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Rice, Prawns and Mushrooms

 A basic dish made with Ecuadorean prawns, spinach leaves, diced mushrooms and boiled basmati rice. Dressed in a little chilli sauce. 

Prawns, Rice and Coriander

 Steamed prawns and rice, with diced yellow peppers and onion (twenty minutes). Dressed in Soy and Chilli sauce, plus diced coriander leaf. Can be served hot or cold. Delicious!

Peppers, Prawns and Spinach

 A delicious meal of precooked prawns (a bargain from the local Co-op), sliced yellow and red peppers, plus diced spinach. All steamed, and soused in some gluten free soy sauce. Ten minutes to cook. Fabulous!

Prawns with Yellow Pepper And Basmati Rice

Ecuadorian prawns, with diced yellow pepper and mushrooms, turmeric Basmati rice, and served with a four leaf lettuce salad (baby leaf). The prawns were steamed for about five minutes, and the turmeric rice  was cooked in boiling water for about eight minutes. 
 

King Prawns in a Lime and Tomato salsa

The rice for this dish was prepared first. A small handful of Thai black rice was boiled for twenty minutes, then drained and set aside. Basmati rice was cooked in a little turmeric at a low heat for about half an hour (the black rice was added after ten minutes), until most of the water had been soaked up, and the rice grains became stuck together (easier to eat rice with chopsticks that way).. 

The lime and tomato salsa was made with arrowroot, water, tomato puree, a pinch of turmeric, and a teaspoonful of lime pickle (a squeeze of lime juice would do just as well). I also added a red finger chilli for heat, and a pinch of basil. Simmered for ten to fifteen minutes until the salsa thickens.

The rest is easy. 140g of Nicaraguan King prawns were steamed for about seven minutes. I cut a quarter of a red pepper into strips, and diced a purple onion. The dish was assembled with a  lettuce salad. The prawns were added, and dressed in the salsa before serving. Delicious!

 

Prawn Salad

Nicaraguan prawns (150g) in mayonnaise and white pepper, served with slices of orange pepper and a lettuce salad, plus diced spring onions. The tomatoes were described as 'cocktail tomatoes on the vine', whatever those are. But the flavour was good. Easy to put together in a few minutes. 

 

Curried Singapore Fried Noodle with King Prawns

A favourite dish from student days, when we used to hop on a bus to Chinatown in London, to have Singapore fried noodles at Wong Ki's restaurant (Gerrard Street). 

This variant of the dish uses curried noodles from Sainsbury's. The Vietnamese king prawns (also from Sainsbury's) were cooked for a couple of minutes in a little sunflower oil. The vegetables were cooked first for about four minutes at a high heat - diced red pepper (one third of one pepper), one diced spring onion, some chopped root ginger, and two cloves of garlic. No chilli this time. 

I added the noodles to a wok containing the stirfried vegetables, and mixed them together. Cooked in two and a half minutes, stirring often. I then added the king prawns. Decanted to a serving plate, and dressed in a medium dark soy sauce. 

 

King Prawns with Spinach, Peppers and Rice

Kng prawns from Indonesia cooked in a little sunflower oil for three minutes at a medium heat. Then I added slices of red pepper, diced spring onions (cheap from the local Co-op), and chopped spinach leaves. Cooked for a further four minutes under glass.

The rice (basmati) was cooked for ten minutes in salted water. I added coriander leaf in the final minutes. Simple and fabulous!

Seafood Risotto, with Mussels, Prawns and Squid

I rarely escape Morrison's fish section without buying something. Yesterday I bought some fillets to go into the freezer, and also a selection of seafood which I thought might be part of a curry. I changed my mind, and decided on a risotto.

First I prepared diced vegetables - carrot, half a courgette, and half a yellow pepper. Plus two crushed cloves of garlic. Boiled for around twenty-five minutes under glass. Drained and set aside.

The rice was prepared next - cooked in boiling water for about 12 minutes, which is a bit longer than how long you would cook basmati if you were serving it with a curry. I wanted a sticky texture to the rice for this risotto. I used a quarter cup of rice for this dish.

The seafood was already cooked, so it was a matter of reheating it. I did this in a bowl in a steamer. Five minutes is enough, if the steamer is already steaming.

While the seafood was being heated, I added the vegetables and the rice together in a pan. I added lots of freshly ground black pepper to the mixture, and a few dashes of Tabasco sauce for heat. I added the seafood when it was ready, and stirred together. Then I decanted it onto a serving plate.

A really satisfying risotto, which disappeared from the plate very quickly!

Prawn Stir-Fry with Bean Sprouts

A simple stir-fry with prawns from the freezer, which I steamed first for 8 or 9 minutes till they were properly thawed. The other ingredients were batoned carrot, diced red pepper, a couple of chopped spring onions, some Savoy cabbage, beansprouts, some Thai red chilli sauce, and dark soy.

The carrots were pre-cooked in sunflower oil (five minutes), then I added the cabbage, red pepper, spring onion, the prawns, and the beansprouts. Cooked at a high heat for four minutes, then I turned the heat down low, and cooked for another three to four minutes, stirring every ten seconds or so.

During this last stage I drizzled the chilli sauce and the dark soy into the wok. Stir-fries are best judged by eye, and when I judged it was ready, I decanted the contents of the pan on to a serving plate, on top of a spiral of dark soy sauce.

Noodles and Seafood

A tray of sea food from Morrison's today. Sea food sticks, surimi flakes, mussels, unshelled prawns and shelled prawns.

I topped and tailed the unshelled prawns before adding them to a stir fry in butter along with the other ingredients. Cooked at a high heat for three minutes, and then at a low heat under glass for a further seven minutes. Stirring every minute or so.

The noodles were prepared in boiling water, along with a chilli sauce. Ten minutes altogether at a low heat.

The noodles were decanted via a sieve, and some of the chilli sauce was added to the sea food stirfry in the final minutes. Delicious! But I won't be cooking this again, since it doesn't involve crabmeat at all.

King Prawns and Egg Noodles

 The ingredients are: 250g of cooked king prawns, egg noodles, green beans, spring onions, red pepper, yellow pepper, diced chestnut mushrooms, two cloves of garlic, a dessert spoonful of red chilli sauce, and some toasted sesame seed oil.

The egg noodles were prepared first, in a pan of boiling water. Leave to soften for fifteen minutes, with some salt.

The prawns were steamed first of all, for twelve minutes. The vegetables were stir-fried in the sesame oil at a medium heat for fifteen minutes. Then the drained noodles were added to the pan, followed immediately by

the king prawns.

Stir-Fry the noodles, prawns and vegetables for two minutes, and add a dessert spoonful of red chilli sauce.  Stir together. Then decant to a plate. Dress with a spiral of dark soy sauce.

Penne Pasta with Mussels and King Prawns

Sea food from Sainsbury's. Penne pasta, with squid rings, mussels, prawns. Cooked with red onion and garlic, and dressed with grated Parmigiano Reggiano cheese. The pasta was cooked in salted water, along with olive oil.

The onion and garlic was cooked in two knobs of butter for three or four minutes. Then the seafood was added, and stir-fried frequently at a high heat, for a further four minutes or so.

Add the sea food and the pasta together, and then decant into a pasta dish. Dress with Parmigiano Reggiano, or some similar grated cheese. Serve with lots of white pepper.

No herbs, no spices (apart from the white pepper). Delicious as it is.

Sea Food, with Crispy Noodles

Sea food, with squid rings, mussels and prawns, cooked in a steamer with oyster sauce. The sea food was precooked, and bought from Sainsbury's supermarket. Steamed for 12 minutes. The noodles were soaked in boiling hot water for seven minutes, drained, and then cooked in a saute pan with sunflower oil for ten minutes, to make the base of the noodles crispy. No herbs, no spices. Add a layer of dark soy to the plate before serving the crispy noodles.