Tag Archives: King Prawns

Mango Prawns

Mangoes – once you’ve worked out a system to remove their stones and peel them, that is – are really rather delicious. They look and taste like sunshine; juicy but not too citric, beautiful in a fruit salad, delightful grilled, and nourishing puréed. We love mangoes. As it’s winter, I thought I ought to find a new way to put these to work to brighten up my supper, and this, rather satisfying little thing, is the result. Serve with noodles or rice and enjoy.

mango prawns

To feed one, you will need:

1/2 onion

1/2 red pepper

5 or 6 florets of broccoli cut into smaller sprigs for better cooking

1/2 ripe, fresh mango

Handful uncooked King prawns

1 clove garlic

3 tsp soy sauce

2 tbsp sweet chilli sauce

Dash lime juice

Splash groundnut oil

1. The first thing to do is make the marinade for the prawns. Grate the garlic into a bowl and add in the sweet chilli sauce, soy sauce and lime juice. If you don’t have sweet chilli sauce, just use a teaspoon of honey and a dash of sriracha or some chilli flakes.

2. Prepare the prawns by cleaning them and making sure there are no nasties still attached (which is actually the most time consuming part!). Dab off with some clean kitchen towel and set them in the marinade to have a nice time. Get the rice on or ready the noodles to go on in 10 minutes.
stir fry vegetable base

3. Slice the onion, pepper and broccoli and add to a large pan or wok which had a little groundnut oil heating in the bottom. Turn down to a medium heat so the vegetables are softening, not burning. Cook until the onion is soft, and the broccoli is just about done.

savoury mango recipes
4. Slice the mango into chunks,being sure to remove any skin, and add this to the pan right before the prawns are ready to go in, so that it is just heated through rather than cooked.
marinating king prawns

5. Push the veg to one side of the pan then add a little more groundnut oil. Give it time to heat then place the prawns in the oil. Pour the marinade over the vegetables and give them a quick stir. how to stir fry prawns
6. After a minute or so, check if the prawns have cooked on the first side – they should be a nice healthy pink.king prawn stir fry
7. Turn the prawns, cook until pink on the other side, then mix in with the vegetables and mango. Give it 30 seconds to come through the heat again and serve.

I served mine with some jasmine rice, but you do you!

Prawn Curry in a Hurry

Ok, it isn’t a curry per se, but you get tonnes of Indian flavour and a light healthy supper in 20 minutes – no need to stand over a steaming pot for hours. Perfect for after a long day at work. If you’re not into shellfish, you could use chunks of salmon or chicken, just step up the cooking time a little for the chicken. 

  
You will need:

1 red pepper 

10 king prawns (I used frozen ones and defrosted them in a bowl of water while I was working out)

2 tbsp Greek yoghurt

2 tsp curry paste, whichever you prefer

Few drops lemon juice 

  
1. Chop the pepper into chunks. Clean the prawns and dry them, making sure you remove the black vein on the inside and just inside the tail. Preheat the oven to 180C.

  
2. Mix the yoghurt, curry paste and lemon juice in a bowl. 

  
3. Add the prawns to the mixture and mix in.

  
4. Take two wooden skewers and run them under the tap or soak in water. This will stop them drying out and burning. If you don’t have skewers, you can just bake everything in a dish. 

5. Carefully thread the chunks of pepper and coated prawns onto the skewers, dividing them evenly between the two skewers and spreading them evenly across each skewer. 

  
6. Bake in the oven for 7 minutes and serve with rice and vegetables.

 

King Prawn Spaghetti

You might have guessed by now that I can’t live without carbs. This recipe is great though – you get a good spicy tomato sauce in minutes without any of that sharp metallic taste. The King prawns add a meaty sweetness without adding heaviness, and the peppers add some veggie goodness that keeps things nice and fresh.

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You will need:

around 8 king prawns per person

1 clove garlic

chilli flakes

1/2 tin cherry tomatoes (or chopped but I think these work better)

splash white wine

parsley

salt and pepper

a couple of drops of lemon juice

1/2 red pepper

a few green beans (optional)

spaghetti or linguine

olive oil

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1. Put the spaghetti on to cook in salted water. Grate the garlic and fry in a pan with a little oil in it. Add the chilli and chopped peepers and green beans. Fry a little until everything starts to soften.

2. Add the wine and cook out.

3. Add the tomatoes and squash the lumps down a little to help break them down.

4. Add the seasoning and simmer for 5 to 10 mins.

5. Add the prawns and cook for a few minutes on each side until pink and plump.

6. Drain the spaghetti and add to the pan. Mix everything together and serve.

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