Soy sauce prawns is a fast and easy dish that appears on the menu of many Cantonese seafood restaurants. This version has an ingredient you wouldn’t expect in a Chinese dish: butter. It adds a ...

If you have been anywhere by the sea in the Yucatan peninsula you will have had these deep-fried king prawns with ... To make the dipping sauce, place all the ingredients into a food processer ...

Very finely chop two-thirds of the prawns using a sharp knife (or blend to a paste in a food processor) and cut the rest into 1cm/½in cubes. Mix the oyster sauce, groundnut and sesame oil ...

Season prawns with salt and pepper and add them to the hot pan. Once colored on one side, after about 2 minutes, pour ouzo into pan and flip shrimp. Stir cherry tomatoes into sauté and continue ...

Simply keep a bag of prawns in the freezer and you will be able to whip it up in a jiffy. And there's no need to defrost the prawns, as Nici says. Simply pop them into the sauce frozen.

Spoon warm seafood sauce into well of hummus and scatter with micro coriander. Serve with flatbread and crudités. This recipe also calls for chilling, soaking (see method). Reserve the heads when ...

Season to taste with more fish sauce if required. The dressing should be hot and sour. De-vein the prawns by cutting down the back with a sharp knife and removing the thin black intestine.