This is a great, authentic tasting dish- the heat can be turned up a bit by adding more chilli flakes - or perhaps a fresh red chilli, sliced.
Really straightforward to make - and check out some of the other chinese dishes on the blog to try it with.
The level in the recipe is warm - rather than hot!
Serves 4
600g cooked, peeled large prawns
1 tin chopped tomatoes
3 large onions - sliced
1 tbsp grated ginger
3 tbsp oil
2 tbsp soy sauce
2 tbsp sugar
3 tsp chilli flakes
salt and pepper
1 Heat the oil in a heavy casserole
2 Add the onions and ginger and cook until the onions are soft and translucent.
3 Add the tomatoes and soy sauce, sugar and chilli flakes.
4 Season and leave to simmer on a low heat until you have a smooth, thick sauce - approximately 20 mintues.
5 Add the prawns to the sauce, and warm through.
6 Check the seasoning and serve.
About this blog
Food Heroes
Food Heroes
Keith Floyd - simply the best
Bruce Poole - great quality and skill personified
Rick Stein - for fantastic recipes, boundless enthusiasm, and for bringing an educated approach to food programming, that isn't always present.........
Nigel Slater - for a writing style that I don't think can be beaten
Giorgio Locatelli - because my wife fancies him, and he made her birthday by signing her menu, and coming out to say hello... (sometimes its the little things...)
Ross Hunter - owner of Surrey Hills Brewery - an old friend who followed his dream
Antonio Carluccio - his passion his food, and his country, are infectious
Eric and Sarah Guignord - who run the brilliant The French Table in Surbiton - my new favourite place! Great food and excellent service every time.
All of these are my food heroes, and many, many more
Keith Floyd - simply the best
Bruce Poole - great quality and skill personified
Rick Stein - for fantastic recipes, boundless enthusiasm, and for bringing an educated approach to food programming, that isn't always present.........
Nigel Slater - for a writing style that I don't think can be beaten
Giorgio Locatelli - because my wife fancies him, and he made her birthday by signing her menu, and coming out to say hello... (sometimes its the little things...)
Ross Hunter - owner of Surrey Hills Brewery - an old friend who followed his dream
Antonio Carluccio - his passion his food, and his country, are infectious
Eric and Sarah Guignord - who run the brilliant The French Table in Surbiton - my new favourite place! Great food and excellent service every time.
All of these are my food heroes, and many, many more
Enter your e-mail below and all new posts will be sent directly to your mailbox
Wednesday, 1 April 2015
Prawn Cocktail - back to the old school!
For Valentines I decided to go back in time - with an old
school favourite - prawn cocktail, followed by a T-bone steak!
For the prawn cocktail I struggled to find the appropriate
glasses - but managed to source a couple in a local charity shop.
For the basic sauce I reverted to my old recipe for mini
prawn cocktails:
500g prawns
200 ml mayonnaise
3 tbsp tomato ketchup
1 tbsp lemon
juice
Worcestershire sauce
Salt and pepper
1 Make the marie rose sauce. The only thing that is
important here is to add everything to taste. Put the mayo and tomato ketchup
in a bowl and mix, add the lemon juice to taste, and a few drops of Worcestershire
sauce, which adds a background hint of heat.
2 Season the sauce and then add
your prawns and mix well.
For the salad - I had thought it was traditionally just
iceberg or little gem lettuces - but found there were lots of different
versions. This was what I went for:
3 little gem lettuces
10cm piece of cucumber
1 avocado
2 tbsp lemon juice
1 Cut the cucumber lengthways - use a spoon to scoop out the
seeds
2 Cut the cucumber into small dice
3 Peel the avocado and cut into cubes.
4 Place the avocado and cucumber into a bowl with the lemon
juice and toss well
5 Shred the little gems and mix well with the avocado and
cucumber.
6 Split between four bowls - leave a dip in the middle to
scoop in the prawns.
7 Dress with a lemon slice, or a prawn with the shell on for
full 70's points - and perhaps a sprinkling of cayenne pepper.
Get some Demis Roussos on the gramaphone - live the
dream........
Labels:
70s,
avocado,
old school,
prawn cocktail,
prawns,
Starter
Subscribe to:
Posts (Atom)