Looking for good prawn recipes.

Shell and de-vein prawns - leave tails on, keep shells and discard the rest.
Put two fish heads and the shells in 2.5 litres of water - bring to boil and simmer for about 20 minutes covered.
Chop 2 or 3 leeks (just the white bit) and 2 small onions. Heat in a pan with olive oil and a couple of cloves of garlic. Don't let it brown, just until the leeks become transparent. You can throw in some chillies too if you like.
Strain the stock through a paper towel or muslin cloth into a large pot, add the leeks and onions and about 6 chopped tomatoes.
Bring to boil and simmer for about an hour. You want all the lumpy bits to dissolve. Maybe longer - usually about 3 beers by my clock.
Throw in the prawns, some diced fish, calamari, mussels - whatever you've got laying about. Simmer for another 5 minutes (until the calamari is tender).

Serve with fresh baked bread and a bottle of Fruscati.

1kg shelled and deveined king prawns
1 tsp crushed cardomon seeds
1 tsp chilli powder
1 tsp turmeric
1 tsp good quality salt (we only use Maldon Sea Salt, nice waxy texture)

Mix the ingredients and roll the prawns in it coating well, leave for 30 minutes.
Heat 1/2 cup peanut oil mixed with 2 tbs sesame oil in a pan and saute until cooked through, turn once.

We serve on a bed of red rice with a salad of lebanese cucumber, iceberg lettuce and cherry tomato or radish.

Reduce quantity of chilli if you don't like it hot.

Lignum, I'm years too late but I've only just read your recipe and actually tried it. It's a ripper, possibly one of the best I have ever tried. Thanks a million. ''
kind regards, elleburra

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Originally Posted by Lignum

Last one for the night as im getting hungry now and need to have a snack before bed time This is one of the nicest things iv ever tasted.:)

Medium size mushroom caps, stalks removed (If its field keep it small otherwise its to overpowering) and place Bug or Prawn meet inside and cover with a good size runny dollop of quality Brei thats been at room temp for a while, wrap in filo and brush with butter and bake until golden brown.

Sauce - Saute some finley chopped shallots in some butter until soft then add some white wine and reduce, add a cup of cream and simmer for four or five min not reducing to much. Puree or sive a large advocado and as soon as the pastry is goldern brown, add Advocado to sauce and stir (dont cook as it will go bitter) and right at the "last minute" just before serving, the most important ingredent, add a good pinch or five of "mild" curry powder (for the taste not the heat, this is important) stir in for 30 seconds no more, then pour onto plate and sit pastrys on and prepare for a major flavor burst;)

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