Posts Tagged ‘preparing prawns’

Tim’s Barbecue Smoked Prawns

Monday, September 28th, 2009

This is really a simple recipe to do your prawns on the barbie along with some of your other meal components.

I have had success with this technique while finishing steaks or salmon on the barbie. Part Western union fees of the trick is to do your prawns in the last minute or two while you cook your steak. But before you fling them on the BBQ here are the very simple prep steps:

  • make sure you’ve got great prawns (the fresher the better),
  • drizzle the prawns with olive oil
  • sprinkle them with a bit of garlic salt.
  • Toss and mix the lot in a bowl to spread things around.

Just before your steak is done, while the barbeque is still hot, dump the prawns tails onto the grill and stir them around constantly to even out the heat. Watch the colour of the meat, and pull them off as soon as the ends of the prawns are all white.

Serve immediately. A little bit of smoke from the steak goes a long, long way and makes for  a very tasty treat. Enjoy!

Sauces, Making Prawns Tasty

Saturday, February 28th, 2009

Prawns have a delicious sweet flavour which is nicely accentuated when the prawns are accompanied by some kind of sauce.  When served as a standalone appetizer, prawns almost always have an accompanying sauce, so to guide the uninitiated, here are two quick, tasty, easy, must-have sauces for your recipe book.

Garlic Butter

Delicious Garlic Butter by <a href='http://flickr.com/photos/littlesister/'>IndyDina and Mr. Wonderful</a>

Delicious Garlic Butter by IndyDina and Mr. Wonderful

Garlic Butter is a classic sauce for prawns! It is also incredibly simple, mince (or press) some garlic, mix it with a block of butter and warm the to ingredients in a frying pan warm over on an element on low to medium heat. Keep stirring, to avoid burning the butter and the garlic! It really helps to cut the garlic as small as possible. Cutting the garlic down to a smaller size allows you to easily pick up the garlic when dipping the prawn. If you’re really in a hurry, using the microwave is an option, but because it is much harder to keep an eye on how the sauce is progressing you’re better off to use a frying pan on the stove.

Proportions – while there aren’t any hard and fast rules about proportions when making garlic butter but to start try:

  • 125ml (1/2 cup) of butter
  • 2 cloves of garlic

These proportions will make a garlic butter sauce that is nicely flavoured without being overwhelmingly garlic-y. If you’re looking for more garlic-y, you know what to do! Double up on the garlic until your eyes start to burn 🙂

Cocktail Sauce

Cocktail sauce is a spicy red sauce. I wish I could be more specific, but depending on where you are in the world they will serve you entirely different things when you ask for cocktail sauce. In general, it involves some combination of ketchup and horseradish, although mayonaise is sometimes added to the mix and occasionally chili sauce replaces the ketchup. So, as with any cooking let your tongue be your guide. For a simple cocktail sauce try:

  • 1/2 c (125ml) of ketchup
  • 1 tbsp (15 ml) horseradish

If you’re stuck for how to cook the prawns in the first place here’s the two line recipe! From our previous post on preparing prawns.

  1. Take a pot of cold water, (NO SALT) and bring to boil on stove
  2. Take a good look at the clock and count TWO minutes from the time they TOUCH the boiling water

There are many, many other recipes out there for sauces for spot prawns. If you have a favorite that you think we should list let us know in the comments!

PRAWNS…the ABCs of Cooking

Wednesday, January 7th, 2009

Possess Rave Adulation Whenever Naturally Served !!! There are an amazing variety of ways to prepare them: barbecued, sauteed, roasted, marinated, stir fries, soups, sandwiches, smoked,- the list can go on. From the simplest to the more complex preparations, they always compliment themselves There is a secret though to all this famed success. A cooking tip that you will love because it is soo simple and yet often not followed. It demands close attention and much discipline. Have I whetted your curiosity? I hope so because it is the key to all the recipes that you may have tried and not had 5 star success. And it is the key to all the prawns recipes you will try from now on. There are many directions that do not even mention this detail. I wonder sometimes if they have actually tried eating their creations. Well, the curtain has opened and the main feature is about to appear.

The Prawn Cooking Secret

Do not overcook. That’s it! I know, it’s ridiculously simple but you don’t know how easily it happens, or…… maybe you do. And I can testify to having eaten too many overcooked prawns that people have prepared that have had the prawns delicate sweet succulence evaporated into never never land. I have also seen recipes that have directed you to boil them for 20 minutes…. ay yi yi!!!

What follows is a recipe that I give to our clients that is quick, simple and simply delicious. I call it Take TEN, that is ten minutes. When the prawn fishing season is past and it is not possible to get freshly caught prawns (which is 9 months of the year), I give them these instructions.

  1. Take the frozen pound of prawn tails, unwrap from ziplock bag and put in sink
  2. Take the cold water tap and turn on to thaw prawns
  3. Take a pot of cold water, (NO SALT) and bring to boil on stove
  4. Take another pan and place butter and crushed garlic and cook til bubbly and the aroma finds the nose
  5. Take the prawns from the sink and put in the boiling water
  6. Take a good look at the clock and count TWO minutes from the time they TOUCH the boiling water
  7. They do not need to be boiled!!!
  8. Take a platter and after draining them, lay them on.
  9. Take the garlic mixture and place in a heated dish and place with prawns on platter.
  10. Take the prawn tail end in your left hand and looking its side, take the first 2 or 3 sections and lift up and around, squeeze the tail and pull the meat out. Dip and delight in a truly West Coast treat!!!!

The essential thing is not to cook them too much. You can cook them even less, but that is a matter of personal taste. Two minutes is perfect for most people and keep in mind since the prawns are still in their shells, they do continue to cook a little after they are drained. The prawns do not need to boil.

I do not recommend cooking prawns this way without their shells. If you want to peel the prawns first, the method of cooking I would use would be to saute them.

Now you have a very quick, convenient way to cook and serve prawns that will not only delight you but also anyone that you serve them to. I have always received compliments. Even people who claim not to enjoy prawns, have been converted, you will have the same success. I look forward to introducing you to more ways of cooking prawns in coming articles.