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Karides (Prawns)

Asia › China
serves 4 40 min Medium 18 versions
Gluten-free Lactose-free With Seafood Under 45 Minutes Dinner
Karides tarifi
E4024 · CC BY-SA 4.0

Prawn Kavurma

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

Ingredients

Servings 4 people
  • 500 gram prawns · raw, small
  • 4 clove garlic
  • 3 piece spring onion
  • 1 piece largish tomatoes
  • 1 tablespoon tomato puree · or tomato paste
  • 1 coffee cup (70 ml) oil
  • 1 piece root ginger · fresh, a matchbox-sized piece
  • 1 teaspoon peppercorns
  • 0.5 teaspoon hot pepper sauce
  • 1 tablespoon white wine
  • 1 tablespoon soy sauce
  • 1 teaspoon salt

How to make it

Open in kitchen mode
  1. Cut only the green parts of the spring onion into matchstick lengths and set them ready.
  2. Heat the sunflower oil in a deep pan.
  3. Chop the ginger and the garlic finely and cook them together in the hot oil until they soften.
  4. Clean the raw prawns, add them to the mixture and cook for about 2 minutes.
    2 min
  5. Add the peppercorns crushed in a mortar, the hot pepper sauce and the tomato puree and carry on stirring.
  6. Cut the tomato into small cubes and stir it into the mixture with the soy sauce and the wine.
  7. Add the spring onions you have chopped, adjust the salt, turn it for another 1-2 minutes and serve hot.
    2 min
Tips

Add the spring onion at the very end; put in early, it loses its colour and its texture. Do not leave the prawns in the oil longer than 2 minutes.

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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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Jumbo, with spinach

serves 2 30 min

Jumbo prawns cut in half and sauteed, on a bed of spinach that keeps its bite.

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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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