Latest news with #prawns
Times
12-07-2025
- General
- Times
Three easy BBQ kebab recipes to try this summer
It's barbecue season, so time to fire up the outside grill. Burgers and sausages, yes of course, but skewers look as if you've made far more of an effort, even though they take just minutes to prepare. Two tips before you get started: if using wooden skewers, soak them in water for 20 minutes before adding meat, fish or vegetables to prevent them from burning. And to stop the food from swivelling around on the skewer — annoying as you turn it on the grill — use two for each kebab. Satay udang is one of Singapore's most popular street foods. The prawns are marinated in lime, coconut milk, ginger, chillies and nuts, then grilled on skewers until succulent, almost creamy and slightly sweet, with a hint of heat. Serves 4 • 680g medium prawns, peeled and deveined • 1 tbsp lime juice • 1 tbsp lime zest • 5 macadamia nuts • 3 garlic cloves, peeled and chopped • 3 red bird's eye chillies• 2 shallots, chopped • 1 x 7.5cm piece of ginger, peeled and chopped • 1½ tbsp brown sugar • 1 tsp salt • 3 tbsp peanut oil • 80ml coconut milk • 2 spring onions, ½ cucumber and 4 tbsp pineapple chunks, chopped, to serve 1. In a bowl, combine the prawns, lime juice and zest and mix well. In a food processor blend the nuts, garlic, chillies, shallots, ginger, brown sugar and salt until smooth. 2. Heat the oil in a pan over a high heat. Add the blended paste and cook for 3-4 min, until the oil separates. Stir in the coconut milk then set aside to cool. 3. Add the marinade to the prawns and mix well. Cover and refrigerate for 2-4 hours. 4. Heat a grill to a high heat. Thread the prawns onto skewers and cook for 3-5 min, turning occasionally and basting them with the sauce until charred. 5. Transfer to a serving dish. Serve hot with spring onions, cucumber and pineapple. • The top chefs' recipes for outdoor dining Tavuk sis, or spicy chicken kebabs, are a staple of Turkish cuisine and often served with rice, salad and tzatziki. In this simple yet authentic recipe the chicken thighs are coated in mint, Aleppo pepper and biber salcasi (sweet red pepper paste), which caramelises beautifully when grilled. Serves 4 • 2 tbsp dried mint • 1 tbsp red pepper flakes • 1 tbsp finely chopped thyme • 1 tbsp Aleppo pepper • 1 tsp black pepper • 1 tsp salt • 120ml extra virgin olive oil • 1 tbsp tomato puree• 1 tbsp biber salcasi, or another tbsp of tomato paste • 3-4 boneless, skinless chicken thighs, cut into 2.5cm pieces • Tzatziki and rice, to serve 1. In a large bowl combine all the ingredients except the chicken and mix well, then add the chicken pieces to coat evenly. Cover and set aside at room temperature for 30 min. 2. Heat a grill to a high heat. Thread the chicken onto skewers. Place on the grill and cook for 12 min, turning occasionally, until charred. 3. Transfer to a serving dish. Serve hot with tzatziki and rice. • Tom Kerridge's easy barbecue recipes Often called tikka vegetables, these skewers are popular in northern India, where tandoori cooking originated. Peppers, onions, tomatoes, mushrooms and paneer (Indian cheese), marinated in yoghurt and spices, are grilled or roasted in a tandoor oven. Serves 4-6 • For the marinade:• 225g plain yoghurt • 1 x 2.5cm piece of fresh ginger, grated • 2 garlic cloves, minced • 15g mint leaves, finely chopped • 1 tbsp lemon juice • 1 tbsp vegetable oil • 1 tsp each of garam masala, ground cumin, ground turmeric, Kashmiri red chilli powder (or paprika) and salt• For the vegetables:• 2 red and 2 green peppers, cut into 2.5cm squares • 2 onions, cut into 2.5cm cubes • 225g cherry tomatoes • 450g button mushrooms• 300g paneer, cut into 2.5cm cubes • Chutney, grilled naan and raita, to serve 1. In a large bowl whisk together the marinade ingredients. Add the vegetables and paneer and coat evenly. Cover the bowl and refrigerate for at least 1 hour, preferably overnight. 2. Heat a grill to a medium-high heat. Thread the vegetables and paneer onto skewers, alternating between different vegetables. Grill until soft and slightly charred (10-15 min). 3. Remove from the grill and rest for 5 min. Serve hot with chutney, naan and from Barbecue: Smoked & Grilled Recipes from Across the Globe by Hugh Mangum and Shana Liebman (Phaidon £34.95). To order a copy go to Free UK standard P&P on orders over £25. Special discount available for Times+ members
The Guardian
11-07-2025
- General
- The Guardian
Noodle salad and fried shrimp: Mandy Yin's recipes for Malaysian home-style prawns
The 14 states of Malaysia are located on a peninsula to the south of Thailand and on the island of Borneo, so it is no surprise that we absolutely adore seafood. Prawns are my seafood of choice at home, and I lean into store-cupboard staples to bring together easy, quick meals for my small family. Today's glorious noodle salad is perfect for summer, not least because it's a simple assembly job, while the second recipe, if you make a little effort to devein some shell-on prawns, rewards you with the most magnificent plate of them that you'll ever eat. Kerabu is an umbrella term in Malay denoting a vibrant salad of vegetables and herbs, dressed with a fiery sambal, shrimp paste and lime to bring everything together. The dressing is spicy, sharp and smells wonderful from all the herbs. You might also find kerabu noodle salads. This is my very easy version, perfect for hot days, because it doesn't involve any cooking. I've substituted tinned anchovies (use the best you can afford) for the shrimp paste to avoid having to toast the paste. Coincidentally, when I blitzed up the first test of this dressing, it smelled very much like cincalok, another Malaysian speciality of fermented krill mixed with shallots and chillies. A traditional kerabu salad will always include laksa leaves (AKA hot mint), but these are tricky to find in the UK, so I have used a mixture of herbs more commonly found in British supermarkets, not least because I find that the basil goes a little way towards the fragrant pepperiness of hot mint. Prep 25 minSoak 10 minServes 4-6 For the dressing2 fresh red chillies, seeds and all, stalks discarded, flesh finely chopped1 banana shallot, peeled and roughly chopped 4 fresh makrut lime leaves, stems removed50g tin anchovy fillets, not drainedJuice of ½-1 lime, to taste 1 tbsp dark brown sugar 3 tbsp chilli sauce (I make my own tomato sambal (see recipe below), but I also like Maggi's garlic chilli sauce or sriracha), plus extra to serve1 tbsp fish sauce 1 tsp tamarind paste, or Worcestershire sauce (I use Lea & Perrins) 3 tbsp extra-virgin olive oil For the salad150g mung bean glass noodles, or rice vermicelli noodles, soaked in just-boiled water for at least 10 minutes30g bunch fresh basil (Thai, holy or regular), leaves picked 30g bunch fresh mint, leaves picked and roughly chopped30g bunch fresh coriander, roughly chopped, stems and all300g cooked and peeled small cold-water prawns (defrosted if frozen, and any excess water gently squeezed out)¾ cucumber, deseeded and cut into 1cm cubes Put all the dressing ingredients in a small food processor and blitz to a smooth puree. Drain the soaked noodles and put them in a large bowl. Roughly tear the basil leaves into the noodles. At least 15 minutes before you want to serve, to give all the flavours a chance to come together, put all the remaining ingredients and the dressing into the noodle bowl, mix thoroughly and set aside. That said, if you're making this well in advance, don't add the cucumber until 15 minutes before serving, because it releases water after a while, which will make for a very wet salad. Serve with extra sambal or chilli sauce on the side. This brilliant sambal is a perfect balance of spicy, sweet and tangy, and I'll take it any day over sriracha and even my beloved Maggi garlic chilli sauce. The best thing is that it comes together extremely easily and quickly, and keeps for months in the fridge. Prep 5 min Cook 15 min Makes 300g 150g fresh red chillies, stalks discarded, flesh roughly chopped 3 garlic cloves, peeled and roughly chopped 60ml vegetable oil 3 tbsp tomato puree 1½ tsp table salt 4½ tbsp dark brown sugar Using a stick blender or a high-speed blender, blitz the chillies, garlic and oil to a fine puree. Put a small, nonstick saucepan on a medium heat, add the chilli-garlic mixture and stir-fry for 10 minutes; if it starts to splutter too much, turn down the heat a little. Add the tomato puree, salt, sugar and 80ml water, stir-fry for two minutes, just to dissolve everything, then take off the heat and leave to cool. Once cool, decant into a sterilised jar, seal and store in the fridge. This is an excellent dish from my dad's repertoire. It is based on a dish he used to have as a child in a Chinese restaurant in Malacca. We know it as har lok fried prawns. Yes, it's a bit fiddly, because it requires you to devein shell-on prawns, but that's just about the only real work involved. Frozen, whole, raw jumbo prawns from the supermarket freezer aisle are generally cheaper than fresh ones, so by all means use them instead. The magic of the prawn-infused sauce comes from the tomalley released from the prawn heads and shells. Prep 5 minCook 30 minServes 4 1kg large shell-on prawns, defrosted if using frozen 4 tbsp vegetable oil 2 fresh red chillies, finely sliced 4 spring onions, trimmed and finely sliced3 tbsp light soy sauce 110g ketchup – I use Heinz¼ tsp chilli powder Devein the prawns by sticking a toothpick through the second shell joint from the tail and pulling up through the flesh. The vein will become loose, so all you have to do then is to pull out the rest of it. Use scissors to trim off each prawn's two long feelers and snip off the very sharp end of the prawn's head. Put the oil in a large nonstick wok on a high heat. Add the chillies and half the spring onions, stir-fry for a minute, then add the prawns and stir-fry for five or so minutes, until nearly all the shells have turned bright pink – leave the wok alone for 20 seconds at a time between stirring, so the prawns cook through. Add the soy sauce, ketchup and chilli powder, and stir-fry for a further two minutes, until the sauce thickens. Spoon on to a platter, garnish with the remaining spring onions and eat immediately. These recipes are edited extracts from Simply Malaysian: Everyday Dishes to Cook at Home, by Mandy Yin, published later this month by Quadrille at £27. To pre-order a copy for £24.30, go to The Guardian aims to publish recipes for sustainable fish. Check ratings in your region: UK; Australia; US.
The Guardian
11-07-2025
- General
- The Guardian
Noodle salad and fried shrimp: Mandy Yin's recipes for Malaysian home-style prawns
The 14 states of Malaysia are located on a peninsula to the south of Thailand and on the island of Borneo, so it is no surprise that we absolutely adore seafood. Prawns are my seafood of choice at home, and I lean into store-cupboard staples to bring together easy, quick meals for my small family. Today's glorious noodle salad is perfect for summer, not least because it's a simple assembly job, while the second recipe, if you make a little effort to devein some shell-on prawns, rewards you with the most magnificent plate of them that you'll ever eat. Kerabu is an umbrella term in Malay denoting a vibrant salad of vegetables and herbs, dressed with a fiery sambal, shrimp paste and lime to bring everything together. The dressing is spicy, sharp and smells wonderful from all the herbs. You might also find kerabu noodle salads. This is my very easy version, perfect for hot days, because it doesn't involve any cooking. I've substituted tinned anchovies (use the best you can afford) for the shrimp paste to avoid having to toast the paste. Coincidentally, when I blitzed up the first test of this dressing, it smelled very much like cincalok, another Malaysian speciality of fermented krill mixed with shallots and chillies. A traditional kerabu salad will always include laksa leaves (AKA hot mint), but these are tricky to find in the UK, so I have used a mixture of herbs more commonly found in British supermarkets, not least because I find that the basil goes a little way towards the fragrant pepperiness of hot mint. Prep 25 minSoak 10 minServes 4-6 For the dressing2 fresh red chillies, seeds and all, stalks discarded, flesh finely chopped1 banana shallot, peeled and roughly chopped 4 fresh makrut lime leaves, stems removed50g tin anchovy fillets, not drainedJuice of ½-1 lime, to taste 1 tbsp dark brown sugar 3 tbsp chilli sauce (I make my own tomato sambal (see recipe below), but I also like Maggi's garlic chilli sauce or sriracha), plus extra to serve1 tbsp fish sauce 1 tsp tamarind paste, or Worcestershire sauce (I use Lea & Perrins) 3 tbsp extra-virgin olive oil For the salad150g mung bean glass noodles, or rice vermicelli noodles, soaked in just-boiled water for at least 10 minutes30g bunch fresh basil (Thai, holy or regular), leaves picked 30g bunch fresh mint, leaves picked and roughly chopped30g bunch fresh coriander, roughly chopped, stems and all300g cooked and peeled small cold-water prawns (defrosted if frozen, and any excess water gently squeezed out)¾ cucumber, deseeded and cut into 1cm cubes Put all the dressing ingredients in a small food processor and blitz to a smooth puree. Drain the soaked noodles and put them in a large bowl. Roughly tear the basil leaves into the noodles. At least 15 minutes before you want to serve, to give all the flavours a chance to come together, put all the remaining ingredients and the dressing into the noodle bowl, mix thoroughly and set aside. That said, if you're making this well in advance, don't add the cucumber until 15 minutes before serving, because it releases water after a while, which will make for a very wet salad. Serve with extra sambal or chilli sauce on the side. This brilliant sambal is a perfect balance of spicy, sweet and tangy, and I'll take it any day over sriracha and even my beloved Maggi garlic chilli sauce. The best thing is that it comes together extremely easily and quickly, and keeps for months in the fridge. Prep 5 min Cook 15 min Makes 300g 150g fresh red chillies, stalks discarded, flesh roughly chopped 3 garlic cloves, peeled and roughly chopped 60ml vegetable oil 3 tbsp tomato puree 1½ tsp table salt 4½ tbsp dark brown sugar Using a stick blender or a high-speed blender, blitz the chillies, garlic and oil to a fine puree. Put a small, nonstick saucepan on a medium heat, add the chilli-garlic mixture and stir-fry for 10 minutes; if it starts to splutter too much, turn down the heat a little. Add the tomato puree, salt, sugar and 80ml water, stir-fry for two minutes, just to dissolve everything, then take off the heat and leave to cool. Once cool, decant into a sterilised jar, seal and store in the fridge. This is an excellent dish from my dad's repertoire. It is based on a dish he used to have as a child in a Chinese restaurant in Malacca. We know it as har lok fried prawns. Yes, it's a bit fiddly, because it requires you to devein shell-on prawns, but that's just about the only real work involved. Frozen, whole, raw jumbo prawns from the supermarket freezer aisle are generally cheaper than fresh ones, so by all means use them instead. The magic of the prawn-infused sauce comes from the tomalley released from the prawn heads and shells. Prep 5 minCook 30 minServes 4 1kg large shell-on prawns, defrosted if using frozen 4 tbsp vegetable oil 2 fresh red chillies, finely sliced 4 spring onions, trimmed and finely sliced3 tbsp light soy sauce 110g ketchup – I use Heinz¼ tsp chilli powder Devein the prawns by sticking a toothpick through the second shell joint from the tail and pulling up through the flesh. The vein will become loose, so all you have to do then is to pull out the rest of it. Use scissors to trim off each prawn's two long feelers and snip off the very sharp end of the prawn's head. Put the oil in a large nonstick wok on a high heat. Add the chillies and half the spring onions, stir-fry for a minute, then add the prawns and stir-fry for five or so minutes, until nearly all the shells have turned bright pink – leave the wok alone for 20 seconds at a time between stirring, so the prawns cook through. Add the soy sauce, ketchup and chilli powder, and stir-fry for a further two minutes, until the sauce thickens. Spoon on to a platter, garnish with the remaining spring onions and eat immediately. These recipes are edited extracts from Simply Malaysian: Everyday Dishes to Cook at Home, by Mandy Yin, published later this month by Quadrille at £27. To pre-order a copy for £24.30, go to The Guardian aims to publish recipes for sustainable fish. Check ratings in your region: UK; Australia; US.
Malay Mail
16-06-2025
- Entertainment
- Malay Mail
Your breakfast just got better with these slippery steamed rice rolls filled with fresh, juicy prawns at Pandan Indah's Wah Hong Kong Chee Cheong Fun
KUALA LUMPUR, June 16 — Whenever I see a signage that says Hong Kong chee cheong fun, my heart skips a beat, thinking it's rice rolls doused with hoisin and peanut sauce plus a sprinkle of sesame seeds, usually served in Hong Kong eateries and called cheung fun. Instead, they're more like the chee cheong fun we get at restaurants, served with dim sum, with fillings like prawns and char siu. Stalls like this particular one called Wah Hong Kong Chee Cheong Fun, will prepare these rice flour rolls upon order, steamed over a cloth, scraped out and served with soy sauce and sambal. Add a dash of yellow with Prawn and Egg Chee Cheong Fun doused in soy sauce and their homemade 'sambal'. — Picture by Lee Khang Yi When it comes to Hong Kong chee cheong fun, everyone has their preferences, like some judge them by the silky texture of the steamed rice rolls. Or it could be a combination of everything on the plate, from the sauce, fillings and the texture of the rice rolls, which is what I rate the dish. This stall uses house-ground rice flour to make their chee cheong fun. Their steamed rice rolls — the slippery sheets hold the fillings well — are not like those thinner sheets that tend to fall apart mid way as you're eating. The prawns are bouncy and fresh, enhancing the Prawn Chee Cheong Fun. — Picture by Lee Khang Yi Even its look is smooth and opaque rather than wrinkly or sometimes translucent, resembling those served at luxurious Chinese restaurants offering dim sum. There's a choice of char siu, prawns, or a mix of two flavours should you be undecided. While egg in chee cheong fun isn't a Hong Kong thing, apparently it's a local preference, where beaten egg is drizzled over the rice flour batter just before steaming, for an extra RM1. Add a dash of yellow with Prawn and Egg Chee Cheong Fun doused in soy sauce and their homemade 'sambal'. — Picture by Lee Khang Yi With their fillings, it's the prawns that trumps. Your order for Prawn Chee Cheong Fun (RM9) arrives with seven prawns peeking under the blanket of rice rolls, enticing you to relish them. The prawns are bouncy because of their freshness rather than any artificial enhancements, giving a slight sweet taste to the chee cheong fun. Fresh prawns, mellow well-cooked 'sambal' and 'chee cheong fun' makes a great breakfast. — Picture by Lee Khang Yi As their own cooked soy sauce tends to be a lighter and balanced type without any jarring sweet or salty flavours, it's the perfect background for you to relish those prawns. With the Char Siew Chee Cheong Fun (RM9), it's a different story as the shredded pieces of meat don't do much for the rice rolls, leaving not much of an impression. For those who prefer stronger flavours, you will find it with their house made sambal. The dark red sambal is well cooked — slow fire and long hours — coaxing the flavours for a mellow spiciness. Tender roast duck (left) with a hint of herbal aroma goes well with the silky 'chee cheong fun' can be sourced from this stall selling chicken and roast meats rice (right) which opens after 10am. — Picture by Lee Khang Yi Coincidentally someone else had recommended the roast duck at this coffee shop, from the stall that offers chicken rice, which I also tried. The roast duck may not have crispy skin but the meat is moist and infused with a pleasant mix of spices and herbs. If you dine here after 10am, that stall is open and you can try pairing the chee cheong fun with roast duck, just like how it's done at a certain popular place in Puchong. One can even create a new flavour here by pairing Plain Chee Cheong Fun with roast duck from another food stall. — Picture by Lee Khang Yi The tender pieces of duck with a light, herbal scent work well with the Plain Chee Cheong Fun (RM5) and the savoury sauce. Give that interesting combination a try, if you prefer a heavier taste profile for your chee cheong fun. One portion of the roast duck is RM9 without rice. This chee cheong fun stall used to be located at Taman Muda's Medan Selera Putra. This area around KW Food Street may be packed so patience is needed to find an available spot. — Picture by Lee Khang Yi Wah Hong Kong Chee Cheong Fun stall, KW Food Street, 56G, Jalan Pandan Indah 4/3, Pandan Indah, Kuala Lumpur. Open: 7am to 2pm. Closed every second Tuesday of the month (The last date they were closed was June 10). • This is an independent review where the writer paid for the meal. • Follow us on Instagram @eatdrinkmm for more food gems.
The Guardian
13-06-2025
- Lifestyle
- The Guardian
Barbecue prawn and corn salad with honey jalapeño dressing
Barbecuing doesn't always have to mean burgers and bangers. On hot days, what I fancy are zingy flavours and crunchy veg. Marinating prawns in spices before barbecuing them creates a charred, spiced crust – delicious when using juicy and plump Tesco Finest jumbo raw king prawns as it complements their sweet flavour and succulent, meaty texture. I love adding them to big salads full of variety. Here, I've combined them with a zingy mix of crunchy corn kernels, a punchy dressing, slices of avocado, and Tesco Finest sweet pointed peppers – their vibrant colour, juicy snap and distinctive shape make them perfect for salads. Swap out the prawns for slices of Tesco Finest halloumi, if you prefer. Prep 30 minCook 30 minServes 4 as a main or 6 as part of a wider barbecue 4 corn cobs 2 x 165g packs Tesco Finest raw jumbo king prawns1⁄2 tsp mild chilli powder 1 tsp cumin 1 tsp sweet smoked paprika 2 tbsp Tesco Finest extra virgin Sicilian olive oil 2 avocados, sliced1 Tesco Finest sweetheart lettuce, sliced2 Tesco Finest sweet, pointed peppers, halved and thinly slicedBig handful coriander, chopped For the dressings2 tbsp pickled jalapeños, finely chopped1 tbsp Tesco Finest acacia honey 3 limes, juiced2 tbsp Tesco Finest extra virgin Sicilian olive oil 80g soured cream 1 tsp hot sauce 2 tbsp mayonnaise Wine pairingTesco Finest Valle De Leyda chardonnay In a bowl, combine the prawns, chilli powder, cumin, paprika and olive oil with 1⁄2 tsp salt. Cover and leave to marinate in the fridge for 1 hour. Toss the lettuce, avocado, peppers and most of the coriander in a serving dish. In a bowl, combine the honey, lime, olive oil, jalapeños and some salt. In a separate bowl, combine the soured cream, hot sauce and mayonnaise. Bring a pan of salted water to the boil. Add the corn and simmer for 10 minutes. Drain then char your corn on a hot barbecue or griddle pan for 12-15 minutes, turning regularly with tongs until blackened and charred. Thread your prawns on to metal skewers and barbecue on each side for 1-2 minutes, or use a hot griddle pan. Sit the corn cobs upright and use a serrated knife to cut the corn away from the cob. Toss this into the salad along with the jalapeño dressing. Top with the prawns, drizzle with the soured cream dressing and finish with extra coriander. Shop the ingredients for this recipe on and discover how Tesco Finest can make your everyday taste better
