Tag: shrimps

Grilled Jumbo Black Tiger Prawns with Fried Garlic and Lemon Recipe

Ingredients (1 serving):

  • 2 jumbo black tiger prawns
  • 4 garlic cloves
  • salt and freshly ground black pepper
  • olive oil
  • 1/2 lemon
  • 3-4 tablespoons virgin olive oil
  • 1 cup Toasted Garlic–Lemon Oil (see recipe list)

Preparation method:

  1. Make a cut on the back of each prawn, using a sharp thin knife, starting under the head, about 2 cm long.
  2. Using a toothpick pull out the dark intestines tract.
  3. Smear the prawns with olive oil and season with salt and freshly ground black pepper. Place on a grill and cook until the prawns turn from grey deep pink, about one minute.

   4. Place on a grill and cook until the prawns turn from grey deep pink, about one minute.

   5. Turn side the prawns on the other and grill them for another minute.

     6. Chop roughly the garlic.

   7. Add the oil and garlic to a frying pan, fry over low heat for about 5 minutes keeping stirring, until garlic browns lightly.

   8. Turn off the heat and add the lemon juice; salt and freshly ground black pepper to taste.

   9. Serve the prawns drizzled with plenty of the garlicky-lemony oil.

Smokey Shiitake Mushrooms with Panfried Shrimps Recipe

Smokey Shiitake Mushrooms with Panfried Shrimps

Ingredients

  • 3 tablespoons olive oil
  • 1/2 kg fresh shiitake mushrooms
    fresh shiitake mushrooms
  • 3 cloves of garlic
  • salt and freshly ground black pepper
  • 1 teaspoon of dried red chilli flakes
  • 250 g fresh or frozen shrimps
  • 2 tablespoons freshly squeezed lemon juice
  • Fresh green onion

Preparation method

  1. Slice the mushrooms into 2-3 pieces.
    Slice the mushrooms
  2. Heat 2 tablespoons olive oil in a frying pan over medium-high heat until very hot.
  3. Chop the garlic, slice the green onion.Smokey Shiitake Mushrooms with Panfried Shrimps
  4. Add the mushrooms, chopped garlic, chilli flakes and season with salt and pepper, to taste.
  5. Fry, stirring occasionally, until they get a bit smokey and well browned, about 4 minutes. Smokey Shiitake Mushrooms with Panfried ShrimpsTransfer them to a plate and set aside.
  6. Add another spoon of olive oil to the pan and add the shrimps.
  7. Fry them, turning once for around 2-3 minutes. Squeeze about a tablespoon of lemon juice over.
    Smokey Shiitake Mushrooms with Panfried Shrimps
  8. Serve the smokey mushrooms mixed with shrimps. Garnish with chopped spring onion.

Thai Lemongrass Shrimp Soup – Tom Yam Goong – Recipe

[translations]
[translate lang=english]

Ingredients (4 servings):

  • 1-1.5 l chicken stock
  • 4 tablespoons lemongrass, I used dried
  • 3-4 kaffir lime leaves, I used dried one
  • 2 green garlic stalks or 4 garlic cloves
  • 1 green onion stalk
  • 1 dried red chilli
  • 3 tablespoons fish sauce
  • 1 cup black trumpet mushrooms
  • 100-150g deshelled shrimps
  • 1 can coconut milk
  • 1 tablespoon lime juice
  • 1-2 teaspoon chopped parsley or coriander leaves
  • 1/2 teaspoon brown sugar

Preparation method:

  1. Soak the dried mushrooms for about 30 minutes.
  2. Chop the green garlic, green onion and chilli.
  3. In a large pot add chicken stock and while boiling add lemongrass, kaffir lime and chilli.
  4. Add the soaked mushrooms and the shrimps, and simmer for 5 minutes – until shrimps turn pink.
  5. Reduce the heat and add the coconut milk, green garlic, green onion, sugar, fish sauce and lime juice. Simmer for a minute.
  6. Serve in bowls with fresh parsley on the top. If you like it hotter you can add some Thai chilli sauce.

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[translate lang=magyar]

Thai citromfű és garnélarák leves recept – Tom Yam Goong

Hozzávalók (4 személyre):

1-1,5 l csirke alaplét
4 evőkanál citromfű, használtam szárítottat
3-4 kaffir lime levél, használtam szárítottat
2 zöld fokhagyma szár vagy 4 gerezd fokhagyma
1 zöldhagyma szár
1 szárított piros csípős paprika
3 evőkanál halszósz
1 csésze fekete sötét trombitagomba
100-150g megtisztított garnéla
1 doboz kókusztej
1-2 evőkanál lime lé
1-2 teáskanál apróra vágott petrezselyem vagy koriander levelek
1/2 teáskanál barna cukor

Elkészítési módszer:

  1. Áztassuk a szárított gombát körülbelül 30 percig.
  2. Aprítsuk fel a zöld fokhagymát, hagymát és zöld csípős paprikát.
  3. Egy nagy fazékba adjuk a csirke alaplét, és forrás közben adjuk a citromfüvet, kaffir limet és csípős paprikát..
  4. Adjuk a lehez a beáztatott gombát és a garnélákat, és főzzük 5 percig – amíg a garnélarákok rózsaszínűek.
  5. Csökkentsük a hőt, és adjuk hozzá a kókusztejet, zöld fokhagymát zöldhagymát, cukort, a halszószt és a lime levét. Pároljuk egy percig.
  6. Tálaljuk friss petrezselyem a tetején. Ha tetszik csípősebben hozzáadhatunk egy pici thai chili szószt.

[/translate]
[translate lang=romana]

Supă thailandeză de creveţi și lemongrass – Tom Yam Goong

Ingrediente (4 persoane):

  • 1-1.5 l supa de pui
  • 4 linguri de lemongrass
  • 3-4 frunze de kaffir lime
  • 2 fire verde de usturoi sau 4 căței de usturoi
  • 1 ceapă verde fir
  • 1 ardei iute uscat
  • 3 linguri de sos de pește
  • 1 cana de ciuperci trâmbița piticului
  • 100-150 g creveți decorticați
  • 1 cana lapte de cocos
  • 1 lingura de zeama de lime
  • 1-2 linguriță de frunze pătrunjel sau coriandru tocate
  • 1/2 linguriță de zahăr brun

Metoda de preparare:

  1. Înmuiați ciupercile deshidratate aproximativ 30 de minute.
  2. Tocați usturoiul verde, ceapa verde si ardeiul iute.
  3. Adăugați supa de pui intr-un oală mare iar apoi cand ajunge la fierbere, adaugati si lemongrassul, frunzele de kaffir lime și ardeiul iute.
  4. Adăugați ciupercile înmuiate și creveții, și fierbeți timp de 5 minute- până când creveții devin roz.
  5. Reduceți căldura și adăugați laptele de cocos, usturoiul verde, ceapa verde, zahărul, sosul de pește și sucul de lime. Fierbeți un minut.
  6. Serviți în boluri ornat cu pătrunjel proaspăt deasupra. Dacă vă place să mâncați mai iute, puteți adăuga sos de chili thailandez.

[translate lang=romana]

Ingrediente (4 persoane):

1-1.5 l supa de pui
4 linguri de lemongrass
3-4 frunze de kaffir lime
2 fire verde de usturoi sau 4 căței de usturoi
1 ceapă verde fir
1 ardei iute uscat
3 linguri de sos de pește
1 cana de ciuperci trompeta piticului
100-150 g decorticați creveți
1 cana lapte de cocos
1 lingura de zeama de lime
1-2 linguriță de frunze pătrunjel sau coriandru tocate
1/2 linguriță de zahăr brun

Metoda de preparare:

  1. Înmuiați ciupercile deshidratate aproximativ 30 de minute.
  2. Tocați usturoiul verde, ceapa verde si ardeiul iute.
  3. Adăugați supa de pui intr-un oală mare iar apoi cand ajunge la fierbere, adaugati si lemongrassul, frunzele de kaffir lime și ardeiul iute.
  4. Adăugați ciupercile înmuiate și creveții, și fierbeți timp de 5 minute- până când creveții devin roz.
  5. Reduceți căldura și adăugați laptele de cocos, usturoiul verde, ceapa verde, zahărul, sosul de pește și sucul de lime. Fierbeți un minut.
  6. Serviți în boluri ornat cu pătrunjel proaspăt deasupra. Dacă vă place să mâncați mai iute, puteți adăuga sos de chili thailandez.

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