Tiger prawns

Discussion in 'Cooking' started by davejen, Dec 13, 2014.

  1. davejen

    davejen Funster

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    In Tesco today looking for something for tea, picked up a couple of Tiger prawns.
    We weren't sure exactly how to cook them so Jenny fried them in a bit of butter. They were absolutely gorgeous!, if a little slightly over-cooked, (never done them before , as jen can't stand ANY seafood}
    Can anyone suggest a better/ different way of cooking them?
    It was a bit messy, too peeling them, having one hand, but managed it .
    Cheers, Dave (n)
     
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  2. houdini

    houdini Funster

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    Think you got it right, nice and simple, yum. Can never understand smothering fish with heavy sauces, or even currying - you can't taste it.... :tounge: Hope this is a licking lips smiley and not one poking out tongue.
     
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  3. Tootles

    Tootles Funster

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    I thought they were a protected species?? Poor things. People riding elephants used to shoot them, then put their skins on the floor. :cry::cry::cry::cry:
     
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  4. Ralph-n-Bev

    Ralph-n-Bev Funster

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    Butter sliced garlic, yum. They only need to go from blue/grey to pink then there done.
     
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  5. DuxDeluxe

    DuxDeluxe Funster Life Member

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    Yes, they are a bit tough when overcooked......

    Very nice if you can get fresh ones - Dublin bay prawns, I think.
     
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  6. Borderland

    Borderland Funster

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    Reminds me of a few years ago when I was holidaying in the north west of Scotland. We ordered some fresh Langoustines from one of the local fisherman. The correct way to cook them is to put them (live) into a pan of boiling water. When we opened the bag the langoustines started clicking away and running all over the worktop. We started to put them in the pan of boiling water and could heard high pitch squealing sounds and cooked approximately 6 of them but couldn't face cooking any more. We felt so sorry for them so we took the rest down to the waters edge and let them go.
     
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  7. rangitira

    rangitira Funster

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    just need a few seconds on the heat really, Try this;

    4 garlic cloves
    24 unshelled , raw Tiger Prawns,
    125gms Butter
    6 tbsps Brandy
    4 tbsps oilive oil
    Salt and pepper to season
    2tbsp Chopped Parsley

    To serve

    Lemon wedges
    Ciabatta bread

    Peel and slice Garlic
    Wash prawns and dry
    Melt butter in large frying pan with the oil, add garlic and prawns, fry over high heat, stirring, for 3-4 minutes, until the prawns are pink,
    Sprinkle with Brandy s&p to taste, serve immediately with Lemon wedges and ciabatta bread.


    And!

    USE the heads, shells etc of the Prawns, Boil up, Water/ Heads etc ratio 1/2 &1/2, in a good home made Chicken stock , leave to simmer for 1/2 hour, no lid! Whizz in Liquidizer, strain thro fine sieve, and use result as a basis for a Lobster/Crab Bisque

    If you got enough Heads etc , after the above process it could easily pass as a Lobster Bisque, Some restaurants do DO THIS!
    The "Celebs" are easily fooled!!!
     
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  8. Ralph-n-Bev

    Ralph-n-Bev Funster

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    Put them in the freezer first. It numbs them and it's not suposed to be as cruel. They say the squeel isn't them , it's the shell .....
     
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  9. houdini

    houdini Funster

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    Noooooooooh, this isn't the start of a boat toilet thread, is it?...........
    :xdoh:
     
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  10. davejen

    davejen Funster

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    Sounds very nice but at £1.00 EACH I think I'll pass...........
    Cheers, Dave(n)
     
  11. houdini

    houdini Funster

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    This is what I'm ordering next time in Deauville!
    image.jpg
     
  12. denisejoe

    denisejoe Funster Life Member

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    we went to Goa a few times and what is now sold as tiger prawns are just babies you could only get 3or4 in a pan and that was more than enough for a meal on a very big plate

    joe
     

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