Prawns

 

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

 
 
Tempura with Prawns, Shiitake Mushrooms and Aubergine with a Dipping SauceServes 2 as a first course, or as a main course served with rice

Tempura with Prawns, Shiitake Mushrooms and Aubergine with a Dipping Sauce

This is designed for beginners, just to get the feel of making tempura and the practice. There are, of course, many different types of ingredient that can be used, such as squid, whitebait, chillies, pieces of green pepper, baby scallops, onion rings

 
 
Tiger Prawn JambalayaServes 2-3

Tiger Prawn Jambalaya

It doesn't have to be prawns: you can use fish, chicken or even pork in this wonderful one-pot recipe packed with flavours of Cajun cooking and the Deep South.

 
 
Chinese Stir-fried Prawns with Purple Sprouting Broccoli and CashewsServes 2

Chinese Stir-fried Prawns with Purple Sprouting Broccoli and Cashews

Delia urges us to make the most of lovely purple sprouting broccoli during its short season. It lends itself beautifully to stir-frying, as in this Chinese recipe.

 
 
Kashmir Spiced PrawnsServes 1

Kashmir Spiced Prawns

This is a fresh, mildly spicy curry – and very quick to make. If you would like it a bit more fiery, I suggest you add ¼ teaspoon of chilli powder. Another point: if you don't want to grind your spices, you can use instead 1 level teaspoon hot curry

 
 
Avocado Mousse with Prawns and VinaigretteServes 8

Avocado Mousse with Prawns and Vinaigrette

This is a delicious, creamy and most attractive starter to a dinner party. But don’t make it too far in advance as it tends to lose its beautiful colour.

 
 
Prawn CocktailServes 6

Prawn Cocktail

This recipe is part of my 1960s revival menu. In those days it used to be something simple but really luscious, yet over the years it has suffered from some very poor adaptations, not least watery prawns and inferior sauces. So here, in all its forme

 
 
Creole PrawnsServes 2

Creole Prawns

As Creole cooking only ever uses green peppers (and the colour’s nice), I’ve included a fresh pepper here. Otherwise, the equivalent amount from a jar of roasted peppers can be used without detracting from the end result.

 
 
Seafood LasagneServes 4-6

Seafood Lasagne

A superb special-occasion recipe when you need to rustle something up unexpectedly, as all the ingredients come from the storecupboard or the freezer. Yet it's so sumptuous!

 
 
Luxury Fish Pie with Rosti Caper ToppingServes 4-6

Luxury Fish Pie with Rosti Caper Topping

A crunchy rosti topping is ideal for a fish pie, providing a contrast of textures with the soft, creamy fish and seafood beneath. This recipe is a four-star favourite and perfect for easy entertaining.

 
 
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