|This Book Cooks|
|by Kerry Dunnington|
Vegetables are disguised in cakes, fritters, breads and pancakes and fresh fruit can be found tossed with salad greens, rice and pasta.
1 - 10 of 43 for how to cook prawns
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Wash prawns. Cut off tail end to drain. Remove legs. ... onion, garlic and peppers. Add seasonings. Return fried prawns to pan. Mix well. Serve while hot.
Heat the oil ... pan. Add the prawns, garlic and ... Be careful not to burn the garlic ... mangoes and mustard; cook for about 5 ... pour the sauce. . Camua
Drain and dry ... shell and devein prawns, set aside. ... until translucent 3 to 5 minutes. Add ... until thickened. Serve over rice. Serves 2 to 3 persons.
Combine spices. Add ... 1/3 spinach. Add prawns and add last ... Serve in bowls with crusty French bread. Put lots of napkins and a big bowl for shells.
Salad: Tear lettuce put in salad bowl. Peel oranges, cut segments into 2 pieces. Add with remaining salad ingredients into bowl. Mix dressing in food ...
In a large ... clams (with juice), prawns, scallops, white ... a variety of each fish into each bowl with lots of broth (for dipping French bread into).
Drain and arrange prawns, crab and ... degrees for 20 to 25 minutes or ... and refrigerated ahead of time. Takes longer to bake if refrigerated. Serves 4.
Remove the lobster ... onion and garlic to the pan and ... and paprika and cook for 10 to ... the lobster meat, prawns or shrimp and ... and serve at once.
Wash and put ... salt and water. Cook over a slow ... tender and leave to cool in the ... the chicken, oysters, prawns, peas and ... and remove from fire.
Remove the head, ... and de-vein the prawns. Clean and ... into small pieces. Cook the green peas ... sauce and bring to a boil. Remove ... Serve. Makes 4 servings.
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