Homemade Fish Sticks Recipe- Gluten Free, Egg Free

Ingredients:
2 1/2 cups ground white fish (any type of white fish is fine)

1 onion

1 small potato

3 cloves garlic

1/2 cup ground flax seeds

1 1/2 tsp salt

1/2 cup gluten free corn flake crumbs, gluten free bread crumbs, ground nuts, etc... mixed with sesame seeds (optional)

Oil

Instructions:
1. Grind up the onion, garlic, and potato and mix it with the ground fish.

2. Mix with ground flax seeds and salt, and let sit for 10 minutes.

3. Mix corn flake crumbs, bread crumbs, ground nuts, and/or sesame seeds.

4. Grease a baking sheet with oil.

5. Preheat the oven to 350.

6. Wet your hands,

7. Grab a handful of the fish mixture, pressing it together and shaping it into as "stick" a shape as you can.

8. Drop this lightly into your crumb mixture and roll it around until entirely coated.

9. Place this fish stick on the baking tray.

10. Repeat with all the fish.

11. Bake for 30 minutes or until relatively solid.

12. Flip over and bake on the other side for 20 minutes.

13. Serve with whatever dipping sauce you enjoy!

http://www.pennilessparenting.com

Battered Fish Recipe- Egg Free, Gluten Free and Regular

Sorry, this isn't my picture- its from here, courtesy of
vichie81, but it looks exactly like what this recipe yields

I love breaded fish and vegetables, as well as battered fish and veggies. The thing is- most breaded fish recipes need an egg, and generally gluten as well, and nearly all batter fried recipes contain gluten and often egg as well. For a long time, I thought I simply had to do without if I was off of gluten and dairy, and then I discovered an easy way to make gluten free, dairy free, egg free batter for batter fried fish and veggies. I based it on a recipe I have for cauliflower leaf pakoras, and it's so easy and simple. If you have no need to make it gluten free, I've included a wheat flour variation.
If you're not a fish eater, don't worry, I've included fish free variations below.

The recipe is pretty versatile in ingredients, so you can adjust it to suit your tastes.

Ingredients:
2 cups chickpea flour plus 1/4 cup white rice or brown rice flour
OR 2 cups all purpose or whole wheat flour
1/2 cup potato, corn, or tapioca starch for dipping (or more wheat flour)
Water or other liquid
Salt
Spices
Flavorings
Fish fillets (see note for variations)
Oil (I prefer coconut oil, to keep this healthier, but any oil will do)

Instructions:
1. Mix flours, salt, spices, and whatever liquids using together to make a batter slightly runnier than pancake batter.

2. Heat up oil on medium heat in a frying pan at least a centimeter deep, ideally an inch.

3. Dip fish fillets into the starch (or flour) and shake off, so they have a thin coating on them.

4. Dip into the batter. Shake off the excess.

5. Carefully place the coated fish in the frying pan.

6. Fry until browned. Flip, then fry on the other side. Remove with a slotted spoon. Place on a cloth napkin or towel to catch the dripping oil so it doesn't get soggy.

7. Serve with French Fries vinegar, and salt for the traditional "Fish and chips" dish, or with ketchup or any other way you want.

Notes and Variations:
Spices I usually use (any combination is fine) include garlic powder, paprika, cumin, oregano, basil, thyme, ground mustard, etc...
Liquids can be water, milk, water with lemon juice, Italian dressing for part of the liquid, kombucha, etc...
I also sometimes add mustard (the condiment) to the batter.
Deboned chicken can be used in place of the fish, as can zucchini or even onion rings to make "gluten free vegan onion rings".

I just have to say that this recipe has been such a hit every time I've tried it. I had a guest over who is just about the pickiest eater I've ever met, and made batter fried fish this way; she loved it enough to have seconds.
My favorite combination is actually making this with kombucha as the liquid, paprika, garlic, mustard, and using it to batter fry deboned chicken thighs. Yum!

http://www.pennilessparenting.com

This is my family's tried and tested method of cooking for sweet and sour dishes. Credit has to be given to my mom (she loves sweet and sour dishes!) as she is the one who came up with this final recipe after trying out different ways of cooking sweet and sour dishes. Today's feature is sweet and sour prawns but you can use this method of cooking for all kinds of seafood like crab, squid and fish. The prawns are lightly marinated in salt then shallow instead of deep-fried (for the best texture) and then stir-fried in a delightfully appetising vinegary sauce mixed with fragrant minced garlic, red peppers and ginger.

This is a vibrantly colourful and delicious dish - not to mention auspicious as well since 虾 (prawn) is also the same pronounciation as laughter in Chinese, hence this is a choice dish during festive occasions especially during Chinese New Year.

Ingredients:

25 large prawns (heads & shells on) - in my opinion, prawns are much more fragrant cooked with shells and heads on
Salt to marinate the prawns lightly
Enough oil for shallow-frying the prawns
5 cloves black garlic, minced
4 slices of ginger, sliced thinly
3-4 red chilli peppers, sliced thinly (you may opt to use seeded ones if your tolerance level for spiciness is not high)

For the sauce:

1/2 bowl of ketchup
2-4 tbsps of sugar (or to taste)
1 tbsp soy sauce (or to taste)
1/2 tbsp white vinegar (or to taste)

Method:

First, shallow fry the prawns after marinating lightly with salt until prawns are lightly cooked - try not to overcook prawns as the rubbery texture of overcooked prawns are not very appetising (to me!). The length of time it takes for the prawns to be cooked of course depends on the size of your prawns, but I always prefer mine especially for this step slightly under-cooked rather than over-cooked as the final step involves placing the prawns into the sauce to stir fry around briefly again.

Now, prepare the sauce with the ingredients listed above - in Chinese home cooking, a lot of times, most ingredients are only given in approximates, apparently the mark of a good cook is that there is no need to measure ingredients, one just knows, now although I do operate the same way i.e. I just throw stuff into the pan depending on what feels right, I do think that would not be of much help to my readers. For this sauce, I would highly recommend you to start with a little of the seasonings and add on after tasting each time.

Next, saute the garlic, ginger and red peppers till fragrant - use medium to low heat. Now, pour in the previously prepared sauce and bring to a boil. Quickly add in the previously fried prawns and stir around well to coat evenly. Serve hot.

http://www.smokywok.com/

Singapore chili prawns

Ingredients:
1 tablespoon peanut oil
1 pound shrimp (shelled and deveined)
1 tablespoon garlic (chopped)
1 tablespoon ginger (grated)
1/4 cup shallots (chopped)
2 chilies (seeded and chopped)
1/2 cup water
4 tablespoons tomato sauce
3 tablespoons sweet chili sauce
1/2 lime (juice)
2 teaspoons palm sugar (grated or sugar)
1 teaspoon corn starch
1 egg (lightly beaten)

Directions:
1. Heat the oil in a pan.
2. Add the garlic, ginger, shallots, and chilies and saute until fragrant, about a minute.
3. Add the shrimp and saute for a minute on both sides.
4. Add the water, tomato sauce, sweet chili sauce, lime juice. sugar and corn starch and bring to a boil.
5. Stir the egg into the pan and continue stirring until the egg is cooked.

http://www.closetcooking.com

Ingredients

100g butter, chopped
2 tablespoons olive oil
3 garlic cloves, thinly sliced
3 red cayenne chillies, thinly sliced
1kg medium green king prawns, peeled (tails intact), deveined
1 medium tomato, deseeded, finely chopped
2 tablespoons chopped fresh flat-leaf parsley leaves
crusty bread and lemon wedges, to serve

Method

Step 1
Melt butter and oil in a large, deep frying pan over medium-high heat. Add garlic and chilli. Cook, stirring, for 1 minute or until fragrant. Add prawns. Cook, stirring occasionally, for 2 to 3 minutes or until prawns are pink.
Step 2
Stir in tomato and parsley. Serve with crusty bread and lemon wedges.
http://www.taste.com.au
Sweet and Sour Prawns Recipe
Marination: 15 mts Cooking Time: 10 mts
Serves 4 persons
Cuisine: Indo-Chinese
.
Ingredients:
1/2 kg cleaned and de-veined prawns
1 tsp finely minced garlic
1 tsp finely minced ginger
1/4 cup spring onions, finely chopped
2 finely chopped green chilli (optional)
1 tsp red chilli paste
1 tsp light soya sauce
1/2 tbsp vinegar
1/2 tsp brown sugar
1 tbsp tomato ketchup
salt to taste
1 tbsp sesame oil or peanut oil
1 Marinate the cleaned and de-veined prawns in tomato sauce, vinegar, soya sauce, brown sugar and red chilli paste for 15-20 mts.
2 Heat oil in a wok or kadai, swirl it all over and it should be smoking hot. Add the minced garlic and ginger and saute for a few seconds. Add the chopped spring onion whites and green chillis stir for 2 mts, constantly tossing them.
3 Add the marinated prawns along with any left over marination and cook on high heat for a mt without tossing. Flip the other side and cook for another mt. Combine once again and cook on medium heat for 3 mts or till done, tossing constantly. Season with salt.
4 Garnish with spring onions greens and serve hot as an appetizer or stir fry.
Prawn Fried Rice Recipe
Prep & Cooking Time: 30 mts
Serves 4 persons
Cuisine: Indo-Chinese
.
Ingredients:
4 cups of cooked (cold) rice (long grain variety)
1/4 cup spring onions, finely chopped
1 cup finely chopped vegetables (carrots, beans and capsicum)
1 cup sweet and sour prawn stir fry (recipe above)
1 tsp vinegar
pepper pwd as required
salt as required
1 1/2 tbsps sesame oil or peanut oil
1 Heat sesame oil in a large wok and once the oil is piping hot, add the spring onions and stir fry for 1 mt on high.
2 Add the rest of the vegetables and toss them on high heat for 3-4 mts.
3 Add salt and pepper pwd combine. Add the cooked prawns and toss. Cook on high for a mt. Add the cooked cold rice and combine well. Spread it all over the pan and leave on medium high for a mt. Combine again, spread out and leave on medium high for another mt.
4 Add vinegar and toss all the contents on high heat for a few seconds. Turn off flame. Garnish with chopped spring onion greens and serve hot.
Prawn Fried Rice Recipe
Prep time: min
Cook time: min
Main Ingredients:
http://www.sailusfood.com/
Prawns Fry
Anyways,didn’t I tell you in my previous post, about the royal pampering back home :)?? Yes, this comes from my Mom in law’s kitchen. We, Jose n myself, just loved it. I was multitasking at lunch time on the day this was made… stocking up the prawns in my plate, covering it from eagle eyes (read Jose ;) ) and enjoying each bite of it…
Hope you will also enjoy it as we did :)
Here is the recipe:
1. Tiger prawns – 10
2. Ginger garlic paste – 1 tsp
3. Chilly powder – 1 tsp
  Pepper powder – 1tsp
  Turmeric powder – 1/4 tsp
4. Oil – 1tsp
5. Lemon juice – 1 tsp
6. Curry leaves – chopped
7. Oil – for frying
  Salt
Combine all the ingredients and make a paste. Marinate the prawns with this paste and keep aside for half an hour. Heat oil in a pan and shallow fry it for 5-7 minutes. If you fry it for long, the prawns will become hard.
Notes: You can put the prawns on a skewer/tooth pick and fry, if you wish. Using coconut oil will enhance the flavor.
http://www.mariasmenu.com
Crispy prawns Ingredients:
- How to make crispy prawns:1/2 tsp turmeric
- 1/2 tsp chilli powder
- 1 garlic clove
- 450g raw peeled tiger prawns
- 6 tbsp semolina
- Sunflower oil, for shallow-frying
- 1 lemon
- 6 radishes

Take a large shallow dish. Measure out the turmeric and chilli powder and add to the dish. Crush the garlic in a garlic crusher and add to the spices. Mix together.
Rest a sieve over another bowl, then tip in the prawns (this will help to get rid of any liquid), then add the prawns to the spices and stir to coat.
Put the semolina into another shallow dish, add the prawns and mix to coat in the semolina. Get a baking tray covered with crumpled kitchen paper ready to put the prawns on when cooked.
Now they’re ready to cook, kids will need to get an adult to do this for you. Take a large frying pan, pour in a 2cm depth of sunflower oil and heat it gently for about 5 minutes. To test the oil is hot enough, add a cube of bread – it should turn golden in 15 seconds. Use a slotted spoon to add half the prawns to the hot oil – stand well back as the oil will spit when the prawns are added. Cook for 3-4 minutes, until the prawns are pale golden. Remove with a slotted spoon and place on the prepared tray to drain off any excess oil. Repeat to cook the remaining prawns.
Meanwhile, cut the lemon into 6 wedges. Fill a bowl with cold water, plunge the radishes and their leaves in and clean off any dirt. Serve the prawns with a wedge of lemon and a crunchy radish or two.
http://www.evernewrecipes.com/
Peppery Garlic Prawns
Peppery Garlic Prawns Recipe
- Yield: Serves 2-3 as a main dish, 4 as an appetizer.
Menu suggestion: Goes well over white basmati rice (be sure to drizzle extra sauce from the pan over the rice), snow peas or sugar snap peas, and some french bread to soak up the garlic sauce. If you don't like the strong black pepper taste, you can back off a bit and it's still great.
INGREDIENTS
- 4 cloves garlic, crushed
- 1/2 teaspoon salt
- 1 teaspoon crushed black peppercorns*
- 1 teaspoon fresh lemon juice
- 2 Tbsp brandy
- 1 lb. raw medium-sized shrimp, shelled, de-veined and split (tails on or off)**
- 1-2 Tbsp olive oil
- 2 Tbsp fresh chopped parsley
*Crushing the peppercorns can be done with a mortar and pestle. Or if you don't have a mortar and pestle, place the whole peppercorns in a small ziplock bag and place that bag inside another ziplock bag and smash with a hammer. Do this on a hard surface, if done on a wood surface, it can leave dents. The ziplock will also tear a bit, so take care not to lose the crushed pepper (why you double bag it).
** Trader Joe's has great frozen uncooked, shrimp, shelled and de-veined with tails on. To defrost frozen shrimp, place in a bowl of ice water in the refrigerator.
METHOD
1 Mix together the crushed garlic, salt, crushed peppercorns, lemon juice and brandy. Add the shrimp and marinate at least an hour or up to overnight in the fridge.
2 Heat a heavy skillet over medium high heat and add olive oil. Add shrimp and garlic mixture and cook quickly, tossing shrimp. The longer the shrimp has been marinating, the less time it takes to cook. Cook until the shrimp has turned opaque (generally only 2-3 minutes).
Garnish with chopped parsley.
http://www.simplyrecipes.com/

butter garlic prawns Recipe
Serves 4Cooking Time: 20 min

This is the first non-veg dish I ever made, and it's so quick and easy, that when I told a beginner about it once, she remarked to her husband 'Oh then we should make it often!'
Try it, and I'm sure you'll share the sentiment!

Ingredients:
¼ kg prawns, deshelled and deveined
15-20 garlic cloves, chopped
½ cup chopped coriander leaves
3 tbsp butter
Salt to taste
Method:
- Heat the butter and add the garlic and half of the coriander. Stir and cook on a low flame for a few seconds.
- Add the prawns and salt, and stir. Fresh prawns will be done in less than 2 minutes, but frozen ones will take longer. You know it is cooked when the prawns turn pink.
- Take it off the flame, stir in the remaining coriander and serve.
http://ashwita.com/
A delicious red prawn curry recipe which takes just a few minutes to cook.
- 1 tbsp Coles Brand Pure Olive Oil
- 1 Onion, chopped
- 2 tbsp Red Curry Paste
- 400 ml Light Coconut Milk
- 400 g Coles Brand Frozen Cooked and Peeled Prawns
- 2 cups Coles Brand Frozen Australian Sliced Beans
- 450 g pkt Microwave Rice, to serve
1. Heat oil in a saucepan on medium. Cook onion for 5 mins, or until soft. Add curry paste. Cook for 1 min, or until fragrant. Add coconut milk. Bring to boil. Reduce heat to low. Simmer for 5 mins, or until thickened slightly.
2. Add prawns and beans. Simmer for 5 mins, or until beans are tender. Heat rice according to packet directions. Serve prawn curry with steamed rice.
http://recipes.coles.com.au/
Chilli prawn and spinach linguine recipe
Ingredients
1. 300g linguine
2. 1 tbsp extra-virgin olive oil
3. 500g cherry tomatoes
4. 300g raw tiger prawns, shelled
5. 75g Peppadew peppers in oil (from major supermarkets), drained and quartered
6. 4 large garlic cloves, thinly sliced
7. 1 mild red chilli, finely chopped
8. 120g baby spinach leaves
9. 16 fresh basil leaves, shredded
10. 1½ tbsp aged balsamic vinegar
Method
1. 1. Cook the linguine according to the pack instructions until al dente. Drain, reserving a little of the cooking liquid.
2. 2. Meanwhile, heat a large frying pan over a medium heat. Add the oil and tomatoes and cook, stirring, for 2 minutes. Add the prawns and peppers and stir for 1-2 minutes, until the prawns are just turning pink. Add the garlic and chilli, cook for 1 minute or until the prawns are cooked. Remove from the heat.
3. 3. Stir in the spinach, basil, vinegar and linguine, adding a little of the reserved cooking water, until well mixed. Season and serve immediately.
Nutritional info
Per serving: 397kcals, 5.4g fat (0.8g saturated), 24.8g protein, 65.9g carbs, 11.3g sugar, 0.5g salt
http://www.deliciousmagazine.co.uk/

Ingredients

	Corn flour	1⁄2 Cup (8 tbs)
	Plain flour	1⁄2 Cup (8 tbs)
	Baking powder	1 Teaspoon
	Baking soda	1⁄2 Teaspoon
	Regular salt	2 Pinch
	Egg	1 , lightly beaten
	Ice water/Soda water	1 Cup (16 tbs)
	Ice cube	4
	Shell-on prawns/Shrimp	1 1⁄2 Kilogram, devein
	Any vegetable oil	1 Cup (16 tbs) (for frying)
	Sea salt	To Taste
	Black pepper	To Taste

Nutrition Facts

Serving size

Calories469Calories from Fat 245

% Daily Value*

Total Fat29 g44.9%

Saturated Fat3.1 g15.4%

Trans Fat0 g

Cholesterol26.4 mg

Sodium247.6 mg10.3%

Total Carbohydrates15 g4.9%

Dietary Fiber0.33 g1.3%

Sugars0.1 g

Protein35 g70.3%

Vitamin A0.6% Vitamin C0.04%

Calcium5.2% Iron1.6%

*Based on a 2000 Calorie diet

Directions

MAKING
1. In a large mixing bowl, sift corn flour, and plain flour.
2. Add baking powder and baking soda to it.
3. Throw salt and lightly beaten egg.
4. Add water and ice cubes in it. Stir to incorporate. Do not over mix.
5. In a frying pan, heat oil. Dip prawns in the batter, and drop it in hot oil.
6. Do not over crowd the pan. Cook until golden brown.

SERVING
7. Sprinkle salt and pepper on top, and serve prawns hot with tomato sauce.

http://www.ifood.tv/'

Ingredients:
Prawns/Shrimps/Jhinge/Sungta - 1 pound
Capsicum/Bell Pepper - about 1 cup
Corn Starch - 1 tbsp
Spring Onions/Green Onions - 6
Ginger Garlic Paste - 2 tbsp
Vinegar - 2 tbsp
Soy Sauce - 1 tbsp
Black Pepper Powder - 1/4 tsp
Tomato Ketchup - 1 tbsp
Tomato - 1 medium
Dry Red Chillies - 4
Salt
Oil

How to cook Chinese Prawn Manchurian:
- Clean the prawns by removing the shells and the black vein. Wash the prawns well.
- In a mixing bowl, add ginger garlic paste, vinegar, soy sauce, black pepper powder and little salt. Add salt keeping in mind that some sauces have salt. Mix all the ingredients and add cleaned prawns. Let the prawns marinate for about 2 hours.
- Puree tomato and dry red chillies to a fine paste. You can use Kashmiri Lal Mirch or Spanish Paprika or Red Chilli Powder for a nice red color.
- Finely chop green onions. Separate the greens and the whites. Dice the capsicum into big cubes. I used half red bell pepper.
- In a small bowl, mix corn starch in about 1/2 cup water. Mix well so that lumps are not formed. You can use corn flour or all purpose flour/maida as well to thicken the gravy.
- Heat about 1 tbsp oil in a kadhai/wok. Add diced bell pepper/capsicum and saute for a minute or so. Save the sauteed bell pepper for later.
- In the same kadhai, add white parts of spring onions. Saute till onions turn soft. Add the marinated prawns. Cook it covered till prawns are cooked well. Now add tomato paste, tomato ketchup, sauteed bell pepper and green parts of spring onions. Also, add the corn starch mixed in water. Bring it to a boil and taste for salt. Continue cooking till you get the desired consistency.
- Tomato ketchup adds a little sweetness, add 1/2 tsp brown sugar for little more sweetness. Garnish with chopped coriander/cilantro leaves and/or spring onions and serve with rice.
http://www.uma-culinaryworld.com
ngredients
For Marinating Prawns1 pound prawns1 tbsp ginger garlic paste1 tsp coriander powder1 tsp garam masala powder1 tsp red chilli powder1 tsp turmeric powder1 tsp pepper powderSalt as per taste
For Gravy2 medium onion sliced1 medium chopped1 tsp ginger garlic paste1 tsp coriander powder1 tsp garam masala powder1 tsp pepper powder1 tsp red chilli powder1 tsp turmeric powder½ cup thick coconut milk2 green chillies slit2 springs of curry leaves1 tbsp tamarind paste1 tsp mustard seeds1 tsp fenugreek seeds1 tbsp coconut oil

MethodMarinate the prawn with the above ingredients and keep it in the fridge for an hour.Heat coconut oil in a pan,when its hot,add mustard seeds,fenugreek seeds, when it starts splutters.Add the sliced onions sauté till the onions become translucent.Add slited green chillies and curry leaves and stir for mins.Add ginger garlic paste, red chilli powder,corainder powder, gram masala powder, pepper powders and stir till the aroma comes out.Add the chopped tomato pieces along with little salt and sautee well till the tomatoes are mashed.Add the coconut milk; tamarind paste and mix wellAdd the marinated prawns to the kadai and cook covered till prawns are doneServe with steamed rice.
http://cravecookclick.com/
Butterfly King Prawns Recipe
Ingredients:
King Prawns – 225 gms, raw, heads removed, tails & shells intact, peeled
Black Pepper Powder – 1/2 tsp
Light Soy Sauce – 1/2 tblsp
Corn Flour – 1/2 tblsp
Dry Sherry (or Chinese Rice Wine) – 1/2 tblsp
Egg – 1, lightly beaten
Breadcrumbs – 2 to 3 tblsp
Spring Onions – 1 to 2, chopped
Method:
1. Split the prawns about 3/4th of the way through with the tails firmly attached.
2. Mix soy sauce, pepper powder, sherry and cornflour in a bowl.
3. Add the prawns and marinate for 10 minutes.
4. Dip the prawns one by one in the egg mixture and then roll them in the breadcrumbs.
5. Heat oil in a pan over moderate flame.
6. Deep fry the prawns until golden brown.
7. Remove and drain.
8. Garnish with spring onions and serve with a green salad.

http://www.awesomecuisine.com
Asam Prawn (Tamarind Fried Prawn)
Tamarind Fried Prawn (Asam Prawn/Asam Heh) Recipe
Ingredients:
8 oz shell-on prawns
1 1/2 tablespoons tamarind pulp
4 tablespoons water
1 teaspoon sugar
1/4 teaspoon salt
3 tablespoons cooking oil
Method:
1. Mix the tamarind pulp with 4 tablespoons water. Extract the juice from the tamarind by pressing the pulp.
2. Remove the heads of the prawn. Devein the prawn by slitting the back. Rinse prawn with water and pat dry with paper towers.
3. Add the tamarind juice and pulp, salt, and sugar into the prawn and mix well with your hand. Marinate for 15 minutes. Remove the tamarind pulp before cooking.
4. Heat up a wok and add cooking oil. As soon as it’s heated, drop the prawnsinto the wok and pan fry until cooked and slightly burnt. Dish out and serve immediately.
Cook’s Note:
Some recipes call for dark soy sauce but I always do without the dark soy sauce as it will make the prawns too dark in color, and hence less appealing in presentation. You can also leave the heads on, for photography purposes, I had them heads off. You can also pan-fried the prawns with the tamarind pulp if you wish.
http://nyonyafood.rasamalaysia.com/
Cheesy Prawns Recipe
Ingredients
- Medium to Large Prawns, shells removed leaving the tails on
- Beancurd Skin, rinsed with water briefly and water squeezed out
- Cheese
- Cornflour
- Oil for frying
- How to make Cheesy Prawns
  1. Put a skewer through the prawns so they are all straighten.
  2. Blanch till they are almost cook.
  3. Remove skewers, dab dry prawns and set aside.
  4. Cut beancurd skin to size. It should double the length of the prawn and able to roll over the prawn a few times.
  5. Lay 1/2 slice of cheese at the end of the beancurd skin.
  6. Lay a prawn over the cheese.
  7. Fold the beancurd skin up, covering the prawn.
  8. Roll the prawn several time till the beancurd skin all rolled up the prawn. Spread some cornflour on the edge of the beancurd skin.
  9. Dust cornflour on the prawn with wrapped beancurd skin to dry it before frying.
  10. Deep fry briefly in hot oil.
  11. Remove, drain and serve hot.
  Note:
  - Blanching the prawn with a skewer first prevent the prawn from curling when frying and also 'bursting' the oil.
  - If you prefer more beancurd, you can add a few extra folds.
  - Use Cheddar Cheese if you prefer a strong cheese.
  - You don't have to fry it too long as the prawn is almost cooked. Fry just to get the skin crispy.
  - You have to rinsed the beancurd skin otherwise it will be too salty. Wiping with damp cloth is still to salty for me. It will be so soft after the rinse that squeezing it won't tear it.
  - Use a tong to hold the prawn while frying. It will be easier.
  - http://www.nibbledish.com/
Prawn Manchurian

Ingredients:
Prawns/Shrimps/Jhinge/Sungta - 1 pound
Capsicum/Bell Pepper - about 1 cup
Corn Starch - 1 tbsp
Spring Onions/Green Onions - 6
Ginger Garlic Paste - 2 tbsp
Vinegar - 2 tbsp
Soy Sauce - 1 tbsp
Black Pepper Powder - 1/4 tsp
Tomato Ketchup - 1 tbsp
Tomato - 1 medium
Dry Red Chillies - 4
Salt
Oil

How to cook Chinese Prawn Manchurian:

Clean the prawns by removing the shells and the black vein. Wash the prawns well.
In a mixing bowl, add ginger garlic paste, vinegar, soy sauce, black pepper powder and little salt. Add salt keeping in mind that some sauces have salt. Mix all the ingredients and add cleaned prawns. Let the prawns marinate for about 2 hours.
Puree tomato and dry red chillies to a fine paste. You can use Kashmiri Lal Mirch or Spanish Paprika or Red Chilli Powder for a nice red color.
Finely chop green onions. Separate the greens and the whites. Dice the capsicum into big cubes. I used half red bell pepper.
In a small bowl, mix corn starch in about 1/2 cup water. Mix well so that lumps are not formed. You can use corn flour or all purpose flour/maida as well to thicken the gravy.

Heat about 1 tbsp oil in a kadhai/wok. Add diced bell pepper/capsicum and saute for a minute or so. Save the sauteed bell pepper for later.
In the same kadhai, add white parts of spring onions. Saute till onions turn soft. Add the marinated prawns. Cook it covered till prawns are cooked well. Now add tomato paste, tomato ketchup, sauteed bell pepper and green parts of spring onions. Also, add the corn starch mixed in water. Bring it to a boil and taste for salt. Continue cooking till you get the desired consistency.
Tomato ketchup adds a little sweetness, add 1/2 tsp brown sugar for little more sweetness. Garnish with chopped coriander/cilantro leaves and/or spring onions and serve with rice.
http://www.uma-culinaryworld.com/
Garlic Prawns Recipe (By Chef Zakir)
Ingredients Of Garlic Prawns
- 500 gm. prawns
- 1 spring onion, chopped
- 6 cloves garlic, chopped
- 3 tbsp. ketchup
- 4 tbsp. Worcestershire sauce
- 2 tbsp. oyster sauce
- 1 tbsp. crushed red chili flakes
- 1/4 tsp. black pepper
- 1/4 tsp. white pepper
- Salt to taste
- 3 tbsp. oil
Method Of Garlic Prawns
- Take a frying pan heat up oil and add garlic in it. Sauté it on medium heat.
- After that add prawns and fry them for 2 minutes, Then add spring onion and sauté it.
- Now add Worcestershire sauce, oyster sauce, tomato ketchup, salt, black pepper, white pepper, crushed red pepper, and mix it well. Serve hot with boiled rice.
- http://www.neelscorner.com/
- Pizza with Mussels and Prawns Recipe
  
  Author: Elena
  Prep time: 20 mins
  Cook time: 40 mins
  Total time: 1 hour
  Ingredients
  - pizza dough
  - 2 tbsp tomato paste or ketchup
  - olive oil a few drops
  - 1 tsp fresh or dried basil, chopped
  - 3.5 ounces soft cheese, shredded.
  - 6 balls of mozzarella, (fresh,
  - cut into pieces
  - 5 – 7 mussels
  - 7 – 9 king prawns
  Instructions
  1. Prepare the seafood: rinse and clean the mussels and shrimp. The dough is rolled out into the reservoir.
  2. Grease baking sheets or baking tray sheet with oil and to lay out dough. In tomato paste, pour the. In a bowl mix tomato paste, olive oil and basil.
  3. Spread the pizza sauce over the pizza. Grate on a little soft cheese and top with mussels and shrimp, add mozzarella. Sprinkle with remaining cheese.
  4. Preheat oven to 400° F. Bake 35-40 minutes until cooked.
  5. Finished the pizza cut into slices.
http://web-cooking.com

Creamy Tiger Prawns Ingredients :

Creamy Tiger Prawnsi Recipe
2 tablespoon of vegetable oil
1 onion, chopped
2 lb raw tiger prawns, peeled
1 quantity Balti sauce
2 oz creamed coconut
2 oz ground almonds
1 lb courgettes sliced
¼ pt double cream
4 tablespoon of chopped fresh coriander
seasoning
2 oz toasted almond flakes to garnish

How to make Creamy Tiger Prawns :

Heat the oil over high heat in a large Balti pan or wok.
Fry the onion for 2 minutes over high heat. Stir in the prawns and cook for 3 minutes until they start to change color.
Add the Balti Sauce, coconut and almonds then bring to a boil, stirring at the same time.
Add the courgettes and cook gently for about 10 minutes until the prawns are cooked.
Stir in the cream and simmer for 1-2 minutes, then add the coriander.
Season and garnish with flaked almonds.
Creamy Tiger Prawns is ready to serve.
http://www.evernewrecipes.com/
Spicy Shrimp Curry / Prawn Curry Recipe

Ingredients

	Shrimps	50 (Shell Removed)
	Onions	2 , chopped
	Ginger garlic paste	1 Teaspoon
	Curry leaves	1 Teaspoon
	Red chili powder	1 Tablespoon
	Red chilli powder	1 Tablespoon
	Tomatoes	2 , chopped
	Turmeric powder	1⁄2 Teaspoon
	Garam masala powder	1⁄2 Teaspoon
	Oil	2 Tablespoon
	Coriander leaves	1 Tablespoon (For Garnishing)

Nutrition Facts

Serving size

Calories429Calories from Fat 125

% Daily Value*

Total Fat14 g21.6%

Saturated Fat2.1 g10.6%

Trans Fat0 g

Cholesterol418 mg

Sodium533.2 mg22.2%

Total Carbohydrates16 g5.2%

Dietary Fiber4.6 g18.3%

Sugars5 g

Protein59 g117.3%

Vitamin A50.7% Vitamin C41%

Calcium18.6% Iron43.5%

*Based on a 2000 Calorie diet

Directions

1. Heat oil in a pan and fry the onions toll golden brown.
2. Add ginger garlic paste and saute for few seconds.
3. Now add the curry leaves, turmeric powder and chilli powder. Saute for some more time.
4. Now add the tomato and cook till mushy.
5. Add shrimp and cover and cook it on a low flame for about 10 minutes or until the shrimp are cooked.
6. Add garam masala powder, mix and cook for 2 more minutes.
7. Serve hot garnished with cut coriander leaves.

http://www.ifood.tv

Prawns Masala Curry Recipe
Posted by cravecookclick
Spicy and tangy prawns masala curry is a delight for every seafood lover.
Prawns Masala Curry Recipe

Prawns Masala Curry Recipe

Ingredients
1 lb prawns
1 tbsp ginger garlic paste
4-5 curry leaves
1 onion chopped
1 tomatoe chopped
2-3 green chillies chopped
4-5 kokum
1 tsp turmeric powder
1 tsp red chilli powder
1 tsp garam masala
1 tsp salt
Oil
Method
Clean prawns, remove the shell and marinate with salt, turmeric, red chilli powder, 1tbs ginger-garlic paste for 30 mins.
Heat oil in a pan, add chopped onion and sauté it. Add curry leaves, green chillies, ginger-garlic paste and fry until golden brown.
Add all the powder masalas, salt and tomatoes and cook till the oil start leaving the edges. Now add kokum.
Add the marinated prawns, mix well and cook for 4-5mins with lid on.
Add the water, mix everything and cook with lid on until gravy becomes very thick and oil comes on top.
Serve with chapatti or rice
http://cravecookclick.com/
Marinated BBQ Prawns
A very simple and easy marinade that makes your prawns so yummy you don’t even need thousand island sauce! Don’t let the cayenne pepper scare you, you don’t even taste it. My kids love these and eat more prawns than their parents!
For Marinated BBQ Prawns, you will need:
3 cloves garlic, minced
100 ml rice bran oil
3 Tbsps tomato sauce
30 ml red wine vinegar
Half small handful chopped fresh basil
Teaspoon fresh ground rock salt
Pinch cayenne pepper or more
1kg fresh or frozen prawns or shrimp, peeled and de-veined
Packet of BBQ Skewers
How to BBQ:
In a large bowl, stir together the garlic, olive oil, tomato sauce, and red wine vinegar. Season with basil, salt, and cayenne pepper. Add shrimp to the bowl, and stir until evenly coated. Cover and refrigerate for 30 minutes to 1 hour stirring once or twice.
Preheat grill for medium heat. Thread you prawns or shrimp onto skewers, piercing once near the tail and once near the head. Add capsicum, pineapple or mushroom as you feel!
Discard marinade.
Cook prawns or your shrimp on preheated BBQ grill for 2 to 3 minutes per side or until opaque nearly white.
http://fresh.co.nz
My favourite party tapas: garlic prawns recipe

Garlic prawns (gambas al ajillo)
- 500g prawns
- 4-5 large cloves garlic, finely chopped
- 1tsp paprika
- 1 small chill, finely chopped
- 100ml cognac (or sherry)
- 200ml olive oil
- juice of a lemon
- 3tsp parsley, chopped
How to make garlic prawn tapas (gambas al ajillo)
1. Add the olive oil to a heavy-based frying pan, and once hot, sauté the garlic and chilli.
2. Next add the prawns, lemon juice, cognac and paprika, stirring constantly.
3. As soon as the prawns are cooked, remove from the heat and transfer to a warm plate.
4. Pour the oil over the prawns, sprinkle with parsley and serve immediately with chunks of fresh bread.
8. http://www.sofeminine.co.uk
Chicken and Prawn Risotto
Love a good risotto and so does the family. This risotto recipe is like a Spanish Paella and is cooked from raw in your oven. The rice can be a little soft but it’s absolutely delicious and very easy…
Serves 4
To make Chicken and Prawn Risotto, you will need:
250g/9oz cherry tomatoes
1 red onion, finely chopped
2 garlic cloves, finely chopped
2 tbsp olive oil
300g/10oz risotto rice
4 chicken thigh fillets, halved
200g/7oz chorizo, thickly sliced
2 tsp chopped fresh rosemary
1 litre/1¾ pints hot chicken stock
pinch of saffron strands
8 large, raw prawns
salt and freshly ground black pepper
How to make Chicken and Prawn Risotto:
Preheat the oven to 220C. Place the cherry tomatoes in a roasting tin and sprinkle over the red onion, garlic and olive oil. Roast for 20 minutes until the tomatoes are softened.
Stir in the rice, chicken, chorizo, rosemary, chicken stock, saffron and some salt and pepper, mixing well together. Return to the oven for 20 minutes.
Stir in the prawns and return to the oven for a further 10 minutes until the rice is tender and the chicken is cooked through.
http://fresh.co.nz/

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