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Deep Fry Prawn Ball Deep Fry Prawn Ball 9 May 2008
Perfect Friday night food, a warming low fat prawn curry ready in just 20 minutes. Easy Thai Prawn Curry 6 Sep 2011
This is one of the easiest suppers to make, but somehow, however much I know this, it always surprises me. Not in the cooking, so much as in the eating: I can't believe, each time anew, how deep and textured and full-throttle, in a sweet, comforting way, this tastes, when all I've done is a bit of shopping and some light stirring. If you have some fresh prawns, so much the better, but I stipulate frozen ones below since I regularly keep them in the freezer. Red Prawn and Mango Curry 14 Jun 2008
Sesame Prawn Toast Sesame Prawn Toast 11 Nov 2007
Spicy Prawns in Hoisin Sauce Spicy Prawns in Hoisin Sauce 16 Aug 2008
The Cantonese like to bite into prawns that are crisply firm, and to achieve this texture, Cantonese chefs leave out the ginger and wine when preparing them. Stir-Fried Prawns in Tomato Sauce 11 Oct 2010
Stir-Fry Salt and Pepper Prawns Stir-Fry Salt and Pepper Prawns 24 Mar 2008
Originating from Yangchow in Eastern China, this dish has become just as much of a favourite with the Cantonese. In fact, it is one of the most well known and popular rice dishes both inside and outside China. Prawns or small shrimps are always used; in the South, char siu or Cantonese roast pork is used instead of ham. Yangchow Fried Rice 16 Aug 2011
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