Tag Archives: Prawns

Prawn Wontons

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I have always loved what we call “Nibbles Night” in our house, lots of plates of finger food to pick and choose. I try to make as much of it as possible gluten free so sticky sausages, latkes with gravadlax, Yorkshire puddings with horseradish and steak toppings, wedges, Cajun prawns, the list goes on!

One of the boys loves these little parcels so occasionally I make him a  batch as a wee treat.

Not particularly authentic but apparently very tasty, I buy the wonton wrappers and then just make the filling and fry them. Not healthy but a yummy occasional treat!

Makes 36 wontons.

Ingredients

250g raw prawn meat, chopped up

2 spring onions, trimmed, halved lengthwise and finely chopped

20-30 fresh coriander leaves, cut finely

1 large garlic clove, grated

1 small piece of ginger, similar size to the garlic, peeled and grated

2 teaspoons soy sauce

37 wonton wrappers

1 egg, beaten

vegetable oil to fry in

Method

Line a plate with baking parchment/paper, this will stop your prepared wontons from sticking to the plate.

Put your oil on to heat while you prepare the wontons.

In a bowl, combine the prawns, spring onions, coriander, garlic, ginger and soy sauce, mix well.

Take a wonton wrapper and brush the egg around the edges.

Now, place a small amount of the prawn mix in the centre.

Draw opposite sides of the square together and repeat. Squeeze them together firmly.

Now, firmly, twist from above the filling upwards.

Place on the prepared weight and continue until they are all finished.

Cut the leftover wrapper into a few strips.

To test if your oil is hot enough drop a strip of wonton wrapper into the oil. Once it’s hot enough the strip should immediately rise to the surface and begin to bubble.

In small batches fry the wontons until they are golden, drain on kitchen towel roll and serve hot.

Quick and Easy Satay Sauce

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This is a non traditional recipe but it is quick and easy to prepare and gluten free!

The sauce goes really well with my satay chicken recipe on the blog and serve with white rice for a delicious dinner.

Barbecue prawns or tempeh are yummy with this sauce too.

Ingredients

1/2 brown onion, chopped very finely

1 tablespoon sesame oil

200g peanut butter, I use smooth

2 tablespoons gluten free soy sauce

270mls coconut milk

6 tablespoons sweet chilli sauce

Method

Heat the oil in a medium pan over a medium heat.

Once hot add the onion and lower the heat, cook slowly until softened.

Add the peanut butter, soy sauce, coconut milk and sweet chilli sauce.

Warm through and serve.

Garlic Prawns

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Oh dear, these are just too tasty!

Simple and absolutely delicious, I serve these in a huge mound with some mayo and lemon slices. Maybe some crusty bread to soak up the juices?

I buy prawns with their shells on so this was around 1kg of raw/green prawns, once peeled and deveined it was around 650g meat with the tails still on.

Ingredients

1kg raw prawns, shelled and deveined, tails intact

4 cloves garlic, roughly chopped

2 tablespoons olive oil

salt and pepper

Method

Combine the prawns, garlic, oil, salt and pepper.

Leave to marinade for 1-4hours.

Heat the BBQ to medium hot or a frying pan.

Once hot add the prawns and all the oil and garlic.

Turn occasionally until fully cooked.

Serve immediately.

Prawn Poppers

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Possibly the yummiest way to cook a prawn! I use really large prawns for this and they need to be raw, cooked prawns would go too rubbery. I also tend to buy the prawns in the shell as they tend to be a bit cheaper and it takes no time to peel them.

The boys love them, possibly because they are served on a stick! We have these sometimes on a Friday night when we are doing the home made fast food challenge, gluten free and dairy free these beat the fish and chip shop by miles!

Ingredients

12 large prawns, peeled and deveined

200g cornflour

2 egg whites

salt and pepper to taste

oil to fry in

Method

Put your oil on to heat.

In a large bowl place the egg whites.

On a flat plate spread the cornflour and season with salt and pepper.

Take each peeled and deveined prawn and stick a wooden skewer up through the middle of the body coming out at the head end.

Once the oil is hot, around 180 degrees Centigrade prepare the prawns.

Whisk the egg whites until forming stiff peaks.

Dip each prawn in the egg white, turning the skewer as you go.

Now dip into the cornflour, again, turning as you go.

Immediately place into the hot oil and allow around 1min to cook turning half way, ensure that the prawn is fully cooked.

Serve with some dill mayonnaise, recipe on the blog.