Sunday lunch: 3 tasty prawn recipes for Easter lunch
Pictures: iStock
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If you’re looking for something other than gammon to serve for lunch, why not give these prawn recipes from English celebrity chef, restaurateur and cookbook author, Jamie Oliver a try. While Jamie is known for his intricate dishes, he also has many quick and easy recipes anyone can pull off.
Put 1 mug of rice and 2 mugs of boiling kettle water (600ml) into a medium nonstick pan with a pinch of sea salt. Boil for 10 minutes, then reduce to a low heat for 5 minutes, after which you’ll be able to turn it out as a rice cake.
Meanwhile, peel the garlic and finely slice with the chilli. Peel and matchstick the ginger. Trim the spring onions and slice into 2cm lengths. Put it all into a large non-stick frying pan on a high heat with 1 tablespoon of olive oil, and stir-fry for 3 minutes, then stir in the mango chutney.
Carefully pour half the mixture into a blender, returning the pan to the heat and adding the prawns to stir-fry. Add ½ a mug of water (150ml) to the blender, blitz until smooth, then pour straight back into the prawn pan. Let it bubble and thicken slightly for 3 minutes, then, off the heat, ripple through the yoghurt.
A tasty prawn curry is always a hit, no matter the occasion.
Author:Jamie Oliver
Cook Time:20 min
Total Time:20 minutes
Category:Seafood
Method:Pan frying
Cuisine:Portuguese
Ingredients
Scale
1 mug of basmati rice, (300g)
4 cloves of garlic
1 fresh red chilli
4 cm piece of ginger
1 bunch of spring onions
olive oil
2 tablespoons mango chutney
320 g raw peeled king prawns
150 g natural yoghurt
Instructions
Put 1 mug of rice and 2 mugs of boiling kettle water (600ml) into a medium nonstick pan with a pinch of sea salt. Boil for 10 minutes, then reduce to a low heat for 5 minutes, after which you’ll be able to turn it out as a rice cake.
Meanwhile, peel the garlic and finely slice with the chilli. Peel and matchstick the ginger. Trim the spring onions and slice into 2cm lengths. Put it all into a large non-stick frying pan on a high heat with 1 tablespoon of olive oil, and stir-fry for 3 minutes, then stir in the mango chutney.
Carefully pour half the mixture into a blender, returning the pan to the heat and adding the prawns to stir-fry. Add ½ a mug of water (150ml) to the blender, blitz until smooth, then pour straight back into the prawn pan. Let it bubble and thicken slightly for 3 minutes, then, off the heat, ripple through the yoghurt.
Serve the curry on top of your fluffy rice cake.
Sticky mango prawns
Ingredients
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300 g large raw shell-on king prawns, from sustainable sources
6 cloves of garlic
1 teaspoon curry powder
1 heaped tablespoon mango chutney
1 lime
Method
Quickly pull the legs and tails off the prawns and peel off the shells, leaving the heads on for bonus flavour.
Run the tip of your knife down their backs and pull out the vein. Put a large non-stick frying pan on a medium heat.
Peel and very finely slice the garlic, fry with 1 tablespoon of olive oil until crisp, then scoop out and put aside, leaving the garlicky oil behind.
Stir the curry powder into the oil, then add the prawns. Fry for 4 minutes, or until the prawns are cooked through, tossing regularly.
Stir in the mango chutney for 30 seconds, taste, season to perfection with sea salt and black pepper, then dish up.
Scatter over the crispy garlic, finely grate over half the lime zest and serve with lime wedges, for squeezing over.
Serve your sticky prawns with a fresh green salad and freshly-baked bread and butter.
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Author:Jamie Oliver
Cook Time:20 min
Total Time:20 minutes
Category:Seafood
Method:Pan frying
Cuisine:Portuguese
Ingredients
Scale
300 g large raw shell-on king prawns, from sustainable sources
6 cloves of garlic
1 teaspoon curry powder
1 heaped tablespoon mango chutney
1 lime
Instructions
Quickly pull the legs and tails off the prawns and peel off the shells, leaving the heads on for bonus flavour.
Run the tip of your knife down their backs and pull out the vein. Put a large non-stick frying pan on a medium heat.
Peel and very finely slice the garlic, fry with 1 tablespoon of olive oil until crisp, then scoop out and put aside, leaving the garlicky oil behind.
Stir the curry powder into the oil, then add the prawns. Fry for 4 minutes, or until the prawns are cooked through, tossing regularly.
Stir in the mango chutney for 30 seconds, taste, season to perfection with sea salt and black pepper, then dish up.
Scatter over the crispy garlic, finely grate over half the lime zest and serve with lime wedges, for squeezing over.
Prawn and tuna pasta
Ingredients
2 small onions
4 large raw shell-on prawns, from sustainable sources
olive oil
1 cinnamon stick
2 anchovy fillets in oil, from sustainable sources
1 good pinch of saffron
4 tablespoons white wine vinegar
50 g shelled unsalted pistachios
pecorino or Parmesan cheese rind
150 g dried linguine
200 g yellowfin tuna, from sustainable sources
½ a bunch of fresh flat-leaf parsley, (15g)
Method
Peel and finely slice the onions, and place them in a bowl of water.
Pull off the prawn heads and put just the heads into a cold frying pan with 2 tablespoons of oil and the cinnamon. Place on a medium heat and, once sizzling, add the anchovies.
Drain the onions and toss into the pan. Cover and cook for 20 minutes, or until super-soft, stirring occasionally and adding a splash of water, if needed.
Meanwhile, peel the prawns, run a small sharp knife down the back of each to butterfly them, then pull out and discard the vein.
Steep the saffron in a splash of boiling water and the vinegar.
Pound the pistachios in a pestle and mortar. And, for another Rosanna trick, finely grate a little pecorino rind, for seasoning.
Cook the pasta in a pan of boiling salted water according to the packet instructions.
Meanwhile, chop the tuna into erratic 1cm chunks, and finely chop the top leafy half of the parsley. With 2 minutes to go on the pasta, remove the lid from the onions and turn the heat to high. Gently squash each prawn head so all the tasty juices spill out into the pan, then discard the heads and the cinnamon. Stir in half the parsley, then break the frying by adding the saffron vinegar mixture. Stir in the prawns and tuna, then use tongs to drag the pasta straight into the pan, letting a little starchy cooking water go with it. Toss over the heat for 2 minutes, loosening with a little extra cooking water, if needed.
Turn the heat off, quickly toss in the grated pecorino rind and the pistachios, taste and check the seasoning, then sprinkle over the remaining parsley.
4 large raw shell-on prawns, from sustainable sources
olive oil
1 cinnamon stick
2 anchovy fillets in oil, from sustainable sources
1 good pinch of saffron
4 tablespoons white wine vinegar
50 g shelled unsalted pistachios
pecorino or Parmesan cheese rind
150 g dried linguine
200 g yellowfin tuna, from sustainable sources
½ a bunch of fresh flat-leaf parsley, (15g)
Instructions
Peel and finely slice the onions, and place them in a bowl of water.
Pull off the prawn heads and put just the heads into a cold frying pan with 2 tablespoons of oil and the cinnamon. Place on a medium heat and, once sizzling, add the anchovies.
Drain the onions and toss into the pan. Cover and cook for 20 minutes, or until super-soft, stirring occasionally and adding a splash of water, if needed.
Meanwhile, peel the prawns, run a small sharp knife down the back of each to butterfly them, then pull out and discard the vein.
Steep the saffron in a splash of boiling water and the vinegar.
Pound the pistachios in a pestle and mortar. And, for another Rosanna trick, finely grate a little pecorino rind, for seasoning.
Cook the pasta in a pan of boiling salted water according to the packet instructions.
Meanwhile, chop the tuna into erratic 1cm chunks, and finely chop the top leafy half of the parsley. With 2 minutes to go on the pasta, remove the lid from the onions and turn the heat to high. Gently squash each prawn head so all the tasty juices spill out into the pan, then discard the heads and the cinnamon. Stir in half the parsley, then break the frying by adding the saffron vinegar mixture. Stir in the prawns and tuna, then use tongs to drag the pasta straight into the pan, letting a little starchy cooking water go with it. Toss over the heat for 2 minutes, loosening with a little extra cooking water, if needed.
Turn the heat off, quickly toss in the grated pecorino rind and the pistachios, taste and check the seasoning, then sprinkle over the remaining parsley.
*The above recipes were created by celebrity chef, restaurateur and cookbook author, Jamie Oliver and sourced from his website www.jamieoliver.com
