Time 15m Number Of Ingredients 11 Steps:
Get all the ingredients out and ready to go - this recipe moves fast! Bring a large pot of water to the boil. Add a big pinch of salt and the pasta. Cook for the time per the packet MINUS 1 minute. SCOOP OUT a mugful of pasta cooking water before draining pasta (or transfer it straight from pot into sauce, if you time it right). Heat oil in a skillet over high heat. Add prawns and cook for 30 seconds, until surface just changes from translucent to opaque. Add red pepper flakes and anchovies. Stir briefly, then add wine and garlic. Cook for 30 seconds until wine is mostly evaporated. Add tomato passata, squeeze of lemon juice, parmesan, salt and pepper. Bring to simmer, turn heat down to medium and cook sauce for 1 minute, stirring frequently (don’t cook for long otherwise will overcook prawns). Add pasta, about 1/2 cup of pasta cooking water and parsley. Toss gently for 1 minute (or gently stir with wooden spoon or tongs) until sauce re-thickens and it coats the pasta. Adjust salt, pepper and spiciness to taste. Serve immediately with more parsley.
Time 50m Yield 2 Number Of Ingredients 36 Steps:
Peel the prawns, leaving the tails on, then run the tip of a knife down their backs and pull out the vein, meaning they’ll butterfly as they cook. Place the prawns in a bowl. For marinade 1, peel and finely grate the ginger and garlic, then add to the bowl with the chilli powder, lemon juice, mustard oil and a pinch of sea salt. Toss together and marinate in the fridge for at least 1 hour. Meanwhile, mix all of marinade 2 ingredients together in a bowl with a pinch of salt. When the time’s up, mix marinade 2 into the bowl of prawns, then leave while you make the slaw. Finely shred the cabbage and lettuce and place in a bowl. Finely slice and add the radishes, then finely chop and add the herb leaves. Grate in the coconut. Peel the mango half, then finely slice half of it and add to the bowl, putting the rest aside for the chutney. Squeeze over the lemon juice, drizzle with 3 tablespoons of extra virgin olive oil, and toss to coat. Taste and season to perfection. To make the chutney, toast the cumin seeds for a couple of minutes, then tip into a blender. Peel and add the garlic and ginger, along with the herbs (discarding any tough stalks). Deseed and add the chilli, followed by the rest of the chutney ingredients, the reserved mango and a handful of ice cubes, then blitz. Melt the butter in a large pan over a medium-high heat, then add the prawns with any remaining marinade and fry for 5 minutes, or until the prawns are pink and cooked through, turning regularly. Serve the sizzling prawns with the mint chutney and slaw. Delicious with dollop of raita and poppadoms, if you fancy.
Time 50m Yield 4 servings Number Of Ingredients 9 Steps:
Put the rice and double the volume of water (1 litre) into a pan, cover and bring to simmering point. Reduce the heat, cover and cook for 15 minutes Then take off the heat and leave to stand for 10 minutes Meanwhile, gently soften the onions in the oil for 10 minutes or until soft Add the turmeric, paprika, garlic and chilli and cook for a couple of minutes Add the prawns and herbs, if using, and cook for another few minutes or until the prawns are pink and cooked through. Stir into the rice and serve with lemon wedges
Time 10m Yield 2 Number Of Ingredients 7 Steps:
Peel the prawns, removing the heads and leaving the tails on. Run the tip of a knife down the backs of the peeled prawns and pull out and discard the dark vein. Peel the garlic and finely chop with the chilli (deseed if you like). Pick and finely chop the parsley leaves. Drizzle the oil into a shallow heatproof terracotta dish or a small frying pan over a medium-high heat, add the garlic and chilli and fry for 30 seconds to flavour the oil, before stirring in the paprika. Add the prawns and fry for 2 minutes on each side, or until cooked through, adding most of the parsley when you turn the prawns. Squeeze half the lemon juice into the dish, then remove from the heat and sprinkle over the remaining parsley and a pinch of sea salt. Serve sizzling with warm crusty bread, the remaining lemon cut wedges for squeezing over, and a glass of good Spanish wine.
Time 30m Number Of Ingredients 12 Steps:
Heat a wok over a high heat. Add the groundnut oil and, when it is very hot and slightly smoking, add the ginger, garlic and spring onions. Stir-fry for 20 secs, then add the prawns. Stir-fry for about 1 min, then add all the sauce ingredients, along with ½ tsp salt and ½ tsp ground black pepper. Continue to stir-fry for another 3 mins over a high heat. Serve at once, scattered with the coriander and spring onion.
Time 40m Yield Serves 2 Number Of Ingredients 10 Steps:
Heat 1 tsp oil in a large frying pan, add the shallots and fry for 2 minutes before adding the ginger, garlic and chilli flakes. Fry for another 2 minutes. Add the chopped tomatoes and simmer for 20 minutes until saucy. Cook the linguine in boiling salted water until just tender, then drain. Stir the parsley and the prawns into the tomato base, season well and cook until the prawns turn pink. Add the cooked linguine, toss and serve.
More about “spicy king prawns recipes”
Time 15m Yield 8 serving(s) Number Of Ingredients 10 Steps:
Heat the olive oil in a very large skillet. Add the garlic, paprika (One Tablespoon plus One teaspoon), cumin, ginger and cayenne and cook over moderate heat until fragrant, about 1 1/2 minutes. Add the shrimp and cook, stirring, until they turn pink, 2 to 4 minutes. Season with salt and stir in the cilantro. Transfer to a platter and serve.
