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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Lemony Chilly Shrimps Naan Sandwich#FishFridayFoodies

The theme for this month Fish Friday Foodies is "Share you favorite summer seafood or fish sandwich recipe". Our Host is Colleen. Thank you Colleen for hosting this event.

This is an open sandwich and easy to assemble, just keep all ingredients ready and refrigerated.  Since this can be easily assembled its great for a picnic or party,  as its filling  and delicious, this can make a great meal for a relaxed evening dinner.
Serves 2 or 3
Ingredients
For the Healthy Tandoori Mayonnaise

2 Tablespoons Hung Curd
2 Tablespoons Mayonnaise
2 Tablespoons Fresh Lime juice
1/2 Teaspoon Tandoori Masala

For the Cole Slaw

1 Onion - thinly sliced
1 Cup Cabbage - shredded
1/4 Cup Carrots - grated

As required Tandoori Mayonnaise 

For Lemony Chilly Shrimps

200 Grams Cleaned Large Shrimps
2 Tablespoons Coriander leaves - finely chopped
2 Tablespoons Fresh Lime juice
1/2 Teaspoon Sea Salt or to taste
½ Teaspoon Roasted Cumin powder
1 Teaspoon Red Chilly powder
1 Tablespoon Oil

Other Ingredients 

Round Naan Bread
Lemon Juice
Chopped Coriander Leaves

Method
To prepare the 

Healthy Tandoori Mayonnaise

In a small bowl, whisk together hung curd, tandoori masala, mayonnaise, lime juice and olive oil. 

Cole Slaw 

In a large salad bowl, toss together onion, carrot and cabbage. 

Pour in the mayonnaise and toss again until cole slaw is evenly coated. Add a little chopped coriander and mix.
Cover and refrigerate until ready to assemble. 

The Shrimps 

In small bowl, combine shrimp, coriander, lime juice, salt, cumin and chilly powder. Marinate for 15 minutes.
Heat the oil in a grill pan or skillet over medium flame. Add shrimp and cook for 2 minutes on each side, or until white to pink.
Cut naan in quarters and toast it on a tawa with a little butter. 

Assemble the sandwich

Top the naan with a spoonful of cole slaw, , place the shrimps on each quarter . Sprinkle a dash of lime juice and coriander.  serve it  immediately.  

I, toasted one naan then added the sandwich topping... both ways tasted great.

Labels : Naan, Seafood/Fish, Sandwiches, Fish Friday, Shrimps, Jams & Sauces, Healthy Tandoori Mayonnaise, Cole Slaw

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Hot And Spicy Shrimps Pulao #FishFridayFoodie

For Fish Friday -  April the theme is "One Pan Dinners". Make a meal with fish that can be prepared in just one pan and perfect for the busy cook. Our Host of the month is Karen H Kerr.  

Made this Hot And Spicy Shrimps Pulao.  It's really hot and spicy, made a Roasted Chilly Garlic Chutney and used it to  made the pulao.  To cut down the spiciness a little, have used  Birista ( Fried Onions).

Ingredients

1.1/2 Cups Basmati Rice

1 Cup Cleaned  Shrimps

1/3 Cup Roasted Chilly Garlic Chutney

1 Teaspoon Coriander powder

1/2 Teaspoon Garam Masala powder

1 Tablespoon Lemon Juice

1/2 + 1/2 Teaspoon Salt

1 Cube Fish seasoning

2.1/2 to 3 Cups Water

2 Medium Onions Birista

Whole Spices

1 Stick Cinnamon

2 Cardamons

5 Black Peppercorns

3 Cloves

1 Bay Leaf

Oil as required

For Granishing

1 Green Chilly - slit and fried

Method
Wash and soak the rice for an hour.
To the chutney mix lemon juice, coriander and garam masala powder well.

For the Shrimp Marination

To the shrimps add 1/2 teaspoon salt and half of this chutney and marinate the shrimps with it.

Boil the water with the salt and seasoning cube, keep aside.

In the meantime heat oil in a deep broad pressure pan and fry the onions to make the birista. Remove them and keep aside. Keep 1/3 cup oil and take out the excess oil. In the same pan fry the prawns for 2 minutes only on medium high flame. Remove them and keep aside. Now add the fried onions (reserve a little for garnishing) and the remaining chutney, whole spices and fry till oil separates. Drain the water from the rice and add to the pan and fry for 2 to 3 minutes stirring lightly. Add the boiling water and cook on high flame till the rice comes to rolling boil. Let it boil till the water dries and water level is half inch above the rice add the shrimps and give it a quick stir. Cover the pan with a lid and take one whistle on high flame. Switch off the flame and let it rest in its heat for 10 minutes. After 10 minutes open the lid and garnish with remaining fried onions and green chilly enjoy this hot and spicy rice with raita.

For the  Roasted Chilly Garlic Chutney

Makes 1/3 Cup

Ingredients

10 Dried Red Chillies

12 Cloves Garlic

1/2 Teaspoon Cumin Seeds

1/2 Teaspoon Salt

2 Small Tomatoes - chopped

2 Tablespoons Sesame Oil

Method

Dry roasted the garlic till light brown spot appear, take them out.  In the same pan dry roast the chillies till  till they are crisp.  Then roast the cumin seeds till it releases an aroma. In a small blender jar add all the roasted ingredients and make a powder.    Then add the tomatoes and salt,  again grind this to a fine paste, add sesame oil to make a fine paste.  Do not add water to make this chutney.  

 This chutney goes well with Kadhi or Dal Chawl. 

 Labels : Shrimps, Seafood/Fish, Fish Friday, Chutneys & Dips, One Pan Dinners, Gluten free

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