Malaysian Coconut Prawn

Ingredients:

1 lb shrimp/prawns (yes, they are the same thing) - washed,

1tablespoon minced garlic

1 teaspoon kosher salt (1/2 tsp table salt)

3/4 teaspoon sugar (omit sugar if you are using sweetened coconut flakes)

few whole small Thai bird chili (if you like very spicy, chop)

1/4 cup grated coconut (try to find unsweetened coconut, but sweetened will work just fine)

2 tablespoons butter

Method:
1.A Toast the coconut: In a dry, nonstick skillet, toast the coconut until golden brown.
2. Fry the prawns: In a large saute pan or wok, heat 2tsb cooking oil on high heat. When smoking, add the prawns. Cook only half way. Timing depends on size of your prawns. When they just start to change color, remove and set aside.
3. Stir-fry: In same pan or wok, you should have some cooking oil left over.

When hot, add the chili, scallions and garlic. Fry for 10 seconds until fragrant.Add Cognac, butter, salt, sugar. Reduce just a bit - you should have a nice sauce that will coat the prawns.Add the prawns back in the pan. Fry until prawns are cooked through. Again, timing depends on size of prawns. For small = 1 minute; medium = 1.5 minutes; large = 2 minutes; colossal= you prob have a personal chef. Turn off heat, add the toasted coconut and immediately serve.

Marinated Grilled Shrimp

Ingredients :

3 cloves garlic, minced
1/3 cup olive oil
1/4 cup tomato sauce
2 tablespoons red wine vinegar
2 tablespoons chopped fresh basil
1/2 teaspoon salt
1/4 teaspoon cayenne pepper
2 pounds fresh shrimp, peeled and deveined skewers

Method :

Mix olive oil, tomato sauce, garlic, and red wine vinegar in a bowl. Flavour the mixture with salt, basil, and cayenne pepper. Now add shrimp to the bowl.
Cover the bowl and put it to refrigerate from 30 minutes to 1 hour, stirring once or twice.
Next step is to preheat grill for medium heat. Now drive skewer through the shrimp discarding marinade.
Oil the grill grate and cook shrimp on the preheated grill for 2 to 3 minutes per side.

Italian Prawn

Ingredients :

8 pounds large shrimp
4 teaspoons salt
1 teaspoon paprika
1 teaspoon Italian seasoning
1/ 2 teaspoon hot pepper sauce
6 tablespoons ground black pepper
3/ 4 cup Worcestershire sauce
3 cloves garlic, minced
4 lemons, sliced
2 cups butter
2 cups olive oil

Method :

First of all, preheat the oven at 450 degrees F.
Now, heat butter and oil in a saucepan and add Worcestershire sauce, black pepper, lemons, hot sauce, garlic, paprika, salt and Italian seasoning. Mix all these ingredients well and cook at a low flame for 5 minutes.
Then, divide the shrimp between two Dutch ovens and pour half of the sauce in one Dutch oven and half of it in the other oven.
Now, heat the sauce in both ovens at a low flame and cook for 6 to 8 minutes or until the shrimp begins to turn pink in colour.
Then, pour the prepared shrimp and sauce from both ovens in a large baking pan and bake for about 10 minutes and stir once.

Delicacy Prawn

Ingredients :

2-10 oz. packs of Alaskan Spot Shrimp or Prawns (these can be used with shell , as Alaskan Spot
Prawns are found in fresh water that is the reason they are not needed to be divined)
1/4 cup chopped fresh cilantro
1/2 teaspoon fresh-ground pepper
2 cloves garlic, grated lime peel, minced, squeeze in half a lime juice
1/4 cup olive oil
1-1/2 Tablespoons sugar
1-1/2 Tablespoons kosher salt

Method:

Make a mixture of dry ingredients in a bowl.
Rinse the spot prawns and then make them dry well.
Now pour dry mixture in a bowl or in a bag to the prawns.
Lid the bowl or zip up the bag
Then keep it inside the refrigerator for 45 minutes to 1 hour.
Mix olive oil, garlic, lime peel, cilantro, and pepper in a bowl.
Then make a mixture of it by adding prawns in it
Then place prawns on skewers and then put them on a well-oiled barbecue grill.
Now keep them in high heat on a gas grill, and close the cover of the grill.
Turn and twist spot prawns over only once.

Prawn Tikka

Ingredients :

300 gms prawns
1 Bunch coriander
4 garlic flakes
4 tsp lemon juice
3 tbsp sesame seeds
1 tsp chilli powder
Salt to taste
Oil for frying

Method :

First of all, cut the prawns in pieces and grind the garlic for a fine paste.
Now, mix lemon juice, salt and garlic paste and make a spot in the middle of the prawns.
Then, add the mixture in the spots on the prawns and let the prawns dry.
Now, grind sesame seeds, salt, chilli powder and coriander leaves for making a fine paste.
Then, add the prepared paste on the dried prawn pieces and fry till crispy.
Serve hot.

Pepper Prawn

Ingredients :

1/ 2 kgs prawns
2 large size onions
5-6 green chilies
1 teaspoonschili powder
1/ 4 teaspoon turmeric
Coarsely grounded black pepper powder
Coriander leaves
Salt to taste

Method :

Chop the onions and green chilies in desired size.
Pour some oil in a pan and fry chopped onions and green chilies until brown.
Now pour the prawns in the fried onions mixture and cook it for 5 minutes.
Then, add black pepper powder, turmeric, salt and chili powder.
Mix everything together and let it cook for 15 to 20 minutes on a medium flame.
Garnish with coriander leaves and serve hot with rice or bread.

Prawn fry Kerala

Ingredients:

1 lb prawns, shelled and deveined

To Grind

1 tbsp chilli powder
1 tsp coriander powder
1/4 tsp pepper powder
1/8 tsp turmeric powder
1 tbsp ginger slices
1 tbsp garlic slices
1/4 cup button onions
3 pieces of kudampuli
a few curry leaves
salt to taste
1 tsp ginger, thinly sliced

For the seasoning

1 dsp oil
1 tsp mustard seeds
2 cups thinly sliced onions
a few curry leaves

Method:

Wash and soak the kudampuli in one cup of water
Coarsely grind all the ingredients in the To Grind section.

In a pan, mix the prawns, ground ingredients, kudampuli, ginger slices, curry leaves and salt with 1 cup of water. Cook covered until the prawns are soft. Uncover and cook on high till the water evaporates.
In another pan, heat oil and splutter the mustard seeds

Add the sliced onions and fry till translucent.

Add the curry leaves and cooked prawns and fry well.
Serve hot with rice.

Cettinadu Prawn Masala

Ingredients:

1/2 Kilo – Prawns
Cut into small pieces –3 Tomatoes
Cut into small pieces – 2Onions
1/2 a Teaspoon – Turmeric Powder
5 Tablespoon – Oil
To taste – Salt

Grind together

20 – Red Chillies
1 inch piece 2 – Ginger
1/2 Coconut grated – Coconut
1 Teaspoon – Jeera

Method:

Wash and clean prawns well.Heat a vessel with oil, first fry the cut onions till golden brown. Then add cut tomatoes cook well.
Put in the ground masala and 1/2 teaspoon turmeric powder. Fry well for 10 minutes till the raw smell of masala goes.Then add the cleaned prawns.
Mix well into the masala and let it cook for a few minutes.
Then add 1 glass of water add salt to taste and let it boil well till the prawn is well cooked.

Chettinad Prawn Pulav

Ingredients:

Prawns - 1/2 kilo

Onions - 3

Green chillies - 8

Ginger - 1 Inch piece

Garlic - 15 small pods

Somph - 2 Teaspoon

Cinnamon - 1/2 Inch piece 2

Cloves - 6

Ghee - 200 gms

Turmeric powder - 1/2 Teaspoon

Coconut - 1

Pulao rice - 1/2 kilo

Cashewnuts - 50 gms (25)

Pudhina (mint leaves) - 1 Large bunch

Bay leaves - 2

Cardamom - 3

Salt - To taste

Method:

Wash and clean prawns well. Mix with the turmeric powder and 1 teaspoon salt and boil for 10 minutes till well cooked remove and keep.

Fry green chilies in 2 teaspoons of ghee.

Then grind and keep.Crush, ginger, garlic, somph, cinnamon and cloves, using a little water and keep aside.

Grate the coconut, extract milk to make up 1 litre of coconut milk keep aside.Clean pudhina (mint) take the leaves and keep.Heat a heavy bottom vessel, put the ghee, then the cinnamon leaves and cardamom, then put the cashewnuts, fry till golden brown in colour.

Then add cut onions.

Fry the onions for a while add ground green chillies, fry and then add the crushed masala. Fry well, add the coconut milk, salt and turmeric powder.

Cover and let it boil.When the mixture is boiling, add well cleaned pulao rice.

Cover and cook till rice is half cooked.Then add cooked prawns, cook on low fire and keep the vessel covered with a little hot charcoal on top.Keep stirring slowly from time to time till the pulao is done.