Recipes — prawns

Prep Time

    •    Prep and cook time: 20 minutes
    •    Yield: Serves 2

Ingredients

    •    oil for frying
    •    1 lime, juiced
    •    soft lettuce to serve
    •    ½ tsp ground ginger
    •    ½ clove garlic, crushed
    •    ½ tsp ground coriander
    •    crusty baguette to serve
    •    1 pinch ground cinnamon
    •    1 red chilli, finely chopped
    •    300g large raw peeled prawns

Method

1. Put the first 6 ingredients in a bowl with some seasoning. Add the prawns and toss together. Leave to marinate for 10 minutes.
2. Heat 1 tbsp oil in a non-stick pan. Cook the prawns and their marinade for 3-4 minutes until pink. Serve with buttered baguette and lettuce.

This great family recipe is thanks to Olive Magazine Recipes at https://www.olivemagazine.com/recipes/healthy/quick-peri-peri-prawns/

These hot and spicy Chinese-style noodles only take 15 minutes to whip up so they'd make a great quick and easy mid-week meal if you're stuck for time or craving some healthy, low cal fast food.

Prep Time

    •    Prep and cook time: 15 minutes
    •    Yield: Serves 1

Ingredients

    •    groundnut oil
    •    2 tsps soy sauce
    •    1 tsp rice vinegar
    •    1 pak choi, shredded
    •    1 garlic clove, crushed
    •    1 tsp ginger grated to make
    •    100g raw peeled king prawns
    •    100g fine egg noodles, cooked
    •    1 small red chilli, seeded and diced
    •    4 spring onions, trimmed and sliced
    •    1/4 tsp Szechuan peppercorns, ground

Method

1. Heat 1 tsp oil in a wok and add the ground szechuan pepper, garlic, ginger, and chilli. Stir-fry for a few minutes until fragrant.
2. Add the pak choi, 3 of the spring onions and the prawns and cook for 2-3 minutes until the prawns are pink.
3. Add the noodles and toss to reheat. Add the soy sauce and vinegar and cook for a minute until the prawns are completely cooked through, and the noodles are hot. Sprinkle with the remaining spring onion to serve.

This great family recipe is thanks to Olive Magazine Recipes at https://www.olivemagazine.com/recipes/healthy/szechuan-prawn-noodles/

You don't have to spend hours in the kitchen to make something delicious. Using a few clever shortcuts from Tesco, this bang bang chilli prawn stir-fry is ready in just 20 minutes.

Prep Time

    •    Prep and cook time: 20 minutes
    •    Yield: Serves 4

Ingredients

    •    oil
    •    175g raw king prawns
    •    2 spring onions, sliced
    •    300g singapore noodles
    •    285g bag vegetable stir fry mix
    •    1 pack bang bang paste and chilli splash stir fry sauce

Method: Heat the spice paste from a pot of bang bang paste and chilli splash wok sauce in a wok or large frying pan for 2 minutes, before adding a pack of raw king prawns and stir-frying until pink and cooked through. Remove the prawns from the wok, and heat 1 tbsp oil. Add a pack of crunchy vegetable stir-fry  for 3 minutes, stirring continuously. Add a pack of Singapore noodles and stir-fry for another 2 minutes, or until the noodles are heated through. Add the splash pot from the sauce to the wok, simmer and add back the cooked prawns. Divide between 4 shallow bowls and serve with sliced spring onion on the top.

This great family recipe is thanks to Olive Magazine Recipes at https://www.olivemagazine.com/recipes/fish-and-seafood/bang-bang-chilli-prawn-stir-fry/

Make the most of juicy king prawns by slathering in this buttery garlicky sauce – a light, punchy dinner idea ready in 20 minutes.

Prep Time

    •    Prep and cook time: 20 minutes
    •    Yield: Serves 2

Ingredients

    •    1 1/2 cumin seeds
    •    100g unsalted butter
    •    a squeeze lemon juice
    •    12 whole raw king prawns
    •    4 garlic cloves, finely chopped
    •    crusty bread to serve (Optional)
    •    a small handful flat-leaf parsley, chopped

Method

1. Shell the prawns, leaving the little end tail in place. Butterfly the prawns by gently running a sharp knife along the back of the prawns so that they open up and remove the black vein.
2. Heat the butter in a large frying pan. Lightly crush the cumin seeds with a pestle and mortar and add to the pan with the garlic. Fry for 1 minute before tossing in the prawns and cooking for 2-3 minutes until they’ve turned pink. Stir through the parsley and a good squeeze of lemon juice, and serve with crusty bread, if you like.

This great family recipe is thanks to Olive Magazine Recipes at https://www.olivemagazine.com/recipes/quick-and-easy/garlic-and-cumin-butter-prawns/

Check out this classic Japanese recipe, yaki soba. I've used King prawns, but you can easily change things up with chicken or strips of beef if you like.

Prep Time

    •    Prep and cook time: 30 minutes
    •    Yield: Serves 2

Ingredients

    •    oil for frying
    •    a handful bean sprouts
    •    i small onion, halved and sliced
    •    300g fresh ramen or egg noodles
    •    150g raw king prawns, butterflied
    •    pink pickled ginger shredded to serve
    •    1 red or green pepper, sliced into strips
    •    black and white sesame seeds to serve
    •    4 spring onions, sliced including green bits

For yaki soba sauce:

    •    1 tbsp soy sauce
    •    1 tsp caster sugar
    •    1 tbsp oyster sauce
    •    1/4 tsp white pepper
    •    1/2 tbsp tomato ketchup
    •    1 tbsp worcestershire sauce

Method

1. Whisk the sauce ingredients together.
2. Heat 2 tbsp oil in a wok or frying pan. Add the onion and pepper and stir fry for 3-4 minutes until soft. Toss in the spring onions and prawns and cook until the prawns are turning pink. Add the bean sprouts, noodles and sauce and toss until hot. Serve topped with the ginger and sesame seeds.

This great family recipe is thanks to Olive Magazine Recipes at https://www.olivemagazine.com/recipes/fish-and-seafood/king-prawn-yaki-soba/