Looking for prawn recipe ideas? Prawn is loved all around the world. You can have it for breakfast lunch, or even dinner and this versatility is what makes it a really interesting diet for many. Other than that, prawn is also associated with several health benefits that come with its antioxidizing property.
So how do you love your prawn? If you don’t have different tricks up your sleeve, cooking prawns the same way every other time can get boring. Try new recipes, for instance, the pad Thai recipe that will for sure give your taste buds something different to work with. Here are other prawn recipe ideas that you should give a try.
Prawn Katsu Burgers
Prep time: 30 minutes
Cooking Time: 10 minutes
Ingredients
- Sunflower oil for frying
- 2 brioche burger buns
Burgers
- 100g panko breadcrumbs
- 200g raw peeled prawns
- 1 tablespoon of cornflour
- 1 sliced spring onions
- ½ egg white
Slaw
- 1 tablespoon of mayonnaise
- ¼ finely shredded white cabbage
- Juice from ½ a lemon
Chili Mayo
- 1 tablespoon of sriracha chili sauce
- 3 tablespoons of mayonnaise
Preparation
- For the burgers, begin by rinsing the prawns then pat dry them with kitchen papers.
- Transfer half the prawns and sliced spring onions into a food processor. Season with enough salt then blitz until you achieve a rough paste.
- Now add cornflour and the egg whites then pulse some more before tipping in the remainder of the prawns. Pulse further until they get roughly chopped and incorporated into the mixture.
- Pour the breadcrumbs into a flat plate.
- Take half of the prawn mixture and shape it into a burger. Toss it into the bread crumbs making sure it is well coated.
- Repeat the same with the remainder of the prawn mixture, cover with a cling film then set aside.
- For the chili mayo and slaw, combine the respective ingredients into two separate mixing bowls and stir each well.
- Bring the oil to heat in a frying pan then cook the burgers for 3 minutes on both sides until they brown evenly and feel spongy to the touch.
- Remove the burgers and drain them on a paper towel. Cut the burns into two and grill the cut sides.
- For the assembly, scoop the slaw onto the bottom bun followed by a piece of prawn burger, mayo, and top with the other bun
Spicy Pawn pizza
Prep Time: 15 minutes
Cooking Time: 10 minutes
Ingredients
Dough
- Plain flour for dusting
- 250g white bread mix
- 150ml warm water
- 3 tablespoons of extra virgin oil
Sauce
- A pinch of granulated sugar
- 200g can of chopped tomatoes
- Crushed garlic clove
- 1 tablespoon tomato puree
Toppings
- 1 teaspoon of extra virgin oil
- 3 tablespoons of mascarpone
- A handful of halved pitted green olives
- 3 tablespoons of finely shredded parmesan
- Some chili flakes
- 10 halved cherry tomatoes
- 2 roughly chopped rosemary sprigs
- 12 large raw prawns drained, butterflied, and deveined
Preparation
- Begin by preparing the dough the day before.
- Using a large mixing bowl, pour the bread mixture in. Mix the oil and warm water in a separate container before pouring it onto the bread mixture. Stir into a soft dough.
- Pour some flour on the working surface and knead the soft dough for 5 minutes until nice and soft.
- Pour some oil in a large food bag and put the dough in, give it room to raise chilled in the fridge.
- To prep, the sauce, stir the ingredients together. When everything is ready to cook, preheat the oven to as high a temperature as it can get.
- Dust the baking tray and then divide the dough into two then flatten them before placing them on the baking tray.
- Spread the sauce on the pizza surface, scatter the mascarpone, cherry tomatoes, parmesan, chili flakes, rosemary, and enough seasoning.
- Bake in the oven till the crust is nice and brown, the prawns are cooked, and the cheese is bubbling.
- Serve immediately.
Quick Thai Prawn Curry
Prep Time: 5 minutes
Cooking time: 15 minutes
Ingredients
- Chopped coriander
- 1 tablespoon olive oil
- 400g raw frozen prawns
- 1 chopped onion
- 50g sachet of coconut cream
- 1 teaspoon of fresh root ginger
- 400g can of chopped tomatoes
- 2 teaspoons Thai red curry paste
Preparation
- Using a medium saucepan, bring the oil to heat then throw in the ginger and onions. Cook until they are soft and fragrant.
- Pour the curry paste and stir for an additional minute.
- Now tip in the coconut cream and chopped tomatoes
- Let everything boil then simmer for 5 more minutes while covered.
- Throw in the prawns and let them cook for 5 minutes or more depending on how large they are.
- Serve with some plain rice on the side.
Prawn Filo Wraps
Prep Time: 10 minutes
Cooking Time: 20 minutes
Ingredients
- 1 tablespoon sesame oil
- 60g of dried thread rice noodles
- 8 small sheets of filo pastry
- 1 tablespoon sunflower oil
- 3 tablespoons sweet chili sauce
- 300g of fresh stir-fry veggies
- 200g of halved raw peeled prawn
- Finger length grated fresh root ginger
- A handful of coriander with leaves coarsely chopped and stalks finely chopped
Preparation
- Heat the oven to a temperature of 200C.
- Now cook the rice noodles according to the directions of the pack.
- Use a large wok to fry the coriander stalks, ginger, and vegetables till cooked but with a bite left in them.
- Toss in the prawns stir and cook for one minute until they turn nice and pink.
- Go ahead and stir in the coriander leaves, noodles, and sweet chili sauce. Remove from the heat after a couple of stirs.
- Use a brush to coat 4 filo sheets with oil and then cover with the remaining 4 sheets.
- Divide the prawn mixture into 4 and carefully place it at the edge of the filo sheets.
- Roll each sheet into large spring rolls.
- Brush each roll with the remainder of the oil and sprinkle the sesame seeds on top.
- Arrange the rolls seam side down on the baking sheet then bake for 15 minutes till they get golden and crisp.
- Serve with extra chili sauce on the side and green salad.
Fast and Easy Prawn Noodles
Prep Time: 5 minutes
Cooking Time: 10 minutes
Ingredients
- 4 finely chopped spring onions
- 1L chicken stock
- 2 sachets of straight-to-wok noodles
- 2 tablespoons of oyster sauce
- 4 bok choi each cut into quarters
- 2 tablespoons of hoisin sauce
- 300g peeled king prawns
- 1 tablespoon fish sauce
- Fresh root ginger shredded into matchstick size.
Preparation
- Bring the chicken stock to a boil using a wok. Pour all the sauces in the stock, stir, then add the ginger.
- Simmer for a minute then add the prawns. Cook further till the raw prawns turn pink before adding the bok choi. Cook for 2 minutes till wilted.
- Toss all the noodles into the mix and stir up nicely.
- Simmer under medium heat for 2 more minutes.
- Spread the spring onions through and serve immediately with the broth.
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