Kentlist, herb, health, immunity, digetion

Glazed Garlic Prawns and Prawn/Vegetable Kebabs

Glazed Garlic Prawns

  • 15m / 1 tbsp oil
  • 3 garlic cloves, roughly chopped
  • 15-20 cooked king prawn (jumbo shrip)
  • 3 tomatoes, chopped
  • 2.5ml / .5 tsp salt
  • 5ml / 1 tsp crushed red chillies
  • 5ml / 1tsp lemon juice
  • 15ml / 1 tbsp mango chutney
  • 1 fresh green chilli, chopped
  • 30ml / 2 tbsp fresh mint leaves, chopped fresh coriander (cilantro) sprigs, to garnish
  1. Heat the oil in a medium heavy pan, Add the garlic and cook gently for a few minutes
  2. Set aside 4 whole prawns for the garnish. Peel the remainder. Lower the heat and add the chopped tomatoes to the pan with the salt, crushed red chillies, lemon juice, mango chutney and fresh green chilli, Stir gently to mix and cook for 2- 3 minutes.
  3. Add the peeled prawns, increase the heat and stir-fry until heated through. Transfer the prawns to a serving dish. Serve garnished with fresh coriander sprigs. Add a whole cooked prawn, in the shell, to each portion.

Prawn and Vegetable Kebabs

  • 30ml / 2 tbsp choped fresh coriander (cilantro)
  • 5ml / 1 tsp salt
  • 2 fresh freen chillies
  • 45ml / 3 tbsp lemon juice
  • 30ml / 2 tbsp oil
  • 20 cooked king prawns (jumbo shrimp), peeled
  • 1 medium onion, cut into 8 chunks
  • 8 cherry tomatoes
  • 8 baby corn cobs mixed salad leaves, to serve
  1. Place the chopped coriander, salt, chillies, lemon juice and oil in a food processor and process for a few seconds fo form a paste
  2. Scrape the spice paste from the food processor and transfer it to a medium mixing bowl.
  3. Add the peeled prawns to the spices and stir to coat well. Cover the bowl and set aside to marinate for about 30 minutes.
  4. Preheat the grill (broiler) to very hot. Arrange the vegetables and prawns alternately on 4 skewers.
  5. Reduce the temperature of the grill to medium and grill (broil) the prawn kebabs for 5-7 minutes until cooked and browned, turning once.
  6. Serve immediately on a bed of mixed salad leaves

Prawn and Spinach Pancakes

  • 175g / 6oz 1.5 cups plain (all-purpose) flour
  • 2.5ml / .5 tsp salt
  • 3 eggs
  • 350ml / 12oz / 1.5 cups semi-skimmed (low-fat) milk
  • 15g / .5oz / 1 tbsp low-fat spread
  • 1 tomato, quartered, fresh coriander (cilantro) sprigs and lemon wedges, to garnish
  • 30ml / 2 tbsp oil
  • 2 medium read onions, sliced
  • 2.5ml / .5 tsp crushed garlic
  • 2.5cm / 1 inch piece fresh root ginger, shredded
  • 5ml / 1 tsp chilli powder
  • 5ml / 1 tsp garam masala
  • 5ml / 1 tsp salt
  • 2 tomatoes, sliced
  • 225g / 8oz frozen leaf spinach, thawed and drained
  • 115g / 4oz / 1 cupfrozen cooked peeled prawns (shelled shrimp), thawed
  • 30ml / 2tbsp chopped fresh coriander (cilantro)
  1. To make the pancakes, sift the flour and salt togther, Beat the eggs and add to the flur, beating continuously, Gradually stir in the milk. Leave the batter to stand for 1 hour
  2. Make the filling. Heat the oil in a deep frying pan and fry the sliced onion until golden.
  3. Gradually add the garlic, ginger, chilli powder, garam masala and salt, followed by the tomatoes and spinach, stirring constantly.
  4. Add the prawns and chopped coriander, Cook for a further 5-7 minutes or until any excess liquid has been absorbed. Keep warm
  5. Heat about 2.5ml / .5 tsp of the low fat margarine in a 25cm / 10inch nonstick frying pan or pancake pan. Pur in about one-quarter of the pancake batter, tilting the pan so that the batter spread well, coats the bottom of the pan and is evenly distributed.
  6. When fine bubbles begin to appear on the surface, flip the pancke over using a spatula and cook for a further minute or so. Transfer to a plate and keep wrm. Cook the remaining pancakes in the same way.
  7. Fill the Pancakes with the spinach and prawns. Serve warm, garnished with the tomato, coriander sprigs and lemon wedges

Prawns with Pomegranate Seeds

  • 5ml / 1 tsp crushed garlic
  • 5ml / 1 tsp grated fres root ginger
  • 5ml / 1 tsp coarsely ground pomegranate seeds
  • 5ml / 1 tsp ground coriander
  • 5ml / 1 tsp salt
  • 5ml / 1 tsp chilli powder
  • 30ml / 2 tbsp tomato paste
  • 60ml / 4 tbsp water
  • 45ml / 3 tbsp chopped fresh coriander (cilantro)
  • 30ml / 2 tbsp corn oil
  • 12 large cooked prawns (shrimp)
  • 1 medium onion, sliced into rings
  1. Put the garlic, ginger, pomegranate,seeds, ground, coriander, salt, chilli powder, tomato paste and water into a bowl. Stir in 30 ml / 2tbsp of the chopped coriander. Add the oil and mix well.
  2. Peel the prawns, rinse them gently and pat them dry on kitchen paper, Using a sharp knife, make a small slit at the back of each prawn and remove the black vein. Open out each prawn to make a butterfly shape
  3. Add the prawn to the spice mixture, making sure they are all well coated. Leave to mainate for about 2 hours
  4. Meanwhile, cut four squares of foil, about 20 x 20 cm. Preheat the oven to 230 degree C / 450 degree F. When the prawns are ready, place 3 prawns and a few onion rings on each square of foil, garnishing each with a little fresh coriander, and fold up into little packages. Bake for about 12-15 minutes and open up the foil to serve.

Grilled Prawns

  • 18 large cooked prawns (shrimps)
  • 60ml / 4 tbsp lemon juice
  • 5ml / 1 tsp salt
  • 5ml / 1 tsp chilli powder
  • 5ml / 1 tsp crushed garlic
  • 7.5ml / 1.5 tsp soft light brown sugar
  • 45ml / 3 tbsp corn oil. plus extra for basting
  • 30ml / 2 tbsp chopped fresh coriander (cilantro)
  • 1 fresh green chilli, sliced
  • 1 tomato sliced
  • 1 small onion, cut into rings
  • Lemon wedges
  1. Peel the prawns and rinse them gently under cold water. Pat dry. Make a slit at the back of each prawn and remove the black vein. Open each prawn out into a butterfly shape
  2. Mix the remaining ingredients, except for the chilli, tomato, onion and lemon wedges, in a bowl. Stir in the prawns and marinate for 1 hour.
  3. Preheat the grill (broiler) to the maximum setting. Place the green chilli, tomato slices and onion rings in a flameproof dish. Add the prawn mixture.
  4. Grill (broil) for 10-15 minutes, basting several times with a brush dipped in oil. Serve immediately, garnished with the lemon wedges.