- 1 tbsp groundnut oil
- 1 small onion, chopped
- 1 tbsp garlic, chopped
- 2 tsp ginger, chopped
- 2 fresh red chillies, chopped
- 1 tsp ground cumin
- 1 tsp ground coriander
- 1 tbsp fish sauce
- 1 tsp sugar
- 24-30 raw tiger prawns, shelled and deveined
- squeeze of lemon or lime juice
- fresh coriander
Heat a wok or large frying pan over high heat. Add the oil and when it is very hot, add the onion, garlic, ginger and chilli and stir fry for 3 mins.
Add cumin and ground coriander and stir fry for 1 minute. Add the fish sauce, sugar and prawns and stir fry for 2 mins. Add lemon juice turn heat down and simmer for a few mins or until most of the liquid has evaporated. Serve immediately.
- ¾ cup panko breadcrumbs
- ½ cup unsweetened desiccated coconut
- Grated zest of 1 lime
- 1 tsp salt
- ¼ tsp ground black pepper
- 2 eggs
- 18 large raw prawns, peeled, deveined with tails left intact
- Groundnut oil for frying
Line a baking sheet with baking parchment.
Mix panko, coconut, lime zest, salt and pepper in a large bowl. Whisk eggs in another bowl. Add the prawns to the beaten egg and toss to coat. Remove one prawn at a time and coat in panko mixture. Place each prawn on the baking sheet. You can do this up to 4 hours ahead and keep in the fridge until needed.
Pour about a quarter of an inch of oil in a large frying pan and bring to a medium high heat. Fry the prawns for about two minutes each side until golden brown and cooked through. Drain on kitchen paper. You may have to do this in batches, depending on the size of the pan.
Serve warm with mango salsa (mix 1 chopped ripe mango, 1 chopped red chilli, a little chopped red onion, juice of a lime, salt and pepper).
- 1 cinnamon stick
- 1 cardamom pod
- 2 tsp mustard seeds
- 2 green chillies, chopped
- 1 cm piece ginger, chopped
- 3 cloves garlic, chopped
- 8 curry leaves (fresh or dried)
- 4 shallots (or 1 large onion), chopped
- 2 tsp turmeric
- 1 tsp ground coriander
- 1 tsp ground cumin
- 2 tbsp tomato puree
- 400g tin coconut milk
- 250g peeled tiger prawns
This Indian recipe has a lovely creamy sauce.
Heat 2 tbsp of groundnut oil in a frying pan over medium heat. Add cinnamon and cardamom, followed by the mustard seeds and cook until they pop and crackle.
Add green chillies, garlic, ginger, curry leaves and shallots and cook for a couple of minutes then add the rest of the spices. Stir all the time. Add 4 tbsp water, the tomato puree and the coconut milk and simmer for 5-10 minutes. Check seasoning.
Add the prawns to the sauce and cook for a few minutes until they are cooked through. Do not overcook the prawns.
Serve with steamed rice.
- 24 large raw prawns
- 1 bunch spring onions
- 1 garlic clove, crushed
- 3 tbsp soy sauce
- 3 tbsp rice wine or dry sherry
- Pinch of black pepper
- 2 dried red chillies, chopped
- 40g cashews (unsalted)
- 2 tbsp groundnut oil
- Fresh coriander
In a bowl, mix together the garlic, soy, rice wine, pepper, chillies and 3 tbsp water. Mix in prawns and set aside.
Finely chop the onions. Drain prawns and reserve marinade.
Get your wok really hot and add oil – add prawns and stir fry over high heat for a few mins. Add onions and nuts. Pour in remaining marinade and bubble up for a minute or so. Check seasoning and garnish with coriander.
Serve with rice or noodles.
- 2 x cod fillets (skin on if possible)
- good slug of olive oil
- 3-4 spring onions
- Pinch of saffron
- 2 cloves garlic, chopped
- Tin of butter beans, drained and rinsed
- 600ml stock (vegetable or chicken)
- sml handful of mint leaves, chopped
Heat oven to 180C.
Heat oil in casserole and add onions, saffron and garlic – cook until soft. Add butter beans and stock – bring to the boil and season.
Nestle the cod, skin side up into the butter beans, cover and cook in the oven for 10 minutes or until cod is done.
Check seasoning and add mint.
- 250g smoked mackerel
- 175g mashed potato
- 1 egg, beaten
- 2-3 spring onions, chopped
- 1 tbsp parsley, chopped
- 1 tbsp fine oatmeal or breadcrumbs
- groundnut oil for shallow frying
Skin, bone and flake the mackerel. Mix with the potato and egg. Add the spring onions and parsley. If the mixture is stiff, moisten with a little milk.
Shape into burgers and chill for 30 minutes. Dust with the oatmeal or breadcrumbs and fry until golden brown on both sides and hot in the middle. For the full Big Mack experience, serve in a bun with lettuce, tomato, mayo and mustard.
- Sea salt and freshly ground black pepper
- 1kg potatoes
- 1 carrot
- 2 sticks of celery
- 150g good Cheddar cheese
- 1 lemon
- ½ a fresh red chilli
- 4 sprigs of fresh flat-leaf parsley
- 300g salmon fillets, skin off and bones removed
- 300g undyed smoked haddock fillets, skin off and bones removed
- 250g king prawns, raw, peeled
- Olive oil
- Optional: 4 ripe tomatoes, quartered
Cut the salmon and smoked haddock into bite-size chunks and add to the tray with the prawns. Squeeze over the juice from the zested lemon, drizzle with olive oil and add a good pinch of salt and pepper.
Add tomatoes and mix everything together really well. By now your potatoes should be cooked, so drain them in a colander and return them to the pan. Drizzle with a couple of good glugs of olive oil and add a pinch of salt and pepper.
Mash until nice and smooth, then spread evenly over the top of the fish and grated veg and place in the preheated oven for around 40 minutes, or until cooked through, crispy and golden on top.