Suggest Something Different With Prawns
- Thread starter BF-Bert
- Start date
Have you. Ever had pad Thai? Supremely good dish
http://www.mediterrasian.com/delicious_recipes_pad_thai.htm
http://www.mediterrasian.com/delicious_recipes_pad_thai.htm
Soldato
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prawns are always best cooked simply, deshell (but leave tails on for presentation) and cook in chilli and garlic (let the chilli and garlic infuse in the oil on medium heat before adding prawns).
Soldato
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My Dad makes a pasta dish with Tiger prawns cooked in a tomato and spinnach sauce, it is awesome
Soldato
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Phad Thai tbh. It's ******* amazing. Imfact I really want some now
- Pea0n
- Pea0n
Soldato
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Can never make it or buy it from a restraunt as well they make it on the street in chang mai. Makes me sad just thinking about. on to make things worse it was only about £1 for a serve along with a portion of morning glory (water spinach )
I made a superb seafood risotto at the weekend with prawns, mussels, squid and scallops, but just prawns would be fine. I improvised the recipe but tried to keep it simple. You'll need:
One small onion or a few shallots, chopped finely.
2-5 cloves of garlic depending on how much you like it, again finely chopped.
2 tbsp olive oil.
~50g Butter.
3-400g Risotto rice.
About 1.5 pints of fish stock.
300ml approx of white wine.
Fresh chopped parsley.
50g+ of grated parmesan.
Sea salt and black pepper to taste.
Whatever seafood you have.
- Cook the onion and garlic in the oil and butter on a low heat, so it cooks but doesn't colour.
- Fry the rice until translucent and then add the wine.
- When the wine is absorbed start adding ladels of stock and absorbing them one at a time until the rice still has a small amount of bite.
- Stir in seafood and parsley.
- Once fully cooked through (shouldn't take long) stir in the grated parmesan, remove from the heat and cover for 5 mins.
- Serve up with a sprinkling of parmesan and parsley to garnish.
Remember to keep tasting and adding salt/pepper as required.
Alternatively... I agree with Pad Thai.
It's pretty damn good.
One small onion or a few shallots, chopped finely.
2-5 cloves of garlic depending on how much you like it, again finely chopped.
2 tbsp olive oil.
~50g Butter.
3-400g Risotto rice.
About 1.5 pints of fish stock.
300ml approx of white wine.
Fresh chopped parsley.
50g+ of grated parmesan.
Sea salt and black pepper to taste.
Whatever seafood you have.
- Cook the onion and garlic in the oil and butter on a low heat, so it cooks but doesn't colour.
- Fry the rice until translucent and then add the wine.
- When the wine is absorbed start adding ladels of stock and absorbing them one at a time until the rice still has a small amount of bite.
- Stir in seafood and parsley.
- Once fully cooked through (shouldn't take long) stir in the grated parmesan, remove from the heat and cover for 5 mins.
- Serve up with a sprinkling of parmesan and parsley to garnish.
Remember to keep tasting and adding salt/pepper as required.
Alternatively... I agree with Pad Thai.
It's pretty damn good.I'd be very pleased if you told me I was getting prawns and you served me up those!
I think simple cooking is best for langoustines, served on the shell with lashings of butter, chilli and garlic.
As with such food you will want to savour and fully benefit from the freshness, I suggest cooking simply but with maximum flavour complimentory additions: How about roasting the langoustines in a little olive oil, then accompanying them with some home made chili jam?
You can tailor the jam to your own heat levels by choosing what chili you use and get involved in some shell cracking fun at the table
You can tailor the jam to your own heat levels by choosing what chili you use and get involved in some shell cracking fun at the table
Oh God yes. That's a far better suggestion.
Been watching Great British Menu by any chance, Jingo?
I have indeed!
Though I must say chili jam has been a delicious homemade accompaniment to this household's food for a long time before Tony Singh hit our televisions!