#chilli prawns recipe

[italianchoice]

Hot spicy prawns recipe,

[buffetlicious]

Whether you called this Hae Bee Hiam Roll (虾米卷) or mini prawn roll, they are equally addictive to snack on. They are filled with minced hae bee (dried shrimps) cooked with a variety of spices and individually hand rolled before deep-frying in oil. The mini rolls are super crispy with a spicy umami dried shrimps filling. They are available all year round in Singapore but just seems to taste that much better during Chinese New Year. :D Shown on the right is Vegan Prawn Rolls so everyone can still share the joy of snacking on it.

[askwhatsforlunch]

Spicy Lime and Vanilla Prawn Skewers

Ingredients (serves 4):

16 fresh King prawns

2 limes

1/4 teaspoon ground chilli

1/4 teaspoon freshly cracked black pepper

2 teaspoons Homemade Vanilla Extract

2 tablespoons Chili and Herb Oil 

Rinse King prawns under cold water and pat them dry; set aside.

In a large baking tin, grate the whole zest of one of the limes.

Add ground chilli, black pepper and Vanilla Extract. Thoroughly squeeze the juice of one lime in the tin. Drizzle in Chili and Herb Oil, and give a good stir until well-blended.

Add King prawns to the tin, and toss thoroughly to coat in the marinade.

Cover with cling film, place in the refrigerator, and allow to marinate, at least a couple of hours.

Heat your oven grill to the highest setting. Line a baking tray with baking paper.

Place four marinated prawns onto each of four metal skewers (or wooden skewers which you have soaked in water for a bit!); and arrange them onto prepared baking tray.

Cook under the grill, 15 minutes, carefully rotating the skewers halfway through cooking. Or, you can grill them on a barbie, too!

Cut remaining lime into wedges.

Serve Spicy Lime and Vanilla Prawns Skewers hot, with lime wedges and Garden Herb Mayonnaise.

[parveens-kitchen]

Prawn Curry Lunch Pic - Jan 19 2023

Also in the blog now: Before bake of triple Chocolate MuffinsTomato chutney and red rice idliOne pot egg Vermicelli- a quick videoSourdough Milk Toast – Breakfast plate Check out my Instagram profile and highlights for more pics and recipes – @Fhareena #parveenskitchen #foodblogger

[stefford]

Mussel and Sweetcorn Fritter Doughnuts.

An experiment that worked much better than I anticipated. I have at last, four and half years after most of the population, contracted COVID. I had a miserable week sleeping, sobbing, sneezing, coughing and shivering and sweating. It was almost as bad as the time I so contracted falciparum malaria years ago. I was very grateful for my CPAP and Vicks Vaporub. But miserable. . I had to wash the…

[eatliveescape]

Guy Turland's Tassal Prawn Cutlets with Sweet Chilli Sauce Recipe

Crunchy golden fried praws and homemade sweet chilli sauce – a match made in heaven!. Guy Turland’s Tassal Prawn Cutlet with Sweet Chilli Sauce recipe is a dish that promises to leave you craving for more. Guy’s recipe brings together the succulent, juicy goodness of Tassal Aussie Tiger Prawns and the spicy, sweet complexity of homemade sweet chilli sauce, creating a harmonious balance that’s…

[timedoutradio]

No, I do not wish to sell my soul, however, you tell me the recipe for jambalaya, and I shall reveal the recipe for chilli, jalapeno and prawn lime soup.

Do we have a deal?

Regards, The Entity.

"No thank you."

[waterdeep-weavemoss]

For the honest character, asks 4, 32, and 43 for Gale.

For Astarion, 2, 29, and 49.

You don't have to answer them all if you are not comfortable ✨️

Thank you my lovely! A little bit of Astarion as well? A little nibble? We love that 💜

Gale:

4. Did you initially dislike/hate this character?

Nope. Adored him immediately. Pulled him from the portal and went 'oh, shit, this one' and just 😍

32. If you could make this character a meal, what would you make them?

Ohhhhhh a tough question for Mr keen cook Dekarios.... I think I would go with 3 courses. The first would be some kind of salad I think, with feta, rocket (arugala), mint as a salad leaf, pomegranate seeds, good olive oil, lots of pepper, something like that.

The second one would be a sort of fish stew I enjoy making in summer. I kind of threw it together out of what I had, but it's a tomato based fish stew. This 'recipe' is just vibes really but if you want to make something like it:

It starts with onions and garlic in olive oil, sweet red peppers (the pointy ones), chilli flakes, sriracha maybe, add a can of tomatoes, a can of butter beans, white fish (I just use frozen fillets of pollock, sometimes I've used fresh sea bass), and prawns/shrimp. Season to taste and add some lemon. I just eat it as is so it's light.

The second thing would be a lemon custard type thing. From memory that's about 5 egg yolks, demarera sugar, lemon juice and zest, whip those together, heat milk and vanilla in a saucepan until hot but not boiling, add a bit of the milk to the egg mix and beat that together so it doesn't scramble, then pour that mix into the milk and keep stirring until it thickens. I put them in small ramekins and pop them in the fridge so they're set and chilled.

43. What type of weather makes you think of this character?

Thunderstorms, but only because that's my favourite weather and Gale uses lightning a lot.

Astarion:

2. Did you always like this character?

No! I staked him in my first playthrough. Hated his guts in fact. It took a long, long time for me to go 'oh, shit' and fall so hard for him I got a tattoo.

29. Do you affectionately bully this character?

No, to be honest. I'll bully Gale a little, but with Astarion I just want to treat him gently because he's had so many years of shit. I just want to be soft with him 🥺

49. What’s your favorite personality trait in this character?

His empathy for Durge makes me cry. He understands what it's like to feel trapped and the way he starts to care for them more than himself... I wept I swear.

💜💜 thank you again darling!

[akshaymehndiratta]

Most Popular And Best Dishes In India By Akshay Mehndiratta That You Must Try

India is a country where you can taste a wide variety of famous dishes and you will find many food lovers relishing the delicious flavors. In India, many food bloggers from abroad come to enjoy the famous and delicious food of the country. One such blogger is Akshay Mehndiratta, who loves not only cooking but also eating. He travels to the most famous states of India and samples their famous dishes. Through his blog, he shares recommendations for dishes he savors during his journeys, tempting your taste buds. These famous dishes are a must-try!.

1. Biriyani

Biryani, a favorite dish in India, holds a special place in the culinary world with its rich taste and aromatic spices. Food lover Akshay Mehndiratta enjoys a variety of dishes ranging from juicy chicken biryani to delicious egg biryani, delicious mutton biryani to juicy prawn biryani and even the vegetarian flavor of mushroom biryani. Each variation of biryani gives a completely unique blend of spices and ingredients, reflecting the cultural richness and culinary history of India. From aromatic Hyderabadi Dum Biryani to spicy Kolkata Biryani and aromatic Lucknowi Biryani, the surrounding specialties enrich the biryani landscape, tantalizing the senses and leaving diners yearning for more. Since Akshay loves the diverse flavors of biryani, he recommends this biryani to everyone.

2. Vada Pav

Vada pav is a vegetarian dish that brings water to the mouth. It is a famous dish in India and people are relishing this dish. Akshay says that a classic street food dish from the busy streets of Mumbai is made from spicy potato, coated in gram flour, and served with chutney and pav. This highly satisfying snack embodies the creativity of Indian street food culture, which Ashok Vaidya started selling outside the Dadar railway station in 1966. It has now reached the hearts and minds of the people and is loved by them.

3. Masala Dosa

Masala Dosa, an essential South Indian dish, is a favorite culinary treasure known for its crispy texture and delicious potato or vegetable filling. Foodie Akshay Mehndiratta also enjoyed this traditional dish, which consists of thin, golden-brown crepes in a lentil batter filled with a combination of fermented rice and spicy potatoes. Dosa is expertly folded and served with coconut chutney, spicy sambar and sometimes extremely spicy red chutney, making it a delicious dish. Be it breakfast or lunch, masala dosa never fails to create a sense of satisfaction, making it a favorite among foodies everywhere.

4. Chloe and Kulcha

Chole and Kulcha, a famous street food originating from the bustling streets of Delhi, captures the essence of North Indian flavors in a delicious and hearty snack. Chole is a spicy and tangy chickpea curry packed with aromatic spices like cumin, coriander and garam masala. This chole is served hot with kulcha. Kulcha is soft and fluffy leavened bread, often topped with ghee to make it delicious. Chole and kulcha together create a harmony of texture and taste that delights the taste buds. Akshay appreciates the culinary artistry behind this beloved street food that has made its way into the hearts and stomachs of foodies across India.

5. Kachori

Kachori, a favorite Indian snack loved for its crunchy exterior and delicious taste, is a recipe that thrills foodies across the country. Akshay Mehndiratta, deeply appreciate of traditional flavours, savors this iconic dish. Hailing from the streets of Rajasthan, Kachori is a fried flour pastry filled with a spicy mixture of lentils, peas or potatoes, flavored with aromatic spices like cumin, coriander and chilli powder. Served hot and crispy, kachori is often paired with spicy tamarind or mint chutney, which elevates its taste to new heights. Kachori, whether served as a snack or a full meal, never fails to evoke feelings of warmth and pride, making it a popular dish in Indian cuisine.

6. Bhelpuri

Akshay Mehndiratta loves Bhelpuri, a popular street food originating from the colorful streets of Mumbai. It is a beautiful combination of crunchy texture and spicy flavour. With a combination of ingredients — crunchy puffed rice, crunchy sev (thin sev made from chickpea flour), chopped onions, tomatoes and baked potatoes — served with spicy tamarind, or green chutney. this famous snack captures the spirit of Indian street food culture. You can enjoy this dish for a quick breakfast with family and friends, Bhelpuri embodies the spirit of culinary innovation and enjoyment that defines the bustling streets of Mumbai.

7. Misal Pav

Misal Pav is a Maharashtrian dish which is Akshay’s favorite dish. Originating in the colorful streets of Maharashtra, Misal Pav is a highly spicy curry prepared from sprouted moth beans, cooked in a rich and aromatic gravy with a blend of spices like cumin, coriander and turmeric. Served hot, the aromatic curry is garnished with crunchy farsan (fried salty snacks), finely chopped onions, clean coriander and lime juice, which adds a of texture and flavour. With a soft and buttery pav (bread roll), Misal Pav offers a satisfying delightful flavors in every bite.

8. Pav Bhaji

Pav Bhaji, a favorite street food from the bustling streets of Mumbai, It is Akshay’s favorite dish. This iconic dish includes a delicious and aromatic vegetable curry, called bhaji, which is prepared from a combination of mashed potatoes, tomatoes, onions, peas and capsicum, along with spices like cumin, coriander and garam masala. Bhaji cooked in an aromatic mixture of spices is served with smooth and buttery pav (bread roll), which is toasted with a generous amount of butter on a tawa. The dish is garnished with lemon, chopped onions and clean coriander, and it gives an unlimited taste pleasure in each bite.

Conclusion

Amidst the vibrant tapestry of Indian cuisine, Akshay Mehndiratta’s curated some list of dishes that everyone must taste it. From the aromatic allure of Biryani to the crunchy taste of Vada Pav, each dish has a unique taste that captures the essence of India’s diverse cuisine. Akshay’s passion for food and his deep appreciation for traditional flavors is reflected in every recommendation, inviting foodies on a culinary adventure from the congested streets of Delhi to the colorful lanes of Maharashtra.

If you are interested in learning more about delicacies, consider joining Akshay Mehndiratta’s journey. This journey will take you on a culinary adventure through the rich and diverse world of Indian cuisine, where you will experience the amazing flavors and health benefits of traditional Indian cuisine.

[steelycunt]

top 5 meals to make !

oh anon. exposing me for the terrible terrible awful cook that i am. oh dear.

5 -> NOT a meal but they're going on here because theyre the one really genuinely good thing i can make like for real i make the FUCK of out these theyre the best ive ever had. cinnamon rolls.

4 -> pork and spring onions with rice...really easy...i love spring onions...

3 -> this potato and sausage bake thing..with paprika and cayenne and chillis and garlic and red onion...only takes one pan soo easy appreciate it xx

2 -> gnocchi in tomato and garlic sauce! actually the sauce in general its my dads recipe its really good..can do it with pasta and prawns also..

1 -> this garlic honey noodle recipe i have..saur good saur easy with spring onions and sometimes whatever meat ive got..i love spring onions.

[0alanasworld0]

oooooh these r so fun!!! tysm @lululuvsfooty for tagging me xxx

rules: tag 10 people u wanna get to know better

relationship status: single :(

fav colour: just any colour within the blue-green range lol

song stuck in my head: "Stay with me" by Miki Matsubara - idk it just makes me feel all warm and happy

3 fav foods (in no specific order):

chicken biryani (mother's recipe ofc)

prawn-fried rice (from this lil restaurant near my place)

chilli peanut noodles (again, mother's recipe lol)

last thing i googled: "Miles Morales landing" - lol I need the screencap for one of my sketchbook pages

dream trip: I'd love to take a tour of all the different archaeological sites in South America

anything I want rn: whatever oil paints + oil painting equipment safal jabouri uses cos holy fuck my oil paints don't look like that

I have learned that... i cannot give a simple answer to a question to save my life lmao

tagging: @mrs-bellingham @swaggypsyduck @brazilnt @gracelsalvatore @lillymoonstone @photmath @cherryxcadbury @chrxstac @mchiti @pedriscroquettes @cryingforcrocodiles

[buffetlicious]

Another of the Chinese New Year goodies people had at home is this Spicy Prawn Rolls (虾米卷). Made with minced hae bee hiam (dried shrimps) fried with a host of spices and wrapped in spring roll wrappers then deep-fried to a beautiful crispy golden brown. It is so addictive; you just can’t stop at only a few pieces.

[nurizzatieshahariman]

My mom’s fried rice. My most fav fried rice. The reason why I rarely order fried rice from restaurants as they cannot recreate the same taste as my mom’s. It’s very simple but very tastyyy.

Here’s the recipe

Ingredients

- around 5 fists/scoops white rice

- 10-12 pieces of prawns

- 2 onions and 2 garlic

- 2 spoon dried chilli

- 1 egg (optional)

- salt

- oil

- if got veges, can put also (ours not in stock hence no veges today 🤣)

Steps:

1. Put oil inside the frying pan/wok. Wait until hot

2. Then put in the onions, garlic and dried chilli. Wait until all turn brown-ish/crispy.

3. Put in the prawns and wait until semi-cooked

4. Put in the egg and rice (veges can be put at the same time as rice)

5. Flavor it with salt. Then wait until all fully cooked and voilaa! Enjoy your fried rice 🤤 hope you guys like it!

[stefford]

Air-Fried Australian Indian Mexican Pizza

1: Simple AFAIMP: Grated Mexican cheese mixture over Australian tomatoes (grown right here in my garden) over an Indian-Australian garlic naan. 5 minutes in a preheated air fryer at 180°C I give you… the AFAIMP! 2: Complicated AFAIMP: (AKA Alternative AFAIMPQ+) Add herbs, sauces, onion, mushrooms, prawns, mussels, pepperoni or other stuff. Even pineapple. No judgement here.

[eatliveescape]

BBQ Prawn Skewers with Mediterranean Couscous Recipe

Get ready to elevate your grilling game with this mouthwatering BBQ Prawn Skewers with Mediterranean Couscous recipe. Perfect for sunny days and balmy evenings, this dish combines the smoky, charred flavors of perfectly grilled prawns with the fresh, vibrant notes of a Mediterranean-inspired couscous. It’s a culinary journey that will transport your taste buds to the sunny shores of the…

[thessalian]

Thess vs Dining Conventions

Today was my version of a “spoon recharge day”. I had been planning to go to the big Sainsbury’s to get some prawns (the last item I need for proper gluten-free wonton soup) but I was tired and achy so I just thought, fuck it, staying home.

But of course, me being me, I still Did Stuff.

Made more instant hot chocolate mix because I had run out

Made chicken broccoli pasta bake (used onion instead of chestnut mushrooms; came out really nice)

Portioned out the leftovers

Prepped for making lamb dopiaza and aloo gobi tomorrow

Did I mention how nice it is to just ... have food that just needs defrosting or reheating just ... there? Not to mention the things that are going to be meals that’ll probably last me most of the rest of the month? I mean, I still wince at the grocery bill, but if I wasn’t teaching myself the Way of Batch Cooking, I’d be in a lot worse shape. I mean, here’s what’s available for the month:

Leftover chicken broccoli pasta bake

Leftover chicken adobo

Leftover split-pea soup (that recipe made a LOT of soup)

Lamb dopiaza and aloo gobi with basmati rice

Lasagne

Chilli (or possibly spaghetti bolognaise; something with the rest of the mince anyway)

Possibly tuna casserole (topped with crisps, not breadcrumbs)

Tuna lemon broccoli pasta

Roast chicken leg (I had one left after baked chicken with potatoes and carrots)

Chicken risotto

Most of what’s needed for wonton soup (prawns tomorrow)

Smoothies (strawberry or kiwi fruit; maybe mango if I splurge shopping tomorrow)

Most of this is batch cooking, so anywhere from 3-6 servings depending on serving size. I have at least two portions each of the leftovers. Only one chicken leg quarter, but that and the smoothies are basically the only thing I’m preparing as a single ‘meal’, insofar as smoothies are considered a meal. And I kind of have to, because ... look, my appetite’s been weird lately. Like, I won’t be hungry for a lot of the day and then I’ll have dinner around about meds-time and then I will be ravenous as fuck fairly late. I’m pretty sure this is a response to getting up, getting coffee and getting nearly straight to work most days, maybe snacking a little if there’s a minute. With the increase in my hours (yes, I did ask for it, more money is good), that probably won’t cut it, so I’ll see if getting a smoothie as well as getting my coffee helps normal things out. Either way, it just means that if I am horribly hungry before bed, at least I can put something moderately substantial in the microwave instead of standing up at the kitchen counter, munching buttered corn thins and refrigerator dill pickles.

I know it’s all fairly unorthodox. But honestly, not caring that much. I’m finding ways to eat well despite everything, so I’m not going to let convention stop me from doing so. And since I’m getting a sort of value-pack of “eating well”, “finding things I can do despite neuropathic pain condition”, and “pride in a job well done”, I think I’m doing way better.

...Still want to invite people over for dinner, though.