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Karides (Prawns)

Europe › Italy
serves 4 50 min Medium 18 versions
Lactose-free With Seafood Dinner
Karides tarifi
E4024 · CC BY-SA 4.0

Prawns, Cantonese Style

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

Ingredients

Servings 4 people
  • 45 piece prawns · small
  • 2 tablespoon oil
  • 2 piece egg
  • 1 tablespoon cornflour
  • 1 tablespoon soy sauce
  • 1 tablespoon grape vinegar
  • 1 teaspoon peppercorns
  • 1 teaspoon red pepper
  • 1 teaspoon ginger
  • 1 dessert spoon salt

How to make it

Open in kitchen mode
  1. Crush the peppercorns in a mortar.
  2. Add the ginger and the red pepper and stir.
  3. Break the eggs, setting aside the white of one of them, and mix them with the soy sauce.
  4. Add the spices you have prepared and the grape vinegar as well, and stir again.
  5. Add the cornflour to the egg white you set aside and stir.
  6. Clean the prawns and add them to this mixture.
  7. Let it rest for about 20 minutes.
    20 min
  8. Heat the sunflower oil in a pan and fry the prawns.
  9. Set the fried prawns aside and tip the egg mixture into the same oil.
  10. As it begins to cook, add the prawns and serve hot.
Tips

You can put boiled broccoli and chopped spring onion on the plate as a garnish.

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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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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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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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