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Recipes with cooked peeled prawns

3 recipes that use cooked peeled prawns, with photos, step-by-step instructions and cook times. The quickest, Toast Skagen, takes 25 minutes. It is most often cooked with butter, shallot and bean sprouts.

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Mee siam

Malay breakfast stalls and nasi padang counters across Singapore sell mee siam from early morning, often packed in brown paper for the journey to work, and Peranakan homes make it for birthdays and Hari Raya open houses. Thin rice vermicelli is fried with a chilli and dried shrimp rempah until pink, then drowned in a sweet-sour tamarind gravy flavoured with fermented soybean paste, and topped with halved boiled eggs, fried tofu puffs, garlic chives and a squeeze of calamansi. It is light, tangy and moreish rather than rich. Note this version contains dried shrimp and shrimp paste, so it is not vegetarian. The mistake to avoid is oversoaking the vermicelli, which then breaks into mush in the wok; soak it only until pliable. Chef's tip: make the gravy the day before; the tamarind and soybean flavours settle overnight and it tastes rounder.

55 minSingaporeanPasta & NoodlesSpicy
by KrazyBadal 0 views

Toast Skagen

Toast Skagen was created in the 1950s by the Stockholm restaurateur Tore Wretman, named after the fishing port of Skagen at the tip of Denmark where he had sailed; it is still the starter Swedes order at old-fashioned Stockholm restaurants and make for birthdays at home. Peeled prawns are folded into a dill, lemon and mayonnaise dressing, piled on bread fried in butter and crowned with a spoon of fish roe. The roe is cured and uncooked, so it is not for pregnant women, young children or anyone with a weakened immune system; leave it off for them. A common mistake is using watery thawed prawns, which make the dressing thin. Chef's tip: drain the prawns well on kitchen paper, and fry the bread only at the last minute so it is still crisp when the topping goes on.

25 minScandinavianSnacks & Starters
by KrazyBadal 0 views

Sole normande

Sole normande was born in the fish restaurants of the Normandy coast, from Dieppe to Honfleur, where the catch, the local cream and cider met on one plate; Paris chefs later made it a grand-restaurant classic. Folded sole fillets are gently poached in cider and fish stock, then served under a silky, ivory cream sauce made from the poaching liquid and mussel juices, with mussels, pink prawns and button mushrooms around them. It is delicate and rich, best with plain boiled potatoes or rice to soak up the sauce. It uses dry cider or white wine; the notes give an alcohol-free option. Chef's tip: plaice or lemon sole fillets work perfectly well and cost far less than Dover sole.

55 minFrenchFishGluten free
by KrazyBadal 0 views

Goes well with cooked peeled prawns