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Prawn and Scallp Skewers

Keys : Bbq Barbequed Barbecued Grilling Main Dish Seafood Shellfish Australian Australia Aussie Pacific Australian Oz Ingredients :

1/2

cup

mango chutney

1/2

cup

orange juice

1/4

cup

sweet and tangy barbecue sauce

8

x

pineapple chunks each about 1" square

12

lrg

prawns peeled, de-veined

12

lrg

sea scallops

8

x

cherry tomatoes

8

x

pearl onions blanched, peeled


Method :

  • In a food processor or blender puree chutney , orange juice, and barbecue sauce until smooth.
  • Thread four 12-inch skewers in the following order; pineapple , prawn, scallop , tomato , onion , prawn, scallop, tomato, onion, prawn, scallop, pineapple.
  • Brush skewers liberally with sauce and place in center of cooking grate. Grill 6 to 8 minutes or until prawns are pink and scallops are opaque, turning and brushing liberally with sauce again halfway through grilling time. Serve with remaining sauce for dipping.
  • This recipe yields 4 servings.
  • Wine Recommendation: A Semillon- Chardonnay blend from Australia will accommodate this citrusy sauce just brilliantly.
  • Beer Recommendation: How to dance around the seafood and still tango with the mango ? Just say " ale ." A yeasty Hefe-Weizen will do wonderfully.
  • Comments: The tangy mango sauce makes an irresistible addition to this Australian seafood celebration. You can find mango chutney in gourmet markets and specialty stores.

Butternut Squash and Prawn Soup

Keys : Seafood Ingredients :

STOCK

6

tbl

Butter

18

lrg

Prawns, shelled and deveined, shells and p

2

x

Leeks, trimmed and slices

4

x

Fresh thyme sprigs

6

x

Fresh parsley sprigs

3

cup

Water

4

cup

Dry white wine

SOUP

6

tbl

Butter

2

med

Yellow onions, thinly sliced

2

lb

Butternut squash, peeled and cut into 2inc

1

x

Fresh sprig rosemary

6

cup

Prawn stock

2

tbl

Fresh lemon juice

 

 

Salt and pepper

 

 

A few dashes Tabasco


Method :

  • The Stock : Melt the butter in a large saucepan over medium high heat. When hot, add the prawn shells and leeks and saute until the shells turn pink and the leeks are translucent. Add the thyme , parsley , water and wine and bring to a boil. Reduce the heat and simmer for 20 minutes, pressing down on the prawn shells to extract their flavor. Strain the stock through a fine sieve, again pressing on the prawn shells. Reserve the stock and discard the solids. The Soup: In the same saucepan in which you sauteed the prawns, add the onions and saute until translucent. Add the squash and rosemary , reduce heat to low, cover and cook, stirring occasionally, for 10 minutes. Add 5 cups of the stock and lemon juice. Bring to a boil, reduce heat to low, cover and cook until the squask is very tender, 1015 minutes.
  • Discard the rosemary. Puree the soup in a food processor or food mill in small batches. Add the remaining 1 cup stock if the soup is you desire a thinner soup. Return the puree to the pan over medium heat. Slice the prawns in half lengthwise. Add the prawns to the soup and cook until they turn pink. Transfer prawns to a warm platter and cover. Season soup to taste with salt and pepper and a few dashes of Tabasco . To serve: Ladle the soup into shallow soup bowls and set 6 prawns on top of each. Garnish with rosemary.
  • Yield:6 serving

Chicken and Prawn Soup

Ingredients :

2

x

14oz Cans Chicken Consomme

1

x

Skinless Chicken Breast fillet, cut into thin strips.

1

tbl

Cornflour

2

oz

Peeled Prawns, thawed if using frozen.

1

x

Clove Garlic, peeled and chopped

 

 

ds Soy Sauce

 

 

Black Pepper

1

x

Egg, Beaten


Method :

  • Heat consomme in a large pan. Put chicken and cornflour in a polythene bag and shake until chicken is coated. Add chicken to soup and simmer for 10 minutes until tender. Stir in prawns, garlic , soy sauce and plenty of pepper . Just before serving, pour in the beaten egg in a stream, stirring constantly, so egg sets in ribbons

Aromatic Prawns

Ingredients :

750

gm

green prawns

1

tbl

oil

1

x

red chilli, very finely chopped

1

x

5 cm piece ginger, finely grated

2

x

cloves garlic, crushed

1

stalk

lemon grass, inner core very finely chopped

1

x

red capsicum, cut into thin slices

100

gm

snake beans, thinly sliced diagonally

1

stalk

celery, thinly sliced diagonally

4

x

eschallots, thinly sliced diagonally

1

pch

sugar

1

tbl

fish sauce

1/2

x

lime, juice of

125

ml

coconut milk

1/2

cup

coriander leaves

2

tbl

freshly roasted peanuts, roughly chopped


Method :

  • 1. Peel prawns, clean out intestine and set aside. Heat oil in wok and quickly stir-fry the aromatics. Add prawns and continue stir-frying until they change colour. Remove to a bowl.
  • 2. Add capsicum , beans and celery to wok and stir-fry for 2 minutes until a little softened. Add eschallots, sugar, fish sauce . lime juice and coconut milk and bring to the boil. Return prawns to the wok with coriander leaves and heat through.
  • 3. Serve in bowls over steamed rice and sprinkled with peanuts .

Australian Prawns

Ingredients :

1

x

Piece ginger (2"), peeled and coarsely chopped

1

lrg

Onion, coarsely chopped

1

x

Red bell pepper, coarsely chopped

4

x

Ripe tomatoes, coarsely chopped

4

cup

Fish stock

1

tbl

Fish sauce ( Nam pla)

1/4

tsp

Cayenne

4

cup

Coconut milk

24

x

Prawn tails

3/4

cup

Cilantro, finely minced

1/2

cup

Parsley, finely minced


Method :

  • Place the ginger , onion , red pepper and tomato in the food processor until smooth. Transfer to a heavy casserole and cook at high heat, stirring, for 3-4 minutes, Add the fish stock , fish sauce and cayenne , and stir to mix well.
  • Bring to a boil, turn the heat down and simmer for about 10 minutes. Add the coconut milk and prawns and cook on high heat stirring, for about 3 minutes.
  • Turn down to a simmer and cook another 3 minutes. Stir in the cilantro and parsley before serving. Taste and adjust seasonings by adding more fish sauce and cayenne.

Prawn Stuffed Baked Potatoes

Ingredients :

700

gm

large new potatoes

4

tbl

olive oil

 

 

coarse sea salt and freshly ground black pepper

3

x

shallots or 6 spring onions

450

gm

tomatoes preferably plum

2

clv

garlic

1

x

level tsp paprika

1

x

level tbsp tomato paste

100

gm

goats cheese preferably semisoft chevre

60

ml

creme fraiche or double cream

1

x

level tbsp chopped chives

225

gm

large peeled prawns

 

 

flat leafed parsley to garnish


Method :

  • Wash and prick the potatoes .
  • Place in a small roasting tin with 1 tbsp oil and sprinkle with sea salt .
  • Cook on the second runners of the roasting ovenfor 45 minutes to 1 hour or until soft.
  • Meanwhile finely chop the shallots .
  • Peel deseed and roughly chop the tomatoes .
  • Heat the remaining oil in a saucepan add the shallots and cook until soft.
  • Crush the garlic and add to the pan with the paprika and cook for 30 seconds.
  • Add the tomato paste and cook for 1 minute.
  • Add the tomatoes season and bubble for 10 to 15 minutes or until the mixture is thick and pulpy.
  • Crumble the goats cheese mix with the creme fraiche and chopped chives and season with pepper .
  • Cut the potatoes with a cross about threequarters of the way through then squeeze to open further.
  • Mix the prawns into the tomato mixture then put a spoonful into each potato .
  • Place the filled potatoes in an ovenproof dish spoon the goats cheese mixture over the top then cook on the top or second runners of the roasting ovenpushing well to the back for maximum heat for 15 to 20 minutes or until hot to the centre.
  • Serve immediately garnished with flat leafed parsley .
  • Although this dish takes a little while to cook in the ovenits so quick and easy to prepare that it makes an ideal supper dish.
  • Serves 4

Carribean Prawn Kabobs

Ingredients :

1/3

cup

Kikkoman Teriyaki Baste & Glaze

1/4

tsp

grated fresh lime peel

1

tbl

fresh lime juice

1

dsh

freshly-ground black pepper

1

x

green bell pepper

1

x

red bell pepper

1

lb

fresh or thawed medium-size prawns peeled, deveined

4

x

metal skewers - (15" long)


Method :

  • Combine teriyaki baste & glaze , lime peel and juice and black pepper ; set aside.
  • Cut each bell pepper into 24 squares; thread alternately with prawns on skewers, leaving space between pieces.
  • Place skewers on grill 4 to 5 inches from hot coals; brush with teriyaki baste & glaze mixture. Cook 4 minutes; turn kabobs over and brush with remaining teriyaki glaze mixture. Cook 4 minutes longer, or until prawns are pink. (OR, place skewers on rack of broiler pan; brush with teriyaki glaze mixture. Broil 3 minutes. Turn kabobs over; brush with remaining teriyaki glaze mixture. Broil 3 minutes longer, or until prawns are pink.)
  • This recipe yields 4 servings.

Charcoal Grilled Prawn Salad

Ingredients :

 

 

(yam gkoong pow)

 

 

Serves 4-5 as part of a family-style meal

1

lb

large prawns (12 to 16 per pound)

2

tsp

sea salt dissolved in 1 cup water

4

x

to 8 red Thai chiles (prik kee noo ), cut into 1/4 inch rounds

2

x

red serrano, jalapeno, or fresno peppers, cut into 1/4 inch rounds with

 

 

seeds

5

x

cloves garlic, minced (about 1 tablespoon)

3

tbl

fish sauce (nahm bplah ), or to taste

 

 

Juice of 1 to 2 limes, or 3 to 4 tablespoons to taste

2

x

to 3 teaspoons granulated sugar, to taste

2

stalk

lemon grass

2

x

to 3 shallots, halved lengthwise and thinly sliced crosswise

2

x

green onions (use white and half of green parts), cut into 1/8 inch rounds

1/2

cup

mint leaves, torn into small pieces

 

 

Green leaf lettuce to line serving platter

1

sm

tomato, sliced into rounds

 

 

A few cilantro sprigs


Method :

  • Place prawns in bowl and add salted water. Let sit about five minutes, then rinse thoroughly with fresh water to remove salt . With scissors, snip shells of prawns up the center of the back, about three-quarters of the way toward the tail. Using a sharp knife, butterfly prawns in their shells, cutting deeply along the length of the back where the shells are cut. Remove any dark veins, leaving shells on.
  • Start charcoal grill . Meanwhile, prepare remaining ingredients.
  • Crush the two kinds of chiles and garlic with a mortar and pestle to make a coarse paste. Add fish sauce , lime juice and sugar. Stir well. Taste and adjust flavors so that the sauce is intensely hot, sour and salty, with a little sweetness at the back of the tongue.
  • Trim and discard woody bottom tip and top third of lemon grass stalks, and peel off two to three of the loose, fibrous outer layers. Cut into very thin rounds and place in a mixing bowl with prepared shallots , green onions and mint leaves.
  • Grill prawns over medium-hot coals for two to four minutes (cooking time depends on size of prawns), turning once or twice, until shells are pink and slightly charred and the flesh a little undercooked. Prawns will be further cooked by lime juice in the dressing. Undercooking preserves the prawns' natural sweet flavor and gives them a tender, succulent texture. Grilling in the shell keeps them from drying out.
  • Toss grilled prawns with lime chili dressing. Add herbs and toss lightly to mix. Arrange on platter lined with lettuce leaves, encircled along the edges with tomato slices. Garnish with cilantro sprigs.

Chicken Breast and Prawn with Saffron Rice

  Ingredients :

CHICKEN BREASTS

250

gm

Uncle Ben's Thai Imperial Rice

4

x

Chicken breasts, skinned and boned

45

gm

Butter

PRAWN & SAFFRON RICE

1/2

sm

Onion, peeled and chopped

1

tsp

Saffron, ...or...

4

x

Strands saffron

4

tbl

White wine

120

ml

Chicken stock

300

ml

Whipping cream

55

gm

Unsalted butter, cut into small cubes

110

gm

Peeled prawns

30

gm

Butter

2

x

Tomatoes, peeled deseedd diced

 

 

Salt and freshly ground black pepper, to taste


Method :

  • 1. Heat the butter and 1 tbsp of water in a large pan and fry the chicken until coloured. Set aside and keep hot.
  • 2. Simmer the wine with the onion in a small pan until reduced by half. Add the saffron , stock , meat juices and cream . Continue to simmer until the sauce is reduced by 1/3 and has thickened.
  • 3. Meanwhile, cook the Uncle Ben"s rice according to the instructions on the packet.
  • 4. Once the sauce has thickened, take off the heat and whisk in the unsalted butter cubes. Season to taste. Quickly fry the prawns in the remaining 30g of butter, add to the sauce along with the tomatoes and heat through.
  • 5. Arrange the chicken on serving plates and spoon the sauce over. Serve immediately with Uncle Ben"s Thai Imperial rice.

 

Prawn and Garlic Sauce  

Ingredients :

4

x

chicken breasts

1

tbl

flour, plain

1

cup

breadcrumbs

1

tbl

sesame seeds

2

x

eggs

500

ml

vegetable oil

PRAWN AND GARLIC BUTTER

200

gm

butter

6

x

prawns, cooked

3

tsp

garlic, crushed

1

tbl

lemon juice

2

tsp

parsley, chopped

1/2

tsp

fresh herbs (chopped)

1/10

tsp

cayenne pepper


Method :

  • Prawn and Garlic butter :
    Chop prawn flesh fine.
  • Soften the butter and stir in remaining ingredients until well combined. Lay out a piece of foil, plastic wrap or baking paper and place butter along one edge, leaving 5 cm at each end. Roll up to form a cylinder 1 cm in diameter and twist the ends to seal. Refrigerate until firm.
  • Flatten out chicken breasts with a mallet. Divide butter into 4 and lay a piece on each breast, roll up to fully enclose, tucking in the ends if necessary to form a neat cylindrical shape.
  • Very lightly flour the chicken, dip in beaten egg and roll in combined breadcrumbs and sesame seeds . Refrigerate 15 minutes then repeat coating process with egg and breadcrumbs. Return to refrigerater for at least 20 minutes.
  • You can cook the chicken in two ways:
    1. Deep fry :
    Heat frying oil, gently cook chicken for 5-8 minutes until golden.
  • 2. Oven:
    Place chicken on a well oiled tray, brush with oil, cook at 350F/180C for 15-20 minutes until golden.
  • Serve immediately on a bed of rice pilaff with hollandaise sauce .

Prawn Cocktail

Ingredients :

24

x

fresh cooked prawns, peeled with tail left on

1

x

iceberg lettuce, very finely shredded

2

x

lemons, sliced into wedges

250

ml

mayonnaise, (preferably home made)

60

ml

worcestershire sauce

60

ml

brandy

120

ml

tomato sauce

1

tbl

horseradish

60

ml

cream, whipped

 

 

salt & pepper

FOR THE MAYONNAISE

2

x

egg yolks

2

tbl

vinegar

250

ml

vegetable oil

 

 

salt and pepper

1

tbl

lemon juice


Method :

Crab Stuffed Prawns with Tomato Butter

Ingredients :

1

tbl

Olive oil

1/4

cup

Finely-minced onions

1/4

cup

Finely-minced celery

1/4

cup

Finely-minced green bell peppers

2

tbl

Finely-minced red bell peppers

1

tbl

Finely-minced shallots

4

tsp

Finely-minced garlic divided

4

tsp

Emeril's Essence see * Note

1

tsp

Salt

1

tsp

Freshly-ground black pepper

1

lb

Lump crabmeat picked ove

 

 

for shells and cartilage

1

x

Egg slightly beaten

1/4

cup

Grated Parmigiano-Reggiano cheese

1

tbl

Creole mustard

1/4

cup

Bread crumbs

16

x

Prawns peeled, except

 

 

for tails, and butterflied

3/4

cup

Peeled, seeded, chopped Italian plum

 

 

tomatoes

1/2

cup

Shrimp stock

1

pch

Cayenne pepper

1/2

tsp

Freshly-ground black pepper

1

stk

Unsalted butter cut into 1" cubes

 

 

White Bean Relish see * Note

2

tbl

Grated Parmesan cheese

2

tbl

Brunoise red peppers


Method :

  • Preheat oven to 400 degrees.
  • In a saute pan, heat the olive oil. When the pan is smoking hot, saute the onions , celery , peppers , shallots , and 2 teaspoons of the garlic , 2 teaspoons Emeril's Essence, 1/2 teaspoon salt , and the pepper. Saute for 2 to 3 minutes. Add the crabmeat and toss gently. Saute for 1 minute. Remove from the heat and cool.
  • Turn the crabmeat mixture into a bowl and stir in the egg , cheese , mustard , and bread crumbs. Form the stuffing into 16 balls. Season each prawn with the remaining Essence. Press each ball of stuffing into the cavity of each prawn. Place the prawns on a parchment-lined baking sheet. Bake for about 10 minutes.
  • For the tomato butter : In a small non-reactive sauce pot, mash the tomatoes using a whisk over high heat for 1 minute. Add the garlic, shrimp stock , salt, cayenne , and black peppers and bring to a boil. Whisk the mixture constantly for 1 minute. Whisk in the butter a few cubes at a time until all the butter is incorporated.
  • Spoon the sauce onto the platter. Mound the White Bean Relish in the center of the sauce. Place the prawns around the relish. Garnish with the fried spinach , cheese, and peppers.
  • This recipe yields 4 servings.

 

Curried Prawn Pasta Salad

 Ingredients :

1

lb

Medium prawns -- peeled &

 

 

Deveined

2/3

cup

White wine

2

cup

Rotelle pasta

1/4

tsp

Pepper

1/2

cup

Minced celery

1/2

cup

Low-calorie mayonnaise

1

tsp

Lemon juice

2

tsp

Curry powder

 

 

Lettuce leaves -- for

 

 

Decoration

1

tbl

Chopped, toasted almonds


Method :

  • 1. In a small saucepan over medium-high heat, place prawns and wine , and cook until prawns turn pink (about 2 minutes). Remove prawns and cut in half. Discard wine.
  • 2. Cook pasta until al dente (about 8 minutes). Drain and refresh under cold water. In a large bowl mix pasta with cooked prawns, pepper , celery , mayonnaise , lemon juice, and curry powder. Chill 20 minutes. Arrange on a bed of lettuce and garnish with almonds .

Deep Fried Prawns

Ingredients :

225

gm

prawns preferably uncooked

570

ml

groundnut oil

 

 

batter

1

sm

egg

1

tbl

cornflour

2

tsp

cold water

1

tsp

sesame oil

1

tsp

salt

2

tbl

spring onions finely chopped

 

 

garnish

 

 

lemon wedges or Roasted Salt and Pepper.


Method :

  • Peel the prawns and if you are using large uncooked ones cut them to remove the fine digestive cord.
  • Wash them and pat them dry with kitchen paper.
  • Combine the batter ingredients in a small bowl and beat them well until they are all thoroughly blended.
  • Put the oil into a deep fat fryer or large wok and heat it until it almost smokes.
  • Put the prawns into the batter.
  • Then using a slotted spoon remove them from the batter leaving them with just a light coating. Now deep fry them for about 2 minutes and then drain on kitchen paper.
  • Serve the cooked prawns with Roasted Salt and Pepper or with lemon wedges.
  • One of the things I most dislike about deep fried foods in many Chinese restaurants outside China is the use of a dense batter coating. Such a thick coating soaks up the oil and makes the food very greasy. I prefer a light almost transparent coating of batter. This way prawns will be tender and sweet and the flavour will not be obstructed. Try to obtain uncooked prawns for this recipe if you can as the flavour will be much better.

Serves 4

Penne Pasta with Prawns, Artichokes and Asparagus

 Ingredients :

2

tbl

olive oil

1

tbl

butter

1

bn

spring onions, sliced on the diagonal

6

x

shallots, finely chopped

 

 

two lemons, juice of

1

cup

white wine

1

bn

asparagus, cut thinly on the diagonal

500

gm

raw king prawns, shelled

6

x

artichoke hearts in oil, sliced

1

cup

chopped parsley

 

 

black pepper and salt to taste

400

gm

dried penne


Method :

Pasta with Sun Dried Tomato, Basil, and Prawn

 Ingredients :

GENERAL

300

gm

Wholewheat pasta spirals, (10z)

750

gm

Tomatoes, skinned, de-seeded and chopped roughly (1 1/2 lb )

100

gm

Sun-dried tomatoes in seasoned oil, drained and chopped roughly (3 1/2oz)

250

gm

Peeled prawns, thawed if frozen (8oz)

4

tbl

Chopped fresh basil

 

 

Pepper


Method :

  • Cook the pasta in plenty of boiling water according to the packet instructions or until '' al dente '' (tender but still slightly firm to the bite).
  • Drain pasta and return to the pan.
  • Add the fresh tomatoes and sun-dried tomatoes to the pasta, stir well and cook for 5 minutes.
  • Add the prawns and basil , and season with pepper .
  • Stir well and cook for further 5 minutes before serving in warmed bowls.

 

Salmon and Prawn Pasta

 Ingredients :

11

oz

Pasta, (325g)

1/4

pt

Fish stock, (150ml)

4

oz

Mange tout - sliced, (100g)

7

oz

Low fat soft cheese, (200g)

1

tsp

Schwartz Tropical Peppercorns - crushed

4

oz

Peeled prawns, (100g)

1

x

7 ounces tin salmon - drained, flaked and boned (215g)


Method :

  • Cook the pasta according to the manufacturers instructions.
  • Meanwhile place the stock in a pan and bring to the boil. Add the mange tout and cook briefly. Remove from the heat and stir in the soft cheese and Pepper to form a creamy sauce . Add the prawns and salmon . Stir gently and heat for a couple of minutes.
  • Drain the pasta, place in a serving dish and pour over the sauce.

Salmon Carpaccio

Ingredients :

175

gm

thinly slicedfresh salmon

 

 

olive oil and chilli oil

 

 

lemon juice

 

 

chopped chives and lemon wedges

Fritters:

1

med

egg

110

gm

plain flour milk

8

x

tiger prawns peeled and chopped

1

x

red chilli flnely chopped

1

x

spring onion flnely chopped

2

tsp

finely choppedparsley

50

gm

fresh salmon chopped


Method :

  • For the fritters mix the egg and flour with enough milk to make a thick batter:
  • Add the remaining ingredients and a squeeze of lemon juice salt and pepper .
  • Place teaspoons of the mixture in a deepfat fryer of hot oil until golden brown then drain and keep warm.
  • Place the salmon on serving plates season with sea salt cracked pepper olive oil and lemon juice.
  • Place a fritter on each plate.
  • Drizzle over a little chilli oil and some chopped chives .
  • Serve with lemon wedges.
  • Serves 4

 

Scallop and Prawn Gumbo

Ingredients :

2

lb

small scallops or prawns

2

med

onions, chopped

1/2

cup

celery, chopped

3

tbl

flour

2

x

cloves garlic, minced

2

lb

fresh okra, sliced 1/4in

2

x

green peppers, chopped

4

tbl

olive oil

3

x

tomatoes, cut up

 

 

salt & pepper to taste

1

tsp

cumin

 

 

Tobasco to taste


Method :

 

Seared Salmon in Dill and Prawn Cream

Ingredients :

1

x

175 gram lon grain and wild rice mix

350

ml

Boiling water

1

lrg

Shallot

1

x

Lemon

25

gm

Unsalted butter

1

x

250 gram pie salmon fillet, boned (from the middle cut)

 

 

Olive oil, for brushing

150

ml

Dry white wine

2

lrg

Carrots

115

gm

Asparagus tips

4

x

Heaped tbsp creme fraiche

1

x

Fresh dill sprig

85

gm

Cooked peeled prawns

 

 

Salt and freshly ground black pepper


Method :

  • 1 Place the rice in a sieve and rinse well under cold running water. Place in a pan with the boiling water. Cover and cook for 15-18 minutes until just tender and cooked through.
  • 2 Heat a small pan. Finely chop the shallot . Add the butter to the pan and gently saute the shallot for 3-4 minutes until softened, stirring. Use the lemon to make a garnish and set aside.
  • 3 Heat a griddle pan. Scale the salmon fillet, cut into two even-sized pieces and season. Brush the pan with oil and add the salmon fillet, skin side down.
  • 4 Cook for a few minutes, turning the salmon at a 90 degree angle halfway through the cooking, giving criss-cross markings on the skin. Pour 85ml/3fl oz wine into the softened shallot and reduce to about 1 tbsp in quantity.
  • 5 Turn over the salmon and cook for another 2-3 minutes until just tender and almost cooked through. Transfer to a plate and keep warm.
  • 6 Cut the carrots into small batons and arrange in a streamer with the asparagus tips. Steam for 5-8 minutes until just tender and cooked through
  • ( al dente ).
  • 7 Pour the remaining wine into the griddle pan and stir vigorously, scraping the bottom of the pan to remove any sediment. Pour into the reduced wine and shallot mixture.
  • 8 Stir the creme fraiche into the wine and shallot mixture and cook for a few minutes until slightly reduced and thickened. Remove the dill fronds from the sprig, reserve some for garnishing, and roughly chop the remainder.
  • 9 Remove the rice from the heat and leave to rest for a minute or two (or as long as time allows) and fluff up the grains with a fork.
  • 10 Lightly oil a ramekin and pack in some rice. Turn the ramekin out on to a serving plate just off centre. Arrange the salmon fillet, presentation side up to the side.
  • 11 Stir the chopped dill and prawns into the creme fraiche sauce and just heat through, stirring constantly. Season to taste. Add the salmon fillet to one side of the rice.
  • 12 Add the vegetables on the plate around the fillet in a criss-cross formation. Garnish with a reserved dill sprig and lemon garnish. Serve at once.

Italian Sausage and Prawn Pasta

  Ingredients :

1/2

lb

rigatoni, or other short pasta (ziti is nice with this)

2

tbl

oil

1

x

onion, chopped

3

clv

garlic, chopped

2

x

tomato, chopped

1

x

spicy Italian sausage, chopped

1

x

red pepper, chopped

1/2

cup

red wine

8

x

prawn, raw, peeled or 2 x 7 oz tins shrimp, drained

 

 

salt

 

 

pepper

1

handf

parsley


Method :

  • Put the pasta on to cook.
  • Heat a saucepan over medium-high heat, add the oil, then add the sausages and cook for 2 minutes.
  • Add the chopped onion and garlic to it. Cook for 2-3 minutes, until the onion starts to change colour.
  • Add the tomatoes , and cook for a further 3 minutes.
  • Add the chopped pepper to the saucepan, cook it for 2 minutes, then add the wine . Reduce the heat to low, cover and let the mixture simmer for about 15 minutes.
  • Stir the prawns into the sausage mixture and cook for 2 minutes, or until the prawns just turn pink.
  • Drain the pasta. Season the sauce with salt and pepper and serve over the drained pasta, sprinkled with parsley .

 

Prawn, Clam, and Chorizo Stew

Ingredients :

1

lb

Yellow Finn potatoes, peeled and cut into 1"inch cubes

1/4

cup

Extra-virgin olive oil

1

x

Onion, chopped

1/2

cup

Sliced garlic

1

tsp

Crushed fennel seeds

2

tsp

Paprika

1

tsp

Chopped fresh oregano

2

tsp

Salt

8

cup

Chicken stock, *see note

2

cup

Ripe tomatoes, seeded and chopped (or 14.5z recipe ready tomatoes), with juice

3/4

lb

Chorizo sausage, casings removed

2

lb

Small clams, scrubbed

1

lb

Large prawns, peeled and deveined

1/4

cup

Chopped parsley

 

 

Salt and pepper, to taste


Method :

  • * STOCK : or shellfish stock, canned low- salt chicken broth, bottled clam juice or water, etc.
  • INSTRUCTIONS: Cook the potatoes in a large pot of boiling, salted water until tender. Drain. Set aside.
  • Heat the oil in a large, heavy saucepan over medium heat.
  • Add the onion , garlic , fennel seeds, paprika , oregano and salt. Cook, stirring, until the onion is translucent, about 8 minutes.
  • Add the stock and tomatoes and their juices. Bring to a boil, reduce heat and simmer for 1 hour.
  • Cook the chorizo in a large skillet over high heat for about 10 minutes, breaking it into pieces with a spoon.
  • Add the clams and cook, stirring, for 2 minutes. Add to the broth mixture.
  • Bring to a boil, reduce heat, cover and simmer until the clams open, about 2 minutes. Discard any that do not open.
  • Add the prawns, potatoes and parsley . Simmer until the prawns are just cooked through, about 2 minutes.
  • Season with salt and pepper and serve.
  • Notes:
    *Jody Denton and Marc Valiani of Lulu in San Francisco and Zibibbo in Palo Alto created this lusty shellfish stew , made slightly spicy by the addition of chorizo.

 

Spicy Prawn Cakes with Sweet Potato and Onion Fritters

Ingredients :

1

x

115 gram blo coconut cream

1

x

400 gram can chopped tomatoes, (in rich tomato juice)

1

lrg

Onion

 

 

Sunflower oil, for frying

2

x

Red chillies

2

x

Garlic cloves

450

gm

Cooked peeled tiger prawns, well drained

15

gm

Chopped mixed herbs, (basil, coriander and chives)

1

x

Heaped tsp black mustard seeds

1

tbl

Caster sugar

 

 

Grated rind and juice of 1 lime

2

lrg

Egg whites

150

gm

Plain flour

2

tsp

Chilli powder

2

tsp

Medium curry powder

225

gm

Sweet potato

 

 

Salt and freshly ground black pepper


Method :

  • 1 Heat a small saute pan. Chop up the coconut cream block and place in a bowl. Pour over 120ml/4fl oz boiling water, stirring until dissolved. Tip the tomatoes into a sieve set over a bowl and leave to drain off excess liquid.
  • 2 Cut two-thirds of the onion into 1cm/ 1/2" slices and separate into rings. Finely chop the remainder.
  • 3 Add 1 tbsp oil to the saute pan and cook the chopped onion for 4-5 minutes until just beginning to brown.
  • 4 Heat a frying pan. Chop up the chillies and garlic , blitz to a puree in a processor, tip out half and set aside. Add the prawns and herbs to the processor and whizz for a few seconds until just blended (don't over do it you'll lose the prawns' texture).
  • 5 Add 3 tbsp coconut cream and plenty of seasoning to the food processor and blitz again for 10 seconds. Using wet hands, shape the mixture into small patties.
  • 6 Add a little oil to the frying pan and cook the prawn patties for 2-3 minutes on each side until lightly golden. Drain well on kitchen paper.
  • 7 Add the reserved chilli and garlic mixture to the lightly browned onion and cook for 30 seconds, stirring.
  • 8 Add the mustard seeds and tip in the tomatoes, sugar, lime rind and juice. Simmer for about five minutes or as long as time allows until well reduced and thickened.
  • 9 Heat a sturdy wok with 5cm/2" oil. Place the egg whites in a bowl with the remaining 5 tbsp coconut cream and whisk until smooth. In a separate bowl, mix the flour , chilli powder, curry powder and 1 tsp each salt and pepper .
  • 10 Cut the sweet potato into thin slices on a mandolin and then toss lightly in the seasoned flour with the onion rings.
  • 11 Add to the egg mixture, mixing thoroughly until covered in a sticky coating. Return to the flour, rubbing some in each. Shake off any excess.
  • 12 Add the sweet potato and onion fritters to the wok in batches and deep-fry for 2-3 minutes until lightly golden. Drain well on kitchen paper.
  • 13 Arrange the spicy prawn cakes on a serving platter with the sweet potato and onion fritters. Spoon some of the relish into a small ramekin and place on the side. Serve at once.

Prawn and Broccoli Stir Fry

Ingredients :

1

kg

green prawns

1

x

onion

1

kg

broccoli, cut into flowerets

2

tbl

oil

2

tsp

Ginger Kitchen grated ginger

1

tbl

cornflour

1/2

cup

water

2

tbl

dry sherry

2

tbl

oyster sauce

2

tbl

soy sauce

1

tsp

sesame oil


Method :

  • 1. Peel and de-vein prawns. Peel onion and cut in half, then cut into slices.
  • 2. Heat oil in wok and add prawns. Cook until they change colour. Remove from wok and set aside.
  • 3. Add onions, ginger and broccoli to wok and stir-fry until broccoli has become a little tender.
  • 4. Combine cornflour with water and mix to a smooth paste. Add remaining ingredients and mix well. Add cornflour mixture to the wok and mix through.
  • 5. Add prawns and cook until heated through. Serve with steamed rice.