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THAI GREEN PRAWN NOODLES RECIPE BY TASTY

Here's what you need: prawn, salt, pepper, garlic, green chili, peas, thai green curry paste, noodle, lime

Provided by Ellie Holland

Categories     Dinner

Yield 4 servings

Number Of Ingredients 9



Thai Green Prawn Noodles Recipe by Tasty image

Steps:

  • Fry the prawns with salt and pepper until they've just turned pink. Take out and set aside.
  • In the same pan, fry the garlic and green chili for a few minutes before stirring in the peas and Thai green curry paste.
  • Add the prawns and noodles and mix together for another couple of minutes.
  • Serve with a little lime juice squeezed over.
  • Enjoy!

Nutrition Facts : Calories 326 calories, Carbohydrate 50 grams, Fat 3 grams, Fiber 3 grams, Protein 22 grams, Sugar 3 grams

½ lb prawn
1 teaspoon salt
½ teaspoon pepper
2 cloves garlic
1 green chili
⅔ cup peas
3 tablespoons thai green curry paste
9 oz noodle, cooked
lime, to serve

FRAGRANT THAI PRAWN AND LYCHEE SALAD

This is a lovely fragrant salad, perfect for those laid back summer lunches with a lovely glass of crisp chardonnay. The original recipe was featured on a fishing TV show here in Australia called "Creek to Coast". If you are not able to source fresh kaffir lime leaves you can substitute it with the zest of 1/2 a small fresh lime, also if you can not source fresh Vietnamese mint regular mint can be used just as successfully.

Provided by OzzieBabe

Categories     Asian

Time 30m

Yield 2 serving(s)

Number Of Ingredients 15



Fragrant Thai Prawn and Lychee Salad image

Steps:

  • Mix all the first 6 ingredients together in a small jar for the dressing and then set aside whilst you prepare the balance of the recipe.
  • Salad:.
  • Peel the prawns and then set aside in the refrigerator.
  • Deseed the capsicum and cut into large thin strips.
  • Slice the fresh lemongrass finely.
  • Roughly tear the washed watercress.
  • Roughly chop the mint (leaves only).
  • Drain the lychee and roughly tear.
  • Fry the shallots.
  • Gently toss together all the salad ingredients except the fried shallots.
  • Pour over the prepared dressing, retoss gently and top with fried shallots just before serving.

Nutrition Facts : Calories 474.2, Fat 5.2, SaturatedFat 1, Cholesterol 323, Sodium 1038.4, Carbohydrate 63.3, Fiber 5.3, Sugar 53.5, Protein 47.5

2 scallion bulbs, finely chopped
1 chili pepper
15 ml rice vinegar
15 ml lime juice
15 ml fish sauce
1 tablespoon brown sugar
500 g large shelled prawns
1 red capsicum
10 cm fresh lemongrass
1 bunch watercress
1/2 bunch mint leaf, vietnamese leaves only
2 tablespoons pickled ginger
2 tablespoons shallots
2 kaffir lime leaves
560 g lychees

THAI-STYLE PRAWNS

Ideal for the BBQ, either on skewers or foil-wrapped

Provided by Good Food team

Categories     Dinner, Lunch, Main course

Time 15m

Number Of Ingredients 8



Thai-style prawns image

Steps:

  • Mix the marinade ingredients and add to the prawns. Leave for 5 mins. To cook on a barbecue: thread the prawns on metal skewers, place in the centre of the grill on the lemongrass and cook for 2-3 mins, turning once until opaque. Discard the lemongrass before eating.

Nutrition Facts : Calories 132 calories, Fat 2 grams fat, SaturatedFat 1 grams saturated fat, Carbohydrate 1 grams carbohydrates, Fiber 1 grams fiber, Protein 27 grams protein, Sodium 0.97 milligram of sodium

600g jumbo king prawns
4 lemongrass stems bruised
1 large red chilli , seeded and finely chopped
1 tbsp olive oil
2 tsp Thai fish sauce or soy sauce
2 fat garlic cloves , crushed
2 tsp grated ginger
1 tsp ground cumin

FRAGRANT COCONUT, SALMON & PRAWN TRAYBAKE

Get inspired by Thai flavours with this fragrant coconut, salmon and prawn 'fakeaway'. It's made easy with an all-in-one method - and works with cod, too

Provided by Esther Clark

Categories     Dinner

Time 40m

Number Of Ingredients 15



Fragrant coconut, salmon & prawn traybake image

Steps:

  • Heat the oven to 200C/180C fan/gas 6. Heat the oil in a deep frying pan or wok, and fry the curry paste, garlic and ginger for 1 min. Stir in the coconut milk and chilli, and bring to a simmer. Add the fish sauce and lime leaves, if using.
  • Pour the mixture into a medium roasting tin, and nestle in the salmon, pak choi and mangetout. Cover and cook in the oven for 15 mins. Scatter in the prawns and cook for a further 10 mins. Garnish with the coriander and serve with the lime wedges and rice.

Nutrition Facts : Calories 801 calories, Fat 61 grams fat, SaturatedFat 33 grams saturated fat, Carbohydrate 13 grams carbohydrates, Sugar 8 grams sugar, Fiber 6 grams fiber, Protein 46 grams protein, Sodium 2.4 milligram of sodium

1 tbsp sunflower oil
5 tbsp Thai red curry paste
2 garlic cloves, grated
thumb-sized piece of ginger, peeled and finely grated
2 x 400ml cans coconut milk
1 red chilli, halved
1 tbsp fish sauce
3 lime leaves (optional)
4 thick salmon fillets, skin left on
4 baby pak choi, cut into quarters
150g mangetout
150g raw king prawns
½ small bunch of coriander, roughly chopped
2-3 limes, cut into wedges to serve
cooked jasmine rice, to serve

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