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Every recipe on this site is a hand-built original — in one place you can actually search, by dish name, country, cuisine, ingredient, cooking time, dietary preference, or calories, without hopping between sites. Save favorites, build collections, scale servings, and plan your week. Every recipe, cuisine, shelf and tool opens on a page of its own — tap any result to open its page.
Nutritional data and the nutrient composition of the foods on this site have been estimated from USDA FoodData Central ingredient data and should be used for informational purposes. Medically necessitated intakes should always be validated.
16,814 of 100,000 recipes + 2,030 desserts. Every recipe on this site is a hand-built original. Desserts ride on top and never count toward the 100,000 — that total is recipes only.
Hand-rolled dumplings of grated potato simmered in anchovy-kelp broth with zucchini, carrot, onion and shiitake. The ongsimi turn chewy and translucent as they float to the surface.
Crisp golden potato rosti wedges topped with a sharp mustard leaf salad and battered fried pollock, with a rich chicken skin mayonnaise on the side. The chicken skins bake flat and crisp between two trays.
Boiled Pink Fir Apple potatoes folded through a homemade herb mayonnaise with cornichons, capers, anchovies, dill, tarragon and celery-like lovage. The dressing is sharp, salty and very green.
Side dishes1 hrServes 287 kcalGluten-freeDairy-freeDiabetic
Diced potatoes simmered in cream and milk with shallots, tarragon and thyme, layered with Comté and Parmesan and chunks of cooked lobster. The filled lobster shells grill to a crisp, golden top and a fresh herb salad goes alongside.
Linguine tossed with grated courgette cooked down with garlic and anchovy into a creamy sauce, with prawns and basil stirred through. A broad bean, artichoke and rocket salad with toasted pine nuts and Parmesan goes on the side.
Plump prawns kneaded with ginger and spring onion water, sesame oil and white pepper, chilled, then wrapped and deep-fried until the wonton skins crisp. Sweet chilli sauce is served for dipping.
King prawns poached in a fiery lemongrass, chilli and ginger oil with palm sugar, soy and lime, then tossed off the heat with ripe pineapple and shredded Chinese cabbage. The salad can be served in the pineapple shell.
A Creole classic from the Southern USA, this gumbo is boosted by the addition of bourbon whisky and hot pepper sauce, and is served with a spiced cornbread.
A classic Prawn Cocktail recipe! Juicy prawns (shrimp) tossed in a beautiful Prawn Cocktail Sauce (Rose Marie Sauce - a pink mayonnaise). The key to a good Rose Marie Sauce is a good mayonnaise. Use whole-egg if you can find it . (Note 1) A classic Aussie summer festive starter!
Prawn cocktail mini tacos (shrimp) is a Western appetiser, party food centred on salmon. It combines corn tortillas, cooking salt / kosher salt, Olive oil spray for a straightforward, balanced result.
Crisp, thin pastry tartlets filled with Marie Rose sauce, shredded Little Gem and two whisky-kissed prawns apiece, finished with freeze-dried raspberry. A prawn cocktail wearing its best clothes.
A fiery prawn curry served with soft white bread, flavoured with a home-ground Sri Lankan-style curry powder, tamarind water, coconut milk and a glossy oil made from the prawn shells.
Steamed prawn and water chestnut dumplings in wonton wrappers, served over a crunchy sesame-dressed salad of lettuce, cucumber, beansprouts and edamame.
Large prawns butterflied, dusted with pancake mix and dipped in an egg batter full of garlic chives, onion and red pepper, then pan-fried until set and golden.
A fabulous, warming homemade laksa paste makes this Malaysian-Chinese fusion of spicy prawns in noodle broth. This dish serves two as a main course or four as a starter.
Baby Gem cups filled with cocktail prawns folded through a punchy salted-krill, chilli and red onion sambal, with lychee halves underneath. Crispy fried rice vermicelli, toasted peanuts and coriander finish each cup.
Cooked prawns and two colours of pepper stir-fry with blanched broccoli, beansprouts, ginger and chilli in a sweet chilli and soy glaze. Toasted cashews garnish the bowls.
Main course1 hrServes 2158 kcalDairy-freeEgg-freeDiabeticLow Fat / Low Cholesterol
Prawns marinated in chipotle, lime and coriander, seared quickly and tucked into warmed tortillas with a yogurt cabbage slaw and a sriracha sour cream sauce.
Chopped king prawns with ginger and spring onion are wrapped into three-peaked wontons and boiled until they float. A black vinegar and soy dip, flecked with chili, goes alongside.
A gochujang-spiced ramen broth enriched with prawn shells, holding tiger prawns, sliced chicken breast, shiitake mushrooms, egg noodles and spinach, topped with kimchi and a halved egg.
Shell-on prawns seared in hot olive oil, then flashed with sliced garlic and chilli until the garlic crisps. Smoked paprika is sprinkled over at the end in true tapas style.
Greek baked fish nestled into a tomato, caper and olive sauce with oregano, Aleppo pepper and cumin, served with stock-roasted lemon potato wedges crisped in the oven. Feta is crumbled over the potatoes at the end.
Puerto Rican bacalaitos are salted codfish fritters. These delicious fritters are a popular street food in Puerto Rico and can be found at kiosks all along the beaches.
Puerto RicanAppetizer1 hr 30 minServes 16567 kcalDairy-freeEgg-freeDiabetic
Individual puff pastry rectangles baked, then filled with a mustard and honey crème fraîche mixture and finished with a choice of four toppings: smoked trout with horseradish, Brie with bacon and cranberry, spinach with ricotta and anchovy, or chestnut with pesto and cheddar. Two tarts per person make a stylish supper.
Main course1 hrServes 4 (with two tarts per person)320 kcalDiabetic
A jack-o-lantern built on a round board from orange snacks and cheeses: cheddar crackers, popcorn, corn nuts, cheese and fruit fill the face in vertical stripes. Dark chocolate, olives and blackberries fill the cookie-cutter eyes and nose, blueberries form the smile, and cucumber slices make the stem.