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Prawns and shellfish recipes

Aliums

Mussels in beer broth with garlic-mayo toast

15 minutes

Prawns and

Prawn, fennel and avocado risotto

30 minutes

Chilli recipes

Prawn-and-pineapple coconut curry

25 minutes

Citrus recipes

Caramelised orange-and-fennel mussels

1 hour

Aliums

Cold cucumber soup with prawns and rice vermicelli

25 minutes

Prawns and

Squid ink pasta and prawns all’amatriciana

25 minutes

Asian recipes

Easy to wok veggies with seared Asian prawn skewers

20 minutes

Cheese recipes

Mac and cheese with tomato and prawns

45 minutes

Prawns and

Mussels in creamy fennel sauce

35 minutes

Chilli recipes

Bill’s prawn, fennel and watermelon salad with chilli dressing

1 1⁄2 minutes

Bill’s prawn, fennel and watermelon salad with chilli dressing

By Bill Granger

Serves 4 as a starter

Difficulty Easy

Prep Time 15 minutes

Cooking Time 1 1⁄2 minutes

Ingredients

For the dressing:

1 garlic clove, roughly chopped
1 red chilli, chopped
2 t caster sugar
1 T lime juice
1 T fish sauce
1 T vegetable oil
2 fennel bulbs
650 g peeled watermelon, scooped with a spoon
Basil leaves a handful
Mint leaves a handful
Coriander leaves a handful
16 raw king prawns, peeled
1 T vegetable oil
Sea salt, to taste

Method

To make the dressing, pound the garlic with the chilli and sugar in a pestle and mortar to make a coarse paste. Stir in the lime juice, fish sauce and oil. Taste the dressing and balance the flavours as you wish with more lime juice, fish sauce or sugar. Set aside.

Finely slice the fennel, ideally with a mandolin, if you have one. Pile onto a large serving dish with the watermelon and herbs.

Set a large, non- stick frying pan on a high heat. Rub the prawns with the oil and season with sea salt, then place in the hot pan. Cook for 1 minute, then turn and cook for 30 seconds until golden on both sides. Lay the prawns on the salad, drizzle over the dressing and serve immediately.

Chef's note: “Nothing can wake up your palate and fill you with sunshine quite like an Asian salad. Opposing textures and flavours are what make this salad great. Crunchy raw vegetables, sweet juicy fruit, soft fragrant herbs and sweet prawns are all brought together with a vibrant dressing. Delicious.”

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Preserved lemon sesame cake with cream cheese frosting

Braaied paella

Mussels in beer broth with garlic-mayo toast

Prawn, fennel and avocado risotto

Prawn-and-pineapple coconut curry

Caramelised orange-and-fennel mussels

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Cold cucumber soup with prawns and rice vermicelli

Creamy lemon-pepper mussels

Squid ink pasta and prawns all’amatriciana

Easy to wok veggies with seared Asian prawn skewers

Mac and cheese with tomato and prawns

Mussels in creamy fennel sauce

Bill’s prawn, fennel and watermelon salad with chilli dressing

Bill’s prawn, fennel and watermelon salad with chilli dressing

Ingredients

Method