OT - Prawn recipes?

Thanks for the sauce ideas, Nightmist. I have always settled for a rice
wine vinegar/soy sauce/ginger/garlic dipping sauce, but yours sounds much
better.

--
Carolyn in The Old Pueblo

If it ain't broke, you're not trying. --Red Green
If it ain't broke, it ain't mine. --Carolyn McCarty

If at first you don't succeed, switch to power tools. --Red Green
If at first you don't succeed, get a bigger hammer. --Carolyn McCarty

"NightMist" wrote in message
...
On Wed, 25 Jul 2007 17:00:12 +0100, Johanna Gibson
wrote:

Hello,
As some of you know, I do cooking and babysitting at my friend
Keiko's on Tuesdays and Thursdays. She went shopping on Monday, and
bought prawns for me to use on Thursdays. Usually I can just go in
the kitchen, have a look at what she has, and come up with something.
I'm not used to cooking with prawns though.
I have every spice known to man, and thought I could do something
like a curry (not too spicy, the kids are 2 years 3 months). Or...?
Does anyone have a good recipe for prawns? These are the big ones,
that are grey and turn pink when they're cooked for 3 or 4 minutes in
a pan. Please help!

Nearly any recipe that calls for green shrimp will work for you.
I am given to understand that in the UK, the word prawn could mean
real prawns, or any number of varieties of shrimp, so I hesitate to
offer a specific prawn recipe. Genuine prawns tend to be richer in
flavor than the average shrimp.

With big ones you can do almost anything. I am rather fond of the
oriental recipes myself, but my preferences run to the extremely spicy
there. You could simply fry them up as you would fish, or saute them
with garlic in a little olive oil to make scampi. Big ones you can
butterfly and that might be easier for a toddler to eat.

Here is a simple recipe that I impressed a potential funding doner
with once:

http://www.1chinesefoodrecipes.com/c...n-foo-yung.php

Very simple, and the sort of thing children fancy IME. I cheated and
fried in plain vegetable oil because I was out of peanut oil.
I served it with a datamaki sauce, which is naught but a couple of
tablespoons of soy, a couple tablespoons of dashi (any complimentary
flavored stock will work) a tablespoon of brown sugar (muscavado is
fine), and a few drops of sesame oil (or a dab of peanut butter if you
haven't any sesame), all stirred together.
My kids would eat datamaki sauce on darn near anything. Ash likes to
dip flour tortillas in it.

Just make sure the mud stripe on you prawns is cut out.

NightMist
a vegetarian who has picked seafood as the lesser evil for certain
social situations
--
I'm a little teapot, short and stout
here is my handle, here is my...other...handle?
Bloody Hell!!
I'm a sugar bowl!

Mmmmmmmmmmmm.......!

--
Carolyn in The Old Pueblo

If it ain't broke, you're not trying. --Red Green
If it ain't broke, it ain't mine. --Carolyn McCarty

If at first you don't succeed, switch to power tools. --Red Green
If at first you don't succeed, get a bigger hammer. --Carolyn McCarty

"Mauvice in central WI" wrote in message
oups.com...
On Jul 25, 11:00 am, Johanna Gibson wrote:
Hello,
As some of you know, I do cooking and babysitting at my friend
Keiko's on Tuesdays and Thursdays. She went shopping on Monday, and
bought prawns for me to use on Thursdays. Usually I can just go in
the kitchen, have a look at what she has, and come up with something.
I'm not used to cooking with prawns though.
I have every spice known to man, and thought I could do something
like a curry (not too spicy, the kids are 2 years 3 months). Or...?
Does anyone have a good recipe for prawns? These are the big
ones,
that are grey and turn pink when they're cooked for 3 or 4 minutes in
a pan. Please help!

-- Jo in Scotland

My DGD loves anything "Alfredo", I saute Shrimp (or chicken) in a
combo of butter and olive oil with a whole crushed clove of
garlic(optional), remove shrimp or chicken, add 1 c. heavy cream, 1/2
c. parmesean cheese, do not boil, add cooked pasta for young children
I would use bowties, or even smaller pasta like ditalini or orzo,
return shrimp or chicken to the mixture, Adjust salt and pepper,
carefully since Parm cheese can be salty....can sprinkle with chopped
parsley for color and/or add cooked carrots and peas.....
Mauvice in Cnetral Wi

I discovered I misspelled "datemaki"
Datemaki sauce is just what we call at my house, where it is very
favored for vegetarian datemaki, egg strands, and all manner of
oriental omelettey goodness.

NightMist

On Wed, 25 Jul 2007 19:49:27 -0700, "Carolyn McCarty"
wrote:

Thanks for the sauce ideas, Nightmist. I have always settled for a rice
wine vinegar/soy sauce/ginger/garlic dipping sauce, but yours sounds much
better.

--
Carolyn in The Old Pueblo

If it ain't broke, you're not trying. --Red Green
If it ain't broke, it ain't mine. --Carolyn McCarty

If at first you don't succeed, switch to power tools. --Red Green
If at first you don't succeed, get a bigger hammer. --Carolyn McCarty

"NightMist" wrote in message
...
On Wed, 25 Jul 2007 17:00:12 +0100, Johanna Gibson
wrote:

Hello,
As some of you know, I do cooking and babysitting at my friend
Keiko's on Tuesdays and Thursdays. She went shopping on Monday, and
bought prawns for me to use on Thursdays. Usually I can just go in
the kitchen, have a look at what she has, and come up with something.
I'm not used to cooking with prawns though.
I have every spice known to man, and thought I could do something
like a curry (not too spicy, the kids are 2 years 3 months). Or...?
Does anyone have a good recipe for prawns? These are the big ones,
that are grey and turn pink when they're cooked for 3 or 4 minutes in
a pan. Please help!

Nearly any recipe that calls for green shrimp will work for you.
I am given to understand that in the UK, the word prawn could mean
real prawns, or any number of varieties of shrimp, so I hesitate to
offer a specific prawn recipe. Genuine prawns tend to be richer in
flavor than the average shrimp.

With big ones you can do almost anything. I am rather fond of the
oriental recipes myself, but my preferences run to the extremely spicy
there. You could simply fry them up as you would fish, or saute them
with garlic in a little olive oil to make scampi. Big ones you can
butterfly and that might be easier for a toddler to eat.

Here is a simple recipe that I impressed a potential funding doner
with once:

http://www.1chinesefoodrecipes.com/c...n-foo-yung.php

Very simple, and the sort of thing children fancy IME. I cheated and
fried in plain vegetable oil because I was out of peanut oil.
I served it with a datamaki sauce, which is naught but a couple of
tablespoons of soy, a couple tablespoons of dashi (any complimentary
flavored stock will work) a tablespoon of brown sugar (muscavado is
fine), and a few drops of sesame oil (or a dab of peanut butter if you
haven't any sesame), all stirred together.
My kids would eat datamaki sauce on darn near anything. Ash likes to
dip flour tortillas in it.

Just make sure the mud stripe on you prawns is cut out.

NightMist
a vegetarian who has picked seafood as the lesser evil for certain
social situations
--
I'm a little teapot, short and stout
here is my handle, here is my...other...handle?
Bloody Hell!!
I'm a sugar bowl!



--
I'm a little teapot, short and stout
here is my handle, here is my...other...handle?
Bloody Hell!!
I'm a sugar bowl!