Ginger and spring onion stir-fry
Vegetable oil
2 cloves garlic
1 knob fresh ginger, peeled and grated
1 large bag stir-fry vegetables
1 tsp cornflour
5 tbsp stock
3 tbsp soy sauce
3 tbsp sherry
400g cooked prawns
4 spring onions, sliced
1 tsp sesame oil
1 Heat dash of oil in wok and add garlic and ginger. Add vegetables and cook for 3 minutes, stirring occasionally.
2 Combine cornflour with 1 tbsp stock to create paste, then mix with soy sauce, sherry and remaining stock. Add to pan with prawns and cook for 2 minutes.
3 Once warmed through, scatter over onions and drizzle with sesame oil. Serve.
Advertisement
Prawn cocktail
4 little gem lettuces
4 tbsp mayonnaise
4 tbsp tomato ketchup
2 tsp worcestershire sauce
2 tsp horseradish
Juice of half a lemon
400g cooked prawns
Pinch paprika
1 Separate lettuce leaves and line base of four bowls.
2 Combine mayonnaise, ketchup, worcestershire sauce and horseradish. Season with lemon juice, salt and pepper.
3 Combine sauce with prawns and place on lettuce. Dust with paprika. Serve.
Advertisement
Avocado, grapefruit and watercress salad
2 grapefruit
2 avocados
2 bunches watercress
400g cooked prawns
3 tbsp thai fish sauce
2 tbsp sugar
2 tbsp olive oil
1 Peel grapefruit and cut away all pith. Slice between membranes to release segments. Squeeze remaining juice into bowl.
2 Peel and slice avocado and arrange on plate with grapefruit, watercress and prawns.
3 Whisk together fish sauce, sugar, olive oil and 2 tsp grapefruit juice. Drizzle over salad. Season. Serve.
Advertisement
Garlic and chilli pasta
150g butter
1 chilli, finely chopped
4 cloves garlic, crushed
400g cooked prawns
1 small handful chopped parsley
Juice of 1 lemon
1 Gently melt butter with chilli and garlic. Add prawns and cook to warm through.
2 Add parsley and lemon juice. Season. Serve with pasta or crusty bread.