PRAWNS WITH RED CURRY CREAM

I'm always on the look out for new and interesting starters so with my hubby away on business I thought I would try this one which I found in one of my old Taste magazines. There is a lot involved in making all the different components so probably not one for your average family get together but more for a flashy dinner party.  It is quite spicy and I think it needs to be in order to cut through the richness of the coconut cream sauce.  I did try one version with less curry paste but it was just too insipid.  I have also tried using Thai sticky rice instead of the sushi rice but it was far too heavy and glutinous.  I think a small portion of plain boiled rice would work just as well.

Prep time: 40 mins

Cook time: 30 mins

Total time: 1 hr 10 mins

Yield: 4

For the printable version - click here

Ingredients

For the red curry cream:

• 2 tblsps red curry paste
• 125 ml coconut milk
• 175 ml cream
• 2 sticks lemongrass, crushed
• 1 small knob fresh ginger, peeled & crushed

• 16 medium tiger prawns
• oil for frying
• 200 g cooked sushi rice
• Half a butternut, boiled and cubed
• 1 tsp sesame seeds
• 50 g peanuts, chopped finely
• fresh baby leaves to garnish

Cooking Directions

1. To make the red curry cream, place a saucepan over a medium heat.
2. Add the red curry paste and heat for a few seconds until fragrant.
3. Add the coconut milk, cream, lemongrass and ginger and simmer for 15 mins until slightly reduced and full of flavour.
4. To cook the prawns, place a pan over a high heat. Lightly toss the prawns in the oil before flash frying for 20 seconds on each side.
5. Divide the rice and butternut between 4 plates and top with 4 prawns each.
6. Scatter over the sesame seeds and peanuts before drizzling with the red curry cream.
7. Top with the fresh baby leaves.

 

Written by : Angela Darroch       

SPICY CRAB AND PRAWN FRITTERS

"Help - I'm in trouble!!"  This is what I said to my hubby this morning on a rare trip together into our local town.  I had noticed a new bookshop had opened and it is one that I used to pop into frequently when I worked in London.  It sells heavily discounted books including cook books.  Now I used to be able to justify buying cook book upon cook book because I was earning a salary but now it is different.  I'm supposed to be watching what I spend and to be honest I really don't need any more cook books.  Apart from the fact that I have absolutely no more space for books I must have at least one recipe for every conceivable kind of dish out there.  BUT if you are an avid collector of cook books like me you will know how difficult it is to walk past a book without having a peek inside and then of course convincing yourself that you absolutely must have the book to add to your collection.  My hubby didn't say much at the time but I did notice that later in the day he was reading through the Property magazine so I am guessing he thinks it is probably cheaper to move house than to let me loose on a whole lot of new cookery books .  He's probably right!!

Anyway - back to cooking.  This recipe for spicy crab and prawn fritters is from The Australian Women's Weekly Best Food collection.  They are so versatile - you can make them into larger patties and serve them as a main course or make them smaller and serve as a light starter or canape.  The addition of fresh lemon grass makes all the difference.  It is not always easy to get in the shops here so when I do see it I make sure I get some just for these fritters.  They do need some kind of dipping sauce - here I have used my own Sweet Chilli Dipping Sauce -  isn't that colour gorgeous?  They are definitely worth a try.

 

SPICY CRAB AND PRAWN FRITTERS

For the printable version - click here

Prep time: 15 minutes plus 30 minutes chilling time

Cook time: 20 minutes

Total time: 35 minutes plus 30 minutes chilling time

Yield: 6 large or 10 small

Ingredients

• 200g shelled, uncooked prawns (large)
• 170g tinned crab meat, drained
• ½ a tblsp red curry paste
• 1 egg
• 1 green (salad) onion
• 1 tblsp chopped coriander (cilantro)
• 1 tsp chopped fresh lemon grass
• 1 red chilli, seeded & chopped
• olive oil

 

Cooking Directions

1. Dry and drain the crab meat and prawns as much as possible.
2. Blend or process the prawns, crab meat, curry paste, onion, herbs and chilli with about half the egg until just combined.  Every time I make these the consistency is different. It will depend how much water the prawns have absorbed. If the mixture is really too wet to form into patties I would add some fresh breadcrumbs but you really don't want too much as it will detract from the taste of the fish.
3. Using your hands, shape into fritter shapes. The mixture can still be quite wet at this point.
4. Place in the fridge to rest for 30 minutes
5. Heat oil in a large non-stick frying pan and cook fritters, in batches, until golden brown and cooked through.
6. Serve with a dipping sauce.        

Written by: Angela Darroch

SALMON BURGERS WITH HORSERADISH CREAM

It's that time of year again.  A month to go before we go on our summer holiday and the panic sets in.  I start thinking about the trips to the beach and what I'll be wearing.  All that lovely food which has to be sampled and of course all the lovely french wine to go with the lovely food.  As a result my Weight Watchers recipe book has been dusted off and given pride of place in my kitchen for the next month - or two.  These burgers are very tasty and substantial enough to not feel like a diet meal.  I served them up with a big bowl of side salad and one was enough for me but I think my hubby was left a bit hungry.  Two for him next time.

Recipe adapted from - The Complete Kitchen by Weight Watchers

SALMON BURGERS WITH HORSERADISH CREAM

For the printable version - click here

Prep time: 15 minutes

Cook time: 10 minutes

Total time: 25 minutes

Yield: 2
 

Ingredients

• 250g skinless salmon fillet
• 1 egg white
• 50g fresh breadcrumbs
• 1 spring onion, chopped
• 75g fat free Greek yogurt
• 1 tblsp horseradish sauce
• wild rocket
• 2 burger buns

 

Cooking Directions

1. Place the salmon in a food processor and whizz until it is finely chopped, but not pureed.
2. Mix the salmon together with the egg white, breadcrumbs, spring onion and season to taste with salt and pepper.
3. Shape into two large flat burgers.
4. Add a touch of olive oil to a frying pan and fry the burgers for 4 - 5 minutes on each side until cooked.
5. While the burgers are cooking, toast the burger buns.
6. Mix the yogurt and horseradish sauce together with a seasoning of pepper.
7. Place the burgers on the buns, top with horseradish cream and some wild rocket.

Written by : Angela Darroch