Prawns - how do you cook them?

dan_yorkshire

dan_yorkshire

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Doing Xmas dinner this year and have some big shelled king prawns to do as a starter. Not doing a prawn cocktail.

Wanting a really simple method of cooking and serving them so they pack flavour and look good.

Any suggestions?
 
if they are raw to start with - a little oil mixed with chopped chilli + lemon / honey/garlic lots of combination to choose from - hot pan and cook for a couple of mins till they turn pink voila hot n spicy prawns on a bed of mixed colorful salad...
 
Fry them in butter.
 
Bin them and cook some proper food :lol:
(sorry, but for me prawns = yuck)
 
They are fresh grey prawns. Tempted with the chilli recipe, just sometimes hard to keep chilli subtle enough
 
Fry in a little toasted sesame oil for simplicity.

Slightly more interesting: coat the damp prawns in a mix of 1dessertspoon of flour to 1teaspoon of turmeric plus a little other seasoning of salt/pepper. You don't need much so a spoon of each is possibly enough. Deep fry ideally or shallow fry in plenty of oil of your choice. Serve piping hot.
 
I like chilli garlic butter, or you could poach them in a thai green curry sauce.
 
If I were you, rather than risk getting dodgy advice and probably food poisoning from a load of techno-head togs I'd find a cooking forum to ask this one on :nono::lol:

Simon
 
dan_yorkshire said:
Doing Xmas dinner this year and have some big shelled king prawns to do as a starter.
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dan_yorkshire said:
They are fresh grey prawns.
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Today is 17th so 8 days until xmas day are you keeping them 'fresh' until then before cooking/eating or do you plan to freeze them?
Ideally fresh prawns should be cooked/eaten within 24 hours of purchase but are best if left no longer than 2 days - if they have already been frozen (you might not know unless you ask!) they should not be re-frozen uncooked.
If kept 'fresh' in the fridge do not allow them to sit in their own juices as the resultant chemical reaction will cause them to deteriorate by starting to make them decompose.
Personally I go with the chilli option but garlic is always good.
 
gramps said:
Today is 17th so 8 days until xmas day are you keeping them 'fresh' until then before cooking/eating or do you plan to freeze them?
Ideally fresh prawns should be cooked/eaten within 24 hours of purchase but are best if left no longer than 2 days - if they have already been frozen (you might not know unless you ask!) they should not be re-frozen uncooked.
If kept 'fresh' in the fridge do not allow them to sit in their own juices as the resultant chemical reaction will cause them to deteriorate by starting to make them decompose.
Personally I go with the chilli option but garlic is always good.
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Was going to say the same thing- think the majority of "fresh" prawns have been frozen so I wouldn't freeze them again.
Love them fried with chilli, ginger, garlic and parsley in olive oil.
 
A knob of butter in a hot pan along with a touch of olive oil (olive oil will stop the butter from burning)

They will cook reasonably quickly

Don't add anything else during the cooking process, rather just serve a selection of dressings along with the prawns, this way people can decide if, what and how much of anything they want on their prawns
 
Cheers for all the responses everyone. The prawns are bought frozen from my fishmonger as they come off the ship (he defrosts the same on ice everyday and sells them 'fresh')

Think I might opt for the skewer and sauces method, could look quite good with some shot glasses of dipping sauces on each plate!
 
Do a trial with the ones you've got now then get 'fresh' nearer the day.
 
gramps said:
Do a trial with the ones you've got now then get 'fresh' nearer the day.
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These are fresh. If I was to go to a fishmongers and buy those sat on ice Xmas eve they'd be from the same frozen stock ill be buying from him in next day or so
 
Caramelised in some honey, chilli oil, perhaps a little fish sauce and soy sauce for a Chinese-style twist. Yum! But then I love anything caramelised with chilli so it's sweet and spicy :love:
 
dan_yorkshire said:
These are fresh. If I was to go to a fishmongers and buy those sat on ice Xmas eve they'd be from the same frozen stock ill be buying from him in next day or so
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True but they would have been frozen for longer surely?
 
a trained chef i still am - along with many other skills ....still lots of recipes on the net :)
 
gramps said:
True but they would have been frozen for longer surely?
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Not sure. I went to buy 15/20 in the summer for a meal and the fishmonger sold me a bag of around 80 which were frozen on the ships. I just put them under cold running water for 5mins and they're ready. Going for another bag before weekend.
 
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