Need a recipe for tiger prawns

[Artwo]

I want to cook up some tiger prawns for Valetines day dinner and was wondering if anyone has a real good recipe.

Thanks.............

[The Bad Fish]

take some butter put in a hot skillet and saute some garlic first, dont burn it, then toss in the shrimpies add a splash of white wine, keep moving things around in the skillet,the prawns will be done when they turn pink and firm about 3-5 min, take off the stove, depending on how much wine you use you will have a little or alot of liquid, add some fresh cracked black pepper and a handfull of shredded parmesean and stir, serve over fresh linguine noodles( this is where the extra liquid comes in handy) serve with a caesar salad and a nice chianti. you will have some nasty garlic breath aferwards so i suggest getting some breath mints before the hot and heavy smooching starts,..

[Fshklr]

Another twist,
Peel and deviene prawns leaving the last segment and tails on.
take equal parts olive oil and real butter..2tblspoons each, and saute the prawns 3 mins each side and remove from pan.
return pan and dripping to stove top on medium heat saute diced 1 small scallot, diced 5 cloves of garlic until transparent and then add 1 tblspoon flour and stir into a paste (30 secs).

Add 1 1/2 cups dry white wine..your favorite white table wine will do nicely, and simmer reducing and thickening the mixture approx 5 to 10 mins or so.

Next add 1/2 cup heavy cream (not half and half)

again simmer for 5 mins to marry the flavors..add prawns back to sauce and gently heat through..2 minutes at best.

serve over linguine or fettacini noodles.
Top with fresh grated parmesean and serve with the rest of the wine.
if your not into the alcohol, double the heavy cream or what looks good(half pint) and add juice from 1 lime simmer 10 mins then add the prawns back to pan for the 2 mins to heat through.
serve with sparkling cider!

Be sure to taste as you go and adjust with salt as needed :cheers:

[Ragnar]

Here's what I like to do with those little shrimpies....
Ragnar's recipe for his own version of Tom Kah-

2 12oz.cans (or the equivalent) of stock be-it chicken, beef or vegetable or any of these.
1 12oz. can of coconut milk
1/4 cup of lime juice or the juice from one lime
2-3 cloves of fresh chopped garlic
10-12 thai basil leaves
1 tblsp. freshly grated ginger
2 tsp. lemon grass paste or 2"-3" long pieces of lemon grass smashed with the back of your knife to "tenderize" it.
3 tbsp. sweet chili sauce
1 tbsp. soy sauce
1 tbsp. hoisin suace
**Garnish** with 1/2 cup of cilantro leaves (stems removed for the most part)
a few splashes of sesame oil

Bring to boil and stir.

To this add 1-2 good sized hunks of rice noodles.
Stir cook for 2 mins.
Then add peeled/deveined tiger prawns (as many as you want) and remove from heat.
Cover for 2mins.
Then add vegetables (if necessary ie; onions broccoli, carrots, celery, bamboo shoots, watercress, mushrooms..... what ever)
Cover for 2mins. after you add the vegetables.
Serve hot and enjoy.

[Abalone]

"Velvet Shrimp."
Got this out of an Oregonian article a few years ago.
I love it.

2 egg whites
1 table spoon Corn starch
Chopped Onions if you like but make them real fine.

Mix in a bowl
Add Prawns mixing together well.
Let set for at least two hours.

Use Oil in a Sauce pan Deep enough that the prawns can be totally submerged.
Use medium High heat.

When oil is hot add the prawns. When the prawns float they are ready.

Better then Tampura. Yummy