Tag: Prawn

Prawn Tom Yum

Hot and Sour: Thai Prawn Tom Yum

Serves 4

INGREDIENTS

  • 5C Chicken Stock (gluten free, low FODMAP) (5 tsp chicken stock powder with 5C water)
  • 4 stalks of lemongrass (small, cut into large pieces)
  • 20c Galangal, thinly sliced (can replace with ginger but this will make it a less authentic taste)
  • 8 Kiffir Lime Leaves
  • 2 Bird’s Eye Chillies, sliced lengthways
  • 3 Tbsp Tomato Paste (or low FODMAP Tomato Sauce)
  • 1 bunch Coriander (stems and leaves), washed and roughly chopped) plus extra to serve
  • 300g Prawns, peeled and deveined
  • 80g Carrot, thin strips
  • 200g Tomato, diced into 1x1cm cubes, approximately
  • 2 small bunches Bok Choy, roughly chopped
  • 3 tsp Sugar
  • 4 Tbsp Fish Sauce
  • 3 Tbsp Lime Juice
  • 125g Rice Noodles
  • 1 Spring Onion stem, green tops only, finely diced
  • Chilli Flakes, pinch

INSTRUCTIONS

  1. Place galangal, lemongrass, bird’s eye chilli, tomato paste/sauce, coriander (leaves, stalks, and roots) and the kaffir lime leaves in a pot. Add the stock and bring to the boil. Reduce the heat and simmer uncovered for 20 minutes.
  2. Strain the soup through a fine sieve, discard the solids and return liquid to the pot.
  3. Add the prawns and carrot and bring to the boil again before reducing to a simmer.
  4. While simmering, add the sugar, fish sauce, lime juice, tomato and bok choy.
  5. Meanwhile, fill a separate pot with water and bring to the boil. Add the rice noodles and cook according to packet instructions.
  6. Drain the noodles once cooked and portion into the serving bowls.
  7. Once the vegetables and prawns have fully cooked in the soup (this should only take 5 minutes maximum), serve immediately by ladling onto the noodles in each serving bowl.
  8. Top with spring onion, coriander leaves, and chilli flakes to taste.

ALTERNATIVES

Leave out the prawns and change the chicken stock to vegetable stock for a vegetarian option.

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Crispy Pork and Prawn Rice Paper Rolls

Tasty: Crispy Pork and Prawn Rice Paper Rolls

Makes 18

INGREDIENTS

  • 250g Pork Mince
  • 200g Prawns, raw, peeled and deveined, finely chopped
  • 2 Spring Onion stalks, green tops only, finely chopped
  • 1C Red Cabbage, grated
  • Coriander, half a bunch, finely chopped
  • 1 Tbsp Fish Sauce
  • 1 Tbsp Soy Sauce (gluten free)
  • 1 Egg
  • 1 tsp Salt
  • 1 tsp Pepper, ground
  • 36 x 12cm Rice Paper Wrappers, dried
  • Oil, for frying (flavourless such as rice bran)

INSTRUCTIONS

  1. Add the pork mince, prawns, spring onion, red cabbage, coriander, fish sauce, soy sauce, egg, salt, and pepper to a bowl.
  2. Mix to combine then set aside.
  3. Fill a separate bowl with warm water.
  4. Add two rice paper wrappers into the water and submerge for about 10 seconds.
  5. Place them onto a damp surface, one slightly overlapping the top of the other. Add about two tablespoons of the mixture in a cylinder shape into the middle of the bottom one.
  6. Fold the bottom of the wrapper over the filling, fold the sides over the top of this, and roll up, continuing to roll the second wrapper as well (tucking in the sides of the second wrapper when you get to them).
  7. Place to the side, on a damp but not wet, surface.
  8. Repeat with the remaining wrappers. Note: If you brush both sides with some extra soy sauce it will give the rolls a golden finish.
  9. Heat oil in a pan over medium heat (with sufficient oil to reach halfway up the height of your rolled rice paper rolls).
  10. Add the rolls in batches to the pan so you don’t overcrowd it. Fry each side until golden, cooked through and crispy.
  11. Place on a baking tray once cooked, then serve together.

ALTERNATIVE

Add 1C grated carrot as an addition for a higher vegetable ratio.

SERVE WITH

Soy and Vinegar Dipping Sauce and mint and coriander leaves.

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Vietnamese Prawn Rice Rolls

Light and Summery: Vietnamese Prawn Rice Rolls

Serves 2

INGREDIENTS

  • 200g Prawns, raw
  • 1/2 Carrot, thinly sliced or grated
  • 100g Cucumber, thinly sliced
  • 50g Red Cabbage, thinly sliced or grated
  • 200g Rice Vermicelli, cooked
  • 1 Tsp Garlic Oil
  • 10g Butter
  • Chilli Flakes, to taste
  • 1 Tbsp Lemon Juice
  • Coriander, a few sprigs, to taste. Separate into individual leaves.
  • Mint, a few sprigs, to taste. Separate into individual leaves.
  • Rice Paper Wrappers, small or large
  • Warm (not hot) water
  • Dipping Sauce – Vietnamese Dipping Sauce

INSTRUCTIONS

  1. Prepare dipping sauce now, or after step 5.
  2. Prep your ingredients.
  3. Heat garlic oil and butter in a pan over a high heat. Add raw prawns to pan in a single layer.
  4. Add a sprinkle of chilli flakes to the prawns, to taste. Cook prawns until starting to turn pink and browning on one side. Flip and cook through, then remove from heat.
  5. Add lemon juice to pan and mix through prawns.
  6. Add warm water to a medium-large bowl until it is almost full. Add your rice paper wrapper into the bowl and submerge for about 5 seconds. Remove from bowl and place onto a damp surface (too dry or too wet and your wrapper may tear).
  7. Add a small amount of your prawns, vegetables, rice vermicelli, and herbs on the top third of the wrapper. Don’t add too much or your roll will not be able to stick together properly.
  8. Roll it up by folding the two sides up, then pull the bottom of the roll up and over the filling and tuck in the other side, before rolling the rest of the way.
  9. Repeat for the remaining filling & rice paper wrappers.
  10. Serve with dipping sauce.

ALTERNATIVES

  • Use marinated tofu for a vegetarian filling, or pork, beef, or chicken for alternative meat options.
  • A peanut satay dipping sauce is also a tasty choice.
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Chilli, Lemon & Prawn Pasta

Warming: Chilli, Lemon & Prawn Pasta

INGREDIENTS

  • 500g Prawns, deveined and peeled
  • 100g Baby Spinach
  • 1-2 Tomatoes, diced
  • 20g Butter
  • 1 Tbsp Garlic Oil
  • Chilli flakes, to taste
  • 400g GF Pasta
  • 1 Tbsp Lemon Zest
  • 1 Lemon, juiced
  • Parmesan, grated, to taste
  • Salt & Pepper, to taste

INSTRUCTIONS

  1. Add pasta to boiling, salted water and cook as per packet instructions.
  2. Melt butter and garlic oil in hot frying pan, add prawns and cook through (grey to pink).
  3. Add tomatoes to pan and cook, approximately 2 minutes.
  4. Add chilli flakes, lemon zest, and lemon to pan. Cook for 30 seconds, then add baby spinach and cook until slightly wilted.
  5. Add cooked, drain pasta to serving bowls, and top with the cooked ingredients from the pan.
  6. Top with parmesan, salt, and pepper to serve.

ALTERNATIVES

This works really well both with and without tomatoes.

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Coctel de Camarones (Shrimp Cocktail)

Knockout: Coctel de Camarones (Shrimp Cocktail)

INGREDIENTS

  • 600g Shrimp, peeled and deveined
  • 2 Limes, juiced
  • 2 Tomatoes, deseeded and diced
  • 1/2 of a Cucumber
  • 2 Avocados, pitted and diced
  • Coriander, lightly chopped
  • 1/2C Ketchup
  • 2/3C Tomato Juice (alternatively, add more ketchup and more shrimp cooking juice)
  • 2 Jalapeno Peppers, seeded and chopped
  • Salt and Pepper, to taste
  • 1C Shrimp cooking liquid

INSTRUCTIONS

  1. Bring salted water to a boil in a pot. Add shrimp and cook through (shrimp will change from grey to pink), about 2-3 minutes.
  2. Ensuring you reserve the liquid for later use, drain the shrimp.
  3. Chill shrimp and reserved liquid in the fridge until cool. This may take up to an hour.
  4. Once chilled, combine shrimp, tomatoes, cucumber, jalapeno, coriander, and lime juice into a bowl. Then add ketchup, reserve shrimp cooking liquid, and tomato juice. Stir to combine. Add avocados, salt, and pepper before giving it another gentle stir to combine.
  5. Refrigerate for 10 minutes, then ladle into cocktail glasses and serve.

SERVE WITH

GF corn chips & hot sauce for extra kick.

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