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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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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Nafiz Abuthagar
Showstopper Recipe: Butterflied BBQ Coriander Chilli Prawns
Perfect for this festive season barbeque parties. The beautifully flavoured giant tiger prawns are sure to be a showstopper. Use a small sharp knife to butterfly the prawns, it is a little bit fiddly, but the result is well worth it. Full recipe :
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.
Andrew Zimmern Cooks: Grilled Shrimp
When it comes to grilling shrimp, bigger is always better. Jumbo shrimp take more time to cook through, allowing them to stay in contact with the heat long enough to develop a char. For the juiciest shrimp, grill them with the shell on. The shell imparts a distinct flavor to the shrimp and acts as a heat buffer, helping to prevent them from overcooking. Here, I've made two different seasonings for the shrimp, one with thyme, rosemary and jerk spice, the other a classic garlic and herb mix.
Get the full recipe:
CHILLI PRAWNS RESTAURANT STYLE | CHILLI GARLIC PRAWNS | CHILLI PRAWNS
Chilli Prawns Restaurant Style | Chilli Garlic Prawns | Chilli Prawns | Chilli Garlic Shrimp | Prawns Chilli | Chilli Garlic Prawns Recipe | Chilli Prawns Chinese Style | Chilli Garlic Prawns Stir Fry | How To Make Chilli Garlic Prawns
Ingredients for Chilli Prawns:
(Tsp-Teaspoon; Tbsp-Tablespoon)
- Prawns/Shrimp - 500 gms (250-300 gms. net after shelling & deveining)
1st Marinade:
- Salt- 1/2 tsp
- Turmeric Powder- 1/4 tsp
2nd Marinade/Batter:
- All Purpose Flour- 2 tbsp
- Cornflour- 2.5 tbsp
- Ginger Garlic paste- 1/2 tsp
- Pepper Powder- 3/4 tsp
- Soy Sauce- 1/2 tsp
- Egg, whisked- 1
Tempering:
- Garlic chopped- 3 tsp
- Ginger chopped- 1 tsp
- Whole Dried Red Chillies- 3-4
- Green Chillies sliced- 3
- Spring Onion whites, chopped- 3( 2 tbsp)
Sauces:
- Dark Soy Sauce- 2 tsp
- Red Chilli Sauce- 2 tbsp
- White Vinegar-1 tsp
Other Ingredients:
- Onion petals- 1 small onion (50 gms)
- Green Peppers (Capsicum), cubed - 1 cup
- Red Peppers, cubed- 1 cup
- Spring Onion greens, chopped- 3 (3 tbsp)
- Salt- pinch, for seasoning
- Pepper Powder- pinch, for seasoning
- Oil- 1.5 tbsp and oil for deep frying
- Corn slurry- 2 tsp corn flour mixed in 2 tbsp water
Preparation:
- Clean, shell and devein the prawns, wash and pat dry.
- Marinate with 1/2 tsp salt and a 1/4 tsp of turmeric powder. Set aside for 15 mins.
- Peel and chop the garlic and ginger, slice the green chillies. Take out onion petals or cut into cubes.
- Cut the green and red peppers into cubes.
- Chop the spring onion whites and greens separately and set aside.
- Now add all the ingredients for the batter to the marinated prawns and mix it well to coat the prawns well. Set aside for 5 mins while heating the oil for deep frying the battered prawns.
- Once the oil is medium hot, add the battered prawns one by one in hot oil and fry for around 2-3 mins till golden. Fry in batches if required.
- Strain and keep it on a plate. Repeat for the balance.
Process:
- Take a wok/kadai and heat 1.5 tbsp of oil.
- Add the chopped garlic & ginger and give a stir for 15 secs.
- Now add the whole red chillies & sliced green chillies and give a stir for 15 secs.
- Now add the spring onion whites. Give a stir for 15 secs.
- Add the onion petals, cubed green and red peppers. Add salt and pepper powder to season.
- Mix and sauté on high heat for 1 min.
- Now add the fried prawns, mix and keep sautéing on high heat for another 30 secs.
- Now pour in the sauces and mix it well to coat the fried prawns. Stir fry for 1 min and then add the cornflour slurry. Mix and stir fry on high heat for 1 min till it dries up and coats the fried prawns.
- Add some chopped spring onion greens, mix and serve hot.
#chilliprawns #chilligarlicprawns #prawnschilli #chilliprawnsrestaurantstyle #chilligarlicshrimp #chilliprawnsrecipe #chillishrimp #spiceeats #spiceeatsrecipes #spiceeatsprawn