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GARLIC PRAWNS (Read 15155 times)
 
Jul 3rd, 2008 at 7:52pm

theyoungfella   Offline
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Hey guys, im mad keen on garlic prawns, and have perfected them on many occasion, so my 1st attempt at preparing something for the list will be the prawns. Will post as soon as ive perfected it in a camp oven. Will perfect it as soon as i "purchase" a camp oven.... LOL

Roll Eyes Roll Eyes Roll Eyes
 
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Reply #1 - Jul 3rd, 2008 at 8:30pm

Carolyn™   Offline
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Don't tell anyone I suggested it  Smiley, but I gather in borrowing distance from you is a 5" CO that would be ideal to try out your first go of CO Garlic Prawns.  With the cost of prawns (thats if your buying them) you wouldnt want to use a big CO until you test them out first.

I look forward to your pictures and recipe as its one of the things I intend to make in my 6" Lodge if and when it arrives  Cheesy
 

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Reply #2 - Jul 3rd, 2008 at 8:33pm

Derek   Offline
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He can borrow the 20" Cabelas Camp Oven if he can half fill it with garlic prawns to share.  Grin Grin Grin Grin Grin Grin Grin Grin Grin Grin Grin Grin Grin
 

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Reply #3 - Jul 3rd, 2008 at 8:47pm

theyoungfella   Offline
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Derek wrote on Jul 3rd, 2008 at 8:33pm:
He can borrow the 20" Cabelas Camp Oven if he can half fill it with garlic prawns to share.  Grin Grin Grin Grin Grin Grin Grin Grin Grin Grin Grin Grin Grin


Done!    Cheesy
 
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Reply #4 - Jul 3rd, 2008 at 8:59pm

Derek   Offline
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theyoungfella wrote on Jul 3rd, 2008 at 8:47pm:
Derek wrote on Jul 3rd, 2008 at 8:33pm:
He can borrow the 20" Cabelas Camp Oven if he can half fill it with garlic prawns to share.  Grin Grin Grin Grin Grin Grin Grin Grin Grin Grin Grin Grin Grin


Done!    Cheesy


Do you remember which one it is.  It's the really big one on the bottom of the stack.  It holds 25 litres so thats 12 litres of prawns.  Grin Grin Grin Grin
 

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Reply #5 - Jul 3rd, 2008 at 9:01pm

Carolyn™   Offline
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But how much garlic?????
 

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Reply #6 - Jul 3rd, 2008 at 9:11pm

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5 incher will not satisfy you   Grin
 

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Reply #7 - Jul 3rd, 2008 at 9:15pm

sooty   Offline
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Soot's favorite GP's

Ingredients:

Prawns
Fresh Garlic
Honey
Sweet Chili Sauce
Cream
Alfoil
Rice

Method

On a double layer of Alfoil place enuff prawns for a single serve
Slap on
lot of crushed fresh Garlic
good serve of Honey
fair bit of Sweet Chili Sauce
big dash of cream

Fold Alfoil to form a leak proof parcel
Place in hot Camp oven, pan, oven or direct on coals
Turn once and serve on a bed of rice, drizzle sauce over rice

I often cook this dish as a stir fry without the Alfoil parcel, just chuck it all in bar the cream and add cream when almost cooked and reduce slightly.

My favorite way is direct on the hot coals about a minute a side as it gives it  a slightly charcoal taste.
Kev
PS A 5 inch will never satisfy you
 

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Reply #8 - Jul 3rd, 2008 at 11:02pm

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Derek wrote on Jul 3rd, 2008 at 8:33pm:
He can borrow the 20" Cabelas Camp Oven if he can half fill it with garlic prawns to share.  Grin Grin Grin Grin Grin Grin Grin Grin Grin Grin Grin Grin Grin



Theyoungfella will need to take out a loan to half  fill a 20" with prawns

TBF
 

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Reply #9 - Jul 3rd, 2008 at 11:12pm

TBF   Offline
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A different Garlic Prawns.

500gms green shelled and cleaned prawns
4 cloves of garlic
1/2 tsp salt
2    tsp crushed black peppercorns
2    tsp lemon juice
dash of brandy
Olive oil
2 cups of cream

HOW TO:
Heat the oil in a smallish CO
crush the garlic, peppercorns and salt together and add to the oil.
Release the flavours. Don't burn it.
Add brandy and lemon juice to the CO.
Add the prawns to the CO and as they turn colour remove from heat Then add the cream.
Return to heat for 2 minutes.

Serve on a bed of Angel's hair pasta.

Goes well with a Chardonnay.

TBF  Aart

 

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Reply #10 - Jul 4th, 2008 at 6:29am

Carolyn™   Offline
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Yummy both great recipes using the cream.
 

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Reply #11 - Jul 4th, 2008 at 11:48am

BillyBushCook   Offline
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sooty wrote on Jul 3rd, 2008 at 9:15pm:
lot of crushed fresh Garlic
good serve of Honey
fair bit of Sweet Chili Sauce
big dash of cream



Love your work Soot Smiley Smiley
Youv'e been reading the smidgeons, dashes & tads cookery book again, have'nt you???
Actual measures depend on the number of beers consumed in my kitchen!! Grin Grin Grin
 

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Reply #12 - Jul 4th, 2008 at 12:43pm

skiproosel   Offline
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I really like the GP's that are served at Chinese Restaurants in the little sizzle pots- Does anyone have the recipe for those?


Thanks Skip Smiley
 

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Reply #13 - Jul 4th, 2008 at 1:10pm

Carolyn™   Offline
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They had 4 of those pots at Busselton at the Steptoe and Mum shop Skip $3 the lot.  They looked chinese made and I thought you guys would scoff LOL so I picked them up and put them down  Smiley they didnt have lids or I would have most definitely taken them on the cruise LOL next time I will know better.
 

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Reply #14 - Jul 4th, 2008 at 10:17pm

sooty   Offline
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Yea Billy, I have measuring devices for bita, lotsa, heapsof, slapons. good serves,  smidgeons, dashes & tads.
Amounts vary with the  bita, lotsa, heapsof, slapons good serves, smidgeons,  or dashes & tads of The Old Tawney consumer prior to cooking.

Not a true statement as PD's rule  states "The Old Tawney is only served in lotsa, heapsof or  goodserves'
Kev

 

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Reply #15 - Jul 5th, 2008 at 6:55pm

Crazy Dog   Offline
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Skip!

Just GOOGLE (Australia)  the words "Garlic Prawns" and ya will gets heapsa recipes mate...

Grrr!!! Wink
 

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Reply #16 - Jul 6th, 2008 at 6:11am

Carolyn™   Offline
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To stretch the prawns I thought this seemed a good recipe.


GARLIC PRAWNS & PASTA


Ingredients (serves 4)
500g casarecci* or other short pasta
1 tbs olive oil, plus extra to toss
3 garlic cloves, crushed
20 green prawns, peeled, deveined, tails intact
1/4 tsp dried red chilli flakes
2 tbs chopped fresh parsley
Juice and zest of 1 large lemon
1 cup (250ml) white wine
100g unsalted butter, chilled, cut into small pieces
1 tbs baby capers, rinsed
Method
Cook the pasta in a large saucepan of boiling salted water until al dente. Drain, return to the pan and toss with a little oil. Set aside to keep warm.
Place remaining oil and the garlic in a frypan and heat gently over low heat. When the oil is hot, add the prawns, chilli and half the parsley, increase heat to high and cook for 2-3 minutes. Remove the prawns and set aside, then add the lemon juice and white wine to the pan and allow to bubble and reduce for 2 minutes. Briefly stir in the cold butter, lemon zest and capers until you have a smooth sauce. Return the prawns to the pan to heat through, then add the pasta. Toss together well and serve garnished with the remaining parsley.
Notes & tips
* Casarecci is from selected gourmet food stores and Italian grocers.
 

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Reply #17 - Mar 7th, 2009 at 12:38am

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TBF wrote on Jul 3rd, 2008 at 11:12pm:
A different Garlic Prawns.

500gms green shelled and cleaned prawns
4 cloves of garlic
1/2 tsp salt
2tsp crushed black peppercorns
2tsp lemon juice
dash of brandy
Olive oil
2 cups of cream

HOW TO:
Heat the oil in a smallish CO
crush the garlic, peppercorns and salt together and add to the oil.
Release the flavours. Don't burn it.
Add brandy and lemon juice to the CO.
Add the prawns to the CO and as they turn colour remove from heat Then add the cream.
Return to heat for 2 minutes.

Serve on a bed of Angel's hair pasta.

Goes well with a Chardonnay.

TBFAart


I just made this sauce in a camp oven tonight.
Then added some smoked cod fillets and poached them for about 3 minutes a side.

It was divine..

Aart
 

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Reply #18 - Mar 7th, 2009 at 1:15am

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Jeez guys, I don't think I'm in the same league.  I thawed out about 20 frozen ( and cleaned) prawns under running water.  Threw them into a dish, sprinkled canola oil over them and stirred in a spoonful of garlic.  Popped the dish into the fridge while I prepped a stew.

Heated up my brand new Bush wok (just seasoned) and popped in the marinated prawns.  Judging by the speed they disappeared, I'd say they were a roaring success!  Having said that I'm gonna try a few of the recipes posted here.
 

Just because I have a short attention span doesn't mean I
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Reply #19 - Mar 28th, 2010 at 8:23pm

StevenM   Offline
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TBF wrote on Jul 3rd, 2008 at 11:12pm:
A different Garlic Prawns.

500gms green shelled and cleaned prawns
4 cloves of garlic
1/2 tsp salt
2    tsp crushed black peppercorns
2    tsp lemon juice
dash of brandy
Olive oil
2 cups of cream

HOW TO:
Heat the oil in a smallish CO
crush the garlic, peppercorns and salt together and add to the oil.
Release the flavours. Don't burn it.
Add brandy and lemon juice to the CO.
Add the prawns to the CO and as they turn colour remove from heat Then add the cream.
Return to heat for 2 minutes.

Serve on a bed of Angel's hair pasta.

Goes well with a Chardonnay.

TBF  Aart



Aart

gave this a go tonight.

What can I say but bloody beautiful.

Had a slight swist and aded a finely chopped small onion in with the garlic.

Man that was good.

If you have not given this a go, you are missing out.

Thanks again.
 

Cheers

Steven
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Reply #20 - Mar 29th, 2010 at 12:10am

TBF   Offline
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StevenM wrote on Mar 28th, 2010 at 8:23pm:
What can I say but bloody beautiful



Thanks for the feedback Steven.
Haven't met anybody who doesn't like it.

Aart
 

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Reply #21 - Mar 29th, 2010 at 6:14am

Carolyn™   Offline
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You have discovered heaven Steven  Cheesy  Cheesy

I plan to make them again for Easter Friday.
 

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Reply #22 - Mar 29th, 2010 at 8:17pm

StevenM   Offline
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Carolyn™ wrote on Mar 29th, 2010 at 6:14am:
You have discovered heaven Steven  Cheesy  Cheesy

I plan to make them again for Easter Friday.


Me too mate. But just entree size for the brude.

Doing a seafood lasange' and a fish pie as well.
 

Cheers

Steven
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Reply #23 - Mar 29th, 2010 at 9:04pm

Carolyn™   Offline
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Actually thinking of changing horses and doing SBBs Chilli Crab I have been wanting to do that for a while.  See if I choke when I price the crabs.  Cant see why I couldnt do Chilli prawns if need be, tempted to do both the above.  One Daughter is doing a salmon dish, I will do Italian Wedges and trying to decide what dessert, was going to have a second go of Death by Chocolate (I have the stuff), another daughter is doing a special apple pie.  Some salads and a cold platter organised.  Not a lot of us.  Unfortunately wet weather predicted for Sydney.  Sad
 

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Reply #24 - Mar 22nd, 2016 at 8:46pm

Rolly66   Offline
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Might give this a try Good Friday Aart
Got a couple of greenies in the freezer
 

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Reply #25 - Mar 23rd, 2016 at 7:48am

TBF   Offline
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Looking forward to the outcome..

Aart
 

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Reply #26 - Mar 24th, 2016 at 10:24pm

Rolly66   Offline
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I guess it's the same with normal pasta aart ??
 

CAMP OVENS ARE VESSELS TO LET YOU IMAGINATION RUN WILD
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