Valentine fusion

Created this recipe up a couple of years ago when i was out for a walking along the beach front in Swanage dorset on a sunny morning in May thinking about what i was going to cook later that day, and this is what i came up with is a fusion between Caribbean and Thai and the sea a selection of subtle spicy flavours.

Juicy prawns / shrimp in a sweet sticky, spicy, garlicky sauce.

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Green curry sauce

Ingredients

4 tbsp Thai Green Curry Paste (Maesri best)

2 large garlic cloves , minced

2 tsp fresh ginger , finely grated

1 tbsp lemongrass paste

1 - 3 tsp fish sauce

1 - 3 tsp white sugar *

1/8 tsp salt *

2 tbsp vegetable oil

2 tbsp coconut milk

250ml vegetable broth, low sodium

200 g Green peas

Instructions

Heat oil in a heavy based skillet or pot over medium high heat.

Add curry paste and garlic, ginger and lemongrass Extras, and cook for 2 to 3 minutes until it mostly

Add broth and coconut milk, mix to dissolve paste. Curry in a jar seasonings: Add 1 tsp fish sauce, 1 tsp sugar, no salt. stir then lower heat to medium so it's bubbling gently. Cook 7 minutes. Taste sauce.

You can add more fish sauce for more saltiness, sugar for sweetness.

Add greenpeas, cook 2 minutes then stir through basil and lime juice. Poor out half the sauce with green peas out and blend it, then strain, and add back to the sauce cook for 5 minutes until reduced but will still be a be on the thin side, not thick - that's how it's should be. DO NOT keep simmering - sauce will darken.

Grounded rice balls

Ingredients

For the rice balls

• ¾ tsp fine sea salt

• 275g ground rice or rice flour

Directions

1. To make the rice balls, fill a pot with 600ml of boiling water, add the salt and place over a medium heat. Slowly pour in the ground rice, stirring fast and continuously using a wooden or silicone spoon. Once the ground rice thickens add another 300ml water and turn the heat down to low. Cover the pot and let the mixture steam for 8 minutes. Fold the tuwo once more until there are no visible lumps and all the water is gone. The tuwo should be soft and easily mouldable.

2. To get a perfectly round shape for the tuwo, put a little water (less than a tablespoon each) into 4 bowls. Divide the cooked dough between the bowls then carefully flip, continuously, until a ball is formed. Alternatively, scoop a quarter of the dough onto a square of clingfilm; gather the corners together then twist to shape into a round dumpling-like ball. Ladle some soup into each bowl with the tuwo, top with the meat and scatter over the crushed peanuts.

Chilli Garlic Prawns (Shrimp)

A quick prawn recipe loaded with BIG flavours! Seared prawns smothered in a spicy, sticky sauce, these Asian Chilli Garlic Prawns will have you smacking your lips in utter satisfaction.

Ingredients

• 500g / 1 lb prawns / shrimp, raw, , peeled and deveined

• 1 1/2 tbsp vegetable oil (or canola)

• 1 tsp sesame oil , toasted

• 3 garlic cloves , very finely minced

• 2 tsp ginger , grated or finely chopped (can be omitted)

• 1 tsp chilli flakes

• 1/2 cup (125 ml) water

• 3 tbsp Sriracha

• 2 tsp soy sauce , light or all purpose

• 3 tbsp brown sugar (sub with white)

GARNISH (OPTIONAL)

• Sesame seeds

• Green onions , finely sliced

• Red chillies , finely sliced or chopped

• Chives

Instructions

Heat oil in a large skillet over high heat. Add half the prawns and sear for about 45 seconds on each side until golden, then remove into bowl. Repeat.Remove skillet from stove to cool down slightly, turn down to medium.Return skillet to stove, heat sesame oil. Add garlic, ginger and chilli flakes. Cook until garlic turns golden.Add water, then Sriracha, soy sauce and sugar, Stir, increase heat to medium high, and let it simmer for 3 minutes or until the sauce starts to thicken to a thin syrup consistency.Return prawns into skillet and toss to coat in sauce and reheat, and cook for 1 – 2 minutes until sauce is reduced and coats the prawns nicely.

Garnish with sesame seeds, fresh chilli and shallots if desired.

And now something to drink to delicious recipe how about a cocktail.

Mango Morning Cocktail.

This bright, impieal sunshine drink

5 ml gin

50 ml mango juice

5 ml freshly squeezed lemon juice

Pour the gin, mango juice and lemons juice into a ice filled cocktail shaker and shake well.

Strain into a chilled champagne glass and top up with Prosecco, or white wine garnish with lemon zest.