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- Healthy prawns
Succulent prawns fried in olive oil with caramelised garlic. A recipe with roots!
44 people made this
- 12-16 raw unpeeled prawns, medium sized (I prefer tiger prawns)
- 6 cloves garlic (unpeeled)
- 6 tablespoons olive oil
MethodPrep:6min ›Cook:2min ›Ready in:8min
- Rinse the prawns with cold water. Let them drain in a colander.
- Press the garlic cloves with the blade of a knife. You do this in order to release the flavours when you fry the garlic.
- Fry the garlic for approximately 5 minutes on a low heat in the olive oil. The olive oil will acquire the garlic flavour. After 5 minutes you turn the garlic cloves on the other side.
- Turn up the heat to high. Put the prawns in the pan and and spread the prawns over the bottom. Every prawn should make full contact with the bottom of the pan. Fry them until their colour changes to pink at the bottom side. When the colour changes you turn them on the other side. The prawns are ready when you feel resistance after pressing them. Serve immediately.
- Serve the prawns with the garlic cloves and sprinkle the garlic flavoured oil over them. Serve with bread, risotto or a pasta dish.
Don't overcook the prawns. They will be dry and hard to peel. They shouldn't be to raw either because you will risk food poisoning. You can tell if they are ready by testing the resistance as explained before.
See it on my blog
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Tiger Prawns in Garlic Ginger Soy Sauce
Happy Chinese (or Lunar) New Year! My favourite thing about Chinese New Year is that my hubby will whip up a bunch of delicious Chinese dishes. This year he surprised me with my favourite perfectly cooked, juicy, tender tiger prawns in delicious garlic ginger soy sauce. So, of course I had to photograph and share his masterpiece recipe with you.
When my hubby prepares these Chinese dishes, it literally looks, tastes, and smells like it came from a fancy Shanghainese restaurant, but no, it came from my fancy Shanghainese husband. and in just 15 minutes (including prep time). Mind blown. Uhh, hello new favourite weeknight meal of all time.
You'll Want To Make These Prawn Recipes All Year Long
We have a prawn recipe for every occasion. We absolutely LOVE prawns because you can do just about do anything with them! They're a super versatile and delicious ingredient in most things, whether you're after a simple prawn curry or prawns on the BBQ.
Whether it's a fancy Prawn Pasta dish you're craving, a fresh Prawn and Avocado Salad, or some Prawn Tacos, there are so many different recipes for you to choose from.
Takeaway pad thai is never as good as we want it to be. So we make it at home instead. (It takes less than 30 minutes!)
This recipe cheats the usual way you make risotto. You don't have to bother with stirring instead, bake the rice in the oven, and add the prawns and cheese at the very end.
Put down that supermarket-bought marie rose sauce, because all you need is mayo and ketchup and you're basically there.
What you need to make GREAT baked shrimp
There’s not that many ingredients required – part of the Magic of this recipe!!
For convenience, I use store bought grated parmesan and frozen prawns/shrimp.
Note: The prawns/shrimp shown below ARE raw! They are from Costco and they’re a particular type that are pink when raw.
Frequently-Asked Questions About Pan Fried Dumplings
A popular delicacy in Chinese cuisine, the pan fried dumplings recipe comes in many different variations.
What fillings can I use for the pan fried dumplings?
Most pan fried dumplings recipes use pork or prawns as filling but beef, chicken and vegetables are good options for fillings too.
I am a vegetarian. How can I make a vegetarian version of the pan fried dumplings?
Instead of using pork or chicken for the filling, you can substitute it with your favourite vegetables that will fry well. Mushrooms, cabbage and tofu are perfectly good alternatives for this Pan Fried Dumplings recipe.
What type of sauce can I use for my pan fried dumplings?
These pan fried dumplings would go well with basic soy sauce, sesame oil or hot chili oil. Put a spin on the soy dipping sauce by adding freshly chopped ginger to it.
What serves well with these pan fried dumplings?
The pan fried dumplings recipe is a traditional classic meal often found in Chinese cuisine. They can be enjoyed with noodles, rice or simply on their own as a snack.
What should I do with the leftovers?
Leftover pan fried dumplings can be added into a soup and enjoyed with some warm rice on those lazy weeknight dinners.
I made too many dumplings. What do I do with uncooked dumplings?
Luckily, uncooked dumplings can be frozen and kept! Arrange your uncooked dumplings onto a tray and freeze them for frying later on when you are ready to have more of these juicy pan fried dumplings.
Step four- Pan-fried the shrimps
By now it is just five minutes away from serving.
Scallions and minced garlic are used in Asian prawn recipes as aromatic. Add the garlic and scallions to the shrimps only when the shrimps are about 70% cooked since they cooked quicker than the shrimps, and burn if it is cooked over a long period. This method is slightly different from stir-frying that garlic and scallion are sautéed first before adding the meat or vegetables.
As for the oil, you can choose between any vegetable oil with neutral flavor or butter. Most Chinese restaurants use vegetable oil to pan-fried the shrimps.
Here are the steps:
- Pour two tablespoons of vegetable oil into the frying pan.
- Add the shrimps to the pan while the oil is not too hot. Increase the heat gradually to medium. The shrimps tend to stick to the pan if you add them into the very hot oil.
- Sear the shrimps on both sides, each side about a minute over medium heat. (Larger shrimps need 1 1/2 minutes). Do not move the shrimps around the pan while searing.
- When the shrimps are about 70% cooked, add the minced garlic and scallion. Saute until it turns aromatic. By now, the shrimps should have cooked and turned opaque. Do not overcook the shrimps as they will become tough and rubbery.
- Before you add the sauce, check if there is too much oil in the pan. Should you think you do not want it to be too oily, Remove part of the oil before adding the sauce.
- Add the sauce to the shrimps. Stir-fried the shrimps until the sauce starts to dry out and form a coating on the shrimps&rsquo surface.
- Dish up and garnish with chopped scallions.
If you like this recipe you will also love to try some other prawns.
Honey garlic shrimp can be done in fifteen minutes. The meat is imbued with honey and soy with a splash of Shaoxing wine.
The salt and pepper shrimp is deep-fried and is best for the occasional indulgence. It is ideal for any special dinner or gathering.
Shrimp fried rice is a quick meal for everyone. This article also describes how to prepare fried rice in detail.
300 gm king prawns deveined and peeled
1 sliced onion
¼ cup sliced green peppers
Oil for frying
2 tablespoons plain flour (maida)
3 tablespoons corn flour
1/2 teaspoon salt
¼ teaspoon black pepper
1 teaspoon grated garlic
2 tablespoons sesame oil
1 tablespoon finely chopped ginger
1 tablespoon finely chopped garlic
2-3 sliced green chilli
4 tablespoons soy sauce
1.5 tablespoons vinegar
1 tablespoon chilli sauce (optional)
1 teaspoon tomato ketchup (or sugar)
2 stalks finely chopped spring onions
6. Another delicious “poor’s” Andalusian dish recipe: Migas!
Another of our top Andalusian dishes recipes is migas. Are you wondering what to do with the stale bread? I will tell you why in Andalusia we do not throw away any bread: we use it for Migas!
Give your bread another chance and try this delicious Andalusian meal with bread crumbs, chorizo sausages and garlic. Migas used to be the shepherds’ main dish on cold days in the mountains. Now it is a highly appreciated dish that can be sometimes difficult to find in modern restaurants, so go back to the origins and spend that cold rainy morning cooking this delicious dish:
– Andalusian dishes recipes: Migas!
- 1 loaf of stale bread
- 1 tablespoon sweet paprika
- 5 cloths of garlic
- 2-3 peppers
- 4-5 fresh chorizo sausages
- Some water
- Olive oil
Splash some water on bread pieces and let them soak the moisture. Then, fry garlic until it becomes golden brown. Take the garlic out of the oil and fry the peppers together with the chorizo sausages. Take them out and fry the bread crumbs for about 20 minutes, adding some salt, a bit of water and sweet paprika. Serve together with the delicious chorizo, the peppers and garlic.
How To Make Air Fryer Crispy Fried Shrimp
- Prepare a dredging station by placing 3/4 cup of flour, 1/2 tsp seasoning salt, 1/4 tsp garlic powder, and 1/4 tsp black pepper in one bowl. In a separate bowl, lightly beat the eggs, and in a third bowl, place the panko breadcrumbs. You can season the breadcrumbs at this stage too.
- Place each shrimp in the flour, then the egg, and then the panko, making sure to shake off any excess flour and eggs before placing it in the panko.
- Place in a greased air fryer basket, making sure the shrimp are not overlapping. Do not spray the shrimp at this point.
- Air Fry on 400 degrees Fahrenheit for 6-9 minutes, flipping and spraying halfway through.
- Remove when the shrimp is golden. Salt and pepper to taste.
18 Winning Recipes for Shrimp Lovers
Shrimp are among the most popular fish consumed in the US, and for good reason: High-quality, well-prepared shrimp are sweet and flavorful, with a satisfyingly crisp yet tender texture. But shrimp can also go very, very wrong when prepared poorly, becoming rubbery, mushy, and in any case totally unappealing. Plus, now more than ever, it pays to be extra careful about where your shrimp are coming from, given recent revelations about human trafficking in the shrimp industry in Southeast Asia. That may mean you find yourself paying more for domestic catch at retailers or farmers markets in order to ensure reputable sourcing—all the more reason to use your purchase well. Beyond knowing where your shrimp come from, we strongly suggest sticking to frozen, shell-on, and head-off shrimp for most preparations—read more details in our extensive guide to buying shrimp.
To nail the right amount of firm, snappy bite, we always recommend brining shrimp in salt and baking soda before cooking, though we also offer different tricks based on your chosen cooking method. Master the basic techniques and you'll be ready to tackle the 18 recipes below, including a classic shrimp cocktail that's leaps and bounds above any store-bought tray, Singapore noodles, and shrimp scampi infused with vermouth and garlic.
Plump and Tender Shrimp Cocktail
If you've never tried shrimp cocktail that didn't come in a clear plastic party tray, you're seriously missing out. We dry-brine our shrimp in baking soda and salt before poaching them in an aromatic court bouillon, starting them off at a low temperature and gradually bringing it up to 170°F to keep them plump and cook them evenly. For the sauce, we use a traditional blend of ketchup and horseradish, seasoned with coriander and lemon juice.
Mexican Shrimp Cocktail (Coctel de Camarones)
Mexican coctel de camarones, made with a tangy lime and ketchup sauce, is a wonderful summery dish, but often runs the risk of ending up too sweet. In our recipe, we replace a good portion of that sugary ketchup with tomato purée to mellow out the sweetness, and add lime juice, orange juice, diced white onion, jalapeño or serrano pepper, and cilantro besides. Because the sauce is so flavorful, you can skip poaching the shrimp in court bouillon—water with a little lime juice is fine.
Colombian-Style Shrimp Ceviche Cocktail
The Colombian version of this dish is a sort of delicious ceviche–cocktail hybrid, made with cooked shellfish and dressed with a mixture of lime juice, ketchup, mayonnaise, and hot sauce. A little extra-virgin olive oil punches up the flavor.
Classic Shrimp Aguachile With Lime, Cucumber, and Red Onion
I fell in love with aguachile the very first time I tried it, at LA's excellent Coni'Seafood. It's made with raw shrimp tossed in a zesty, refreshing sauce of lime juice, onion, and cucumber—and, unlike ceviche, it's served before the shrimp has had time to cure. For that reason, don't abide by our usual shrimp-buying rules: Look for fresh, never-frozen, sashimi-quality shrimp, and try to find them with the heads on—you can save the heads to fry for an awesome snack.
Chinese-Style Deep-Fried Salty Shrimp
Fried shrimp heads are plenty tasty on their own, but when you fry whole jumbo shrimp, the contrast between the tender meat and the crispy heads makes them even better. Here, we batter the head-on shrimp very lightly in egg and cornstarch before frying, then toss them with minced garlic, green onions, and red chili flakes once they come out of the oil.
Peruvian Fried Seafood Platter With Lime-Marinated Onion and Tomato Salad (Jalea)
The Peruvian dish jalea is a study in pleasing opposites—a big plate of golden-fried seafood, topped with a bright, fresh salad of red onions, tomatoes, and cilantro marinated in lime juice. A mix of firm white-fleshed fish, shrimp, and squid is traditional, but you're free to choose other fish based on availability and taste. We coat the pieces in a crispy beer batter, made extra light with cornstarch and baking powder, before frying.
Spanish-Style Garlic Shrimp (Gambas al Ajillo)
Gambas al ajillo is one of those dishes that are good even when they're not so good—how can you go wrong with perfectly cooked shrimp in aromatic garlic-scented olive oil? That said, really good gambas al ajillo are a thing of beauty. Here, we start with good-quality shell-on shrimp and use the shells to infuse the oil we'll cook with. Then, to create layers of flavor, we incorporate garlic in not one, not two, but three stages: marinating the shrimp in minced garlic, adding smashed garlic to the oil, and sautéing slivered garlic before adding the shrimp.
Crystal Skin Shrimp Dumplings (Har Gow)
Firm, juicy shrimp make an excellent filling for dumplings, and these pretty, translucent, purse-shaped numbers, called har gow, are among the best ways to show them off. Homemade wrappers are just about essential here—fortunately, with practice, getting the right texture from the wheat- and tapioca-based dough isn't too difficult.
Harissa Quinoa With Shrimp and Chickpeas
Quinoa has so many things going for it—it's easy to cook, packed with protein, and takes well to whatever flavors you like—it should really be a regular feature in your weeknight menus. This one-pot recipe flavors the tiny grain with fiery North African harissa and adds shrimp and chickpeas to make it a filling meal. Diced cucumber, cilantro, and lemon juice balance out the heat.
Shrimp and Gruyère Cheese Grits With Bacon and Mushrooms
Devising the absolute "best" recipe isn't feasible when you're facing a dish that comes in as many variations as shrimp and grits. But you can certainly strive for the best version of a specific take on it. For us, that means making our grits in a stock enriched with shrimp shells and mushroom trimmings. Gruyère melts well into the grits and adds a subtle earthy flavor. The bacon, shrimp, and mushrooms used for topping are cooked separately and sequentially, so that nothing overcooks.
Shrimp Scampi With Garlic, Red Pepper Flakes, and Herbs
Even a simple dish like shrimp scampi—shrimp cooked in a sauce of white wine, garlic, butter, and olive oil, usually served over pasta—can be improved with a few small tricks. We use vermouth instead of wine for a more concentrated flavor hand-mince the garlic instead of grating it to avoid producing acrid fumes and finish the dish with a shower of minced fines herbes, a step up from just the traditional parsley.
One-Skillet Orecchiette With Shrimp, Spinach, and Mushrooms
Cooking the pasta in a small amount of liquid that doesn't require straining makes this truly a one-pot dinner. Start by sautéing delicate oyster mushrooms, then remove them from the heat. Then boil the pasta, add the spinach and shrimp and cook until the shrimp is heated through, and finally return the mushrooms to the skillet. You'll end up with tender shrimp, silky strands of wilted spinach, and flavorful mushrooms that retain some bite, without the least bit of sogginess.
Italian Seafood-Salad Pasta Salad With Vietnamese Noodles
A mashup of two classic salads, Italian-style seafood salad and pasta salad, this dish combines lightly cooked shrimp, squid, and crabmeat in a tangy vinaigrette. Italian spaghetti tends to take on an odd acerbic flavor with vinaigrettes, so swap it out for Vietnamese rice noodles, which perform much better.
Singapore noodles probably don't hail from Singapore, but that shouldn't stop you from adding this tasty recipe to your repertoire. They're made with shrimp, vegetables, egg, curry powder, and char siu, or Chinese roast pork. We cook the ingredients in batches so that each enjoys the highest heat possible, and shower them individually with curry powder to ensure adequate seasoning. Look for rice stick noodles labeled "kong moon," which are thin but won't fall apart when stir-fried.
Curried Coconut Noodles With Shrimp
Sometimes, good things take time. This is not one of those cases: These flavor-packed noodles come together in just 10 minutes thanks to the powerful combination of rich coconut milk and hot curry paste. Add bok choy, cilantro, bean sprouts, and shrimp, and you've got a super-quick, satisfying dinner perfect for busy weeknights.
DIY Thai Coconut Curry With Shrimp Instant Noodles
Need to shake up your workday lunch routine? DIY noodle bowls are the answer. This version combines a mixture of chicken base, curry paste, chili-garlic sauce, and fish sauce with raw mushrooms, cooked shrimp, and rice noodles or ramen. Pack the ingredients in individual jars, and when you're ready to eat, just add hot water and stir in scallions and lime juice.
Soba Noodles With Shrimp and Wakame
Japanese soba are easy to cook and more nutritious than ramen, with a nice nutty flavor to boot. Here, we prepare them in a simple seaweed broth with mushrooms and shrimp, then finish the dish with soy sauce, mirin, and sesame oil.
Get the recipe for Soba Noodles With Shrimp and Wakame »
Stir-Fried Shrimp With Eggs and Chinese Chives
You might not be familiar with Chinese chives, but you should be. Resembling flat, wide scallions, with a garlicky flavor reminiscent of ramps, they're often used in place of scallions in Chinese cuisine. In this dish, a Cantonese home-cooking favorite, we stir-fry the chives and combine them with just-cooked-enough shrimp and fluffy scrambled eggs.