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Quick Prawns with Garlic and Chilli

Quick Prawns with Garlic and Chilli

(serves four)

1 tbsp peanut oil

splash sesame oil

two dozen giant tiger prawns, raw but shells removed

4 anchovy fillets (in olive oil)

3 cloves garlic, minced

1-inch knob fresh ginger, grated or minced

sprinkle hot chilli flakes

3 spring onions, white and a bit of green parts, sliced

soy sauce to taste

Heat the oils in a wok or skillet and add everything else. Stir till prawns are pink. ENJOY with steamed basmati rice.

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About Kristen

What part of living blissfully in New York and owning an art gallery didn’t work for me? Well, the part that was transferred to London with my husband’s job… Seven years later, here we are, and I am deliriously content to live in the second greatest city in the world (first? second?), cooking, eating, bellringing, watching our remarkable daughter bring herself up in style, and describing it all here, for posterity.
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Random Recipe

Chicken Pojarski with Caramelized Carrots and Rice

(serves 4)

CHICKEN:
splash of olive oil
5 cloves garlic, minced
1 shallot, minced
1 tbsp paprika (sounds a lot, but trust me)
4 chicken breast fillets, cubed in bite-size pieces
splash of Madeira
1 cup chicken stock
1 cup creme fraiche (half-fat is fine)

CARROTS:
5 tbsps butter
1/2 cup dark brown soft sugar
4 carrots per person, sliced in rounds

RICE:
1/2 cup basmati rice per person

For the chicken, saute the garlic and shallot gently in the oil, then add the chicken and cook on all sides briefly (not fully cooked). Set chicken aside and add the Madeira to the pan and raise the heat. Scrape all cooked bits into the liquid and add chicken stock. Lower heat and whisk in creme fraiche. Add chicken and its accumulated juices and poach very gently for 15 minutes. At this point you may turn off the heat and leave the dish until you are ready to eat, heating it gently just before serving.

About 40 minutes before you want to eat, melt the butter and sugar together and simmer, sizzling. Drop carrots in and cook, stirring occasionally, lowering the heat as necessary.

About 20 minutes before you…
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Quick Prawns with Gar­lic and Chilli

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Random Recipe

Chicken Pojarski with Caramelized Car­rots and Rice

Quick Prawns with Garlic and Chilli

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Chicken Pojarski with Caramelized Carrots and Rice