Fresh Vietnamese Prawn Spring Rolls

Try this interesting and very unique spring rolls recipe which not only includes crispy prawns but is wrapped in special Vietnamese rice papers. Follow the recipe and enjoy!

Ingredients

For dipping sauce

• Palm sugar, 4 tbsp
• Garlic (finely chopped), 2 cloves
• 2 Thai chilies (chopped)
• Ginger (peeled and grated), small piece
• Fish sauce, 4 tbsp
• Lime juice, 2 tbsp

For marinated prawns:

• Fish sauce, 1 tbsp
• Sweet soy sauce, 1 tbsp
• Vegetable oil, 1 tbsp
• Prawn (raw and peeled), 1 lb

For spring rolls:

• Iceberg lettuce (sliced), 1 ½ cups
• 2 avocados, finely sliced
• 1 cucumber, julienne striped
• Fresh coriander (roughly chopped), 1 ½ tbsp
• Mint leaves (thinly chopped), 1 ½ tbsp
• 12 large rice wrappers

Preparation

1. To prepare the dipping sauce, add palm sugar in boiling water until dissolved.
2. Add garlic, lime juice, ginger, chilies and fish sauce to the mixture and cook until the consistency is slightly thicker. Set aside once the desired consistency is achieved.
3. To prepare marinade for prawns, combine vegetable oil, sweet soy sauce and fish sauce together.
4. Mix well to combine and stir in the peeled prawns. Coat properly and marinade for 15 minutes.
5. Heat a frying pan or wok and stir fry the prawns until firm and pink for 4 minutes. Set aside and allow the prawns to cool.
6. To prepare the spring rolls, place the cucumber, avocado and lettuce in a separate bowl.
7. Combine mint and coriander and place in a separate small bowl.
8. To assemble, first soak rice paper in cold water for 30 seconds until it softens.
9. Place on a clean, damp towel.
10. Place a few crispy prawns in the center and top with cucumber, avocado and lettuce.
11. Scatter generous amount of mint and coriander on the top.
12. Tuck from both the ends to close. Roll the paper and let sit. Cover with another damp towel while you prepare the remaining rolls.
13. Serve immediately and enjoy.

Chili Prawn Spaghetti

The amazing chili flavor with the hint of garlic and ingredients like tomatoes and fennel seeds will make this incredible recipe more unique and mouthwatering. Try it out!

Ingredients

For prawns:

• Extra virgin olive oil, 4 tbsp
• 2 small red chilies, sliced
• Garlic (chopped), 3 cloves
• Fennel seeds, 1 tsp
• Fennel salami (chopped), 10 slices
• Cherry tomatoes (halved), 1 cup
• Spaghetti, 1 pkg.
• Large raw prawns (without shells), ½ lbs

For breadcrumbs:

• Crusty bread (pulse to crumbs), 2 slices
• Parsley leaves (chopped), 1 handful
• Zest of 1 lemon

Preparation

1. Preheat the oven to 200 °
2. Place a large frying pan over low-med heat and add oil.
3. Fry the chilies and garlic and sauté until golden brown.
4. Add salami and fennel seeds and stir to combine. Cook for 1 minute.
5. Tip in the tomatoes and season with salt. Continue to sauté for 10 minutes.
6. To prepare breadcrumbs, place the crumbs on a baking sheet. Drizzle with some oil.
7. Season and set to bake for 7-8 minutes.
8. Add garlic and toss. Set to bake for another 3 minutes.
9. Remove, add lemon zest and parsley, and toss again.
10. Boil spaghetti following the instructions on the packet.
11. Reheat the sauce and add prawns. Cook until prawns are firm and pink.
12. Mix the sauce with spaghetti and toss to combine well.
13. Sprinkle the crumbs on the top and serve hot for best flavor.

Fresh Prawn Salad With Fennel

This crispy salad is not only a refreshing change for the taste buds but also quick to prepare as an appetizer.

Ingredients

• 20 large prawns, peeled and cooked
• Lemon juice, 1 tbsp
• Extra virgin olive oil, to drizzle
• 2 fennel bulbs, trim and slice
• 1 red onion, sliced
• 4 radishes, sliced
• 2 spring onions, sliced
• 2 carrots, grated
• 1 long red chili, chop finely
• 6 spears asparagus, trim and slice
• Low-fat plain yogurt, 1 cup
• Dijon mustard, 1 tsp
• Mint (chopped), ½ cup
• Salt and pepper, for seasoning

Preparation

1. In a bowl, add prawns, and drizzle with olive oil and lemon juice. Toss to combine. Season with salt and pepper.
2. Place radish, onion, fennel, carrots, spring onion, asparagus, and chili in a large bowl and mix well.
3. Whisk yogurt, 2 tsp lemon juice, and mustard together in a bowl. Pour this dressing over the vegetables and mix gently.
4. Sprinkle with mint and season with salt and pepper.
5. Place prawns on the top and serve immediately for a refreshing taste.

Thai Prawn Curry With Green Beans

Ingredients

• Vegetable oil, 1 tbsp
• Fresh root ginger, 1 tsp
• 1 onion, chopped
• Thai red curry paste, 2 tsp
• Tomatoes (chopped), 1 ½ cups
• Frozen prawns (raw), 1/3 lbs
• Coriander (chopped), for garnish
• Coconut cream, 2 tbsp
• Green beans, ½ cup

Preparation

1. Place the saucepan over low-med heat and add oil.
2. Tip in ginger and onion and sauté for a few minutes until the ingredients are soft.
3. Stir in curry paste and cook for another minute.
4. Pour over coconut cream and chopped tomatoes.
5. Bring the curry to a boil and let simmer for 5 minutes. Feel free to add some water if the mixture is too thick.
6. Add in prawns and cook until it is heated through. This should take 5-10 minutes.
7. Add green beans and heat to soften.
8. Your prawn curry is now ready. Serve with coriander on the top and rice on the side.

Garlic Ginger Prawn Stir Fry

Ingredients

• Oyster sauce, 2 tbsp
• Soy sauce, 1 tbsp
• Fresh cilantro (chopped), a handful
• Cornstarch, 2 tsp
• Prawn (peeled), ½ lb
• Cooking oil, 1 tbsp
• 5 stalks of green onion (chopped)
• Garlic (minced), 2 cloves
• Fresh ginger (grated), 2 tsp

Preparation

1. Combine soy sauce, oyster sauce and cilantro in a small bowl and set aside.
2. Pat dry the prawns and place them in a separate bowl with cornstarch. Toss to coat.
3. Place a large sauce pan over high heat. Add half cooking oil and coat the bottom.
4. Add shrimp to the pan when the oil is hot in a single layer and cook for a minute. Toss and cook the other side. Remove and transfer to a plate. Set aside.
5. Add remaining cooking oil to the pan and adjust the heat to low-med. Add garlic, ginger, and green onion and stir fry for a minute.
6. When fragrant, add the sauce mixture along with the prawns.
7. Stir to combine and stir fry for another minute until thoroughly cooked.
8. Serve immediately and enjoy!

Prawn And Asparagus Salad With Lemon Dressing

Ingredients

• Lemon juice, 2 tbsp
• Dijon mustard, 1 tbsp
• Olive oil, 2 tbsp
• Barbecued prawns, 2 lbs
• Barbecued asparagus, 2 bunches
• Baby rocket leaves, 1 cup
• 2 witlof, leaves separated

Preparation

1. Add oil, mustard and lemon juice in an airtight jar. Cover and shake until thoroughly combined. Season with salt and pepper. Set aside.
2. To prepare the salad, arrange witlof, rocket and asparagus on the plate.
3. Place barbecued prawns on the top and arrange well.
4. Drizzle with the lemon dressing and serve immediately for a refreshing flavor.