perfect Prawns - Tips For Frying Prawns and Two Recipes

Prawns or shrimps are ideal for frying because they have such a short cooking time. You can whether pan fry them or deep fry them and both methods are fast.

It is best to use a non-stick wok if you are pan frying. A wok has high sides, which means you can toss the ingredients without spilling them over the sides, as is the case with most frying pans and skillets. Since fish and seafood is often pan fried for Asian-style dishes, woks are very handy to have. You can use any kind of oil for frying because the cooking process is so fast. This also means you will not need much oil, especially if you are using a nonstick pan.

Pan Fried Chicken

Some recipes will call for the fish to be cooked first, some might call for cooked seafood and others will tell you to add the fish right at the end because once it is pink it is done and this type of seafood cooks in less than a minute, whether you fry, boil, grill or broil it. The following pair of recipes gives you a good idea how easy it is to fry this yummy fish.

Recipe for Malaysian Pan Fried Prawns

The following formula takes about one miniature to make, so it is ideal if you want to make a quick lunch for one. Duplicate the formula or triple it if you want. Serve this in a baked potato, on toast or with rice or noodles.

You will find that the wok gets very dry and the shrimp might appear to be burnt but this is normal and any charring on the fish will taste good and add to the comprehensive flavor. You can use fresh water prawns or just jumbo sized ones for this recipe.

What you will need:

6 big prawns 1 teaspoon soy sauce 1/2 teaspoon white sugar 1 finely chopped clove garlic 1 teaspoon rice wine 1 teaspoon cooking oil 1 teaspoon chopped scallions

How to make it:

Heat the cooking oil in a wok, and then add the garlic. Saute it until golden brown, and then add the wine, sugar, soy sauce, and prawns. Press each prawn down on both sides as you cook them and keep the ingredients intelligent in the wok. Add the chopped scallions and serve hot.

Recipe for Deep Fried Prawns

This deep fried formula is quick and easy to make and you can serve the tasty fish with a dipping sauce. Sweet and sour sauce is good with this one, or perhaps you would prefer something creamy like lemon mayonnaise or garlic mayonnaise.

What you will need:

8 medium sized prawns 1 teaspoon baking powder 1/2 cup all purpose flour Soy sauce Salt Water, as needed Oil, for deep frying

How to make it:

Combine the flour and baking powder with adequate water to make a runny batter. Season the fish with salt and soy sauce and stir them into the batter. Deep fry them in the oil until golden brown, then serve immediately.

perfect Prawns - Tips For Frying Prawns and Two Recipes

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How to Fry Prawns

It may sound simple, and in reality it is, but depending on what type of dish you want to cook and which type of prawns you want to use the technique can differ considerably. Take for example the delicious dish of Golden fried prawns.

If your starting with fresh prawns then you would need to shell the prawns, leaving only the tail. Then remove the black stripe (spine) along the back of the prawn. In this particular case the prawn is not fried directly but is salted and then dipped in batter. The prawns are then deep fried for two or three minutes until golden brown.

Pan Fried Chicken

Shallow fried prawns can be used for the base of a myriad of dishes. Usually you would clean the prawn completely, removing the shell, head and tail, finally rinsing the prawns under a cold tap and lightly dry on a paper towel.

Once clean the prawns can either be marinated by placing in olive oil for 20 or 30 minutes or cooked directly in a wok or a frying pan.

So numerous are the fried prawn dishes from all across the globe it would be impossible to list even a mere fraction of them. With dishes such as Indian Prawn Biryani the prawns are fried slowly for 15 minutes or so with chili and turmeric powder, masala, and potato.

Chinese prawn stir-fry on the other hand is much quicker with the prawns cooked only for two or three minutes with peppers chillies and onions.

In the case of frozen prawns care needs to be taken that they are properly defrosted before cooked. Of course the great advantage of frozen prawns is that even though they are not as tasty, they are available all year round.

Other tasty ways of preparing prawns is either on a barbeque or grilled with some salt and fresh pepper. Barbequed prawns can usually be prepared and ready to eat in less than ten minutes or so. To give the prawns an even greater flavor, first mix together with garlic soy and oil before frying or grilling and thus allowing the flavors to infuse into the prawn.

No matter which preparation you use, you can be guaranteed that any dish with prawn, fried, marinated or grilled is always delicious.

How to Fry Prawns

Pol is an avid cook and manages [http://www.friedprawns.com] a collection of prawn and shrimp recipes in his spare time.

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Panfried Prawns In A Sweet And Sour Sauce With Thai Herbs

Panfried prawns in a sweet and sour sauce with Thai herbs and mint, served on a thin coconut lace pancake. It is one of the first “East meets West” recipes I created in Saint-Tropez. This lukewarm appetizer has always been very successful when served to the guest. Definitely one of my favourite “East meets West” dishes. It is easy to do, except maybe for the lace pancake that needs a little experience. The sauce can be kept for days in the fridge, much longer if stored in a freezer. Pancakes can be made in advance and stored wrapped in plastic bags in the freezer. If you find the preparation of the lace pancakes too difficult, just skip it and serve the prawns in individual salad bowls, without the pancakes. (You will find Kaffir lime leaves, lemon grass and coconut milk in Chinese stores)

Serves 4 Ingredients

Pan Fried Chicken

12 big prawns, shelled and heads removed

Ingredients for the sauce

1cup white vinegar 1/2 cup water 1 1/2 cups granulated sugar 3/4 cup finely sliced shallots 1/2 cup finely sliced spring onion 1/4 cup very finely chopped lemon grass sticks 6 to 8 Kaffir lime leaves, cut in very thin julienne 4 cilantro stems, chopped 5 fresh mint stems, sliced in julienne

4 mint bouquets Preparation:

Make the sauce first:

1- Combine all the ingredients except the spring onions, cilantro and mint in a saucepan.

2- Bring to the boil and simmer on a low heat for about one hour or until the sauce starts to become syrupy.

To check take one tea spoon of the sauce and leave it on a cold plate for one minute. It should be a little thinner than maple syrup.

3- Add the cilantro, and spring onions. Mix well. Boil for one minute, no more, and remove from heat. Keep on one side.

Finishing the preparation:

1- Slice the back of the prawns to remove the gut.

2- Fry on a high heat in a skillet with olive oil, for 2 or 3 minutes on both sides.

3- Place the pancakes on individual serving plates.

4- Reheat the sauce, remove from the heat and add the prawns. Move the prawns in the sauce to ensure they are evenly coated with the sauce. (Do not boil the prawns with the sauce, only coat with the sauce!)

5- Arrange the prawns on the plates with about one table spoon of the sauce.

6- Sprinkle with the sliced mint.

7- Decorate with the mint bouquets.
Ingredients for lace pancakes

1/2 cup coconut milk 1 egg 1/3 cup flour 1 pinch of salt 1 small empty can

Lace pancake preparation

1- Put the flour in a mixing bowl

2- Add the egg, the salt, and 2/3 of the coconut milk

3- Stir with a whisk

4- Add the remaining coconut milk whilst still whisking

5- Set the mixture aside to rest for at least 15 minutes

6- With a nail or the sharp point of a tool make a small hole in the bottom of the empty can

7- Heat a non-stick skillet on a medium heat. Grease the skillet very lightly using a greasy towel (any frying oil will work)

8- Pour one part of the pancake batter in to the can, making sure while doing this to close the hole with one of your fingers

9- Bring the can over the skillet and, removing the finger closing the hole, let the batter run into the skillet while you “draw” arabesques with your hand until you get a pancake imitating lace

10- Let the pancake cook for about 3 minutes until light brown.

Turn upside down and cook for 1 more minute. Place on a plate on a piece of baking paper.

11- Repeat the same process until you have used all the batter. Place one piece of baking paper between each pancake to avoid them sticking together.
Note:

With the first pancake the consistency of the batter may have to be corrected. Add more coconut milk if the batter is too thick. Add more flour if the batter is too runny. Correcting in this way will give you the right consistency. If you want more recipes you can download the free ebook excerpt: “Cook French and Stay Slim” [http://www.photos-and-recipes.com/newspage.html] [http://www.photos-and-recipes.com/newspage.html]

Panfried Prawns In A Sweet And Sour Sauce With Thai Herbs

Jean-Louis Vosgien is a culinary consulting chef. He was the first chef in France to introduce in the 1980's fusion food, which at the time was unknown, and is considered an expert in that field by press people. He created two cookery schools, one in Saint-Tropez and the second in Lorgues, near Saint-Tropez He created a cake, famous in France, “Le Canelou de Provence”, sold today in the three major supermarket chains in France.

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Taste of Asia @ Home, prawns & W chicken mixed vegetables pt. 1 Preparation

boneless chicken thighs, Part 1 revisits the prawns and cut in preparation for the shot. If you prefer white meat without bones, you can use chicken breasts instead. You can use the time gained skipped pre-cut vegetables can be found in most supermarkets. Use only a few holes in the bag and steam in microwave for a few minutes the second, first ignored.

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