Showing posts with label Prawns. Show all posts
Showing posts with label Prawns. Show all posts

Saturday, 8 July 2017

Prawn and Ginger Dumplings in Miso Broth

Smack bang in the middle of a NZ winter, with a cold, and I'm craving broths and soups. With my addiction to dumplings this recipe is being whipped up frequently. You can substitute the miso paste with your own vegetable stock or a good quality store brand if you don't have time.

serves 4
takes 45 mins

For the filling:
  • 12-16 raw prawns, peeled, deveined and roughly chopped into 5cm bites
  • 2 spring onions, finely sliced
  • large knob of ginger, peeled and grated
  • 1 tbsp soy sauce
  • 1 tsp sesame oil
  • packet fresh wonton or dumpling wrappers
For the Miso broth:
  • 2 tbsp miso paste (I use Urban Hippy)
  • large knob of ginger, peeled and grated
  • 3 tbsp soy sauce
  • 1 tsp sesame oil
  • pinch of sea salt
  • pinch of chilli flakes or 1 fresh chilli, finely sliced
  • 2 spring onions, finely sliced
  • Asian greens ie bok choy, sliced (optional) 
Method - to make Dumplings
  1. Combine prawns, spring onions, ginger, soy sauce & sesame oil in a bowl and mix well.
  2. Put dumpling wrappers on a large board & place a good sized teaspoon of the filling in the centre of the wrapper. Dip your finger in water and moisten the edges of the wrapper, then fold in half. Press around the edges with a fork to seal. Repeat with remaining wrappers and filling.
Method - to make Broth
  1. Place miso paste, ginger, soy sauce, salt and sesame oil
    in a large pot, add 2 litres of water and bring to boil.
  2. Drop the dumplings in gently and cook for 2 minutes or until the wrappers are transparent and dumplings float to the surface.
  3. Remove dumplings and divide among bowls.
  4. Add in asian greens and simmer for 1-2 minutes until they are just cooked. Distribute among serving bowls.
  5. Ladle in some broth and garnish with chili. Enjoy!

Wednesday, 11 February 2015

Prawn and Kelp Noodle Salad

Delicious quick weekday meal? Tick. Packed with antioxidants? Tick? Enough to justify a Flake afterwards? Tick. Tick. 

This is a great relaxing salad as you 'layer' up the ingredients as you go, mixing with your hands to help immerse the flavours and there's hardly any cooking involved. If you don't have kelp noodles on hand (worth looking for as they are gluten free and so nutritious) you can use glass noodles. Ditto with the other salad ingredients i.e if you don't have edamame beans try fresh peas. No cashew nuts, use pumpkin seeds or pistachio. Recipe is from Dish.

takes 30 minutes
serves 2-3

  • 400grams raw, peeled & deveined prawns
  • 2 tbsp olive oil
  • 1 tbsp sesame seeds
  • 1/2 bag kelp or glass noodles, prepare according to packet instructions
  • 1/2 cup frozen edamame beans or fresh peas, cooked
  • 2 spring onions, finely sliced
  • 1 long chilli, sliced thinly (depending on hotness either de-seed or leave them in)
  • 1 medium carrot, grated or julienned
  • 1/4 red cabbage, finely chopped
  • 1/4 cup roasted cashew nuts
  • good handful fresh coriander


  • 3 tbsp olive oil
  • 1/2 tsp sesame oil
  • finely grated zest & juice of an orange
  • 1 clove garlic, crushed
  • 2 tsp Dijon mustard
  • sea salt & freshly ground pepper


  1. I like to prepare all the salad ingredients before I cook the prawns. Add to a large serving platter as you slice & dice, mixing everything up with your hands (or spoon) as you go.
  2. To cook the prawns heat oil in large fry pan over a medium-high heat and add prawns, don't clutter the pan. When they change colour slightly take off the heat, sprinkle with sesame seeds and season. Set aside to cool.
  3. For the dressing, place all the ingredients into a jar and give it a good shake. Add to serving platter, top with the prawns and enjoy!

Sunday, 8 June 2014

Annabel's Prawn and Bok Choy Risotto

Another great recipe from my favourite kiwi chef, Annabel Langbein from Simple Pleasures - The Free Range Cook. This is the first risotto made by my partner and he found it super easy and I love the Asian fusion.

Prep time: 15 mins
Cook time: 25-30 mins
Serves: 2

  • 3 tbsp butter or olive oil 
  • 2 medium onions, finely chopped 
  • 2 tbsp finely grated fresh ginger
  • 1½ cups risotto rice
  • 4½ cups hot chicken stock
  • finely grated zest of 2 limes
  • salt and ground black pepper
  • 350g (about 2 cups) shelled prawns, halved lengthwise
  • ¾ cup fresh or frozen peas
  • 4-5 small or 2-3 medium bok choy, cut into 1cm pieces
  • 2 tbsp lime juice 
  • 3 tbsp coarsely chopped coriander leaves
  1. Heat butter or oil in a deep, heavy-based pot and gently fry onions and ginger until soft but not browned (about 5 minutes).
  2. Add rice and stir over heat for 2 minutes to lightly toast. Add hot stock and lime zest (reserving a little zest for the garnish) and season with salt and pepper. Stir to combine, cover and cook over a very low heat until almost cooked (about 15 minutes). 
  3. At this point, test the rice – it should have a tiny white core in the centre of each grain. If the core is bigger, continue cooking another few minutes. It needs to be almost cooked before you add the final ingredients. If the rice begins to dry out, add another half cup of hot stock or water – it should be quite soupy.
  4. Stir in the prawns and peas, cook for 1 minute then add the bok choy and cook another 2 minutes. Stir in the lime juice and coriander (reserving a little coriander for the garnish) and adjust seasonings to taste. To serve, sprinkle with the reserved lime zest and coriander. Enjoy!

Wednesday, 2 April 2014

Salt and Pepper Prawns with Noodles

Fantastic quick meal adapted from a Weight Watchers recipe I found on Pinterest. Zesty, fresh flavours. Prep time: 10 minutes, cooking time even less.

  • 1 tsp sea salt
  • 1 tsp ground pepper
  • 400 g prawns, peeled
  • 200 g dry rice noodles such as vermicelli
  • 2 tbs lime or lemon juice
  • 2 tbs sweet chilli sauce OR another marinade of choice
  • 1 tbs fish sauce
  • 1 large carrot, cut into matchsticks or shredded
  • 1 medium cucumber, halved, deseeded, thinly sliced
  • 2 cups cabbage, shredded
  • 2 spring onions, thinly sliced
  • 1 cup fresh coriander
  • 1 tbs olive oil
  • 1 red chile, finely chopped or substitute with 1/2 tsp chilli flakes. I kept the seeds in as my chiles aren't that hot 
  1. Combine the sea salt, pepper and chilli in a large bowl. Add the prawns and toss to coat. 
  2. Place the noodles in a heatproof bowl and cover with boiling water. Stand for 5 minutes or until softened. Drain.
  3. Combine the juice, chilli and fish sauces in a large bowl. Add the noodles, carrot, cucumber, cabbage, shallots and half the coriander. Toss gently to combine.
  4. Heat oil in a wok over high heat. Stir-fry the prawns, in batches, for 2–3 minutes or until the prawns change colour and are just cooked through. 
  5. Serve the cooked prawns with the noodle salad and the remaining coriander. Enjoy!

Monday, 2 December 2013

Succulent Poached Prawns with Israeli Couscous

This salad involves some prep but like most it's easy to throw together with minimal ingredients and provides a very filling, very yummy meal.

serves 4
takes 30 minutes
  • 1 cup Israeli couscous
  • small fennel bulb, thinly sliced
  • 2 bulbs garlic, minced
  • 500 grams prawns, shelled & deveined - I used frozen prawns that had been defrosted in the fridge for several hours so they were still cold and a little bit frozen
  • salt
  • 4-6 large handfuls of baby spinach leaves
  • bunch of mint, leaves finely sliced
  • 300 grams walnuts (or pine nuts), toasted
  • 1/3 cup of mayonnaise 
  • 1/4-1/2 cup plain natural yoghurt
  • 150 grams feta
  • lemon, juice & zest
  1. In a large pot bring some water to a boil, add 1/2 tsp of salt, dissolve, turn the heat off and add the prawns so they are mostly covered & let it sit for 10 minutes or until the prawns have turned pink and cooked through.  
  2. Drain and add to a large platter with the baby spinach leaves, chopped mint & walnuts.
  3. Bring 2 cups of water to a boil, add the couscous then turn heat down to medium and cook until pasta is al dente, soft but pasta has a bite or slightly firm in the middle - mine took about 6 minutes. 
  4. Drain couscous then add the finely sliced fennel bulb & minced garlic and stir while couscous is still warm.
  5. Add to platter with spinach leaves. Crumble feta over the top.
  6. Mix mayonnaise and yoghurt and pour over salad.
  7. To serve - zest and juice a lemon and sprinkle over. Enjoy!
Adapted from Ray McVinnie

Tuesday, 26 November 2013

Baked Prawns with Lemon and Feta

Love the flavours that come out of this quick & simple one dish prawn recipe which involves throwing everything together and baking for 15 minutes. It's worth grabbing some fresh crusty bread to mop up all the juices.

serves 2
takes 5 minutes to prepare, 15 minutes to cook
  • 200 grams (or block) firm feta cheese, broken into big chunks
  • 24 large raw peeled prawns, tails off
  • 6-8 medium vine tomatoes, roughly chopped, keep any juice, pips etc & add as well
  • zest and juice 1 large lemon
  • 1-2 cloves garlic, crushed/minced
  • pinch chilli flakes
  • 1 teaspoon dried oregano or handful or fresh herbs such as oregano, parsley and thyme
  • 1/3 cup olive oil
  • sea salt and freshly ground pepper
  • To serve: 2 tbsp chopped flat-leaf parsley; crusty bread
  1. Preheat the oven to 200˚C (180 fan bake)
  2. Place all the ingredients into a lightly oiled baking dish. I just throw everything in finishing with the olive oil, no need to stir through.
  3. Top with a grind of black pepper & sea salt and bake for 15 minutes or until the prawns are just cooked through.
  4. Scatter with parsley and serve hot with plenty of crusty bread for mopping up the juices. Enjoy!

Wednesday, 15 May 2013

Prawn & Pea Chilli Fritters

We normally have frozen peas & prawns in the freezer so this is a great go to weekday meal. If you're not into chilli simply leave it out as these are still light & tasty without it. Serve it with a simple green salad or fresh tomato & mozzarella drizzled with balsamic vinegar - I like the truffle glaze as it's nice & thick.

serves 2
takes about 30 minutes
  • 2 free range eggs, separated
  • about 1 cup of shelled raw prawns, chopped roughly
  • 1 cup frozen peas
  • 2 spring onions, finely chopped
  • 1/2 tsp salt
  • freshly cracked pepper
  • 1 fresh chilli, deseeded & finely chopped (optional)
  • 1 lemon, zest
  • fresh parsley, roughly chopped
  • 1 tbsp flour
Mint Yoghurt Sauce
  • 2 tbsp fresh mint, chopped
  • 1/2 cup unsweetened yoghurt
  • fresh lemon juice
  • 1 tbsp olive oil
Whisk all the yoghurt sauce ingredients together & add in more lemon juice if you wish.

  1. Beat eggs whites until soft peaks form.
  2. In another bowl add the egg yolks, prawn pieces, peas, spring onions, salt, pepper, chilli, flour, lemon zest, parsley and mix together.
  3. Fold in the egg whites.
  4. Heat 1 tbsp of oil in a frying pan over a medium-high heat and then add spoonfuls of the fritter mixture. Cook for 2-3 minutes until golden brown and then flip carefully. Test if cooked by feeling top of the fritter with your finger, if it wobbles its not cooked yet.
  5. Serve with the minted yoghurt. Enjoy!

    Saturday, 16 March 2013

    Spring Prawn Salad

    serves 2
    takes 20 minutes
    • 400g prawns, shelled, deveined, tails off
    • 1 tsp sesame oil
    • 1 tbsp fresh grated ginger
    • zest and juice of 1 lime
    • Sea salt
    • Freshly cracked pepper
    • 1 tbsp soy sauce
    • 1 tbsp toasted sesame seeds (I used 50/50 white & black)
    • 2-3 fennel bulbs depending on size, thinly sliced
    • Bag of baby spinach
    1. Mix the prawns with the oil, ginger & zest and season.
    2. Cover and stand for 15 minutes.
    3. Heat some oil in a frypan over a high heat & fry the prawns until opaque (1-2 minutes each side).
    4. Remove from heat and stir in the lime juice, 1 tbsp soy sauce and sesame seeds.
    5. Place sliced fennel and baby spinach leaves in a serving bowl, add the prawns & their pan liquids. Toss to serve. Enjoy!

    Hot and Sour Prawn Noodle Soup

    Takes 20 minutes
    serves 2
    • 1.5 litres vegetable stock
    • 4 kaffir lime leaves, crushed but not chopped up
    • 1 stalk lemongrass, crushed & halved
    • 3 red chillies, whole
    • 24 prawns, shelled & deveined
    • 5 tbsp fish sauce
    • 1 tbsp sugar
    • 16 mushrooms, chopped so they are a similar size to the prawns
    • 5 tbsp fresh lemon juice
    • 200 grams rice noodles or vermicelli
    • fresh coriander, to garnish
    1. Cook noodles according to packet instructions. Divide between
    2. In a saucepan, heat the stock, add the kaffir lime leaves, lemongrass and chillies. Bring to the boil then simmer for 5 minutes. Strain leaves, lemongrass & chillies.
    3. Add the prawns, fish sauce, sugar & mushrooms and simmer for a further 3 minutes, stirring well.
    4. Add the lemon juice, stir then pour over the noodles. Garnish with fresh coriander. Enjoy!

    Thursday, 10 January 2013

    Lemon Pickle Prawns with Black Bean, Tomato & Avocado Salad

    This fantastic dish features in the current Dish Magazine (#46). The original recipe called for lime pickle which I couldn't find so replaced it with lemon pickle which worked really well. There are quite a few ingredients but nothing hard to find and it's really easy to put together and the flavours are wow!

    (serves 2 greedies) 

    • 24 large raw peeled prawns, tails on
    • 1/4 cup lime or lemon pickle
    • 2 garlic cloves, crushed
    • 2 tbsp olive oil
    • 1 tbsp lemon juice
    • 2 tbsp plain yoghurt
    • 1/4 cup olive oil
    • 2 tbsp lime juice
    • 1 tsp honey
    • 1 clove garlic, crushed
    • 1/4 cup fresh coriander
    • sea salt & freshly ground pepper
    • 1 x 200 gram tin black beans, rinsed & drained
    • 10 cherry tomatoes, halved
    • 1/2 cup cucumber, diced
    • 1 avocado, sliced
    • cos lettuce leaves
    • lime wedges

    Prawns: Put all the ingredients, except the prawns, in a food processor & blend until smooth. Tip into a bowl & add the prawns, turning to coat. Cover & refrigerate for up to 4 hours.

    Dressing: Place all the ingredients in a food processor & blend until smooth. Season.

    Salad: Put the black beans, tomatoes & cucumber in a bowl & toss with half the dressing.

    To cook: Heat a little oil in a non-stick fry pan & cook the prawns for 2 minutes each side or until just cooked through.

    To assemble: Place 2-3 lettuce leaves in each dish & top with the bean salad and 1/4 of an avocado. Arrange the prawns over the beans then a small pile of pickled onions and a wedge of lime. Spoon the remaining dressing over the avocado with a grind of pepper. Alternatively pile everything onto a large platter or salad bowl and let everyone help themselves - like we did :)