prawn – My Whisk and I

Seafood Bake

May 19, 2024May 16, 2024by Karen ClaassenLeave a Comment

400g prawns, shelled and deveined
450g hake medallions (hake cut into more or less 3cm x 3cm)
500g seafood and fish mix
60g butter
4 cloves of garlic, minced
125ml white wine
10ml salt
125ml cream
1 lemon, zest grated

Topping:
1 x 200g box of KIPS, Bacon Flavoured Biscuits or any other savoury cracker
30g butter, melted
125ml grated parmesan cheese

Preheat your oven to 200℃ and place all of the seafood in a large oven dish. Flatten/spread out as evenly as possible. Set aside.
Add the butter to a small saucepan set over medium-low heat and allow it to melt.
Add the garlic and stir-fry for one minute.
Add the wine, turn the heat up to high and simmer rapidly until only half the original liquid remains.
Add the salt, a few good grindings of black pepper, the cream and the lemon zest.
Turn the heat down to a low simmer for 30 seconds or so, remove from the heat and pour over the seafood.
Mix through so that the seafood is coated in the sauce.
Place in the oven and cook for 12 minutes.
Crush the biscuits finely and add it to a mixing bowl.
Pour over the melted butter and add the parmesan cheese.
Remove the baking dish from the oven and evenly scatter the mixture over.
Return the seafood to the oven, turn the heat up to 240℃ and bake until golden.
Serve with charred lemon to squeeze over.

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Prawn Curry

April 21, 2024April 19, 2024by Karen ClaassenLeave a Comment

30ml olive oil
15ml turmeric
15ml ground coriander
15ml ground cumin
30ml curry powder
1 kg prawns, shelled and deveined

Curry sauce:
30ml vegetable oil
1 onion, chopped
3 cloves of garlic, minced
1 green chilli, chopped
10ml ground ginger
15ml curry powder
5ml ground cumin
5ml ground turmeric
15ml ground coriander
2 x 400g tins chopped tomatoes
250ml coconut milk

Pour the olive oil into a large mixing bowl and add the turmeric, coriander, cumin and curry powder to it. Mix through.
Add the prawns and stir to cover with the spice paste. Set aside for 30 minutes.
Place a saucepan on medium heat, add the vegetable oil and onion and cook until translucent.
Add the garlic and stir-fry for one minute.
Add the green chilli, ginger, curry, cumin, coriander and turmeric and cook for 30 seconds.
Now blitz the two tins of tomatoes and add it to the saucepan.
Turn down the heat and simmer the mixture for 10 minutes.
Add the marinated prawns, pour in the coconut milk and simmer for another 10 – 15 minutes.
Serve the prawn curry with fresh coriander and steamed rice.

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Prawn Croquettes / Hollandse Kroketten

June 18, 2023June 12, 2023by Karen ClaassenLeave a Comment

1 onion, chopped
2 cloves of garlic, minced
500g prawns, cleaned
375ml mashed potato
125ml grated cheddar cheese
2 eggs
about 500ml panko breadcrumbs
vegetable oil to fry

Place a saucepan over medium-high heat, add a splash of cooking oil and the onion and cook until soft.
Add the garlic and stir-fry for one minute.
Add the prawns and cook until pink – about 3 minutes.
Spoon the mixture into a food processor and pulse until roughly chopped.
Add the mashed potato and cheddar and pulse until the mixture is evenly incorporated.
Season with salt.
Beat the eggs together in a shallow bowl.
Add the breadcrumbs to another shallow bowl.
Scoop 30ml of the prawn mixture into you hands and shape it into a log.
Dit into the egg and then roll to cover in the breadcrumbs.
Refrigerate the shaped croquettes for a minimum of 30 minutes.
Heat the vegetable oil and fry in batches for 3-4 minutes.
Serve warm with a tartar sauce on the side.

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Prawn and Basil Salad

February 6, 2023February 5, 2023by Karen ClaassenLeave a Comment

500g pasta of your choice
1 x 245g sachet pickled peppers, diced and liquid reserved
500g prawns, deveined
250ml salad cream/creamy mayonnaise
250ml yoghurt
2 big handfuls of basil leaves
half an English cucumber, diced

Cook the pasta according to packet instructions and drain.
Take the pickled peppers from the sachet and chop. Set the peppers aside.
Drizzle the pickling liquid over the warm pasta and stir through. Set aside to cool.
Bring a pot of salted water to the boil, add the prawns and cook for 4 minutes. Drain and set aside to cool.
Add the salad cream, yoghurt and basil leaves to a blender and process until you have a light green dressing.
Season the dressing with salt and pepper.
Add the pasta, prawns, cucumber, peppers and basil dressing to a large bowl and mix through.
Scatter some basil leaves on top and serve.

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Creamy Prawn Spaghetti

August 3, 2021August 3, 2021by Karen ClaassenLeave a Comment

The sauce for this prawn dish is absolutely delicious! It is creamy and cheesy and brings all the flavours together. No bread is needed to mop up the sauce as the pasta absorbs it all. Give it a try, you will love it! Feeds 4 hungry adults.

250g spaghetti
30ml butter
400g prawns
3 cloves of garlic, minced
65ml dry white wine
250ml cream
125ml chicken stock
50g parmesan cheese, grated
a handful of parsley, chopped

Cook the spaghetti according to the packet instructions.
Place a large saucepan onto medium-high heat and add the butter.
Add the prawns and garlic and stir-fry for 2 minutes.
Now add the white wine and cook until reduced by half.
Add the cream, chicken stock and parmesan and turn the heat down to a slow simmer. Cook until the sauce has thickened.
Add the cooked spaghetti to the mixture and give everything a thorough mix-through.
Finish with a scattering of parsley before serving.