Moroccan Grilled Prawns | मोरक्कन ग्रिल्ड प्रॉन्स कैसे बनाते हैं | Sanjeev Kapoor Khazana
Delicious grilled spicy prawns on a satay are just a fabulous way to enjoy with your tipple.
MOROCCAN GRILLED PRAWNS
Ingredients
10-12 jumbo prawns, cleaned and deveined
15-20 garlic cloves
2 inch ginger, roughly chopped
1 lemon, halved
Salt to taste
1 tbsp coriander powder
1 tsp cumin powder
½ tsp black pepper powder
¼ tsp cinnamon powder
1 tbsp red chilli powder
½ tsp turmeric powder
¼ small bunch of fresh coriander
2-3 tbsps oil
Lemon wedges to serve
Fresh mint leaves for garnish
Method
1. Put the garlic cloves in a grinder jar, add ginger, squeeze the juice of lemon directly into it. Add salt, coriander powder, cumin powder, black pepper powder, cinnamon powder, red chilli powder, turmeric powder, fresh coriander and ½ cup water and grind to a fine paste.
2. Transfer the ground paste in a large bowl. Add the prawns and rub the mixture well on all sides of the prawns. Set aside for 30 minutes.
3. Thread 2-3 prawns over each satay sticks.
4. Heat oil in a non-stick grill pan. Place the prawns on it and grill on high heat for 3-4 minutes. Flip the prawns and cook the other side for 2-3 minutes as well.
5. Arrange the prawns on a serving plate, garnish with mint leaves and serve hot with lemon wedges.
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BBQ Lemongrass Chilli Prawns with Chargrilled Pineapple salsa | Woolworths
Easy BBQ recipe - quick chilli prawns, great party food for a summer BBQ! You can swap the prawns for sausages in this recipe
Cook: 15 mins | Prep: 15 mins | Serves: 4
Ingredients:
2 stalks lemongrass, white part only, finely chopped
1 long red chilli, deseeded & finely chopped
1 lime, juiced
1 tablespoon Woolworths Select Asian fish sauce, to taste
2 tablespoons Woolworths Select peanut oil
2 teaspoons Homebrand brown sugar, to taste
24 large Australian green king prawns, peeled & deveined with tails on
24 x 16cm bamboo skewers, soaked in warm water for 10 minutes
Bean shoots and coriander sprigs, to garnish
Chargrilled pineapple salsa
1 small pineapple, peeled, halved and cut into 1/2 cm thick slices
2 long red chillies, pricked with a fork
3 spring onion shallots, thinly sliced on an angle
½ cup coarsely chopped fresh coriander leaves and stalks
½ cup torn fresh mint leaves
1 tablespoon Woolworths Select peanut oil
1 lime, finely grated rind and juice
Method:
1. Whisk lemongrass, chilli, lime juice, fish sauce, oil and brown sugar in a large bowl. Thread prawns
individually onto soaked bamboo skewers tail end first. Lay the skewered prawns in a baking dish and
pour over the marinade.
2. Heat barbecue grill plate to medium-high. Brush pineapple with a little oil. Cook pineapple slices and
whole chillis for about 1 minute on each side or until the pineapple and chilli are caramelized but not
burnt. Transfer to a plate. Cool slightly.
3. Meanwhile, add prawn skewers to grill plate. Cook, turning for 2-3 minutes or until opaque Transfer to a
plate. Coarsely chop pineapple and chillis and place in a bowl. Add spring onion, coriander, mint, oil,
lime juice and rind. Season with fish sauce and a pinch of brown sugar, to taste.
4. Serve prawns with the pineapple salsa, garnish with bean shoots and coriander sprigs.
Tip 1: Pricking the chillies with a fork before grilling allows for the heat of the barbecue to penetrate the chilli evenly.
Tip 2: Substitute Woolworths Select peanut oil for Woolworths Select rice bran oil.
Tip 3: You can substitute prawns for Woolworths chicken sausages in this recipe.
BBQ Chilli and Lime Prawns: Outdoor Cooking with Tom Kerridge and Big Green Egg
What’s more iconic than shellfish cooked on the barbecue? Keep watching to see how to cook these delicious prawns with all those smoky flavours that we love.
Tom Kerridge and Big Green Egg show you how to cook this tasty home barbecue staple with a delicious twist. Check out the recipe below and let us know how you get on in the comments!
If you liked this video, give it a thumbs up! Also, subscribe to this channel to see more in the Outdoor Cooking series.
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Recipe:
Ingredients:
16 extra-large raw prawns (about 800g in total)
Garlic and Chilli butter:
150g butter
2 garlic cloves, finely chopped
1 red chilli, deseeded and finely diced Finely grated zest of 1⁄2 lime
2 tbsp coriander leaves, finely chopped Salt and freshly ground black pepper
To finish and serve:
Coriander leaves, roughly chopped Lime wedges
Crusty bread
Method:
1. First, prepare the prawns. Uncurl a prawn so it’s facing belly side up. Using a sharp knife, make a cut from the head to the tip of the tail, through the meat but not the outer shell. Open the prawn up and flatten it out. This will expose the black intestinal tract – prise this out with the tip of your knife and discard it. Repeat with the rest of the prawns. Place the prawns, cut side down, on a tray and pop them in the fridge while you make the garlic and chilli butter.
2. Put the butter into a small pan over a medium heat on the hob. When melted and sizzling, add the garlic and cook for 1 minute. Add the chilli and cook for another minute. Remove from the heat and stir in the lime zest and chopped coriander. Season well with salt and pepper.
3. Turn the prawns over, so they are cut side up and brush the meat with the butter. Put them back into the fridge until you are ready to barbecue.
4. When you are ready to cook the prawns, place them shell side down on a medium-hot barbecue and cook for 2 minutes. Then flip them over and cook flesh side down for 2–3 minutes. The butter will drop into the coals a little at this point and cause a bit of smoke to rise up but don’t worry – this is all part of the fun of barbecuing.
5. Once the prawns are cooked, place them on a warmed platter and give the flesh side an extra brush of butter. Sprinkle with a little chopped coriander and serve at once, with lime wedges. Eat the prawns straight away, grabbing some bread to mop up all that delicious butter.
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Goes great with:
T-bone steak:
Umami mushroom and halloumi burgers:
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#TomKerridge #BigGreenEgg #BigGreenEggUK #barbecueprawns #chilliandlimeprawns #outdoorcooking #bbq #homebarbecue #barbecueessentials
BBQ Chilli and Garlic Tiger Prawns! | Saturday Specials
In todays BBQ Saturday Special, Jeremy shows us how to use some more of his Ultimate BBQ Marinade to make a completely different dish - some chilli and garlic tiger prawns!
Be sure to like, comment and subscribe to our channel and hit the notification bell so you can be alerted when we upload a new video or #wokwednesdays #recipe.
To find the recipe for this dish, click the link below!
- BBQ Chilli and Garlic Tiger Prawns! | Saturday Specials -
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Prawns with Garlic & Coriander - quick & easy recipe on the go
Prawns with Garlic & Coriander
(Serves 2)
????Music by Enrique Iglesias - Súbeme Lá Radio [remix] (feat. Sean Paul & Matt Terry????
This is a quick & easy dish to put together of prawns cooking in olive oil with butter, then it’s sizzled with garlic & coriander before it’s bathed in lemon juice. All this should take no more than 5 mins cooking. You can either serve this as a starter or as a main course with steamed white rice to soak up the juices. It is also personal preference of how much coriander & lemon you may wish to add - if as starter you can use less. Here we made the dish for main course.
????????????????????????????????????????????:
200g king prawns, raw or frozen & defrosted
3 fat cloves garlic, crushed or finely chopped
30g fresh coriander, finely chopped (you can use less for personal taste)
Juice of 1-2 large lemons
1 tbsp light olive oil
2 x 15g (2 tbsp) butter
Salt & pepper to taste
???? If you are using frozen prawns, make sure to defrost them safely at least an hour before cooking. I submerge frozen prawns in cold water, let them sit for 10-15 mins then remove & place in colander - rinse under cold water then allow to drain in colander in sink. If you do this earlier in the day, place prawns in the fridge until needed.
???? Cooking will be very quick - In pan over medium heat, add oil & 1 x 15g butter (1 tbsp). When melted, add the prawns & cook for 30 seconds for 1 side then flip over & cook another 30 seconds.
???? Add the garlic & gently stir for 1 min. Next add chopped coriander for personal preference & taste. Some people may like a little or a lot. Cook for 1 min.
????Add salt & pepper to taste. Also add the other 1 x 15g butter (1 tbsp) to the pan & allow to melt in 30 seconds.
???? Add the lemon juice (again personal preference for juice of 1-2 lemons) & sizzle for 1 min. Total cooking time should be 5-6 mins max or the prawns will be over cooked & rubbery in texture.
???? Transfer to serving dish & serve as starter or as main course with boiled white rice.
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????Music by Enrique Iglesias - Súbeme Lá Radio [remix] (feat. Sean Paul & Matt Terry????
⁉️If you have a question, please leave a comment below and I will try to help. ⁉️
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Green Grilled Prawns
Green Grilled Prawns
with green chilli and coriander leaves infuses the flavor and taste in prawns. with simple home ingredients...
#green#grilledprawn#magiquehomemaker#
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