250 grams prawns cleaned and boiled, 4 tablespoons flour, 1 egg, half teaspoon crushed garlic, salt and pepper to taste.

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Method- Make a thick batter with floor and other ingredients, dip the prawns in the batter, deep fry them in hot oil, serve hot with chili sauce dip.

Chili sauce dip is made by mixing 2 teaspoons of vinegar, half teaspoon of red chili powder and 1 teaspoon of garlic paste.

The flavorful and meaty crab meat combined with onions, celery and cheddar cheese, and then cooked in a flaky pastry crust, has extraordinary taste, that you will just love. This tasty crab meat pie recipe will only take about and hour to complete and it has a unique taste that everyone will enjoy.

Ingredients

• 1oz Butter
• 4oz Onion (Sliced into Rings)
• 4oz Celery (Chopped)
• 5oz Cooked Crabmeat
• 5oz Cheddar Cheese (Grated)
• 9in Un-baked Pastry Shell
• 3 Eggs 2fl oz Single Cream
• 1 Teaspoon Salt
• 1⁄2 Teaspoon Ground Black Pepper

Method

Start by preheating the oven to 400°F. In a frying pan, melt the butter and sauté the onion and the celery until the onion is soft and golden. Next spoon alternate layers of the crabmeat, cheese and onion mixture into the pastry shell.

In a bowl, beat together the eggs, cream, salt and pepper. Pour into the pastry shell over the other ingredients. Bake in the oven for 30 to 40 minutes until set and serve hot.

This tasty home made, coconut prawn recipe is hot and spicy. The prawns are cooked in the perfect, flavorful combination of spices and my favorite coconut milk. The tender prawns absorb all the succulent flavors and it makes them, taste so delicious. This is a really easy dish to make and should only take about 45 minutes to prepare and cook.

Ingredients

• 3 fresh Red Chillies (Seeded and Chopped)
• 2 Shallots (Chopped)
• 1 Lemon Grass Stalk (Chopped)
• 3 Garlic Cloves (Chopped)
• 1 Teaspoon Turmeric (Ground)
• 1 Teaspoon Coriander (Ground)
• 1 Tablespoon Nut Oil (Ground)
• 2 Lime Leaves
• 1 Teaspoon Soft Brown sugar
• 2 Tomatoes (Peeled and Chopped)
• 9fl oz Coconut Milk
• 1-1⁄2lb Large Raw Prawns (Peeled and De-veined)
• Squeeze of Lemon Juice
• Salt

Method

Using a mortar and pestle, pound together the chillies, shallots, lemon grass, garlic, turmeric and coriander until the mixture forms a thick paste. Heat a saucepan until hot, add the oil and swirl it around. Then add the spice paste and stir-fry for about two minutes. Next pour in 9fl oz of water and add the lime leaves, sugar and tomatoes.

Simmer for 8–10 minutes, until most of the liquid has evaporated. Then add the coconut milk and prawns, and cook gently, stirring, for four minutes until the prawns are pink. Season with the lemon juice and salt and serve the coconut prawns and pasta.

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Ingredients

• 1 Pack of Chilled Sweet Chili Calamari (The John West Brand products work very well).
• 2 Large Eggs
• 4 Rashers of Lean Bacon
• 4 Spring Onions
• 1 Clove of Garlic
• 4 Cups of Cooked Plain Rice (white or brown it’s up to you)
• ½ Cup of Frozen Peas
• 1 Tablespoon of Soy Sauce (I find that Kikkoman soy sauce works best here)
• Olive Oil (for cooking)
• Freshly Ground Sea Salt (to season)
• Freshly Ground Black Pepper (to season)

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Method

1. Peel, trim and crush the garlic clove (a garlic press is ideal for doing this)
2. Rinse, trim and dice the spring onions
3. Trim and finely chop the bacon
4. Use a small mixing bowl; whisk the two eggs together
5. Unpack and separate the calamari rings from the sweet chili sauce. Then cut calamari rings into quarters
6. Fire up the wok and when hot add a little olive oil. Swirl olive oil in hot wok to partially cover the lower parts of the sides of the wok.
7. Add the whisked eggs and crushed garlic to the wok and swirl the eggs and crushed garlic around the wok and stir-fry until eggs set.
8. Remove eggs from wok. Cut eggs into strips and set aside
9. Add bacon and spring onions to wok. Stir-fry for a minute or so.
10. Now add the rice and continue stir-frying for another 4 minutes or so.
11. Next up add in the frozen peas and quartered calamari rings and stir-fry for another two minutes.
12. It is now time to stir in the sweet chili sauce, the soy sauce and cooked egg strips. Season to taste with freshly ground sea salt and freshly ground black pepper then stir-fry the mixture for around 30 seconds and then toss mixture well to ensure an even distribution of ingredients and sauce coverage throughout the calamari fried rice.

Serving

Portion desired serving sizes into bowls or onto a plate, serve and dig in and enjoy!

Yield: 2 adult main course servings or 4 side servings

Preparation Time: 10 Minutes

Cooking Time: 10 Minutes plus rice cooking time

• 2 tbsp butter
• 1 onion – finely chopped
• 1 1/2 cup white wine (optional)
• 1 cup cream
• 1 cup fish stock (i normally make this stock from cube)
• 400g prawns – shelled and deveined
• 400g squid – cleaned and cut into rings
• 400g mussels - cleaned
• salt and pepper to taste

Method

1. Heat butter in a pan over medium fire and fry the onions. Add fish stock and wine (if using) and bring to a boil. Lower the fire and simmer to reduce the sauce by half.
2. Add cream, then the prawn and cook for 2 minutes. Add squids and mussels and cook for another 1-2 minutes.
3. Season with salt and pepper. Serve immediately. Serves 4 – 5 people.

Ingredients

• Prawn (Medium Size) —–200gms
• Carrot (Medium Size) —–Two
• Beans—100 gms
• Capsicum (Large) —-One
• Onion (Large) —–One
• Ginger—– 1 gm cut into julienne
• Garlic—-5 Flakes
• Green Chilli—-Two(For garnishing)
• White Oil—-2 tbsp
• Soya Sauce (light)—-2 tsp
• Dash of sugar
• Salt to taste

Method

1. Remove vein of the prawns.
2. Cut all the vegetables into long fine strips.
3. Heat oil in a pan.
4. When the oil is well heated add onion, ginger julienne, garlic into it.
5. Stir fry for a minute.
6. Then put the prawns & rest of the vegetables into the pan.
7. Sprinkle salt & a dash of sugar & cover the pan with a lid.
8. Cook the whole thing for 2 minutes on a low flame.
9. After it’s done, remove the lid of the pan & add 2 tsp of soya sauce.
10. Stir for a minute.
11. Garnish with the green chillies.
12. Serve hot with steamed rice or chapattis.

1 lb raw shrimps

3-4 potatoes(cut into cubes)

3 tomatoes(chopped)

1 tsp red chilli powder

salt to taste

2 tsp ground coriander

1 tsp crushed garlic

1/2 cup butter

fresh parsley(for garnish)

Method:

1. On a low flame heat butter in a wok and fry potatoes in them for 5-6 minutes. Don’t cook them completely.
2. Add in all the spices,garlic and tomatoes and sauté for about  3-4 minutes.
3. Now add the raw shrimps and sauté for another 4-5 minutes
4. Cover and allow to cook until fully done.
5. Serve hot garnished with fresh parsley.

Ingredients

• 1 ½ kilo prawns
• ½ cup peanut oil
• 150      grams small onions, finely chopped
• 30        grams (6 cloves) garlic, finely chopped
• 150      grams tomatoes
• A little black pepper
• 4          tablespoonfuls salty peanut sauce
• 2          tablespoonfuls fish sauce
• 6          duck eggs, stirred together

Method

 Clean and deviant the prawns and mince the meat. Then mix it with all the other ingredients in a bowl. Steam the mixture over boiling water until it is cooked.

• 10 to 12 medium-sized prawns
• ½ coconuts
• 1          large onion
• 2          teaspoonfuls coconut oil
• ¼ teaspoonful turmeric powder

Method

Peel, deviant and wash the prawns. Use the coconut to prepare 1 cup coconut cream.

Peel the onion and slice it thinly. Heat the oil and fry in it, for a minute or so, the sliced onion and the turmeric. Then add the coconut cream and prawns and simmer the mixture for 15 to 20 minutes, by which time the liquid will have thickened satisfactorily. Rice is served separately with this dish.

You need what are called egg roll. These can be bought ready made. Otherwise sift ½ 1b flour and ½ teaspoonful salt together into a bowl and gradually combine them with ¼ pint cold water. When you have a firm, pliable dough, roll it out until it is paper thin, then cut it to the size you need.

Ingredients

• Egg roll (see above)
• 2          spring onions, white part only
• 1          lb uncooked prawns, shelled
• 4          water chestnuts
• 1          teaspoonful soy sauce
• 1          teaspoonful salt
• Pinch white paper
• 3          teaspoonfuls peanut oil

Method

Peel water chestnuts and mince finely. Chop prawns roughly and shred spring onions. Mix together prawns, spring onions, water chestnuts. Oil, soy sauce, salt and pepper and allow to stand for 20 minutes. Cut wrappers into 2½ “circles. On each piece place a spoonful of the mixture, fold over to form half a circle and seal edges with beaten egg. Place on greaseproof paper in a steamer and steam over boiling water for 10 minutes.