prawns – en.Kung-Food

rice-with-fresh-tuna-and-prawns-2-860x280-5467575

This fishermen’s rice recalls the twin fishing traditions of Alicante: the fat white tuna caught with the net trapping system of the almadraba, and the red prawns brought into Santa Pola. This Spanish rice with fresh tuna and prawns recipe comes from Francisco Henarejos, head chef at the Delfin restaurant for 30 years, who explains that the first brief sautéing of the rice leaves the grains firmer than the Valencian paella. Rice with fresh tuna and prawns it’s a really classy dish and a great idea if you are looking for a fancy meal or a romoantic dinner with your partner. This Spanish dish is also quite easy to prepare so it’s not too complicated or messy. Served really warm with a nice glass of firm white wine it’s truly the end of the world!
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king-prawn-rougaille-spicy-creole-sauce-2-860x280-6780626

King prawn rougaille (spicy Creole sauce) is a typical Mauritian Creole sauce that is prepared using plum tomatoes, garlic, thyme and chilli: all these ingredients completely compliment the delicate flavour of the prawns. Delicious rougaille combines all the most common flavours of Mauritian Creole cuisine: tomatoes (known as pommes d’amour – the apples of love – in Mauritius), onions, thyme, garlic, ginger and chillies. You can make this spicy tomato dish with chicken (use 60g per person), beef (130g per person), a firm fish like dorado (120g a person), sausages (two per person) or a vegetarian version with paneer (100g a person). Rougaille is probably the easiest Mauritian dish that I learned to make on my trip to the island. All the ingredients for rougaille (apart from incredibly delicious Mauritian prawns, of course) are easily available at home – so this is perfect to make when you’re missing sun-drenched tropical Mauritius. King prawn rougaille (spicy Creole sauce) can be made in 15-20 minutes and it’s best served with basmati rice or rotis!
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One dish I’ve always loved is spicy king prawns. My mum’s version has an amazingly delectable sauce that we often make more of just so we can spoon some extra on the plain rice and eat by itself long after all the prized seafood is eaten. Spicy king prawns is one of those dishes that is very quick to cook once everything is cut up so if you prepare everything in the morning, it takes about 10 minutes to cook when you get home from work. My mum showed me how to make it but I had to ask her to slow down for my photos as I walked away distracted by a football game and realised that the whole dish was almost cooked. The key for a lovely prawn dish is, of course, the quality of the seafood: the fresher the prawns, the better this amazing recipe will come out. Just one hint: be sure to have plenty of rice ready to mop up the extra gravy.
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