Sheet Pan Prawns Stuffed Bell Peppers#FishFriday

These are fantastic Shrimp Stuffed Bellpeppers that are best for potlucks, family dinner's and parties. These can be served as appetizers too.

Sending this to our event for Fish Friday Foodies, Hosted by Caroline Williams . Theme is Fish and Seafood dishes cooked in the oven eg baked, sheet pan.

Servings 4
Ingredients
2 Small Bellpeppers (I used 1 Green and 1 Red)

For Prawn Marination
10 Large Prawns / Shrimp -cleaned & chopped
1/2 Teaspoon Sea Salt or as per taste
1/4 Teaspoon Turmeric Powder
1/2 Teaspoon Red Chili Powder
A Juice of half a lemon
For  the stuffing
2 Tablespoons Oil
1 Large Onion - finely Chopped
1 Medium Tomato - scoop out he seeds and chopped
A Pinch of Sugar
2 Tablespoons Heaped Cooking Cream
1 Tablespoon Chopped Coriander leaves
Other Ingredients
Grated Cheeza Cheese  as required

Method

Wash the peppers, pat dry them.  Cut each pepper,from top to bottom,remove seeds and white membranes. Apply a pinch Salt,for each half of bellpepper

Wash the cleaned and de veined prawns. Cut each shrimp into small pieces.
Marinate the shrimp pieces with ingredients mentioned under marination.

In a pan,add oil and when its hot,add the onion and tomato followed by all ingredients except cream and cook on low flame till soft.
Add shrimp to this and cook further,finally add the cream,mix and cook further till no moisture left. Add the coriander leaves and keep aside to cool.

Line a sheet pan with foil and oil it well. Arrange the bellpeppers.

Add this stuffing generously to each pepper cavity 

Likewise fill the others too.

Top with grated cheese.

Bake in a preheat the oven at 180 C and bake for 10 minutes or till the cheese is melted.

Served immediately.

Labels : Baked, Capsicum, Fish Friday, Prawns, Seafood/Fish, Sheet Pan, Shrimps, Stuffed Peppers, Appetizer, Main course

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Cracker Fried Prawns#FishFriday

Crispy fried Prawns/Shrimps toss in spicy sauce and served as a appetizer. A spectacular display of shrimp wrapped in wonton skins fried to a perfect golden served for a elegant party appetizer .. your guest will praise you. 

Sending this to Fish Friday Even wherein we were asked to share  recipes entertaining using fish and seafood for our December.  Any type of recipe: appetizers, mains, salads, etc. that would be great for parties or as a special holiday meal by our Host Sue.

Ingredients
250 Grams Cleaned Prawns - keep the tail
2 Tablespoons Lemon juice
1 Teaspoon Garlic paste
1 Tablespoon Red Chilly paste
1 Tablespoon Red Chilly Garlic sauce or Hot Sriracha Sauce
1 Teaspoon Chopped coriander
1/2 Teaspoon Salt
1 Tablespoon Soy sauce
Triangular roll wrappers 15
1 Tablespoons Corn flour - mix with quarter cup water 
Oil as required for deep frying
Method

De-vain prawns and keep the tail.

To get a straightened shrimp / prawns  just score or nick the shrimp two or three time along the inside of the “curve.” This lets you straighten out the shrimp / prawns so you don’t get a short, curly roll.

Marinate with all the given ingredients, let the shrimp / prawns marinate for about half an hour before wrapping them in egg roll wrappers. 

Place one shrimp / prawn in each triangular roll wrapper. Stick all the corners with corn flour paste

Roll tight, so that the  shrimp / prawns do fall out when you put it in the fryer.

Deep fry on medium high flame and when just light golden remove them . 

Serve with sweet chili sauce.
Labels : Seafood/Fish, Appetizer, Party pleasers, Prawns, Shrimps, Fish Friday, Deep Fried, Wontons

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Prawns In Hoisin Sauce#FishFriday

Hoisin sauce is a sweet n sour Chinese sauce. Though its literal meaning is "seafood", Hoisin sauce does not contain fish.

This goes to our event for Fish Friday Foodies, theme for November is Stir-Fry. Our  Karen H Kerr, asked us to create a stir-fry featuring seafood. 

Ingredients, 
1 Cup Prawns - Peeled and de-viened
1 Teaspoon Sesame Oil
3-4 Garlic Cloves - Chopped
3 Spring Onions - Chopped
½ Cup French Beans - parboiled
1 Medium Capsicum - Cut in slices
3 Green Chilies - Cut in slices
½ Cup Baby Corn - Cut in slices
2 Teaspoon Hoisin Sauce
1 Teaspoon Hot Chili Sauce
1 Teaspoon Honey
½ Teaspoon Soy Sauce

Method
Heat olive oil in wok. Swirl it around. Add the garlic, green chilies and fry them for half a minute
Add spring onions and capsicum and mix till they are soft. Take it off the pan.
Add the prawns to the pan. Allow to cook from one side then flip it and let it cook from the other side.
Add all the veggies, soy sauce, hoisin sauce, chili sauce and honey to the prawns and mix for about 4 minutes. Adjust salt.
Serve hot with steamed rice, garlic bread, boiled noodles or fried rice. 

My Notes:
Vegetables  like carrots, broccoli, mushrooms, etc can also be used.

Labels: Chinese, Fish, Hoisin sauce, Prawns, Asian Cuisine, China, Fish Friday, Stir Fry 

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Shrimp Stuffed Potatoes#FishFriday

Taking  stuffed  baked potatoes and piling it high with  shrimps and mayo, makes a delicious light dinner and is also a best way to use up leftovers from the fridge.

Ingredients
4 Small Potatoes
8 Large Prawns / Shrimps - cleaned and chopped
1 Small Onion - finely chopped
2 Cloves Garlic - minced
1 Baby Carrot - finely chopped
1 Tablespoon Flat Parsley - finely chopped
1 Tablespoon Celery - finely chopped
1 Teaspoon Oil
1 Teaspoon Black pepper powder
Salt to taste
4 -5 Tablespoons Mayonnaise - Homemade

Method

Wash and scrub the potatoes and place them in a bowl with a tablespoon water and microwave on high for 3 minutes.
When cooled slightly take them and place them in the air fryer basket and air fryer them at 200 degrees C for 20 minutes. Cool them completely. 

 Then cut each potato into two pieces. With a small spoon Gently scoop out the potato.  Keep the scooped potato keep aside.
To make the filling

In a pan heat the oil add the garlic and onion, saute till softened then add the carrot, stir fry for a minute now add salt, pepper, parsley, celery and the prawns and saute till the prawns are cooked, add in the scooped potato and mix well. Take off flame and cool the mix. 

When cooled mix in mayonnaise and pile it on the potato and enjoy. 

Sending this to fish friday foodies our host of the month is Stacy Livingston Rushton and the theme is "Seafood Fillings"
Labels : Fish, Fish Friday, Shrimps, Prawns, Stuffed Potato, Mayonnaise, Carrot, Celery, Flat Parsley, Microwave, Air Fryer

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Camarones Empanizados Con Coco y Salsa De Mango#FishFriday

Camarones Empanizados Con Coco y Salsa De Mango it means Fried Breaded Shrimps In Coconut Served With Mango Sauce.  This is a must try recipe,  yummy to have as a starter.  

It’s time for me to post my fish recipe for #FishFridayFoodies and for April, the topic is all about Latin American Fish Recipes and our Host is Sue.

Ingredients
For the Marination
8 Cleaned Large Shrimp - tail in tact
1/2 Teaspoon Black pepper powder
1/2 Teaspoon Chilly Flakes
1 Tablespoon Lemon Juice
Salt to taste 
Other Ingredients 
1 Egg 
1 Cup Seasoned All Purpose Flour
1/4 Cup Shredded Coconut
1/4 Cup Dry Bread Crumbs
Oil - As required for deep Frying
For the Mango Sauce  
2 Tablespoons Sugar
2 Tablespoons Vinegar
Pulp of 2 Mangoes
1/4 Teaspoon Salt
Crushed Red Chilly powder to taste

Method
To prepare the Mango Sauce
Peel the mangoes and pulse it  in the blender to get a smooth pulp. Melt the sugar in a small deep pan until it has a light amber color. Carefully add the vinegar and cover it immediately, so that it does not splash, as soon as it evaporates, add the mango pulp. Cook over low heat until thick and season with salt and red chilly powder to taste. Remove it on to a serving bowl and keep it in the refrigerator to chill. This has to be served cold.
For the Shrimps

Mix the shredded Coconut and bread crumbs well, keep aside. 

Peel the shrimp, de vein them from the back, leaving only the tail to hold them.  Marinate them in the given ingredients and keep aside for 15 minutes.

Coat each shrimp with the seasoned flour mixture. Place them in a sieve and shake it a little to remove the excess flour. 

Beat the eggs in a bowl with a balloon whisk until they are fluffy. Then dip each in the beaten egg and shake it a little to remove excess egg coating. Then dredge them in the shredded coconut bread crumbs mix and press very well so that they are well coated to the shrimp. Repeat these steps until you have breaded all the shrimp. 

Refrigerate the shrimp for at least 1 hour before frying.(If the shrimps are not cold, they will drop the coconut when they are fried, so it is VERY important that you refrigerate them for at least 1 hour ! I kept them overnight!!)

Now that the  shrimps are very cold, its time to fry them.  Heat enough oil , in a deep frying pan and fry the just 2 shrimps at a time in the oil for about 3 - 4 minutes, or until golden brown.  (Flip the side of the shrimp in the oil only once) Once they are ready, remove them from the oil and place them on paper towels so that the towels absorb the excess oil.

Serve the Shrimps with the mango sauce! Enjoy!!! 

Labels :  Shrimps, Prawns, Mexico, Mexican, Latin American, Fried Shrimps, Coconut, Starters, Seafood/Fish, Fish Friday, Mango Sauce, Jams & Sauces, 

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Coconut Milk Spicy Prawn Pasta #FishFridayFoodie

This  Spicy Prawn Pasta, in coconut milk  is made with Indian spices and  has a delicious flavor - "A pasta  you will die for ".   It's so deliciously a ‘Prawn Lovers Delight’ that you  can't stop at a single helping.

The creaminess from coconut milk, the combo of spices with the tangyness  from the blended tomato , lends an awesome aroma gives a perfect taste and  flavor to the pasta. You will make this often as I, do it now.

Serves 2

Ingredients

200 Grams Cleaned Prawns 
250 Grams Rigatoni Pasta
1/4 Cup Oil
1 Medium Onion  - sliced
1 Tablespoon Ginger  Garlic paste
2 Medium Tomatoes - blended
1/4  Cup Water
1 Tablespoon Kacha Masala

1 Cup Water + 1 Cube  Fish Stock  - mix together
1/2 Cup Coconut Milk
A Sprig Curry Leaves

1/2 Cup Coloured Bell Pepper - sliced
Salt to taste

For the Prawns Marination

1 Teaspoon Red Chilly powder
1/4 Teaspoon Turmeric powder
1/4 Teaspoon Salt

Method

Marinate  the prawns in  the mentioned spices. Keep it aside for 15  minutes.

Cook the rigatoni pasta as per the package directions.  Drain and rinse the cooked pasta in cold water. Keep aside.

Fry the marinated prawns in a tablespoon of  oil,  till it just changes it colour ( since these are going to be cooked again in the sauce , if overcooked will turn rubbery and hard).

With a slotted spoon drain out all the oil and keep the prawns aside. 

In a same pan add the remaining oil and sauté the onions till it turns just light golden. 

 Add the ginger  garlic paste and curry leaves .Saute it for a minute.

Add the Kacha Masala , coloured bell peppers and blended tomato  mix well on low heat.  Cook for  a minute  or two then add a 1/4 cup water.

 Cook till it reduces.

Pour in the fish stock and  the coconut milk, mix well. Let it simmer stirring in between for 2 to 3  minutes.

Add the fried prawns, give it a quick stir . Cover the pan with the lid and let the sauce simmer on low heat for 5 minutes. Now check for salt and add more if needed.

Drop in the cooked  rigatoni pasta and mix well. 

After mixing if you want the pasta to be more saucy add a little  more coconut milk. I made it a little saucy.

See the red beauties on top . Serve  garnished with spring onions greens.  Enjoy... delicious and mind blowing!!

My Notes :

I have used yellow and red bell peppers.

Be careful while adding  salt, since  the fish stock cube  contains salt already.

Can use coconut cream too instead of coconut milk.

Use any type of pasta or noodles of your choice.

Sending this to Fish Friday Foodies, our Host of the month is Claire McEwen. Thank you Claire for hosting this event.

Labels :  Seafood/Fish, Prawns, Pasta & Noodles, Indian, Fish Friday, Rigatoni Pasta

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