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Karides (Prawns)

Asia › Turkey
serves 2 30 min Easy 18 versions
Gluten-free Lactose-free With Seafood Under 30 Minutes Under 45 Minutes Dinner
Karides tarifi
E4024 · CC BY-SA 4.0

Jumbo Prawns with Spinach

One of 18 versions of Karides (Prawns). The table below shows how their ingredients differ.

Ingredients

Servings 2 people
  • 5 piece jumbo prawns
  • 200 gram spinach
  • half piece onion · dried
  • 1 clove garlic
  • 1 tea glass (100 ml) olive oil
  • 1 teaspoon chilli flakes
  • 1 dessert spoon salt
  • 1 teaspoon black pepper

How to make it

Open in kitchen mode
  1. Clean the prawns and cut them in half lengthways.
  2. Put the olive oil in a pan and saute the prawns with salt and black pepper for a few minutes.
  3. In another pan, fry the onion in olive oil until it turns golden.
  4. Add the spinach, the finely chopped garlic and the chilli flakes.
  5. Saute until the spinach loses its bite.
  6. Transfer the spinach to the plate without letting it cool.
  7. Add the prawns beside it and serve hot.
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Karides (Prawns) versions

They are all the same dish; the table below lists only the ingredients that set them apart. Ingredients common to every version (flour, salt, oil) are left out — they make no difference.

On skewers, with bay leaf base Cantonese Fried Greek style, baked In a casserole In garlic sauce Indian style Jumbo, with spinach Kavurma with ginger On skewers, prawns in plaice Pilaki, cold Provence Sweet and sour Thai-style soup With peppers With spinach With squid, in a casserole With vinegar
Ingredient On skewers, with bay leaf Cantonese Fried Greek style, baked In a casserole In garlic sauce Indian style Jumbo, with spinach Kavurma with ginger On skewers, prawns in plaice Pilaki, cold Provence Sweet and sour Thai-style soup With peppers With spinach With squid, in a casserole With vinegar
salt ✓ ✓ ✓ ✓ ✓ ✓ ✓ ✓ ✓ ✓ ✓ ✓ — ✓ ✓ ✓ ✓ ✓
black pepper ✓ ✓ ✓ ✓ — ✓ — ✓ ✓ — ✓ — — ✓ — ✓ ✓ ✓
garlic — — ✓ ✓ — ✓ — ✓ ✓ — ✓ ✓ — ✓ — — ✓ ✓
pepper ✓ ✓ ✓ ✓ — — — ✓ — ✓ — — ✓ ✓ ✓ — ✓ —
onion — — — — — ✓ ✓ ✓ ✓ — ✓ — ✓ — ✓ ✓ — ✓
oil — ✓ — ✓ — — — — ✓ ✓ ✓ — ✓ — — ✓ — ✓
parsley — — ✓ ✓ — ✓ — — — ✓ ✓ ✓ — — — — — ✓
tomato ✓ — — ✓ ✓ — — — ✓ — ✓ — — — — — ✓ ✓
butter — — — — ✓ — — — — ✓ — — — ✓ ✓ ✓ ✓ —
lemon juice — — ✓ — ✓ — — — — — — — — — ✓ ✓ — —
olive oil ✓ — ✓ — — ✓ — ✓ — — — — — — — — — —
soy sauce — ✓ — — — — — — ✓ — — — ✓ ✓ — — — —
vinegar — — — — — ✓ — — — — ✓ — ✓ — — — — ✓
white wine — — — ✓ — ✓ ✓ — ✓ — — — — — — — — —
bay leaf ✓ — — — — ✓ — — — ✓ — — — — — — — —
mushrooms — — — — ✓ — — — — — — — ✓ — — ✓ — —
potato — — — — — ✓ — — — ✓ ✓ — — — — — — —
brandy — — — — — — ✓ — — — — ✓ — — — — — —
carrot — — — — — ✓ — — — — ✓ — — — — — — —
cornflour — ✓ — — — — — — — — — — ✓ — — — — —
flour — — ✓ — — — ✓ — — — — — — — — — — —
ginger — ✓ — — — — — — ✓ — — — — — — — — —
lemon ✓ — — — — — — — — — — — — ✓ — — — —
sandwich kaşar cheese — — — — — — — — — — — — — — — ✓ ✓ —
spinach — — — — — — — ✓ — — — — — — — ✓ — —
sugar — — — — — — — — — — — — ✓ ✓ — — — —
apple juice — — — — — — — — — — — — ✓ — — — — —
basil — — — — — — — — — — — — — — ✓ — — —
bechamel sauce — — — — — — — — — — — — — — — ✓ — —
beer — — ✓ — — — — — — — — — — — — — — —
bread — — — — — — — — — — — — — ✓ — — — —
broccoli — — — — — — — — — — — — ✓ — — — — —
coriander — — — — — — — — — — — — — ✓ — — — —
cream — — — — — — — — — — — — — ✓ — — — —
curry powder — — — — — — ✓ — — — — — — — — — — —
dry sherry — — — — — — — — — — — — ✓ — — — — —
egg — ✓ — — — — — — — — — — — — — — — —
frying oil — — — — — — — — — — — ✓ — — — — — —
grape vinegar — ✓ — — — — — — — — — — — — — — — —
grated coconut — — — — — — — — — — — — — ✓ — — — —
hot pepper sauce — — — — — — — — ✓ — — — — — — — — —
hot sauce — — ✓ — — — — — — — — — — — — — — —
kaşar cheese — — — — ✓ — — — — — — — — — — — — —
labneh — — — — — — — — — — — — ✓ — — — — —
lemon zest — — — — — — — — — ✓ — — — — — — — —
margarine — — — — — — ✓ — — — — — — — — — — —
meat stock — — — — — — ✓ — — — — — — — — — — —
milk — — — — — — — — — — — — — ✓ — — — —
oregano — — — ✓ — — — — — — — — — — — — — —
plaice fillet — — — — — — — — — ✓ — — — — — — — —
shallots — — — — — — — — — — — — — ✓ — — — —
squid — — — — — — — — — — — — — — — — ✓ —
sweetcorn — — — — — — — — — — — — ✓ — — — — —
tinned mushrooms — — — — — — — — — — — — — — — — ✓ —
tomato paste — — — — — — — — — — — — ✓ — — — — —
tomato puree — — — — — — — — ✓ — — — — — — — — —
water — — — — — ✓ — — — — — — — — — — — —
white cheese (feta-style) — — — ✓ — — — — — — — — — — — — — —

On skewers, with bay leaf

serves 4 45 min

A grill in which large prawns dressed with lemon are threaded onto skewers with bay leaves, tomato and pepper and cooked over the fire.

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Cantonese

serves 4 50 min

Small prawns left to rest in a spiced egg mixture and fried; Chinese style.

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Fried

serves 4 40 min

Prawns coated in a hot sauce made with beer and fried; with a garlic and olive oil sauce alongside.

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Greek style, baked

serves 4 50 min

Prawns baked with white cheese over a tomato sauce; sauteed with wine.

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In a casserole

serves 4 55 min

A hot starter in which prawns, mushrooms and tomato are baked in earthenware dishes with kaşar cheese.

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In garlic sauce

serves 4 50 min

Prawns boiled in vegetable stock; with a garlic sauce brought to the thickness of cream with potato alongside.

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Indian style

serves 4 35 min

Prawns flambed with brandy and cooked with curry powder, white wine and meat stock; the sauce is bound with flour.

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Kavurma with ginger

serves 4 40 min

A Far Eastern kavurma in which raw prawns are fried in hot oil with ginger and garlic and seasoned with soy sauce, wine and hot sauce.

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On skewers, prawns in plaice

serves 4 50 min

A dish in which prawns are put inside strips of plaice and rolled up, threaded onto skewers with lemon zest and bay leaves, and fried.

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Pilaki, cold

serves 4 1 hr

An olive oil pilaki in which boiled prawns are cooked with carrot, potato and tomato and served cold.

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Provence

serves 2 20 min

Jumbo prawns coated in parsley and garlic and fried; flambed with brandy as they are served.

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Sweet and sour

serves 4 40 min

Prawns and vegetables sauteed in a Far Eastern sweet and sour sauce. The sauce is made beforehand.

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Thai-style soup

serves 4 1 hr

A Far Eastern soup in which creamy milk infused with coconut is strained and cooked with spices and prawns, served with buttered croutons.

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With peppers

serves 4 35 min

A quick recipe in which boiled and peeled prawns are fried in butter with paprika.

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With spinach

serves 6 1 hr

A gratin in which spinach, mushrooms and prawns are layered and baked with bechamel and kaşar cheese.

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With squid, in a casserole

serves 4 45 min

A seafood casserole in which prawns and squid are sauteed with mushrooms, pepper and tomato and baked in an earthenware dish with kaşar cheese.

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With vinegar

serves 4 20 min

Prawns fried with garlic and vinegar and finished with tomato. A hot starter ready in a quarter of an hour.

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