Prawns, with its characteristic hint of deep sea brininess and mild sweetness, elevates everything from a pulau to spaghetti.
Garlic, green mango, ginger and pomegranate give a special accent to the historian's recipe for giant prawns.
Please find the recipe here: William Dalrymple's Tiger Prawns
Chef Sushant Parab stuffs dim sums with water chestnuts and prawns for some fabulous Chinese starters.
Please find the recipe here: Tricolour Prawn Dim Sums
Sharjah-based food blogger Bethica Das adds sambar powder and curry leaves to make her pasta dish. The marriage of Indian spices and prawn with spaghetti creatively bumps it up to being an Italian, non-veg take on the classic vermicelli upma.
Sumeet Saigal, of Punjabi origin, who made it to MasterChef Australia's Top 8, concocts her 'Rani Pink' two-vegetable soup with a surprise addition of prawns which gives the dish its meaty, sweet taste, along with the desiccated coconut.
Please find the recipe here: Pumpkin Beetroot Soup With Prawns
Smita Kotian converts the tiniest prawns into a dish that's somewhere between a chutney and an entree, but is packed with taste,
Please find the recipe here: Karandi
A simple curry with coconut milk, this is an everyday simple special by Anita Aikara.
Please find the recipe here: Prawn Curry
Hitesh Harisinghani marinates prawns with lemon juice and sautes them in butter with lots of garlic, chillies, chilly flakes and black pepper to create his prawn delight.
Please find the recipe here: Prawns Butter Garlic
Lightly-spiced and full of flavour, a one-pot meal, by Nadiya Sarguroh, that has a full range of spices and toasts the flavour of the seafood.
Please find the recipe here: Prawn Pulau
These buttery, garlicky prawns, with lime, are great for a mid-week meal. Delicious and oh so satiating, Chef Akanksha Saigal's seafood special can be eaten with garlic bread to mop up the sauce.
Please find the recipe here: Chilly Lime Prawns
In coastal Karnataka, the classic way to put together a dry fry prawn dish is with garlic, ginger, chillies, as well a spices like mustard seeds, fenugreek, black pepper, cinnamon, the way Sunita Harisinghani does, whose family hails from Mangalore.
Please find the recipe here: Mangalorean Prawns Sukka
Prawns made the typical Bengali way get their edge from coconut milk, garam masala and, of course, the slit green chillies as per Saurab Paul Chowdhury's recipe.
Please find the recipe here: Chingri Malai Curry
A traditional Goan dish, this version of balichao by late designer Wendell Rodricks's mom Greta uses fresh prawns, Goan vinegar, coconut feni and a rich masala.
Please find the recipe here: Prawn Balichao