Prawns and shellfish recipes Archives

Indian recipes

Mussels and white beans with tomato and chorizo

25 minutes

Kebabs

Tandoori prawn skewers with radish-and-cucumber salsa

20 minutes

Prawns and

Spicy prawn and chorizo with roasted sweet potato

30 minutes

Prawns and

Siba’s avo-and-chipotle butter prawn toast

5 minutes

Prawns and

Spicy prawns and guacamole in cucumber cups

15 minutes

Asian recipes

Prawn toast

15 minutes

Prawn-and-kimchi pancakes with miso mayo

Serves 4 to 6

Difficulty Easy

Prep Time 30 minutes

Cooking Time 30 minutes

Ingredients

For the kimchi:

1⁄2 red cabbage, roughly chopped
100 g green beans, trimmed and halved
4 T gochujang paste
3 T rice vinegar
2 T fish sauce

For the pancakes:

180 g flour
1 T baking powder
1 t salt
1 T white sugar
1 1⁄4 cups milk
1 free-range egg
2 T sunflower oil
frozen uncooked medium prawns 200 g, thawed, shelled and deveined

For the miso mayo:

2 free-range egg yolks
1 t Dijon mustard
2 cloves garlic, minced
1⁄2 lemon, juiced
2⁄3 cup canola oil
1 T miso paste
1⁄2 t salt

Method

To make the kimchi, mix the cabbage and green beans. Stir in the gochujang, rice vinegar and fish sauce, then massage using your hands for 2 minutes. Set aside.

Preheat the oven to 180°C.

To make the pancakes, sift the flour, baking powder, salt and sugar into a bowl. Mix in the milk, egg and oil until smooth. Add the prawns and 1 cup kimchi.

Heat a nonstick pan over a medium heat, then pour in 1⁄4 cup pancake batter and cook for 3 minutes on each side, or until golden brown. Transfer to the oven and cook for a further 5 minutes, or until cooked through. Repeat with the remaining batter.

To make the miso mayo, place the egg yolks, mustard and garlic in a bowl and whisk until foamy. Add a quarter of the oil, a drop at a time, while whisking. Once you have added a quarter, you can start adding the oil in slightly larger amounts.

After all the oil has been incorporated and the mixture has thickened, stir in the miso paste and season to taste.

Serve the pancakes with the remaining kimchi and the mayo.

Cook's note:

Gochujang – a savoury, sweet and spicy red chilli paste – is one of the backbone ingredients of Korean cooking. Find it at Asian supermarkets and use it to add kick and depth of flavour to meat marinades, dipping sauces, soups, stews and kimchi. It’s potent – a little goes a long way!

I’ll never get tired of eating kimchi. It’s a Korean staple consisting of vegetables and salad ingredients that have usually been fermented for several days, but this version can be eaten immediately.

Browse more Asian recipes here.

Spinach lasagne

Apple, honey and almond cake

Chicken in tomato sauce

Tomato-and-chilli mussels with garlic toast

Indian curried mussels

Prawn cocktail

Mussels and white beans with tomato and chorizo

Tandoori prawn skewers with radish-and-cucumber salsa

Spicy prawn and chorizo with roasted sweet potato

Siba’s avo-and-chipotle butter prawn toast

Spicy prawns and guacamole in cucumber cups

Prawn toast

Prawn salad with black sesame tahini

Kagiso Lediga’s prawn-and-basil pesto pasta

Prawn-and-kimchi pancakes with miso mayo

Prawn-and-kimchi pancakes with miso mayo

Ingredients

Method