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Especially for clare...

#1
The prawn Recipies from the low carb cook book...

AVACADO AND PRAWN SALAD WITH CHILLI SALSA

INGREDIENTS:
175G (6oz) COOKED KING PRAWNS
70G (2.5oz)CANTALOUPE MELON (DICED)
1 AVOCOADO, STONED, PEELED AND SLICED
2tsp BASIL LEAVES

CHILLI SALSA:
2tsp EXTRA VIRGIN OLIVE OIL
JUICE OF HALF A LEMON
2tsp DICED RED ONION
1/2 tsp DRIED CRUSHED CHILLI FLAKES
SALT AND FRESHLY GROUND BLACK PEPPER


METHOD


  • MIX TOGETHER THE INGREDIENTS FOR THE SMALL SALSA IN A BOWL, SEASON TO TASTE AND SET ASIDE

  • PUT THE PRAWNS, MELON AND AVACADO ON A SERVING PLATTER. SPOON OVER THE SALSA AND SERVE SPRINLED WITH BASIL

SERVES 2
CARB CONTENT PER SERVING 2g


ANOTHER SAUCE FOR THE ABOVE SALAD

INGREDIENTS:
1tsp EXTRA VIRGIN OLIVE OIL
2tsp LEMON JUICE
1tsp CREAMED HORSERADISH SAUCE
1tsp FAT-REDUCED CREME FRAICHE
SALT AND FRESHLY GROUND BLACK PEPPER

METHOD
WHISK TOGETHER THE OIL, LEMON JUICE, CREAMED HORSERADISH AND CREME FRAICHE. SEASON TO TASTE

CARBS BER SERVING
1g (not including actual salad)

PRAWN KEBABS

INGREDIENTS:

2tsp LIME JUICE
1/2 tsp CAYENNE PEPPER
1 CLOVE OF GARLIC
1tsp SUNFLOWER OIL
6 LARGE RAW PRAWNS (PEELED AND TAILED)
SALT

METHOD:


  • MIX TOGETHER THE LIME JUICE, CAYENNE, GARLIC AND OIL IN A BOWL. SEASON WITH SALT AND ADD PRAWNS TO MARINATE FOR 30 MINUTES

  • GRILL PRAWNS ON A MEDIUM GRILL FOR 2-3 MINUTES

SERVES
2
CARBS PER SERVING
4g

CHILLI PRAWNS IN COCONUT BROTH


INGREDIENTS:
1tsp SUNFLOWER OIL
1 SHALLOT, FINELY CHOPPED
1 STALK LEMONGRASS, PEELED AND CRUSHED
1/2 YELLOW PEPPER, CUT INTO LONG STRIPS
55g (2oz) FINE GREEN BEANS, THINLY SLICED
2 CLOVES OF GARLIC, CRUSHED
850ML VEGTABLE STOCK
1 - 1.5tsp TOM YUM SOUP PASTE
2.5cm FRESH ROOT GINGER, PEELED AND FINALLY CHOPPED
200ML REDUCED FAT COCONUT MILK
2 KAFFIR LIME LEAVES
OR JUICE OF HALF A LIME
175g (6oz) MEDIUM-SIZED RAW PRAWNS, PEELED
2tsp CHOPPED FRESH CORIANDER

METHOD:


  • HEAT THE OIL IN A LARGE SAUCEPAN THEN ADD THE SHALLOT AND LEMONGRASS AND COOK FOR 2 MINUTES.

  • ADD THE YELLOW PEPPER, GREEN BEANS AND GARLIC THEN COOK OVER MEDIUM HEAT FOR ANOTHER 2 MINUTES, STIRRING FREQUENTLY

  • STIR IN THE STOCK AND BRING TO THE BOIL. REDUCE THE HEAT, ADD THE TOM YUM PASTE, GINGER, COCONUT MILK AND LIME LEAVES/JUICE AND SIMMER FOR 12-15 MINUTES UNTIL THICKENED SLIGHTLY

  • STIR IN THE PRAWNS AND COOK FOR 2-3 MINUTES UNTIL COOKED THROUGH. SPRINLKE WITH CORRIANDER BEFORE SERVING

SERVES
2
CARBS PER SERVING 11.5
g




 
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#2
PAN FRIED PRAWNS IN GARLIC

INGREDIENTS:
6 LARGE RAW TIGER PRAWNS, PEELED, DEVEINED AND TAIL LEFT ON
1tsp EXTRA-VIRGIN OLIVE OIL
1tsp CAYENNE PEPPER
2 GLOVES OF GARLIC
1tsp CHOPPED, FRESH PARSLEY
SALT AND FRESHLY GROUND BLACK PEPPER

METHOD:

  • PUT THE PRAWNS AND HALF THE OIL ON A PLATE AND SPRINKLE OVER THE CAYENNE. TURN THE PRAWNS TO COAT THEM IN THE SPICED OIL.

  • HEAT A FRYING PAN AND THE PRAWNS, SPICED OIL AND GARLIC AND FRY FOR ABOUT 3 MINUTES, TURNING ONCE, UNTIL COOKED.

  • SEASON AND SPRINLKE WITH PARSLEY

SERVES
2
CARBS PER SERVING
1G

SPICY PRAWN FAJITAS

INGREDIENTS:
1 CLOVE GARLIC
1/2 RED PEPPER, CUT INTO STRIPS
1tsp EXTRA VIRGIN OLIVE OIL
150ML PASSATA
1/2tsp DRIED CRUSHED CHILLI FLAKES
1/2tsp GROUND CUMIN
1tbsp TOMATO PUREE
JUICE OF 1/2 LIME
200G(7oz) COOKED MEDIUM PRAWNS
2 SMALL SOFT WHOLEMEAL TORTILLAS
1/2 SMALL AVOCADO, STONED, PEELED AND DICD
1tbsp REDUCED FAT CREME FRAICHE

METHOD

  • FRY THE GARLIC AND RED PEPPER IN THE OLIVE OIL OVER A MEDIUM-LOW HEAT FOR 3 MINUTES UNTIL SOFTENED.

  • ADD THE PASSATA, CHILLI, CUMI AND TOMATO PUREE AND COOK FOR 8 MINUTES OVER A MEDIUM HEAT UNTIL REDUCED AND THICKENED.

  • WARM THE TORTILLAS AND ADD AS YOU LIKE.
SERVES 2
CARBS PER SERVING
16g

REAL PRAWN COCKTAIL

INGREDIENTS:

2 1/2tbsp REDUCED FAT MAYONNAISE
1/2tbsp TOMATO KETCHUP
FEW DROPS OF TABASCO
200g (7oz) LARGE COOKED PEELED PRAWNS
SALT AND FRESHLY GROUND BLACK PEPPER
ROMAINE LETTUCE LEACES, SHREDDED
1/4tsp PAPRIKA

METHOD:

  • MIX TOGETHER THE MAYONNAISE, KETCHUP AND TOBASCO IN A BOWL.

  • ADD THE PRAWNS AND TURN TO COAT THEM IN THE SAUCE; SEASON TO TASTE.

  • ADD TO THE LETTUCE LEAVES AND SPRINKLE WITH PAPRIKA
SERVES 2
CARBS PER SERVING
3g

COCONUT CHILLI PRAWNS

INGREDIENTS:

2 SHALLOTS, FINELY CHOPPED
1 BIRDS EYE CHILLI, FINALLY CHOPPED
3tbsp TORN FRESH BASIL LEAF
3tbsp CHOPPED FRESH CORRIANDER
2tbsp FISH SAUCE
2tbsp REDUCED FAT COCONUT MILK
JUICE AND FINELY GRATED ZEST OF 1 LIME
1/2 STALK LEMONGRASS, PEELED AND FINELY CHOPPED
200g (7oz) LARGE COOKED PEELED PRAWNS
2tbsp UNSALTED ROASTED PEANUTS

METHOD:

  • MIX TOGETHER TEH SHALLOTS, CHILLI, HERBS, FISH SAUCE, COCONUT MILK, ZEST AND LEMONGRASS.

  • ADD THE PRAWNS AND TURN TO COAT THEM IN THE SAUCE.

  • LEAVE TO MARINATE IN THE FRIDGE FOR 30 MINUTES AND SPRINLE WITH PEANUTS BEFORE SERVING.
SERVES 2
CARBS PER SERVING
6.5g

TOMATO SALSA TO GO WITH ANY COOKED PRAWNS

INGREDIENTS:
2 TOMATOES, SEEDED AND DICED
1/2 AVOCADO, STONED, PEELED AND DICED
1/2 RED ONION, DICED
1tbsp LIME JUICE
1/4tbsp CRUSHED DRIED CHILLIES
1tbsp CHOPPED FRESH CORRIANDER
SALT

METHOD:


  • GENTLY MIX TOGETHER THE INGREDIENTS FOR THE SALSA IN A BOWL
  • ADD TO PRAWNS

SERVES
2
CARBS PER SERVING
4.5g



 
#3
PROVENCAL PRAWNS

INGREDIENTS:

1tbsp OLIVE OIL
1 CLOVE GARLIC, CHOPPED
6tbsp PASSATA
1tsp SUN-DRIED TOMATO PASTE
1/4tsp DRIED CRUSHED CHILLI
2tbsp SMALL PITTED BLACK OLIVES, RINSED
225g(8oz) COOKED LARGE PRAWNS
SALT AND FRESHLY GROUND PEPPER
2tbsp CHOPPED FRESH BASIL TO GARNISH

METHOD:

  • HEAT THE OIL IN A FRYING PAN AND FRY THE GARLIC FOR 1 MINUTE.

  • ADD THE PASSATA, TOMATO PASTE, CHILLI AND OLIVES AND COOK OVER A MEDIUM-LOW HEAT FOR 2 MINUTES

  • ADD THE PRAWNS ABD HEAT THROUGH. SEASON TO TASTE AND SPRINKLE WITH BASIL.
SERVES 2
CARBS PER SERVING
3g

CARIBBEAN PRAWN BALLS WITH MANGO SAUCE

INGREDIENTS

250g FIRM SKINLESS WHITE FISH
125g MEDIUM COOKED PRAWNS
1/2tsp ENGLISH MUSTARD POWDER
1 SHALLOT, ROUGHLY CHOPPED
1 CLOVE GARLIC, CRUSHED
1/2tsp CAYENNE PEPPER
SUNFLOWER OIL FOR FRYIMG
SALT AND FRESHLY GROUND PEPPER

MANGO SAUCE:
1/2 MEDIUM MANGO, STONED AND FLESH SCOOPED OUT OF THE SKIN
1tsp LEMON JUICE
1/4 tsp DRIED CHILLI FLAKES

METHOD:


  • PUT THE FISH, PRAWNS, MUSTARD POWDER, SHALLOT, GARLIC, CAYENNE PEPPER, LIME JUICE AND THYME IN A FOOD PROCESSOR. SEASON WELL AND PROCESS UNTIL A THICK PASTE.

  • LEAVE TO CHILL FOR 30 MINUTES FOR THE MIXTURE TO FIRM UP.

  • FORM THE PRAWN MIXTURE IN 12 BALLS EACH THE SIZE OF A LARGE WALNUT, THEN FLATTEN THE TOP SLIGHTLY.

  • POUR ENOUGH OIL TO LIGHTLY COVER THE BASE OF A LARGE FRYING PAN.

  • HEAT THE OIL AND FRY THE BALLS IN TWO BATCHES FOR 2 MINUTES UNTIL EACH SIDE IS LIGHTLY GOLDEN.

MANGO SAUCE:

  • PUT ALL THE INGREDIENTS FOR THE MANGO SAUCE INTO PROCESSOR AND PROCESS UNTIL PUREED.

  • SEASON WITH SALT.

SERVE WITH PRAWN BALLS.

SERVES
3
CARBS PER SERVING
8g

SPANISH PRAWNS

INGREDIENTS:

2tbsp OLIVE OIL
1 1/2 tsp GROUND ALMONDS
1 CLOVE GARLIC, CHOPPED
225G (8oz) LARGE, RAW PRAWNS, PEELED
GRATED ZEST AND JUICE OF 1/2 LEMON
SALT AND FRESHLY GROUND BLACK PEPPER
1tbsp CHOPPED FRSH CORIANDER TO GARNISH

METHOD:

  • HEAT THE OIL IN A FRYING PAN AND ADD THE ALMONDS, CHILLI AND GARLIC

  • COOK FOR 1 MINUTE OVER A MEDIUM-LOW HEAT, STIRRING FREQUENTLY

  • ADD THE PRAWNS, LEMON ZEST AND JUICE AMD COOK FOR 3 MINUTES UNTIL COOKED THROUGH.

  • SEASON AND SERVE SPRINKLED WITH FRESH CORIANDER
SERVES 2
CARBS PER SERVING
3g
 
Last edited:
#4
MALAYSIAN-STYLE COCONUT PRAWNS

INGREDIENTS:
2tbsp GROUNDNUT OR SUNFLOWER OIL
1/2 RED PEPPER, SEEDED AND DICED
100g PAK CHOI, STALKS THINLY COPPED
1 LARGE CLOVE GARLIC, CHOPPED
1/2tsp GROUND TUMERIC
2tsp GARAM MASALA
1tsp CHILLI POWDER
75ml HOT VEGETABLE STOCK
2tbsp NO-SUGAR SMOOTH PEANUT BUTTER
150ML REDUCED FAT COCONUT MILK
2tsp SOY SAUCE
150g TIGER PRAWNS
1 SPRING ONION
1tsp SEASAME SEEDS, TOASTED

METHOD:

  • HEAT THE OIL IN A WOK OR FRYING PAN.

  • ADD THE RED PEPPER, PAK CHOI AND STIR FRY FOR 2 MINUTES.

  • ADD THE TUMERIC, GARAM MASALA, CHILLI POWDER AND PAK CHOI LEAVES AND STIR FRY FOR ANOTHER MINUTE.

  • MIX TOGETHER THE HOT STOCK AND PEANUT BUTTER UNTIL THE LATTER HAS DISSOLVED.

  • THEN ADD TO THE STIR FRY ALONG WITH COCONUT MILK AND SOY SAUCE AND COOK FOR 3 MINUTES OR UNTIL REDUCED AND THICKENED.

  • ADD THE PRAWNS TO THE COCONUT CURRY AND COOK FOR A FURTHER 3-5 MINUTES UNTIL COOKED THROUGH.

  • SERVE WITH SPRING ONIONS AND SESAME SEEDS SPRINKLED OVER.

SERVES
4
CARBS PER SERVING
8.5g
 
#5
CHINESE SPICY PRAWNS

INGREDIENTS:


2tsp SICHUAN PEPPER, CRUSHED
1/2tsp CHILLI PEPPER
3tsp GROUNDNUT OIL
200g LARGE RAW PRAWNS, PEELED
2tsp SESAME OIL
1/2 RED PEPPER, SEEDED AND SLICED LENGTHWAYS
2 HEADS PAK CHOI, SLICED
150g BEANSPROUTS
4tsp SOY SAUCE
1tsp GRATED FRESH ROOT GINGER
JUICE 1/2 LIME
2tbsp CHOPPED FRESH CORIANDER
SALT

METHOD:

  • MIX TOGETHER THE SICHUAN PEPPER, CHILLI POWDER AND OIL IN A BOWL.

  • ADD THE PRAWNS, SEASON WITH SALT AND STIR WELL UNTIL THE PRAWNS ARE COATED IN THE SPICE MIXTURE. CHILL FOR 30 MINUTES.

  • HEAT A WOK OR FRYING PAN ANDD ADD THE PRAWNS THEN STIR FRY FOR ABOUT 2 MINUTES. REMOVE AND KEEP WARM

  • HEAT THE SESAME OIL IN THE WOK/PAN, ADD THE RED PEPPER AND PAK CHOI. STIR FRY FOR 2 MINUTES.

  • THEN ADD THE THE BEANSPROUTS, SOY SAUCE, GINGER AND LIME JUICE THEN STIR FRY FOR ANOTHER MINUTE.

  • SPRINLKE WITH CORIANDER BEFORE SERVING

SERVES
2
CARBS PER SERVING
7.5g

PRAWN AND PEPPER STIR FRY

INGREDIENTS:

1bsp SUNFLOWER OIL
1tbsp SESAME OIL
1 LARGE CLOVE GARLIC, CHOPPED
1 PEPPER, SEEDED AND SLICED
1cm FRESH ROOT GINGER, PEELED AND GRATED
4tbsp DRY SHERRY
4tbsp FRESH APPLE JUICE
225g(8oz) RAW TIGER PRAWNS, PEELED
1tsp SOY SAUCE
85g BEANSPROUTS
SALT AND FRESHLY GROUND BLACK PEPPER

METHOD:


  • HEAT A WOK/PAN AND POUR IN THE SUNFLOWER AND SESAME OILS.

  • ADD THE GARLIC AND PEPPER AND STIR FRY FOR 2 MINUTES

  • ADD THE GINGER, SHERRY, APPLE JUICE, PRAWNS AND SOY SAUCE AND STIR FRY FOR ANOTHER 2 MINUTES.

  • ADD THE BEANSPROUTS AND STIR-FRY FOR A FURTHER MINUTE AND SEASON TO TASTE BEFORE SERVING.

SERVES
2
CARBS PER SERVING
7g
 

NewDawn

Bring on the trumpets
#7
What a result.......................I love prawns.

Thanks for posting xxx
 


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