The menu that I always turned to for impressing new guests was this:
Spicy Prawn Patties
Chicken Curry with Star Anise, Lemongrass and Coriander
Mango Creme Brulee
I've already shared the recipe for the curry (click on the link above) so I thought I'd share the recipe for the starter.
{Ingredients}
350 g raw peeled king prawns1 small clove garlic, peeled & crushed (I use garlic paste for ease)Half a medium red chilli, seeded and finely chopped (again, I use a jar of ready-to-use stuff)2.5 cm piece fresh ginger, peeled & chopped (you'll see a theme here, but again, I get this in a jar!)Half a small yellow pepper, deseeded and fairly finely chopped4 limes20 g fresh coriander leaves, roughly chopped1/3 teaspoon salt2 tablespoons flour, for coatingVegetable oil, for fryingSweet chilli sauce, to serve
{Method}
Put a third of the prawns and all the garlic, chilli and ginger in a food processor and puree to a fine paste.
Add the rest of the prawns, the yellow pepper, zest of 1 lime, coriander leaves and salt and pulse to chop the prawns (approx 12 pulses).
Divide the mixture into little patties (about 12) and roll in the flour to coat.
Place a frying pan containing vegetable oil over a medium heat, add the patties and fry for about four minutes, turning halfway, until brown and cooked through.
Serve hot with sweet chilli sauce and the remaining limes, quartered.
{image source}What I used to do was make the prawn mixture into balls and then skewer them onto a stick of lemongrass for serving. I'd then place the skewer on a bed of rocket and serve this with the sweet chilli sauce and the lime wedges.
I'll share the recipe for the dessert shortly...watch this space :-) WebRepcurrentVotenoRatingnoWeight
