Prawns - cooking and recipes

Almost finished the first box.

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Originally Posted by Sleepy

Great thread.......looks like some prawn dinners coming up. Yumm.

I usually just throw them on the BBQ which is pretty darn good. Although Mrs Sleepy makes a mean prawn curry:twisted: - I'll get the recipe....:angel:

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And what is Mrs Sleepy's prawn curry recipe?

This is from DOYLES FISH COOKBOOK [ Doyles on the beach, Sydney harbour]
Cooking green prawns;
I kg green prawns, if alive, put in fresh water first, they will bring up any sand. A pan with about 2 1/2 litres water, bring to the boil throw in a handful of common cooking salt, not table salt.The salt helps to preserve the prawns if they are not to be eaten straight away, & retains the heat of the boiling water.Small school prawns should be cooked in 3 minutes, larger prawns in 4. Test- the prawns will come to the top of the container & float, indication they are nearly done.Take out a prawn, hold it to the light, If cooked, you will see the flesh has shrunk from the shell slightly & the prawn looks translucent. Be careful not to undercook your prawns, if you do you will get a black look on part of the body when cold.. As soon as you know the prawns are done, remove from boiling water, put into iced water. cool them. Enjoy. Bob

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Originally Posted by LandyAndy

Keep the prawn recipes coming people.
Andrew

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Andrew
I will chime in with this.
The Brazilians have a whole range of prawn cuisine much of it in a delicious hot spicy sauce.

When I was working many moons ago in Manaus I tried these one lunchtime, never quite forgot how tasty they were with a few beers.
What Katie Ate » Empadinhas de Camarao ~ Brazilian Prawn Empanadas
Dennis
zedcars

Here is an old favourite, don't be put off by the title, it is as easy as, and very tasty, Bob


Oyster & Prawn bisque.
3 doz. oysters
250 gm cooked prawn meat
5 cups milk
3 cups fish or chicken stock
1 cup finely sliced celery
1 medium carrot, finely sliced
4 shallots, finely sliced
1/2 cup of flour
1 cup milk, extra
2 teaspoons grated lemon rind
salt & peppar to taste
3 tablespoons natural yoghurt

Check oysters for grit and remove if present. Wash & devein prawns, cut into small pieces. In a large saucepan place milk, stock, celery, carrot & shallots. Simmer until vegetables are soft. Put flour in a bowl & gradually blend in extra milk. Pour slowly into pan liquid, stirring constantly until thickened & bubbling . Cool slightly & puree in 3-4 batches in a food processor or blender. Return to saucepan, & add lemon rind, salt, peppar, oysters, & prawns. Heat thru over gentle heat. Pour into a soup tureen & fold in yoghurt. [ Probably best on a cool day]

For those who bought bugs, a great recipe that is very simple, is:

1. Cut bugs in half
2. Remove innards, but leave tails in shell
3. Place them cut side up in a baking tray
4. Spread the cut side with pesto (we used basil and parmesan)
5. Bake in an over at 180oC for 20-30 mins.

I made a prawn curry for dinner tonight ;).
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