I need a king prawns Recipe please?

Question

has anyone know a recipe of king prawns with white sauce please?

Answer 1

I am not able to find the one with white sauce but I hope u like the following ones also.

*Grilled King Prawns with Lemongrass

14 King Pawns with shells intact

3 finely chopped lemongrass stalks (use only the bottom 3 inches of the stalk, with the hard bottom bit discarded)

½ cup tuk trey dipping sauce

1 Tbsp oil

1 Tbsp sugar

2 tsp salt

Using a pair of sharp scissors, trim off the sharp end of the prawn heads. This will prevent your fingers and hands getting pricked by the sharp prawn head during your meal. Cut off as much of the prawn legs as possible without damaging the body.Marinate the prawns with the salt for at least 30 minutes.Put the lemon grass, oil and sugar into the bowl of tuk trey sauce. Mix this well and pour over the prawns. Leave the prawns in the fridge for at least 2 hours, tossing the prawns after an hour, so that they get marinated well.Cook the prawns on a barbeque or under a grill in an oven for 6 minutes, turning over after 3 minutes. The prawns are ready when they turn pinkish red.Serve with plain boiled rice and a side salad or fried vegetables.

*Crispy King Prawns w/honey and garlic sauce

----For the honey/garlic sauce:----

2 tbs honey

2 tbs dry sherry

2 cloves garlic, minced

1 1/2 tbs soy sauce

-----For the crispy prawns:-----

16 extra gigantic shrimp

1 tbs cornstarch

2 tsp H2O

2 tsp soy sauce

1 egg yolk, lightly beaten

1 tsp sesame oil

Veg oil for deep frying

The honey/garlic sauce: Mix all four ingredients; set aside.

----The prawns (shrimp)----

Peel, devein and butterfly; leave tails on

Disolve the cornstarch in the water, then add the shrimp, soy sauce, egg and sesame oil;

mix well; In a wok deep fry the shrimp until pink; remember, less is more! Drain on paper towels;

Drain hot oil from wok, and wipe out with paper towels. Heat wok and simmer reserved sauce 1- 2 mins; add shrimp and stirfry only long enough to re-heat, 30 to 60 seconds. Serve with white rice and steamed broccoli.

*King Prawn Toasts

http://www.lifestylefood.com.au/Recipes/...

*Prawns with hot and sweet dipping sauce

----For the sauce---

1/2 cup cider vinegar or distilled white vinegar

1/2 cup sugar

4 large garlic cloves, mashed to paste with pinch of salt

1/4 teaspoon salt

1 1/2 teaspoons dried hot red pepper flakes

Soak 4 wooden skewers in warm water for 30 minutes (this stops them from splitting when cooked)

2 large King Prawns per person, black vein removed

100g sesame oil

60g fresh lime juice

Large pinch of fresh chopped coriander

------For the sauce: In a small saucepan bring vinegar to a boil. Stir in sugar and simmer 5 minutes. Remove from heat and stir garlic paste and red pepper flakes into vinegar. Cool. Serve sauce at room temperature in individual condiment bowls for dipping.

------For the prawns: Mix in a dish the sesame oil, lime juice and coriander. Place the prawns in the dish, covering them with the marinade. Leave to chill for 30 minutes, turning once. This will ensure the prawns soak up all the mixture. Slide 2 prawns onto each wooden skewer, and grill for approximately 15 minutes, checking on them regularly. The best way to tell when they are cooked is when their colour changes from grey to pinkish-red. Place the prawns (on skewers) on a small plate on one side and tip a little of the sauce onto the other side of each plate.

*Grilled Lemon Prawns

1 cup olive oil

1 tablespoon dried oregano, crumbled

1 tablespoon dried thyme, crumbled

2 teaspoons freshly grated lemon zest

2 teaspoons coarse salt

2 teaspoons freshly ground black pepper

24 prawns or jumbo shrimp

3 tablespoons fresh lemon juice

lemon wedges as an accompaniment

In a large bowl stir together the oil, the herbs, the zest, the salt, and the pepper, add the prawns, and toss them to coat them well.

Let the prawns marinate, covered and chilled, for at least 1 hour or overnight. Stir in the lemon juice, let the mixture stand at room temperature for 30 minutes, and drain the prawns in a fine sieve.

Grill the herb-coated prawns on a rack set about 4 inches over glowing coals for 3 minutes on each side, or until they are cooked through. (Alternatively, the prawns may be broiled on the rack of a broiler pan under a preheated broiler about 4 inches from the heat for 4 minutes on each side.) Divide the prawns among 8 plates and serve them with the lemon wedges.

*King Prawns (Shrimp) in Tomato, Cream & White Wine Sauce

2 teaspoons oil

2 garlic cloves, minced

1 large red chile, de-seeded and finely chopped

300 g peeled headless king prawns

5 shallots, finely chopped

8 cherry tomatoes, sliced in half

1/2 teaspoon black pepper

150 ml chicken stock

125 ml white wine

150 ml double cream

shaved parmesan cheese

fresh basil, chopped

In a 12 inch frying pan over medium high heat the oil.Add the chilli and garlic and cook for 3 minutes.Add king prawns and cook, turning so they cook evenly on each side, until they are only just pinked through.Lift out the king prawns and put to one side.Add to pan the shallots, tomatoes, black pepper, stock, wine and cream.Simmer on a medium to high heat (do not cover) until reduced, around 10 minutes.Add the king prawns back in, then the basil and stir until heated through.Serve spooned over your favourite type of pasta (fresh pasta is a must), sprinkled with freshly grated parmesan cheese and garlic bread for mopping up the sauce.

*Tian of crab, prawn and avocado

16 cooked and peeled king prawns, roughly chopped

4 ripe vine tomatoes, skinned, deseeded and roughly chopped

2 firm, ripe avocados, halved, stoned, peeled and roughly chopped

4-6 tbsp Marie Rose (seafood) sauce

200g freshly cooked white crab meat (or use canned)

Place a lightly oiled chef’s cooking ring in the centre of a serving plate.Cover the base with a layer of prawns, followed by chopped tomatoes, then avocado. Press down gently with the back of a teaspoon.Top with a little seafood sauce and finish with crab.Gently lift off the ring, wash and repeat method with the remaining ingredients to make 4 tians. Serve immediately.

*Prawn & pancetta spears----Tender prawns wrapped in pancetta 'waistcoats' make an elegant - yet simple to prepare - canape for any occasion

10 slices  pancetta  or prosciutto

20 whole raw prawns , peeled but tails left on

2 tbsp extra-virgin olive oil

----FOR THE DIP----

1 tbsp finely chopped preserved lemons or grated zest of 1 lemon

1 tbsp lemon juice

1 tbsp finely snipped chives

4 tbsp mayonnaise

Soak 20 short bamboo skewers in water to prevent them burning under the grill. To make the dip, combine the preserved lemon or lemon zest, lemon juice, chives and mayonnaise and refrigerate.Heat the grill to high. Cut the pancetta or prosciutto - probably in half, although sizes of slices differ - so that it wraps around the middle of the prawn, still showing some of the prawn at either end. Thread each prawn on to a skewer and lay on a baking sheet with a rim. Mix the olive oil with sea salt and freshly ground pepper in a bowl and brush the prawns with the seasoned oil.Grill for 3-4 minutes on one side until the pancetta is crisp, then turn and grill for a minute or two more until cooked through. Serve hot or warm with the lemon mayonnaise for dipping.

*Chillied prawns

15 raw king prawns, peeled and de-veined

2 large yellow onions

1 jar runny horseradish sauce

1 container sour cream

2 tbsp chilli seasoning (recipe follows)

1 medium sized bag spinach

1 small bag rocket

1 box tempura batter

grape seed oil for frying

2 tbsp chilli seasoning

1 tbsp chilli powder

dash smoked sweet paprika

1 tsp sea salt (omit salt if chilli seasoning has it)

Thinly slice the onions, and following instructions on the box make tempura batter. Place sliced onions in the batter mix.Heat a k**b of butter and splash of oil in a frying pan. When butter is melted and oil is sizzling, toss the prawns into the pan.Sprinkle chilli seasoning over prawns, stirring to make sure prawns are evenly coated with seasoning. When prawns are cooked (pink and firm to touch) remove from heat and leave in pan.Fork out bundles of onions into frying pan making sure to leave enough room so that bundles do not touch. When golden brown remove from heat and place on paper towel to drain excess oil.Combine ½ jar of horseradish with container of sour cream in a mixing bowl as a dip.Plate up placing spinach and rocket on bottom, three prawns on top of salad mixture, onion rings on top of prawns and drizzle dressing on plate.

---For the chilli seasoning: For a vegetarian option, replace prawns with marinated or smoked tofu sprinkling lightly with chilli mixture before serving.

*Garlic prawn & asparagus tartlets

6 large, raw king prawns in their shells

asparagus tips (2 or 3 per tart, your choice)

3 tbsp olive oil

300g pack shallots , peeled and quartered

375g pack ready-rolled puff pastry

splash balsamic vinegar

50g pack rocket , preferably wild

Preheat oven to fan 200C/conventional 220C/gas 7. Peel prawns, leaving tail end of shell on. For marinade, mix oil, garlic, zest and parsley, then season. Marinate prawns and asparagus in half the mixture, stir lemon juice into remainder for dressing.Heat oil in a pan, throw in shallots and seasoning and fry over medium heat for 10 minutes until golden and softened. Cut out 6 x 10cm circles from pastry, lay them on a baking sheet. Using a knife, mark a circle part way through the pastry, 1cm in from edge. Bake for 10 minutes until golden.Meanwhile, heat a pan, add prawns and asparagus, cook over high heat for 3-4 minutes. Stir in balsamic, take off heat and add rocket. Spoon shallots, rocket, prawns, asparagus and dressing on top of rounds.

ENJOY :-)

Answer 2

Goan prawn currys fab from cookeryclub

But if you want to make a white sauce one use a pure cream one with a touch of wine, garlic and parmasan - look up lobster thermadore on cookeryclub and use that with the prawns yummy.

If you want to use a bechamel - white sauce add some spinach and garlic and some cream add stir in the prawns till cooked.

Answer 3

Ingredients

2 teaspoons oil

2 garlic cloves, minced

1 large red chile, de-seeded and finely chopped

300 g peeled headless king prawns

5 shallots, finely chopped

8 cherry tomatoes, sliced in half

1/2 teaspoon black pepper

150 ml chicken stock

125 ml white wine

150 ml double cream

shaved parmesan cheese

fresh basil, chopped

Directions

1 In a 12 inch frying pan over medium high heat the oil.

2 Add the chilli and garlic and cook for 3 minutes.

3 Add king prawns and cook, turning so they cook evenly on each side, until they are only just pinked through.

4 Lift out the king prawns and put to one side.

5 Add to pan the shallots, tomatoes, black pepper, stock, wine and cream.

6 Simmer on a medium to high heat (do not cover) until reduced, around 10 minutes.

7 Add the king prawns back in, then the basil and stir until heated through.

8 Serve spooned over your favourite type of pasta (fresh pasta is a must), sprinkled with freshly grated parmesan cheese and garlic bread for mopping up the sauce.