Prawns

 Prawns Key facts The earliest evidence of prawns is from fossils in Madagascar, dating from 250 million years ago. In culinary terms, prawns are eaten all over the world and used with rice in the southern USA and Spain, or in stir-fries and curries in the Far East. Like all seafood, they are a potential source of food poisoning and should be used as soon as possible after buying.

The term prawn covers a multitude of varieties, many of them from warm foreign waters where they grow fast and often large. Even when unfrozen, these lack the flavour of our own, native fat juicy prawns.

Scampi is the Italian name for what we used to call Dublin Bay prawns, not in fact prawns at all but a tiny member of the lobster family. Just to confuse matters, what we call prawns the Americans call shrimps.

But our tiny shrimps are almost a national delicacy when potted in the traditional, Lancashire way with melted butter and spices. One authority suggests that to appreciate the flavour of potted shrimps, they should be gently warmed until the butter just begins to flow. I agree.

 
Related Recipes
Roasted Butterflied Tiger Prawns in Garlic Butter Serves 4

Roasted Butterflied Tiger Prawns in Garlic Butter

This is an amazingly good first course for garlic lovers and needs lots of really crusty baguette to mop up all the delicious juices. It is also delightfully simple and can be prepared well in advance.

 
 
Pad Thai Noodles with Shrimps - sponsored by Singha Beer Serves 2 as a main course

Pad Thai Noodles with Shrimps - sponsored by Singha Beer

A trip to Thailand inspired Delia to recreate this Asian classic when she got home ... and it was well worth it. Give it a try - it's not one of Thailand's most popular dishes for nothing.

 
 
Deep-fried Prawns tied with Noodle Bows with a Sweet and Sour Dipping Sauce Serves 4 as a starter; 2 as a main course.

Deep-fried Prawns tied with Noodle Bows with a Sweet and Sour Dipping Sauce

These lovely, sizzling deep-fried prawns are packed with flavour - and the dipping sauce simply adds plenty of Oriental elements. A real treat...

 
 
Angel-hair Pasta with Thai Spiced Prawns - sponsored by Singha Beer Serves 2 as a main course or 4 as a starter

Angel-hair Pasta with Thai Spiced Prawns - sponsored by Singha Beer

Lovely spicy flavours here: just fry the prawns with onions and garlic, tomatoes, lime, wine and Thai red curry paste, cook the finest of pasta, then combine it all for a really wonderful and easy supper dish.

 
 
Tiger Prawn Risotto with Lobster Sauce Serves 2

Tiger Prawn Risotto with Lobster Sauce

Prawns, lobster bisque, Gruyere cheese and sherry combine perfectly in this easy cheat's version of a risotto - baked in the oven, so no tedious stirring! Yet what could be more luxurious than this at a special meal for two?

 
 
 

 

 




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