Cooking large prawns/gambas
Discussion
A trip to City Europe resulted in , amomng other things a packet of frozen raw large ( 6inch / 150mm lomg ) prawns/gambas for our Chrismas starter
The cooking instruction is to grill them , I am not to keen on the flavour of grilled/ BBQ prawns so would prefer to boil them , so the question is
How long ? googled / looked through all my Rick Stein / French courdon bleu / and other books and find no straight answer , small prawns take 3/4 mins so I am looking at perhaps 5/6 mins ?? or at least till pink throughout
The cooking instruction is to grill them , I am not to keen on the flavour of grilled/ BBQ prawns so would prefer to boil them , so the question is
How long ? googled / looked through all my Rick Stein / French courdon bleu / and other books and find no straight answer , small prawns take 3/4 mins so I am looking at perhaps 5/6 mins ?? or at least till pink throughout
Steam, rather than boil for approx 5 minutes.
Remove from steamer and allow to cool.
Remove head, tail, legs and shell into sausepan with white wine, pepper, salt and some strands of saffron. Reduce down and strain off. Discard the solids.
De gut (butterfly) the prawns.
In frying pan add plenty of olive oil, black pepper, salt, chopped garlic, ginger and a hot chilli. Fry for 30 seconds then add the liquor made from the prawn shells. Add thin cut strips of sweet red pepper (Romano is best) and simmer for 5 minutes.
When ready to serve (on mixed Asian salad is good)add the prawns to the simmering liquor, stir and serve immiediately.
Remove from steamer and allow to cool.
Remove head, tail, legs and shell into sausepan with white wine, pepper, salt and some strands of saffron. Reduce down and strain off. Discard the solids.
De gut (butterfly) the prawns.
In frying pan add plenty of olive oil, black pepper, salt, chopped garlic, ginger and a hot chilli. Fry for 30 seconds then add the liquor made from the prawn shells. Add thin cut strips of sweet red pepper (Romano is best) and simmer for 5 minutes.
When ready to serve (on mixed Asian salad is good)add the prawns to the simmering liquor, stir and serve immiediately.
MX51ROD said:
A trip to City Europe resulted in , amomng other things a packet of frozen raw large ( 6inch / 150mm lomg ) prawns/gambas for our Chrismas starter
The cooking instruction is to grill them , I am not to keen on the flavour of grilled/ BBQ prawns so would prefer to boil them , so the question is
How long ? googled / looked through all my Rick Stein / French courdon bleu / and other books and find no straight answer , small prawns take 3/4 mins so I am looking at perhaps 5/6 mins ?? or at least till pink throughout
They can easily go rubbery if boiled / steamed, however my method is foolproof. The cooking instruction is to grill them , I am not to keen on the flavour of grilled/ BBQ prawns so would prefer to boil them , so the question is
How long ? googled / looked through all my Rick Stein / French courdon bleu / and other books and find no straight answer , small prawns take 3/4 mins so I am looking at perhaps 5/6 mins ?? or at least till pink throughout
(It's what I use for freshwater crayfish.)
Thaw and place in a pan of cold water with a generous teaspoon of salt. Bring to the boil and simmer until they're just pink, then take the pan off the heat and leave them to cool in the liquor, with a few sprigs of dill added.
Refridgerate in the liquor, and drain / shell them them before you're ready to use.
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