Inspiration please! King prawns.

I really fancy king prawns for tea tonight but can't decide how to have them.

I'm also kind of fancying pasta/rice/Cous cous.

Anyone got any nice recipes using king prawns?

Will have to go to the supermarket for the prawns so ingredients are not an issue as I can pick up anything else I might need at same time.

Thanks in advance!

I like this one Kerala King Prawn and coconut curry. I make this on special occasions. I have copied and pasted it from my recipe book I keep on my desktop! How organised am I

Ingredients
500g/2oz raw tiger prawns, shells off and de-veined
1 tbsp fresh lemon juice
3 tbsp sunflower oil
1 onion, grated
½ tsp ground turmeric
6 whole cardamom pods, lightly crushed to split open
1 tsp chilli powder
1 cinnamon stick
3 garlic cloves, finely grated
2.5cm/1in piece root ginger, finely grated
small bunch fresh coriander
175ml/6 fl oz coconut cream
salt
To serve
plain boiled rice or chapattis, to serve



Method
1. Toss the prawns with the lemon juice in a shallow non-metallic dish and leave to marinate while you make the sauce. Heat a heavy-based pan with two tablespoons of the oil and then add the onion. Cook for 2-3 minutes until softened but not coloured, then add the turmeric, cardamom pods and chilli powder. Cook for 1-2 minutes until fragrant, stirring constantly.

2. Stir the remaining oil into the pan with the cinnamon, garlic and ginger. Cook for another 1-2 minutes until the garlic and ginger have softened and are cooked through.

3. Reserve a few coriander sprigs for garnish and blend the remainder with the coconut cream in a mini food processor or hand blender or if you don't have either just crush the coriander sprigs and mix with the cream.

4. Stir into pan with the onion and spice mixture until well combined, then bring to the boil. Reduce the heat and simmer gently for 1-2 minutes, then stir in the marinated prawns and season with salt. Continue to simmer for 1-2 minutes until the prawns are just cooked through and tender, stirring constantly.

5. Garnish the curry with the reserved coriander sprigs and serve with rice or chapattis

Enjoy!!!!!!
Elaine xxx

Mmm that sounds yummy!!

It is, although it's a lot of preparation the curry is gorgeous, lovely and creamy. I serve it with Basmati rice coz I think it goes nice with coconut. and lots of either hot crusty bread or Naan bread hot out of the oven. God your making me hungry now
Elaine xxx

350g spaghetti or Linguini
250g cooked king prawns
4 tbsp Wild Rocket Pesto (I use sacla)
1 largeish red chilli, deseeded and finely chopped
grated zest and juice of 1 lemon
150g wild rocket leaves, chopped
salt and ground pepper to taste

Method
Cook the pasta according to packet.
Then put the prawns in a bowl and toss them with the Sacla' Wild Rocket Pesto, chilli, lemon zest and juice and the chopped rocket leaves. Season well to taste with salt and pepper.
Then drain the pasta but keep a small amount of the cooking water - a small cups worth ish. Return the pasta to the pan with the cooking liquid and toss well with the prawn and rocket mixture. Serve immediately with crusty bread.

Or you could do a seafood rosotto(sp?). My mum does one that is to die for!