Heat 25ml olive oil and 25g butter in a shallow pan over a high heat. Add 325g raw, peeled prawns and 2 crushed garlic cloves to the pan and cook for 2-3 minutes. Add 2 tbsp lemon juice, ½ tsp paprika, ¼ tsp dried chilli flakes and 2 tbsp chopped parsley and toss until coated. Season with a little salt and black pepper and serve with a green salad.
Japanese-style prawn tempura
Preheat the oven to 120°C/100˚C fan/gas mark 2. Slice 1 small aubergine and 1 medium sweet potato into ½cm thick slices, halve 4 mushrooms and trim 8 mangetout. Toss 12 raw, peeled and deveined prawns in 50g plain flour to coat. To make the batter, combine 1 egg yolk with 425ml ice-cold water, ¼ tsp bread soda and 180g sifted plain flour in a large mixing bowl. Heat a splash of vegetable oil in a deep frying pan until it reaches 190°C for deep-frying. Coat the vegetables and prawns in the batter and carefully drop them into the hot oil, working in batches of 4-5 pieces at a time. Deep-fry until golden, turning half way through using chopsticks. Use a slotted spoon to remove the tempura from the oil. Drain on a plate lined with kitchen paper and place in a low oven to keep warm until all the tempura pieces are cooked. Serve with a dipping sauce made of 3 tbsp soy sauce, 3 tbsp mirin or sherry, 1 tsp honey and 1 tsp grated fresh ginger.
Creamy prawn linguine
Cook 300g linguini according to packet instructions. Meanwhile, heat 3 tbsp olive oil and 25g butter in large saucepan over a medium heat and cook 2 crushed garlic cloves and 1 finely chopped shallot for 3-4 minutes until soft. Add 200ml dry white wine and 100ml cream and cook for 1-2 minutes until slightly reduced. Add 300g raw peeled and deveined prawns and 1 tsp lemon zest. Cook the prawns in the sauce until pink, then add the cooked pasta. Using a tongs, gently toss the pasta in the sauce. Season with salt and black pepper and sprinkle with some chopped fresh parsley to serve.
Heat 100g butter in a large pan over a medium-high heat. Add 1 chopped carrot, 1 chopped onion, 1 bayleaf, 1 sprig of fresh thyme and 2 sprigs of fresh parsley and sauté until golden. Add the shells of 700g prepared prawns, season with salt and pepper and cook until the shells change colour. Pour in 50ml of brandy followed by 2 tbsp tomato purée, 200ml dry white wine and 2l fish stock. Stir together and add the prepared raw flesh of 700g prawns. Simmer gently for 20 minutes. Remove and finely chop around 100g of the cooked prawns, reserving them for later. Use a stick blender to blitz the remaining soup ingredients until smooth. Mix 140g rice flour and a splash of water into a paste and add to the soup. Simmer gently for 15 minutes and then strain the soup into a clean pan. Stir in 100ml cream and ¼ tsp cayenne pepper. Bring back to the boil, then serve garnished with the chopped prawns.
Sticky chilli prawn skewers
Soak 4 wooden skewers in a water for 30 minutes. Drain the juice from 1 tin of pineapple chunks. Peel and devein 100g fresh prawns. Thread the prawns and pineapple pieces onto the skewers, alternating between the two. In a small bowl, combine 100g sweet chilli sauce with the juice and zest of a lime. Coat the prawns and pineapple with the sweet chilli mixture and allow to marinate in the fridge for up to an hour. Preheat the grill or barbecue to a high heat and cook the skewers for 8-10 minutes, turning occasionally and basting with more of the sweet chilli mixture.
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