Type what you have

Ingredients

• ✓ prawn
• vegetable oil
• spring onion
• ginger
• chicken stock
• white sugar
• rice wine
• soy sauce
• chicken bouillon granules
• salt

Instructions

1. 1 Heat 5 tablespoons oil in a wok over medium-high heat. Add prawns; saute until pink, about 3 minutes. Transfer to a plate.
2. 2 Pour remaining 2 tablespoons oil into the wok. Add spring onions and ginger; cook and stir until fragrant, about 2 minutes. Return prawns to the wok; cook and stir for 1 minute. Add chicken stock, sugar, rice wine, soy sauce, bouillon granules, and salt; bring sauce to a boil. Reduce heat to low; simmer until flavors combine, about 2 minutes.
3. 3 Arrange prawns on a serving plate; pour sauce on top.

By Chelsea

Ingredients

• ✓ prawn
• water chestnut
• green onion
• ginger root
• garlic
• salt
• white sugar
• egg white
• cornstarch
• soy sauce
• rice vinegar
• sesame oil
• vegetable oil
• white sandwich bread
• black sesame seed
• sweet chili sauce

Instructions

1. 1 Add prawns, water chestnuts, green onions, ginger root, garlic, salt, and sugar to a food processor.
2. 2 Whisk egg white, cornstarch, soy sauce, rice vinegar, and sesame oil together in a small bowl and drizzle over the top of the shrimp mixture. Pulse until smooth, but not pureed, into a prawn mousse.
3. 3 Trim crusts off the bread and equally spread the prawn mousse all the way to the edge of each bread slice. Cut diagonally into 12 halves, and lightly sprinkle with sesame seeds
4. 4 Add oil to a 10-inch skillet so that it's about 1/2 inch deep, and heat to 375 degrees F (190 degrees C) over medium-high heat. Add 4 of the toasts, prawn-side down, not crowding the pan.
5. 5 Fry until toast is golden brown, 30 to 45 seconds; flip and cook bread side for another 15 seconds. The toasts cook very quickly, so keep your eye on them. Repeat for next batch.
6. 6 Transfer to a paper towel-lined rack and serve warm with sweet chili sauce.

By lutzflcat

Ingredients

• ✓ prawn
• butter
• garlic
• tomato
• garlic
• parsley

Instructions

1. 1 Melt 1/2 cup butter in a saucepan over low heat. Add 1 minced head of garlic and saute for 2 to 3 minutes until soft. Stir in the tomatoes and bring to a simmer. Continue cooking until reduced to a thick paste, about 60 to 90 minutes.
2. 2 In a separate saucepan, melt remaining 1/2 cup butter in a saucepan over low heat. Saute remaining garlic for 2 to 3 minutes.
3. 3 Toss prawns in garlic butter sauce and place on a baking sheet. Broil until pink, do not overcook.
4. 4 Spread the warm tomato mixture onto serving plates. Place prawns on top of tomato sauce and sprinkle with chopped parsley.

By Diane Broeman

Ingredients

• ✓ prawn
• avocado
• lemon
• lemon
• white sugar
• parsley
• olive oil
• garlic
• salt
• black pepper

Instructions

1. 1 Mash the avocados, lemon zest, lemon juice, sugar, and parsley together in a bowl. Set aside.
2. 2 Heat the olive oil in a skillet over medium-low heat; cook the garlic in the hot oil until slightly browned, about 5 minutes. Add the prawns and increase heat to medium. Season with salt and pepper. Cook and stir the prawns over medium heat until they begin to change color. Reduce heat to low. Stir the avocado mixture into the prawns; cook until the avocado is completely heated, about 2 minutes. Garnish with a little bit of black pepper to serve.

By dollychiaa

Ingredients

• ✓ prawn
• lemon
• garlic
• butter
• salt
• parsley

Instructions

1. 1 Mix one tablespoon of lemon zest with the crushed garlic.
2. 2 In a skillet, melt your butter over medium heat. Once melted, add salt, parsley and the garlic and lemon zest mixture to make a 'butter brew.' Mix with a spatula.
3. 3 Pour the lemon juice over the shrimp and sprinkle with two tablespoons of lemon zest . Add the prawns to the skillet. Cook them for about one minute, flip and then cook for another minute, until the flesh is firm and no longer translucent.

By SlySparkane

Ingredients

• ✓ prawn
• garlic
• tapioca flour
• fish sauce
• soy sauce
• sugar
• white pepper
• vegetable oil

Instructions

1. 1 Combine garlic, tapioca flour, fish sauce, soy sauce, sugar, and white pepper in a bowl; add prawns and toss to coat.
2. 2 Heat 2 tablespoons oil in a heavy skillet over high heat. Add 1/2 of the prawns in single layer; fry until golden brown and crispy, 1 to 2 minutes per side. Repeat with remaining oil and remaining prawns.

By Toi

Ingredients

• ✓ prawn
• olive oil
• red onion
• garlic
• tomato paste
• white wine
• tomato and olive pasta sauce
• feta cheese
• flat-leaf parsley

Instructions

1. 1 Preheat oven to 400 degrees F (200 degrees C).
2. 2 Heat olive oil in a large skillet over medium heat; cook and stir onion until soft, about 5 minutes. Stir in garlic and cook until fragrant, about 1 minute. Stir tomato paste into onion mixture; cook and stir for 1 minute.
3. 3 Pour wine into tomato mixture; simmer until liquid is reduced by about half, about 5 minutes. Stir tomato sauce into wine mixture and simmer until mixture is thick, about 10 minutes.
4. 4 Spread tomato mixture into the base of a 6-cup baking dish; top with prawns and sprinkle evenly with feta cheese.
5. 5 Bake in the preheated oven until prawns are bright pink on the outside and the meat is no longer transparent in the center, about 10 minutes; top with parsley.

By Angie

Ingredients

• ✓ prawn
• carrot
• celery
• scallion
• rice vinegar
• cilantro
• mayonnaise
• plain yogurt
• lime juice
• cayenne pepper
• french baguette
• cucumber

Instructions

1. 1 Combine carrot, celery, and scallions in a bowl. Pour vinegar over vegetable mixture and toss to coat; set aside to marinate.
2. 2 Stir cilantro, mayonnaise, yogurt, lime juice, and cayenne pepper together in a bowl. Spread about 2 teaspoons cilantro sauce onto bottom piece of each baguette.
3. 3 Remove vegetables from vinegar using a slotted spoon, discarding vinegar. Spoon vegetables over cilantro sauce layer on baguette pieces.
4. 4 Mix prawns in the remaining cilantro sauce and arrange 10 prawns over vegetable layer; top with cucumber slices. Place top piece of baguette over cucumber layer, creating a sandwich.

By J9

Ingredients

• ✓ prawn
• olive oil
• butter
• garlic
• lime
• white vinegar
• salt
• black pepper
• baby squid
• pasilla chile

Instructions

1. 1 Combine 1/4 olive oil, 1/4 cup of butter, garlic, lime juice, vinegar, salt, and pepper in a blender; blend until marinade is smooth.
2. 2 Place squid and prawns into a bowl, pour in marinade, and stir until well coated. Cover bowl with plastic wrap and refrigerate for 30 minutes.
3. 3 Heat remaining 1/4 cup olive oil and 1/4 cup butter in a skillet over medium heat and cook chile until fragrant, 1 to 2 minutes. Add squid and shrimp; cook and stir until evenly browned, 10 to 15 minutes per side.

By Allrecipes Member

Ingredients

• ✓ prawn
• sea salt
• coconut
• kashmiri chile pepper
• coriander seed
• garlic
• peppercorn
• vegetable oil
• onion
• turmeric
• water
• okra
• kokum

Instructions

1. 1 Season prawns with sea salt.
2. 2 Grind coconut, chile peppers, coriander seeds, garlic, and peppercorns together using a mortar and pestle until masala is evenly orange.
3. 3 Heat oil in a pot over medium heat; cook and stir onion until softened and lightly browned, 5 to 10 minutes. Mix masala and turmeric into onion; cook until fragrant, about 1 minute. Add enough water to make a substantial and smooth gravy.
4. 4 Bring gravy to a boil; add prawns and okra and cook until prawns are cooked through and okra is tender, about 10 minutes. Stir kokum into prawn mixture and return to a boil. Remove pot from heat and let stand.

By Louella

Ingredients

• ✓ prawn
• soy sauce
• water
• brown sugar
• ground ginger
• water
• celery
• red bell pepper
• yellow bell pepper
• lemon juice
• udon noodle

Instructions

1. 1 Combine soy sauce, water, brown sugar, and ginger in a small saucepan over low heat. Simmer sauce, stirring occasionally, until ready to use.
2. 2 While sauce simmers, combine 1/2 cup water, celery, and bell peppers in another small saucepan over medium heat. Cover and cook without stirring for about 10 minutes. Drain and keep covered.
3. 3 Combine remaining 1 cup water and udon noodles in a large saucepan over medium heat. Cook for 4 to 5 minutes. Drain noodles and return to the saucepan over medium heat. Stir 1/3 of the sauce into the noodles; cook until heated through, 3 to 4 minutes more. Move noodles to the side of the saucepan and add prawns. Cook until opaque throughout, 3 to 5 minutes.
4. 4 Divide noodles evenly between 2 bowls. Sprinkle prawns with lemon juice while still in the saucepan and stir to coat. Divide vegetables evenly on top of the noodles; divide prawns on top of vegetables. Spoon remaining sauce on top to taste.

By prochef@home

Ingredients

• ✓ prawn
• cooking spray
• egg
• vegetable oil
• onion
• leek
• green chile pepper
• garlic
• chicken breast
• coriander
• cumin
• white rice
• sweet soy sauce

Instructions

1. 1 Heat a large nonstick skillet over medium heat. Coat with nonstick cooking spray.
2. 2 Pour eggs into the hot skillet and cook until the edges begin to set. Lift the edges to allow any uncooked egg to flow onto the hot pan, about 1 minute. Flip omelet in one piece and cook until fully set, about 30 seconds. Transfer omelet to a cutting board and slice into 1/2-inch strips. Set aside.
3. 3 Heat vegetable oil in a wok or large frying pan over high heat. Stir in onion, leek, chile peppers, and garlic. Cook and stir until onion is soft, 3 to 5 minutes. Stir in chicken, shrimp, coriander, and cumin; mix well. Cook and stir for about 5 minutes.
4. 4 Mix in cooked rice, sweet soy sauce, and omelet strips; cook until rice is heated through and chicken is no longer pink in the center, 3 to 5 minutes.

By frida

Ingredients

• ✓ prawn
• olive oil
• onion
• garlic
• pork loin
• salt
• pepper
• tomato
• zucchini
• okra
• green bean
• eggplant
• bitter melon

Instructions

1. 1 Heat oil in a large pot over medium heat; stir in onion and garlic and cook until tender, about 5 minutes.
2. 2 Add pork; cook and stir until browned, 5 to 7 minutes.
3. 3 Add prawns; cook and stir until they turn pink, about 5 minutes.
4. 4 Stir in tomato; season with salt and pepper, cover and simmer for 5 minutes.
5. 5 Stir in zucchini, okra, green beans, eggplant, and bitter melon; cover and cook until the vegetables are tender, about 10 minutes.

By lola

Ingredients

• ✓ prawn
• water
• mung bean
• olive oil
• onion
• garlic
• pork loin
• salt
• black pepper
• tomato
• chicken broth
• spinach

Instructions

1. 1 Bring water and mung beans to a boil in a pot; boil until beans are soft, about 40 minutes. Mash beans; set aside.
2. 2 Heat olive oil in a large pot over medium heat. Add onion and garlic; cook and stir until softened, 5 to 7 minutes. Add pork; season with salt and black pepper. Cook and stir 3 minutes. Gently stir in prawns; cook 2 minutes. Add tomatoes; cook 3 minutes more. Reduce heat. Add chicken broth; simmer and stir for 5 minutes.
3. 3 Add mashed beans; mix well. Cook 5 minutes, stirring frequently to prevent soup from sticking to the bottom of the pot. Add more chicken broth or water if soup is too thick. Stir spinach leaves into soup; cook 2 minutes more. Serve hot.

By lola

Ingredients

• ✓ prawn
• tomato
• vegetable oil
• onion
• garlic
• red chile pepper
• white wine
• basil
• parsley
• salt
• black pepper
• cod loin

Instructions

1. 1 Fill a large bowl with ice and cold water. Slice an "X" in the bottom of each tomato. Bring a pot of water to a boil. Add tomatoes and cook for 2 minutes. Transfer tomatoes with a slotted spoon to ice water bath for 1 minute; drain. Peel tomatoes, starting from "X" side; chop.
2. 2 Heat vegetable oil in a skillet over low heat. Add onion and garlic; cook and stir until fragrant, about 2 minutes. Add tomatoes and chile pepper; cook and stir until tomatoes begin to reduce, 5 to 8 minutes. Add wine; reduce heat to medium. Cook until wine reduces slightly, about 5 minutes. Season with basil, parsley, salt, and black pepper.
3. 3 Place cod in tomato mixture; cover and cook 5 minutes. Flip cod; cook until fish flakes easily with a fork, 3 to 5 minutes more. Add prawns; cover and cook until prawns are bright pink on the outside and no longer translucent in centers, 2 to 3 minutes. Season with salt and black pepper.

By sslyon

Ingredients

• ✓ prawn
• vegetable oil
• egg
• soy sauce
• ketchup
• brown sugar
• sesame oil
• sweet chili sauce
• zucchini
• carrot
• green onion
• garlic
• rice
• chive

Instructions

1. 1 Heat 1 tablespoon vegetable oil in a skillet over medium heat. Swirl the beaten egg into the pan so that it coats the surface. Flip the egg after 30 seconds, and cook for an additional 20 seconds on the other side. Remove the egg from the pan and, when cool enough to handle, roll up on a cutting board. Slice the rolled egg to make thin strips and set aside.
2. 2 In a small bowl, combine soy sauce, ketchup, brown sugar, sesame oil, and chili sauce; set aside.
3. 3 Heat the remaining 1 tablespoon oil in a skillet or wok over medium-high heat. When hot, add the zucchini, carrot, and green onions. Stir-fry for three minutes. Add the garlic, rice, prawns, and sauce mixture and mix well.
4. 4 Remove from heat and serve immediately, topped with the egg strips and chopped chives.

By kamcauliffe

Ingredients

• ✓ prawn
• conchiglie pasta
• olive oil
• fennel bulb
• zucchini
• celery
• shallot
• garlic
• red chile pepper
• tomato puree
• fennel seed
• salt
• black pepper

Instructions

1. 1 Bring a large pot of lightly salted water to a boil. Cook pasta in the boiling water, stirring occasionally until cooked through but firm to the bite, about 10 minutes; drain, reserving 3 tablespoons of the water.
2. 2 Heat 1 tablespoon olive oil in large skillet or wok over medium-high heat. Saute fennel, zucchini, celery, shallots, garlic, and red pepper in hot oil until fragrant, 1 to 2 minutes; add prawns and continue to cook until prawns have changed color, about 1 minute per side.
3. 3 Pour tomato puree over the vegetables; add fennel seed and stir. Bring mixture to a simmer and cook until the vegetables are slightly tender, 5 to 7 minutes. Stir reserved water from boiling the pasta into the sauce mixture. Season sauce with salt and freshly ground black pepper. Pour sauce and vegetable mixture over the drained pasta, add 1 tablespoon olive oil, and stir to coat.

By deliciousbali

Ingredients

• ✓ prawn
• parsley
• garlic
• bread
• mussel
• clam
• tomato
• white wine
• garlic
• red chile pepper
• onion
• olive oil
• water
• black pepper
• salt
• celery
• carrot
• onion
• cod

Instructions

1. 1 Cut cod into pieces, reserving any scraps. Peel and devein prawns, reserving shells and any other scraps.
2. 2 Place cod scraps and prawn scraps, quartered onion, carrot, celery, salt, and pepper in a large saucepan; cover with water. Bring to a boil; reduce heat and simmer until fish stock is fragrant, 15 to 20 minutes.
3. 3 Strain and reserve fish stock.
4. 4 Heat olive oil in a saucepan over medium heat; cook and stir sliced onion, red chile pepper, and minced garlic until softened, 5 to 10 minutes.
5. 5 Pour in wine; cook for 5 minutes. Add tomatoes; bring to a boil. Add cod, prawns, clams, and mussels; pour in 1 cup fish stock. Simmer until fish is cooked through and clams and mussels have opened, 15 to 20 minutes.
6. 6 Toast bread in a toaster. Rub garlic halves on to 1 side of toasted bread.
7. 7 Place a piece of toasted bread in the bottom of each serving bowl. Ladle soup over toasted bread and top with parsley.

By Giulia