Angela Day
Prawns add a touch of luxury to a meal.
They are quick and easy to prepare and their versatility means you can use them in a variety of dishes.
Keep a packet on hand in the freezer and you will be able to whip up an impressive dish in no time at all.
Prawn preparation
If your prawns are whole with the shells intact, this is how you prepare them:
Gently hold the base of the head, twist and remove. Wedge your three middle fingers under the shell along the base and pull away the shell and legs in one piece. Squeeze the tail and the prawn will pop out – or leave on the tail for presentation.
Remove the vein by gently pulling it out from the head end or make a small slit along the back, then pull the vein, it should come away in one piece.
You know prawns are cooked when they turn pink.
They become floury when overcooked, so watch them carefully or add them to a dish at the last minute.
Citrus coconut prawn curry
Serves 4-6
400g prawns, deveined and peeled
zest and juice of one orange
5ml salt
15ml olive oil
5ml chopped garlic
10ml chopped ginger
1 onion, finely chopped
1 red pepper, deseeded and diced
1 red chilli, finely chopped
400g tin of chopped tomatoes
400g tin of coconut milk
250ml fish stock
250ml chopped fresh coriander
juice of lime
salt and pepper
Marinate the prawns in the orange zest and juice and salt. Refrigerate for 30 minutes.
Meanwhile, heat the oil in a large saucepan and fry the garlic, ginger, onion, red pepper and chilli for 10 minutes.
Add the chopped tomatoes, coconut milk and fish stock and simmer without the lid for 20 minutes, or until reduced and slightly thickened.
Add the prawns and cook for a further 5 minutes or until they are cooked through. Stir in the coriander and lime juice. Season, and serve on a bed of rice if desired.
Lemon chilli prawn risotto
Serves 6-8
3 cloves of garlic, chopped
2 red chillies, seeded and finely chopped
350g prawns, peeled
60g butter
30ml olive oil
1 red onion, finely chopped
500ml Arborio rice
250ml white wine
1 litre of boiling chicken stock
juice and rind of 3 lemons
125ml chopped
fresh parsley
125ml grated Parmesan
salt and pepper
In a bowl, combine the garlic, chillies and prawns and refrigerate for 30 minutes.
Heat half the butter in a frying pan and stir-fry the prawns over high heat until slightly golden (about 2 minutes). Remove and set aside.
Meanwhile, heat the remaining butter and the oil in a pot and sauté the onion until soft (about 3-4 minutes).
Add the Arborio rice and stir for a minute until the rice is completely coated. Add the wine and simmer for 5 minutes until all the wine has evaporated.
Add the hot stock – one ladle at a time – to the rice, stirring until the stock is absorbed. Continue this process until all the stock has been added to the risotto and the rice is just cooked. It should take about 20 minutes.
Add the lemon juice and rind, chopped parsley and grated Parmesan. Season with salt and pepper.
Stir through the prawns and heat. Serve immediately.
ANGELA DAY
The Angela Day cookery column is published in The Star, the Cape Argus, the Daily News, the Pretoria News, the Sunday Tribune, the Sunday Independent and the Weekend Argus.
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