Baked prawns in phyllo with dipping sauce

IMG_9476I just love wrapped food. I like almost anything in a bun, tortilla, crepes, puff pastry or phyllo. And I love spring rolls. I got some amazing peeled prawns from Foodsaver Stores and frozen chopped chilies (so convenient!). I once had a dish called Prawns Rangoon and I ‘ve been meaning to recreate it ever since. These were small bundles of delicious prawns mixed with cream cheese then deep fried and served with sweet-chili dipping sauce. I’ve also been meaning to make my own sweet chili sauce and this was the perfect opportunity. Continue reading

Prawn and Coconut Milk Ramen

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I couldn’t resist adding coconut milk. I know it’s not the traditional ramen dish but it’s sooooooo tasty! I created the delicious broth with the prawn shells and it came out phenomenal. I used thin egg noodles as I think they are hard to overcook. There’s nothing worse than overcooked noodles in your ramen so if you can’t get hold of ramen noodles, egg noodles are the best choice. Continue reading

Squid Ink Pasta with Prawns

 

prawn and squid ink pasta.jpgI am a huge fan of black food. Think about it; Black truffles, black rice, black garlic, black quinoa and of course, black pasta have phenomenal taste and looks. I cooked squid ink pasta with prawns many times before but what really changed my cooking method was a tip I saw in Bon Appetit magazine (my cooking bible). I am sure their recipe was phenomenal, although they mentioned an ingredient I have never heard before and have no idea what it means (Nduja?). Continue reading

Roasted Tomato and Red Pepper Soup with Prawns

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One of my favourite sauces to serve with fish is the catalan sauce «romesco». I fell in love with in during a trip to Barcelona and everytime it lands on my plate, I’m desperately searching for a spoon, to devour it to the last drop. So I decided to turn it into a soup. Roasted tomatoes and sweet red peppers, blanched almonds amd the intense flavour of smoked paprica. What’s not to like about that. This soup gets all it’s delicious creaminess from the ground almonds, without the addition of cream. Serve it with prawns and your guests will be asking for the recipe. Continue reading

Prawns with Champagne Beurre Blanc

 

prawns w beurre2«Beurre Blanc», this divine, french, buttery sauce ranks very high on my best-ever-sauce list. I tasted it in Paris for the first time, many years ago and I remember very well wishing for a spoon, to devour even the last drop on the plate. It compliments any fish or shellfish and has definitely a «wow» factor when served to guests. I created this version with orange juice and champagne instead of white wine to make it more festive and glamorous. Divine. Really. Continue reading