Luke Nguyen inspired Split King Prawns

A few years ago I was gifted Luke Nguyen’s France cookbook which has some great cross-cultural French and Vietnamese recipes in it. My version of this recipe is easy and great for entertaining if you do the prep beforehand as it just requires quick shallow frying at the end, Splitting and flattening the king prawns…

Rate this:

Prawn Curry with Fennel Seeds

I recently went to make this traditional family curry and realised I haven’t previously posted the recipe. So here it is, a quick and delicious curry that is perfect for weeknight dinners with rice and salad or as part of a bigger Indian spread. Prep time: 10 minutes Cooking time: 25 minutes Ingredients: 500g green…

Rate this:

Pancetta wrapped prawns with watermelon, mint and feta salad

Recently discovered wrapping prawns in pancetta before frying them. The pancetta adds a layer of crispy saltiness which goes brilliantly with the sweetness of the watermelon in this salad. I also made it while I was in Bali with pomelo and watermelon salad which was also delicious but pomelos aren’t as easy to find in…

Rate this:

Sardine – seafood safari in Bali

Sardine is a far cry from the trashy, tourist rip off traps along Jimbaran Beach that many travellers to Bali flock to for a fresh seafood experience. Whilst it is expensive by Bali standards, the quality of the seafood is absolutely top notch, as is the divine setting with views across their own rice paddy…

Rate this:

Warung Pantai shines at Batu Belig Beach, Bali

Pantai means beach in Indonesian and this Warung is true to it’s name, perfectly positioned on the beautiful Batu Belig beachfront, just north (about 10 minutes) of Seminyak in Bali. Warung Pantai’s owner Wayan has a simple motto “work hard, play hard” and her philosophy shines through at her impeccable Warung. The pride in which…

Rate this:

Recommend Warung Eny anytime!

We recently feasted at Warung Eny’s in Jalan Petitenget Seminyak and I would highly recommend dining here at anytime! A real local warung with decent almost local prices is difficult to find in the midst of all the Petitenget bling but Warung Eny certainly delivers the goods. From the barbecue out front fanning coconut husk…

Rate this:

Turkey Pad Thai

This dish has now become a traditional Boxing Day dinner for our family. It’s a great way to use up leftover turkey and the spiciness is an excellent antidote to the richness of other Christmas dishes. For an extra chilli hit, serve the Thai sauce nam prik on the side…chopped chilli in equal parts fish…

Rate this:

Vietnamese crab with tamarind sauce

This looks delicious – thanks Chica Andaluza! I love reading cookery books, mainly to inspire rather than follow slavishly. Except when it’s a style of cooking that’s new to me or a cake recipe which generally needs the proportions of ingredients to be reproduced in balance with each other to achieve a good rise. I’ve…

Rate this:

Black Pepper Prawn Curry

The sharpness of  black pepper, bite of the green chill and sweetness of the prawns are all melded together in buttery goodness, along with ginger, garlic, curry leaves in this simple curry. Take the time to make the prawn stock as it really adds another dimension nod depth of flavour to the dish. Prep time:…

Rate this:

Butterflied Prawns with garlic and chilli

One of my favourite restaurant meals is grilled scampi with rocket salad. I recreate it at home using king prawns and using a frying pan or ridged stovetop grill. it’s a quick, easy no fuss meal but delicious. Just add a squeeze of lemon, a rocket salad, some crusty bread and a nice dry white…

Rate this:

Prawn, fennel and coriander Gow Gee – steamed dumplings

I created these little treats because I was searching for a light, healthy but hot appetiser that would complement an Indian dinner without filling guests up too much. Steaming these dumplings is easy and quick and you can do this just before or as guests arrive which if you want to use these as canapés…

Rate this:

Prawn Caldine with tamarind and ground almonds

This recipe is inspired by Rick Stein’s version with a few adjustments to make it an easy mid-week dish. It is lightly spiced but the addition of green chillies adds a hint of heat. The tamarind water adds a sweet sour component which complements prawns or fish brilliantly. The ground almonds add another dimension and…

Rate this: