Prawn Cutlet

Ingredients:
500 gms of de-shelled prawns
1 boiled potato 
1 finely chopped onion
A pinch of red chilli powder
A pinch of turmeric powder
Salt and pepper
2 finely chopped green chillies
4 tablespoons of coconut oil or Olive Oil
Fresh coriander, chopped
1 egg

Method:
Mix the prawns with turmeric powder, salt and red chilli powder. 
Heat them till they turn milky white.
Chop the prawns and add mashed potato, onion, green chilli, 
red chilli powder and coriander. 
Season to taste. 
Mix them well and add the egg.
Make patties of the mixture and fry in coconut oil till golden brown on both sides.
Serve with mint chutney or tomato ketchup.

Courtesy: Chef Joey Matthew

Prawn Fried Rice

Ingredients:
2 tsp oil 
250 gms cooked long grain rice 
3-4 cloves garlic - chopped
1/3 cup spring onions - chopped
2 stalks leeks - chopped 
1/2 ear sweet corn 
1 carrot diced  
2 rashers bacon diced - optional
1 cup prawns 
1 cup of Scrambled Egg (Whole, Cooked)
1 cup chicken - diced
1 Tbsp sweet chilly sauce 
1 Tbsp soy sauce 
1/3 cup cilantro leaves
 
Method:
In a wok , heat some oil untill almost smoking, 
Add all the vegetables and then the prawns, bacon,egg and chicken cubes 
Add the sweet chilli sauce, soy , seasonings and stir fry quickly. 
Toss for 2-3 minutes. 
Throw in cilantro leaves.
Serve.

Crispy Shrimp

Ingredients: 
Shrimp (cleaned, deveined) 500 gm
For Batter:
Corn starch 1 cup
Club soda (ice cold) to mix
Maida 1/2 cup (all purpose flour)
Salt (to taste)
Pepper (to taste) 
For Marinate: 
Soy sauce 1 tbsp
Lemon juice 2 tsp
Salt (to taste) 
For Sauce:
Soy sauce 
Balsamic vinegar
Chopped red chillies 
 
Method:
Make a lumpy batter by mixing all the ingredients together. 
Marinate the shrimp for 45 minutes. 
Dip in flour, then batter and deep fry in hot oil . 
For the sauce, just mix the ingredients together.
Serve with the sauce.

Courtesy: Chef Vicky Ratnani

Nasi Goreng

Ingredients:
1/2 kg long grained rice - boiled
4-5 tbsp cooking oil
150 gm boneless chicken - diced
100 gm deshelled prawns
2 small onions - finely chopped
4 cloves of garlic - finely chopped
4 red chillies - ground
4-5 tbsp sweet soya sauce
salt - to taste
pepper - to taste
fried eggs - for garnishing

Method:
Boil rice and keep aside.

Heat oil in a pan and sauté the onion and garlic until golden brown.
Add chicken and cook.

Sprinkle in salt and pepper.

When the chicken is almost done add the red chillies and then toss in the prawns.

Stir fry for a few minutes. 
Add the sweet soya sauce and mix in the cooked rice.

In another pan, make a double fried egg.

Serve rice hot with a fried egg on top.







Courtesy: Jaiwanti Dugal and Meenu Dugal

Red Chilli Prawns

Ingredients:
4 large prawns
3 tbsp extra virgin olive oil
1 small bowl chopped garlic
1/4 bowl Kashmiri dried red chillies
salt - to taste

Method:
Clean the prawns and cut the arms and whiskers but keep the heads and shells intact.

Heat the oil in a pan and add the garlic and red chillies. 
Cook for about one minute.

Now add the prawns and stir for 30 seconds. 
Then leave them to cook for a minute and a half without covering.

As it turns pink in colour, switch off the gas. Serve hot.






Courtesy: Malvika Singh

Hot Garlic Prawns

Ingredients: 
1/2 kg prawns
2 tbsp chilli bean paste
2 tsp chilli paste
3 tbsp chopped garlic
3 spring onions
1 tbsp sugar
2 tbsp vinegar
2 tsp soya sauce
3 tbsp white wine
cooking oil
3 tsp corn flour
2 tbsp beaten egg
100 ml chicken stock


Method: 
Flatten and slit prawns. Marinate in corn flour, white wine, egg and salt.

Deep fry the prawns until light golden. Remove from pan and drain.

Fry the chilli paste and chilli bean paste together. 
Add the garlic and saute for a minute.

Add the soya sauce, vinegar, white wine, sugar and spring onions to the pan. 
Pour in the stock and stir in the corn flour mixed with water. Return the prawns to the pan. Heat through and serve.



Courtesy: Chef Niru Gupta

Tempura Prawns

Ingredients:
5-6 prawns
asparagus/bell pepper - optional
1/2 a bowl of Tempura flour/rice flour
ice water for the batter
a plate of dry flour for coating
oil for deep frying

For the Tempura Sauce:
1/2 cup Soya sauce
4 tsp sugar
2 tsp miring (optional)

Method:
Take a bowl and mix the flour with the ice water.
Whisk it slowly till it becomes a liquid batter.
Heat oil in a deep pan on high heat.

Dip the prawns first in the dry flour then in the batter and fry them till golden brown.
For the sauce, pour the Soya sauce in a pan, add the sugar and miring.

Bring the sauce to a boil.
Serve the prawns with the sauce.



Courtesy: Chef Niru Gupta

Tandoori Tiger Prawns

Ingredients:
4-5 jumbo prawns
2 1/2 tsp hung curd
5 tsp cream
1-2 tsp ginger garlic paste
1/2 tsp yellow chilli powder
1 tsp ajwain (commonly known as Trachyspermum ammi, bishop's weed, carom seeds, or thymol seeds)
2 tsp corriander leaves
salt to taste

Method:
Put prawns in a bowl, add all the ingredients to it and mix well.

Marinate for two hours.

Cook in the tandoor or grill in the oven at medium temperature for about 15 minutes or till well done.

Garnish and serve.



Courtesy: Chef Niru Gupta

Tahini Prawns

Ingredients:
5-6 medium sized prawns
3 tbsp olive oil
5 tsp lemon juice
2 tbsp tahini paste (bottled)
1 tsp white sesame seeds
1/2 tsp black sesame seeds
salt - to taste

Method:
Mix three tsp of lemon juice into the tahini paste.

Heat one tbsp of oil in a pan.
Sprinkle in the white sesame seeds and let them splutter.

Add the black sesame seeds and stir.

Now add the prawns and stir again.

Mix in the paste and add the remaining oil and lemon juice.

Stir and cover to cook for three to four minutes.
Serve hot on a bed of blanched spinach.




Courtesy: Prabeen Singh

Tempura Prawns

Ingredients:
5-6 prawns
asparagus/bell pepper - optional
1/2 a bowl of Tempura flour/rice flour
ice water for the batter
a plate of dry flour for coating
oil for deep frying


For the Tempura Sauce:
1/2 cup Soya sauce
4 tsp sugar
2 tsp miring (optional)

Method:
Take a bowl and mix the flour with the ice water.
Whisk it slowly till it becomes a liquid batter.

Heat oil in a deep pan on high heat.

Dip the prawns first in the dry flour then in the batter and fry them till golden brown.

For the sauce, pour the Soya sauce in a pan, add the sugar and miring.
Bring the sauce to a boil.

Serve the prawns with the sauce.




Courtesy: Samir Modi and Chef Thomas Figovc

GARLIC BUTTER PRAWNS

Ingredients:

10-12 tiger prawns

2 cubes of butter

1 tsp oil

1 tsp garlic, minced

1/2 a lemon

1/2 tsp dry red chilli, chopped

1/2 tsp parsley, finely chopped

salt and pepper to taste

Method:

Heat the butter and oil, add the prawns and toss.

Sprinkle the salt and pepper and squeeze the lemon juice over the prawns.

Add the red chillies and parsley.

Mix well and cook for about a minute.

Serve hot.

Courtesy: Chef Aditya Bal, 

Shrimp Toast

Ingredients:

5 slices white bread

1/2 pound raw, peeled deveined shrimp*

2 teaspoons lard

4 water chestnuts, finely chopped

1/2 tomato, finely chopped

2 green onions, finely chopped

1 teaspoon grated ginger

1 teaspoon Chinese rice wine, dry sherry, or white rice vinegar

1 large egg, lightly beaten

Salt and pepper, to taste

2 teaspoons cornstarch

4 cups oil for deep-frying, or as needed

Method:

Preheat the oven to 225 degrees Fahrenheit (107.2 degrees Celsius).

If the shrimp are frozen, cover them in a bowl of cold water for 30 minutes or until thawed.

Drain the shrimp and pat dry with paper towels.

Remove the tails from the shrimp if needed.

Trim the crusts from the bread.

Cut each slice of bread diagonally to form 4 triangles or cut each slice into 4 equal squares.

Place the bread on a 9 X 13 non-stick baking sheet.

Bake at 225 degrees for 30 minutes or until the bread is completely dry.

(Drying the bread before cooking ensures that oil won’t seep into the bread).

While the bread is drying, prepare the other ingredients.

In a food processor with a knife blade attached, finely chop the shrimp with the lard.

Add the water chestnut, then add the tomato, green onion and ginger.

Add the rice wine or vinegar, beaten egg, salt, pepper and cornstarch.

Process until the mixture has almost a paste like texture.

Carefully spread approximately 2 teaspoons of the shrimp paste over the top of each piece of toast.

To deep-fry the shrimp toast: 

Heat oil in a wok or other deep-frying utensil to 350 degrees Fahrenheit (approximately 175 degrees Celsius).

(To test the oil, drop a small piece of dried bread into the oil – it should rise up and start bubbling).

Carefully add 1 or 2 pieces of shrimp toast into the oil, shrimp side down.

The bread should float on top of the oil and begin bubbling immediately.

Cook for about 1 1/2 minutes, then turn over and cook for about 15 more seconds.

Remove the shrimp toast with a slotted toast and drain on paper towels.

To bake the shrimp toast:

(not really suitable as an appetizer but okay for the family on nights you don't feel like deep-frying):

Increase the oven heat to 375 degrees Fahrenheit (190.5 degrees Celsius).

Bake the shrimp toast for 15 minutes, or until the shrimp is cooked.

Serve the shrimp toast warm.

Courtesy: Rhonda Parkinson

Squids with Prawn Stuffing

Ingredients:

7-8 squids - cleaned and washed

For the stuffing

1/4 cup onions - chopped

1/4 cup tomatoes - chopped

2 tbsp green masala

8-9 fresh prawns

salt

oil

For the green masala

2 tbsp coriander leaves

1 tsp coriander powder

1/2 tsp cumin seeds

1/2 tsp turmeric powder

3-4 green chillies

1 inch ginger

1 inch cinnamon

2-3 whole cardamom

Method:

To prepare the stuffing, heat oil in pan and saute onions.

Once they turn brown in colour, add tomatoes and cook for 2-3 mins.

Now add the green masala and prawns and cook for five minutes.

Take the squids and fill them with prawn stuffing.

Close them from top with the help of a tooth pick.

Heat oil in a pan and cook the squids for 10 minutes or till done.

Courtesy: Chef Premilla Cardozo Mehta, 

Stir fry Shrimp With Chinese Greens

Ingredients:

1/2 - 3/4 pound shrimp

1 tablespoon Chinese rice wine or dry sherry

1/2 teaspoon salt

1 tablespoon cornstarch

1/2 pound Chinese greens (bok choy)

4 ounces fresh mushrooms, or 6 Chinese dried mushrooms or dried Shiitake mushrooms

2 tablespoons vegetable or peanut oil for stir-frying, or as needed

2 thin slices ginger

1/4 teaspoon salt

1/4 cup chicken broth, sodium-reduced if possible

1/2 teaspoon sugar

1 tablespoon light soy sauce

black pepper, to taste

1 teaspoon cornstarch mixed with 2 teaspoons water

Method:

If using frozen shrimp, defrost in the refrigerator.

Rinse the shrimp under cold running water and pat dry with paper towels.

Place the shrimp in a bowl and add the rice wine or sherry,

1/2 teaspoon salt and cornstarch, stirring in one direction

(this is to make sure the marinade spreads evenly.)

Chop the bok choy stalks diagonally and the leaves across into 1 inch pieces.

Wipe the mushrooms with a cloth or soft brush and cut into thin slices.

If using Chinese dried mushrooms, soak in hot water for 20 minutes to soften.

Drain the softened mushrooms, remove the stems and cut into quarters.

Preheat the wok and add 2 tablespoons oil.

When the oil is hot, add the ginger.

Stir-fry for about 30 seconds, until aromatic, then add the prawns.

Stir-fry until they turn pink. Remove the cooked shrimp from the pan.

Add a bit more oil if needed so that there is about 1 1/2 tablespoons oil in the wok.

Add the bok choy, mushrooms and 1/4 teaspoon salt.

Stir-fry for 1 minute

(Note: add a small amount of water or rice wine if the vegetables are a bit dry).

Add the chicken broth, cover and cook for 2 more minutes.

Add the shrimp back into the pan.

Add the sugar, soy sauce, and pepper.

Give the cornstarch/water mixture a quick restir and add in the middle,

stirring to thicken.

Cook, stirring for another minute and serve hot.

Courtesy: Chef Rhonda Parkinson

Szechuan Prawns With Hot Sauce

Ingredients:

1/4 teaspoon salt

1 large egg white

1 tablespoon cornstarch

1 pound raw prawns, deveined

1 scallion (green onion), chopped

1 1/2 teaspoons chopped fresh ginger

1 1/2 teaspoons chopped garlic

1 tablespoon hot bean sauce (Toban Djan)

2 tablespoons ketchup (catsup)

3 tablespoons chicken broth

1 1/2 tablespoons Chinese rice wine or dry sherry

1/2 teaspoon sugar, or to taste

2 1/2 cups peanut or vegetable oil

Method:

If the prawns are frozen, thaw by running them under cold running water until thawed.

Pat dry with paper towels.

Remove the shells from the prawns, 

(you can leave the tails on if desired)

In a bowl, stir together the egg white, salt, and cornstarch.

Add the prawns, stirring until they are coated in the velveting mixture.

Cover and refrigerate for 30 minutes.

Prepare the other ingredients while the prawns are marinating:

chop the scallion, garlic, and ginger.

In a small bowl, combine the hot bean sauce (Toban Djan) and ketchup.

In a separate small bowl, stir together the chicken broth, rice wine and the sugar.

Heat 2 1/2 cups oil in the wok over medium heat.

Have the bowl of prawns ready by the stove.

When the oil reaches 300 degrees Fahrenheit,

remove the wok from the heat and add the prawns, stirring to separate.

Cook the prawns briefly, until they just turn pink.

Drain on paper towels or in a colander.

Remove all but 1 tablespoon oil from the wok,

or clean out the wok if needed and heat 1 tablespoon oil over medium-high heat.

When the oil is hot, add the garlic, ginger, and scallions.

Stir for about 15 seconds, until aromatic, then add the hot bean sauce and ketchup.

Stir briefly, then give the chicken broth and sugar mixture a quick re-stir

and add it into the pan.

Allow to boil for a few seconds, then add the prawns back into the pan.

Stir briefly to mix the prawns in the sauce.

Serve Szechuan prawns hot over rice.

Courtesy: Chef Rhonda Parkinson, 

Hot Pot Rice With Chicken and Shrimp

Ingredients:

1 chicken breast, 5 to 6 ounces

1 pound red snapper fillets

1/2 pound large fresh shrimp

1/2 pound Napa cabbage

1 bunch spinach

1/4 pound bean thread (dried vermicelli) noodles

4 cups chicken or vegetable stock

2 cups water

1 tablespoon Chinese rice wine or dry sherry

2 slices ginger

1 green onion

Suggested Dips: (as needed)

Dark soy sauce

Light soy sauce

Sesame paste

Fermented bean curd (mashed)

Hot chili oil

Red rice vinegar

Hoisin sauce

Method:

Cut the chicken and red snapper fillets into thin slices.

Rinse the shrimp under warm running water and cut in half lengthwise.

Wash and shred the Napa cabbage and spinach.

Soak the bean thread noodles in hot water until softened.

Place the sliced chicken, shrimp, red snapper

and the shredded vegetables on separate platters on the table.

Place the dipping sauces on the table in small individual bowls.

Make sure each guest has a complete place setting,

including a dipping fork (color-coded if possible) and a small bowl for placing the cooked food.

On the stove, bring the broth and water with the rice wine to a boil,

and add the ginger and green onion.

Transfer enough broth to the fondue pot or

hot pot so that the pot is approximately 2/3 - 3/4 full.

(How much broth you need will depend on the size of the pot).

Place the pot on the burner, and keep it simmering throughout the meal.

Keep the remaining broth warming on the stove top.

To serve, invite guests to spear the food with a dipping fork

and cook briefly in the broth until cooked,

then dip the cooked food in the sauces as desired.

Use a dipping basket to cook the vegetables in batches in the hot broth

and ladle out into the soup bowls.

Courtesy: Chef Rhonda Parkinson, 

Kolmi Papeto Tetralo

Ingredients:
3-4 tbsp oil
6-7 medium sized prawns
2 tsp chilli garlic paste
1/2 tsp turmeric powder
1/2 tsp red chilli powder
6 tbsp of fresh tomato puree
1 bowl of half boiled potatoes
1/2 tsp finely chopped green chillies
1/2 tsp finely chopped coriander
salt to taste

Method:
Heat the oil in a pan and add the prawns.
Add the chilli garlic paste to it and mix well.

Add turmeric powder and red chilli powder followed by the tomato puree.
Add salt and potatoes, cook till done.

Now add the green chillies and coriander to it and mix well.
In case the food sticks to the pan add some more oil to it.

Cook well and serve hot.




courtesy: Chef Parvez, 

Red Chilli Prawns

Ingredients:
4 large prawns
3 tbsp extra virgin olive oil
1 small bowl chopped garlic
1/4 bowl Kashmiri dried red chillies
salt - to taste

Method:
Clean the prawns and cut the arms and whiskers but keep the heads and shells intact.
Heat the oil in a pan and add the garlic and red chillies.
Cook for about one minute.

Now add the prawns and stir for 30 seconds.
Then leave them to cook for a minute and a half without covering.

As it turns pink in color, switch off the gas.
Serve hot.




Courtesy: Chef Malvika Singh, 

Teesra Prawn Cocktail

Ingredients:

10 tiger prawns, blanched
6-7 tbsp of eggless mayonnaise
2 tbsp of tomato sauce
3 tsp of fresh parsley, finely chopped
few drops of chilli sauce
2 tbsp olive oil
1 iceberg lettuce
2 tomatoes, sliced round
1 boiled egg, cut into 4 slices
6-8 black olives, chopped
salt and pepper to taste


Method:In a bowl mix the mayonnaise, tomato sauce, chilli sauce, salt, pepper and 1 tsp of parsley together.

Chop only six prawns into small pieces and add to mixture.

Marinate four prawns with olive oil, salt, pepper and 1/2 tsp of parsley.

Chop or tear the lettuce leaves into smaller pieces.
Place a small hand full of leaves at the base of a martini glass.

Top it with three spoons of the cocktail sauce.

Place four tomato slices around the sides and sprinkle some black olives and parsley.

Complete the garnish with a slice of boiled egg and a marinated prawn.

Repeat the process for the other glasses and serve chilled.

Courtesy: Chef Aditya Bal, 

Mangalorean Prawn Curry

Ingredients:
½ kg prawns (medium sized)
2 tbsp coconut oil
1-cup coconut (grated)
3 tsp tamarind extract
7 red chilies
½ tsp asafoetida (Heeng)
1 tsp turmeric powder
salt to taste

Method:
Grind the coconut, red chilies and tamarind extract together into a smooth paste.

Heat the coconut oil in a pan then add hing and turmeric powder.

Place the prawns in the pan and gently stir.
Cook for 30 seconds or till half cooked.

Add the ground paste, salt and two cups of water.
Cook for two minutes on low flame.

Serve hot.



Courtesy: Chef Aditya Bal,