Ingredient Ideology | The Prawns on a Platter By: Dr. Kaviraj Khialani- Celebrity Master Chef.
/
PRAWNS ON A PLATTER
Prawns are a common name for small aquatic crustaceans with an exoskeleton and ten legs. The term "Prawn” is used particularly in the United Kingdom, Ireland, and Commonwealth nations, for large swimming crustaceans or shrimp, especially those with commercial significance in the fishing industry.
One of my favorite ingredients to work within my kitchen with a melange of tastes and flavors attached and adapted with this incredible ingredient which is not only easy to use and cook but also can be helpful in creating wonders on the plates for our food connoisseurs and seafood lovers.
Shrimp that are present in this category often belong to the suborder Dendrobranchiata. In North America, the term is used less frequently, typically for freshwater shrimp. The terms shrimp and prawn themselves lack scientific standing. Over the years, the way they are used has changed, and these days the terms are almost interchangeable.
Prawns are found in calmer waters where the prawns can nest in the water plants to lay their eggs. Like the shrimp, the prawn does tend to prefer the warmer waters in the tropics. The prawn feeds by filtering nutritious particles out of the water flowing around the prawn, and the prawn is therefore often found on rocks or close to the sea floor. Prawns can live for two to three years.
They mature at about six to eight months of age, and spawning occurs in offshore waters. King prawns tend to spawn throughout the year while tiger prawns mainly spawn during spring and summer. A single prawn can spawn more than once in any one year. The female releases hundreds of thousands of eggs.
Prawns are omnivores and essentially scavengers. Some are planktivory’s and vegetarians. Prawns eat plant material, decaying organic matter, micro-organisms, small shellfish and worms. King prawns are sensitive to light so they bury themselves during the day and feed actively at night. Tiger prawns tend to be active day and night. The type of food varies according to the developmental stage and species of the prawn.
Prawn-based dishes are very common in Indian cuisine particularly since most people in India prefer to eat seafood and vegetables instead of meat. Now, it would be interesting to know what health benefits one can get from eating prawns. I like to combine prawns with a number of cuisines and methods of cooking since they turn out equally good in varied ways from Indian to Indonesian & from Spanish to Singaporean flavors!
HERE ARE SOME HEALTH BENEFITS OF PRAWNS:
Prawns are a rich source of selenium which prevents growth of cancer cells.
Prawns are rich in Vitamin-E and hence assist in maintaining health of skin, bones and teeth.
Prawns are rich in Zinc levels which help us boost our immunity levels and they also include all the nine amino acids as well.
Prawns are rich in Vitamin-B-12 therefore help in maintaining good cardiovascular health as well.
Prawns are a rich source of omega-3 fatty acids, and also aids in the manufacture of red blood cells in our body.
Prawns are helpful in maintaining normal nerve functions, and they are also rich in high-quality protein.
Prawns have anti-inflammatory properties and also assist in maintaining normal blood pressure.
Prawns are also comparatively low in calories as compared to most meats hence also help us maintain our body weight and keeping calories in control.
Here are a few of my all-time favorite recipes with Prawns:
Recipe-1] CHEESY PRAWN LUMPIA ROLLS
Ingredients:
For the covering:
Lumpia/ thin spring roll wrappers- 10-12 pieces
For the filling:
Prawns- 6-8 no, coarsely minced.
Eggs-1-2 no
Salt and pepper to taste
Lime juice-2 tsp
Garlic-1 tsp chopped
Soy sauce- 2 tsp
White vinegar-1 tsp
Sugar-1/4 tsp
Grated cheese-2 tbsp.
Spring onions- 2-3 chopped
Assorted veggies for color: shredded carrots/capsicums/cabbage
Spring onion greens-2 tbsp. chopped
Oil- 2 tsp + as needed to fry
Dips/ sauces/ tabasco/ chili vinegar/ ketchup- to serve alongside.
Method:
1. Prepare all the ingredients for the Prawn lumpia as referred to in Filipino cuisine- simply termed as spring rolls.
2. Heat oil in a pan, add in the garlic, spring onions, and saute for a couple of minutes, add in the prawns, and saute for 2-3 mins.
3. Add in salt and pepper to taste, also add in the veggies of your choice as desired for contrast in color, and cook for 2 mins.
4. Now break in 2 eggs and scramble them and cook for 2-3 mins, add spring onion greens finally and mix, add chili vinegar, lime juice, and sugar and stir well. Cool and add some grated cheese into it for a varied taste.
5. Arrange the readymade lumpia wrappers and place a little of the prawn mixture in the center towards one side and apply little corn starch or flour and water mixture to help seal the rolls, turn in the sides and roll over, coat with a little dry flour and keep chilled, deep fry in medium hot oil until nicely golden browned and crisp, remove and serve hot with an assortment of dips and sauces of your choice.
Recipe-2] ASIAN STYLE SPICY PRAWN FRY
Ingredients:
Prawns- medium sized- 15-18 pieces, cleaned, washed.
For the marination:
Oil-2 tsp
Lime juice-2 tsp
Salt and pepper to taste
Turmeric powder-1/4 tsp
Red chili powder-1/2 tsp
Mix well and keep aside for 20 mins.
For the masala paste and cooking:
Oil-3-4 tbsp.
Onions-2 medium sized, sliced
Shallots- 4-5 sliced
Garlic-1 tsp
Ginger-1 tsp
Red chilies-3-4 no soaked in warm water.
Curry leaves-10-12
Salt to taste
Cinnamon, cloves, black peppercorns- 2 tsp mix.
Water-1/2 cup
Jaggery-1-2 tsp
Tamarind pulp-2-3 tsp
Coriander leaves- 2 tbsp. chopped
Method:
1. Marinate the prawns and keep in the refrigerator covered for 15-20 mins.
2. Meanwhile prepare the paste combine together the onions, ginger, garlic, red chilies, all whole spices, little salt, 2 tsp oil, ¼ cup water and grind to a coarsely smooth paste.
3. Heat 2-3 tbsp. oil or ghee in a pan add in a few sliced shallots/ madras onions and curry leaves and saute for 2-3 mins. Add in the prepared paste and cook on a medium flame for 2 minutes.
4. Add in the marinated prawns and saute well, add ¼ cup water and allow to cook for 4-5 mins, add in little grated jaggery and tamarind pulp as well, adjust salt to taste and add fresh coriander leaves and continue cooking for 3-4 mins more and serve hot as a snack / side dish.
Recipe-3] SPICED PRAWN SESAME TOASTS
Ingredients:
White/brown bread slices- 4-6 no, crusts removed and cut 1 x 4
For the prawn mixture:
Prawns- 8-10 no cleaned, washed and roughly cut
Salt and pepper to taste
Green chilies- 1 tsp chopped
Mixed herbs-1/2 tsp
Chili flakes-1/4 tsp
Lime juice-2 tsp
Garam masala powder-1/4 tsp
Egg-1/2 no yolk
Maida- 1 tsp
White and black sesame seeds- 2-3 tsp mix
Oil to fry
To serve with: peanut butter-mayo, schezuan chutney, tomato chili dip.
Method:
1. Prepare all the ingredients for this yummy snack, trim the sides of the bread slices and cut them into triangles/ squares as desired.
2. Using a food processor, combine together the prawns along with the other ingredients and make a nice coarsely smooth paste.
3. Remove the prawn mixture and keep covered in the refrigerator for 20 mins.
4. Wet fingers and hands a little and pick a little portion of the chilled prawn mixture and place and press lightly on the pieces of bread,use little water/ wet hand pressure to let it sit well.
5. Sprinkle a mix of the black and white sesame seeds on the prawn toasts and using wet fingers stick them all over.
6. Deep fry the prawn toasts in medium hot oil until nice and golden in color for around 4-6 mins, and remove on a kitchen paper, drain excess oil and serve hot with assorted dips/ sauces.
Recipe-4] THAI STYLE COCONUT PRAWN CURRY
Ingredients:
Prawns- 10-12 medium sized, cleaned, washed.
For the curry:
Oil-2 tsp
Lemon grass- 3-4 pieces
Galangal/ thai ginger- 1 tsp sliced
Thai chilies- 3-4 no
Kafir lime leaves- 3-4 no
Fresh basil leaves- 4-6 no
Red/yellow/green capsicums- ½ cup strips
Prawn stock/ veg stock- 2 cups
Coconut milk- 1 cup thick
Thai green/ red/ yellow curry paste- 2 -3 tsp
Salt to taste
Sugar-1/4 tsp
Corn starch-2 tsp solution just in case to thicken
Garnish- fresh basil leaves, coconut cream.
Method:
1. Prepare all the ingredients for the thai style coconut prawn curry.
2. Heat oil in a pan add in all the thai flavouring ingredients and saute for 20 seconds, add in the curry paste and saute, add little stock to prevent burning.
3. Add in the prawns and saute them for a couple of minutes, add in little stock just to cover the prawns and a little salt to taste and simmer for 6-8 mins.
4. Now add in the thick coconut milk, pinch of sugar and mix well, simmer for another 4-5 mins, add in the assorted colorful capsicums and adjust texture with corn starch if needed or else serve hot garnished with fresh basil, coconut cream and serve it with steamed jasmine rice.
Recipe- 5] STIR FRIED PRAWNS WITH TOSSED RICE
Ingredients:
Prawns- 12-15 medium sized, cleaned, washed.
For the marination:
Oil- 2 tsp
Salt and pepper to taste
Lime juice- 2 tsp
White wine- 2 tbsp. Optional
Mustard paste-1/2 tsp
Honey-2 tsp
Mixed herbs-1/2 tsp
For the stir fry:
Oil-1 tsp
Shredded ginger-1 tsp
Sliced garlic-1 tsp
Green chilies-2 tsp sliced
Onions/ shallots- 2- 3 tbsp. sliced
Assorted capsicums-1/2 cup cubed, optional.
Salt and black pepper to taste
Soy sauce- 2 tsp
Red chili sauce- 2 tsp
Stock/ water- ½ cup
Tomato ketchup- 2 tsp
White vinegar-1 tsp
Corn starch solution-2-3 tsp to thicken.
Spring onion greens-2 tbsp. chopped for garnish.
For the tossed rice:
Cooked white/brown rice- 2 cups
Butter-2 tsp
Salt and pepper to taste
Chopped spring onions/ shallots-2 tbsp.
Greens to garnish.
Method:
1.Marinate the prawns and keep covered and refrigerated for 20 mins.
2. To stir fry, heat oil in a wok / pan and saute the onions, ginger, garlic, chilies for 30 seconds, add in the prawns and saute on a high flame for 1 minute, reduce the flame add in the seasonings, sauces to taste and little stock and cook for 6-8 mins.
3. Add a little corn starch solution to thicken up a little and cook for another minute or two, add in the greens to garnish and turn off the flame.
4. Toss the cooked rice in butter and onions add seasonings to taste and mix well, cook for 2 mins and serve hot with the prawns.
Recipe- 6] DUMDAAR PRAWN MASALA PULAO
Ingredients:
Prawns- 10-12 no, medium sized, cleaned and washed.
Basmati rice- 2 cups cooked.
Oil-2 tsp
Ghee-2 tsp
Jeera-1/2 tsp
Onions-2-3 medium sized, sliced
Tomatoes-2 small chopped/puree
Salt to taste
Coriander powder-1 tsp
Turmeric powder-1/2 tsp
Red chili powder-1/2 tsp
Garam masala powder-1/4 tsp
Water-1/2 cup
Fried potato cubes-1/2 cup
Kasuri methi-1 tsp
Coriander and mint leaves- 2tbsp. chopped
Lime juice-2 tsp add and serve hot.
For the masala paste:
Shallots or madras onions- 6-8 or sliced onion- 1 med sized
Ginger-2 tsp
Garlic-2 tsp
Green chilies-2 tsp
Red chilies-2-3 no
Cloves- 4-5 no
Cinnamon stick- 2-inch piece
Green cardamom-3-4 no
Desiccated coconut- ¼ cup
Water-1/4 cup
Method:
1. Prepare all the ingredients for the masala prawns pulao.
2. Wash the cleaned prawns, apply little salt, oil, turmeric and red chili powder and keep covered in the fridge for 20 mins.
3. Prepare the masala paste in a mixer-grinder to a nice coarsely smooth texture and heat oil and ghee, add jeera, sliced onions saute until pink and add in the masala paste and tomatoes and cook for 8-10 mins.
4. Add salt, kasuri methi and prawns and saute well for 2-3 minutes add in the cooked rice, fried potato cubes, coriander and mint leaves and toss it well, cover and give dum for 10-15 mins and then serve hot with a splash of lime juice and kachumber on the side with some fried papad and pickle.
Brief About The Writer:
Dr. Kaviraj Khialani- Celebrity Master Chef, is a Mumbai based Author, Writer, Healthy Eating - Lifestyle Specialist, Food Designer, Academician & having mastered over 33 International Cuisines, is also a Food & Beverage Consultant. He has worked with esteemed properties like the Taj Group of Hotels, Kuwait Airways to name a few, he has been awarded several Global and National Awards for his outstanding performance in his chosen field he loves to share his knowledge and experience of over 2 decades with the Food & Hospitality Industry.
