Best 5 Prawns In A Dark Sauce Recipes

SHRIMP AND BROCCOLI

Steps:

• First, prepare the shrimp and broccoli. Next, in a medium pot, set 4 cups of water to a boil. While that's happening, mix the chicken stock, sugar, soy sauces, oyster sauce, sesame oil and white pepper and set aside.
• Blanch the broccoli for 30 seconds. Remove and drain. Let the water return to a boil, and blanch the shrimp for 15 seconds. Remove and drain. The shrimp will be about 60-70% cooked.
• Heat the wok over high heat. Pour 2 tablespoons of canola oil around the perimeter of the wok, stir in the garlic, and add the Shaoxing wine. Next, add the chicken stock mixture. Bring the sauce up to a boil, and add the shrimp and broccoli back to the wok.
• Once everything comes to a boil, drizzle in the cornstarch slurry until the sauce thickens and starts to cling to the shrimp and broccoli. There should not be any standing sauce, although you can adjust this depending on your personal preference. Serve with steamed white rice!

PRAWNS IN A DARK SAUCE

Steps:

• Blend the onions, garlic, ginger and 3 tablespoons water in an electric blender until you have a paste.
• Put the oil in a wide pan and set over medium high heat.
• When hot, put in the cinnamon, cardamom and bay leaves.
• Stir for 3-4 seconds.
• Put in the paste from the blender.
• Stir and fry for about 5 minutes or until the paste turns a light brown color.
• Add the ground cumin and ground coriander.
• Stir fry for 30 seconds.
• Put in the tomatoes.
• Stir and keep frying until the paste has a nice reddish brown look to it.
• Add 1 tablespoon of the yogurt.
• Stir and fry for about 10- 15 secons or until it is incorporated into the sauce.
• Add all the yogurt this way.
• Add the turmeric and cayenne and stir for about a minute.
• Put in remaining water, salt, and prawns.
• Stir to mix and bring to a boil over medium high heat.
• Stir and cook for about five minutes until you have a thick sauce- do not overcook.
• Sprinkle with garam masala and mix.
• Garnish with fresh coriander.

SAUCY PRAWNS

Steps:

• Heat the garlic, lemon juice, ketchup and stock together in a frying pan. Simmer until syrupy and thickened.
• Add the prawns and some seasoning, then heat through. Serve with broccoli, steamed rice and lemon wedges.

SHRIMP WITH BLACK BEANS IN LOBSTER SAUCE

Steps:

• PREPARATION.
• The shrimp- Remove the shells from the shrimp and devein by cutting a slit along the back of the shrimp (removing the vein), butterfly, place the shrimp in a bowl, add 2 teaspoons of salt, mix and then rinse under cold water, add another 2 teaspoons of salt, mix and then set aside for 15 or more minutes.
• The salted black beans- Rinse the beans briefly, place in a small bowl, add minced garlic, graded ginger, 1-2 tablespoons rice wine (2 cover) and then set aside to soak for 15 minutes.
• The ground pork- In a bowl add the ground pork, 1 tablespoon soy sauce, mix and then set aside.
• The stock- In a bowl add the stock, 1 tablespoon light soy sauce, 1 tablespoon dark soy sauce, 1 tablespoon oyster sauce, stir and then set aside.
• The thickening agent- In a small bowl add the tapioca powder (or cornstarch) with water, stir and then set aside.
• The eggs- In a small bowl add the eggs, with the water, mix lightly and then set aside.
• The scallions- Wash and clean the scallions and cut at an angle into 1/2 inch pieces, set aside.
• The sesame oil- In a small frying pan heat 2 tablespoons sesame oil, keep warm and then set aside in the frying pan (to be heated later and used after the eggs are added), as an option see the notes below.
• COOKING INSTRUCTIONS.
• In a Teflon pan (or wok) add 1 tablespoons peanut oil and when medium hot add the shrimp, stir-fry until the shrimp turns pink, do not overcook, remove and set aside.
• Next mash the salted black beans mixture a little, then add 1 tablespoons of oil to a clean Teflon pan (or wok) and when medium hot add the salted black bean mixture, then stir-fry until it starts to release its aroma.
• Next add the pork mixture and stir-fry until it loses its pink coloring.
• Next add the stock and stir-fry until boiling.
• Next re-stir the tapioca powder (or cornstarch), add to the pan and stir-fry to thicken the sauce.
• Next add the pre-cooked shrimp and cook for about a minute.
• While the shrimp is re-heating, heat the sesame oil until almost smoking and then set aside (in preparation to add on top of the eggs in order to set).
• Next add the egg mixture on top of the sauce.
• Then pour the heated sesame oil on top of the egg mixture to set/cook briefly (eggs should remain somewhat runny and do not stir the eggs into the sauce).
• Then add the scallions.
• Finally ladle the shrimp and sauce into a dish and try to retain some of the "set" egg on top for appearance. Serve and enjoy.
• NOTES:.
• Instead of using heated sesame oil, do not heat the oil (step # 9, 17) but add to the sauce in step #19 and stir once. Then add the eggs on top and use a cover to let steam "set" cook the eggs. However, this will increase the cooking time and you might overcook the shrimp.
• Serve with white rice on the side.

GARLIC PRAWNS

Steps:

• In a glass dish, mix together the olive oil, mustard, garlic, lemon juice, orange juice, basil and white wine. Add the prawns, and stir to coat. Cover, and let marinate for 1 hour.
• Heat an outdoor grill to high heat.
• Thread prawns onto skewers. Grill for 3 to 5 minutes, turning once, until pink.
• If desired, reserve marinade; transfer to a saucepan and bring to a boil. Reduce heat and simmer for 5 minutes. Serve with prawns.