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PRAWNS AND CREVETTES

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PRAWNS AND CREVETTES

We have put together a small range of our favourites.  Raw tailed, whole cooked, cooked and peeled, frozen or in brine.  Some are a bargain, others are just a little more expensive, something to suit all pockets.

PEELED PRAWNS


Our peeled prawns are great in a One Pan Prawn Pilau: dry fry 2 tbsp of korma curry paste with 1 small chopped onion, stir in 300 grams of rinsed and drained basmati rice.  Add 700ml of chicken stock and bring to a boil, cover the pan, turn to low and simmer for 12-15 minutes until the liquid has been absorbed and the rice is cooked.  Take off the heat; add 150 grams of defrosted peeled prawns, a cupful of frozen peas and a sliced red chilli.  Cover the pan and leave to stand for 5 minutes.  Scatter over chopped coriander leaves and serve with lemon wedges.

1 pack size is available. 

RAW TAIL PRAWNS


Heat salted butter with a little olive oil and cloves of crushed garlic in a wok or heavy frying pan.  Add your defrosted raw-tail prawns; flip and stir a few times until cooked evenly with your crushed garlic stuck to the prawn shells.  Finger licking fantastic.


2 pack sizes are available.

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