cream Archives

Porridge recipes

Creamy oats with caramelised banana

10 to 15 minutes

Lasagne recipes

Spinach and mozzarella lasagne

25 minutes

Banana cream and chocolate eclairs

30 minutes

Apple recipes

Haddock and prawn stew

15 minutes

Prawns with butternut rice, red curry cream and seaweed crisps

Serves 4

Difficulty Easy

Prep Time 40 minutes

Cooking Time 40 minutes

Ingredients

For the seaweed crisps:

4 T rice starch
1 cup water
12 nori squares
Vegetable oil, for frying

For the red curry cream:

2 T red curry paste
1/3 400 ml coconut milk
3/4 cup cream
2 lemongrass sticks, crushed
1 ginger small thumb, chopped
12 medium tiger prawns
Olive oil, for frying
200 g cooked sushi rice
1/2 butternut, boiled and cubed
1 t sesame seeds, toasted
1/4 cucumber, diced
1 x 5 cm ginger piece, sliced
50 g peanuts, toasted
Fresh baby leaves, to garnish

Method

To make the seaweed crisps, make a thin batter using the rice starch and water. Pass the nori through the batter and deep-fry at 160°C until they stop fizzing completely. Drain on kitchen paper and set aside.

To make the red curry cream, place a saucepan over a medium heat. Add the red curry paste and heat for a few seconds until fragrant. Add the remaining ingredients and gently infuse. Simmer for 15 minutes until slightly reduced and full of flavour.

To make the prawns, place a pan over a high heat. Lightly toss the prawns in the olive oil before flash-frying for 20 seconds on each side.

In a bowl, gently combine the cooked sushi rice and boiled butternut with your fingertips to prevent the rice from becoming mushy. Divide between four plates and top with the cooked prawns.
Scatter over the sesame seeds, cucumber, ginger and peanuts before drizzling with the red curry cream. Top with the fresh baby leaves and seaweed crisps.

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Haddock and prawn stew

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Prawns with butternut rice, red curry cream and seaweed crisps

Prawns with butternut rice, red curry cream and seaweed crisps

Ingredients

Method