A recent Pacific Rim cooking class showcased this monkfish curry (you can use any firm fleshed fish) perfect for the cooler months. Serves: 4. Chef: Paulie Hooton 400gm skinned & boned monkfish, cut into small even cubes 200gm raw prawn cutlets, deveined 1 tbsp good quality vegetable oil 2 shallots, peeled & finely chopped Thumb-sized […]
Our Night Market and Asian Fusion classes are proving incredibly popular. Chef Mark Dronjak shared his prawn & pork dumpling recipe in his July Night Market class. Why not try it? Serves: 4. Chef: Mark Dronjak 250gm pork mince (lean) 200gm raw prawn meat, finely diced 6 Chinese garlic chives, finely chopped 3 garlic cloves, […]
Chef Steve Roberts brings the flavours of Thailand into this quick and flavoursome patty recipe. Serves: 4. Chef: Steve Roberts 100gm white fish fillet, skinned & boned 300gm raw prawn meat 1 tsp Kikkoman light soy sauce 1 tsp oyster sauce 1½ tsp red curry paste 2-3 kaffir lime leaves, finely diced 50gm green beans, […]
Freshly made piri piri sauce and grilled citrus add a spicy citrus kick to the prawn skewers. Serves: 4. Chef: Steve Roberts 24 prawn cutlets 3 chorizo sausages, cut into 24 rounds Lupi Extra Virgin Olive Oil, for brushing 12 skewers, soaked in water 2 lemons, cut in half Piri piri sauce 1 clove garlic, […]
The flavours of the Caribbean are brought to life in a pineapple salsa served alongside crispy coconut prawns. Serves: 4. Chef: Colin Doyle 24 large raw prawn cutlets, cleaned ¼ tsp cayenne pepper ½ cup cornflour 1 egg, beaten ¾ cup unsweetened threaded coconut ½ pineapple, cored & finely diced 2 tbsp brown sugar 2 […]
This recipe never gets old…especially when slightly reinvented with a lemongrass, lime, sweet chilli dipping sauce. Try making the recipe with your children over the weekend – great fun to make and delicious for everyone to enjoy. Serves: 4. Chef: Petra New 8 prawns, raw Splash of non-scented oil (i.e. canola, soy, rice bran) ½ […]
Seared prawns with lime juice, chilli and fish sauce dressing on a rice noodle salad. Try pineapple or melon if mango not available. Serves: 4. Chef: Petra New. 16 whole prawns, shell on (or cutlets) 1 lime, zest and juice 200gm rice noodles 1 mango, thin slices 1 carrot, julienne ¼ telegraph cucumber, julienne 2 […]
This quick & tasty prawn pasta recipe is perfect for a weeknight meal when time is limited. Chef Mark Southon created it for his recent ‘Fast & Fresh’ cooking class. Serves: 4. Chef: Mark Southon 150gm pasta (Linguine or Spaghetti), cooked in salted boiling water 20 raw prawn cutlets Lupi Extra Virgin Olive oil 2 […]
Why not try this simple paella recipe over the weekend. Cooked in one pot or pan, serve straight to the table alongside a glass of chilled white wine. You can use any type of seafood available and adapt the recipe to suit. It will become your own version of a family favourite. Serves: 4-6. Chef: […]
Freshly made harissa paste adds a burst of flavour to these filled prawn flatbreads. The citrus mint yoghurt completes the flavour combination. You can also replace the prawns with cubes of freshly cooked white fish instead. Serves: 4. Chef: Mark Southon 20 raw prawn cutlets, tail removed 10gm mint 100ml natural yoghurt Salt and pepper […]
