I love these prawn recipes. I offer excellent recipes for grilled prawns, prawns in garlic butter and Asian prawns.
When you are lucky enough to have prawns on hand (giant prawns would be wonderful), you will have recipes to pick and choose from which is always a good thing.
You will never guess what I was craving while writing this…
This Asian prawn recipe can be used as an appetizer, or you can always add more to make a meal (that’s what I do). If you also love potato strings, this recipe is for you.
This presentation is gorgeous and not hard to pull-off.
Potato String Fried Prawns
10 large prawns (or as many as you have)
2 or 3 potatoes, peeled and washed
oil for deep frying
butter lettuce leaves, garnish
spiral vegetable slicer
fresh lemon wedges
impressed hungry people (check)
The prawns are not coated with breading and I like that aspect. So you may dunk them in drawn butter or in cocktail sauce. Be certain to have enough lemon too.
Shell and devein prawns leaving the tail on. Clean well and lightly sprinkle with salt. You may put these in a damp paper towel and keep in the refrigerator until ready to use; max 2 hours.
Use the spiral vegetable slicer on the potatoes to make curly potato strings (see photo below for example). A lot of folks already have these at home and they use them to make zucchini “spaghetti.”
When you are ready to fry them, wrap the prawns with the curly potato strings. Deep fry until they turn opaque; approximately 2 minutes. If you over-cook them they will be rubbery (and what a waste of money).
Heat oil to 350 degrees.
Carefully cook two or so at a time for 2 minutes. Place on paper towels and repeat. Just make sure there is enough space around them; you don’t want them crowded (they don’t like that). I would rather have to pop them back in the hot oil for a minute than over-cook them.
Choice of Condiments to Serve with the Prawns
Spicy Peach Chutney
6 ripe peaches, peeled, pitted
2 TBS granulated sugar
1 TBS ginger, minced
2 tsp fresh lemon juice
1 tsp cinnamon
1 medium jalapeño, seeded and finely chopped
Dice three of the peaches and set aside.
Place the remaining three peaches in a blender, pulse until smooth and pour into a saucepan. Add the sugar, ginger, lemon juice, cinnamon and jalapeno.
Bring to a boil and simmer for 6-8 minutes or until it thickens. Pour the reserved diced peaches in the mixture and cook for 4 minutes or until hot.
Spicy Cocktail Sauce
1/3 cup ketchup
1 TBS lemon juice
1 tsp Sriracha sauce (hot sauce), or to taste
1 TBS horseradish
dash garlic powder
Mix ingredients together. Store in the refrigerator until ready to serve.
Spicy Sweet and Sour Sauce
1/2 medium chopped onion
1/4 cup chicken broth
1/4 cup pineapple, diced finely
1/4 cup white sugar
1/4 cup homemade ketchup
1/3 cup rice vinegar
1 tsp Sriracha chili garlic sauce, or to taste
1 TBS vegetable oil
2 tsp cornstarch
1/2 tsp ginger, grated
After heating the oil over medium heat in a saucepan, add the onion and cook for approximately 2 minutes. Add the ginger and cook for 30 seconds. Stir in the pineapple, ketchup, white sugar, vinegar, garlic sauce and simmer for 3-5 minutes while stirring.
In a small bowl add the chicken broth and cornstarch and whisk until smooth. Add this mixture to the sauce and bring to a boil. Cook for 1-2 minutes, remove for the heat and cool slightly.
Pour this into a blender or food processor and pulse a few times. Leave some of this sauce chunky if desired. Serve warm.
Makes approximately 1-1/4 cups.
What Should I Serve this With?
Along with the prawn recipe, is this recipe for rice pilaf.
EASY WILD RICE PILAF RECIPE
1-1/2 cups brown rice
1/2 cup wild rice
4 cups water
1 bay leaf
1 TBS no salt seasoning (Pleasoning or Kirklands)
1/2 tsp garlic powder
1/2 tsp sea salt
2 TBS butter
Add all ingredients (except butter) in a saucepan and bring to a boil.
Lower temperature, cover and let simmer for 45 minutes or until all the water is absorbed. Turn off the heat, but leave the pan covered for 5 to 10 minutes. Add the butter and discard the bay leaf. Fluff rice and serve.
Note: If you are using a rice maker, add all ingredients except the butter. Turn on and follow manufacturers instructions. When done, add the butter and mix well before serving.
TROPICAL COLESLAW RECIPE
4 cups of shredded cabbage
1/2 cup shredded carrots
1 cup diced pineapple (reserve 2 or 3 tablespoons of the juice)
1 ripe mango, diced
1/2 red onion, thinly sliced
1/2 cup homemade mayonnaise (or to taste)
1 TBS apple cider vinegar
juice of 1 lime
1 tsp sugar
In a large bowl, combine the shredded cabbage, carrots, pineapple, mango and red onion.
In a small bowl, mix the mayonnaise, apple cider vinegar, lime juice, sugar and 2 tablespoons of pineapple juice. Whisk together until smooth.
Pour mayo mixture over the cabbage mixture and lightly toss to coat everything. Cover and chill in the refrigerator for 30 minutes and it’s ready to serve.