Food Glorious Food - April

Food Glorious Food – April

by Robert Hanson

Tiger prawns have been around for hundreds of thousands of years but nowadays they seem to be more and more common in the shops. No wonder – they’re jolly good, especially when marinated and grilled with Indian spices. As well as raw tiger prawns you’ll need: garlic paste, fresh ginger, gram (chickpea flour), fresh lime juice, oil, paprika, toasted nigella seeds, and yoghurt. Quantities will obviously depend on the number of prawns you are to cook. I give approximate measures for a dozen prawns.

Sprinkle the prawns with lime juice and a little salt. Mix it all well and then set aside. Heat a couple of tablespoons of oil in a heavy bottomed pan, add the flour and keep stirring over a low heat until it turns light brown. Put it aside to cool.

In a bowl mix a good teaspoon of garlic paste, an inch of ginger, peeled and finely chopped, half a teaspoon of nigella seeds, half a teaspoon of paprika, 2 tablespoons of yoghurt and a tablespoon of the now cooled chickpea flour paste. Add the prawns and mix them in, then refrigerate for half an hour.

To cook the prawns, put them on wooden skewers and grill them for a good 3 minutes on each side. Serve with a simple salad of fresh peas and cos lettuce, a match made in heaven.

 

Another perfectly paired food combination is Angel Hair Pasta and Fresh Crab, with a good kick of chilli!

Angel Hair Pasta with Crab

200-300g of Angel Hair pasta

350g of fresh, cooked white crab meat*

2 or 3 cloves of garlic, peeled and finely chopped

4 spring onions, chopped

1 red chilli cut in half lengthwise, seeds and pith removed (the heat is in the pith)Pasta

Half a glass of white wine

Salt and freshly ground black pepper

1 tablespoon of finely chopped basil (or parsley if you prefer)

1 tablespoon of olive oil

1 lime

Put the pasta into a large pan of boiling water and cook until it is al dente, 3 or 4 minutes. In another pan heat the olive oil, add the garlic, spring onions and chilli. Sauté for a couple of minutes; season with a little salt and lots of pepper. Add the wine and cook it for a minute or two to let it reduce. Add the crabmeat and basil (or parsley). Mix everything together before serving with a squeeze of lime juice and a splash of olive oil.

*Spider crabs contain rather less meat than the common crab, are a lot more difficult to deal with, but have much more flavour. Seriously.