I was listening to BBC radio 2 on the way home from dropping Emma-Jane off to school this morning when Chris Even was talking about Comic Relief. This reminds me of a couple years ago when we did a Comic relief night with friends and family. It was a great success I cooked a 5 course dinner for 15 people (we had to borrow table and chairs from our neighbour!) and everyone has to donate the money for Comic Relief. It was a great way to spend an evening with friends and family and raised money for a good course at the same time.
I thought I would share with you one of the recipe I cooked that evening for starter.
Prawn Cocktails with Chilli and Lime Granite, This is a great dish for a dinner party as most of the work is done before the dinner. All you have to do is Grilled the prawns and dress the plates. Everyone at the party Enjoy the cold granite on a hot grilled prawns and the refreshing flavour from the lime and that kick from the chilli just to finish off the dish.
This is my take on the classic Prawn Cocktails, I hope you will enjoy it as much as I did.
To serve 4, you will need:
12, raw prawns, cleaned
1, ripe mango, cut in to small cubes
1-2, shallot, finely chopped (depending on the size)
1, pinch of fresh mint, chopped
1, pinch of coriander, chopped
For the granite:
1tsp, fish sauce
50g, caster sugar
1, green bird’s-eye (Thai) chilli
1, pinch of fresh coriander
First make the granite by combining the water, sugar, juice from the lemon and limes (about 60ml) and zest from 1 lime into a pan. Over a gentle heat bring to a simmer and keep stirring until the sugar has dissolved into syrup. Once this is done remove from the heat.
In a pestle and mortar, pound together the chilli and coriander into a paste. Add the paste to the syrup then add the fish sauce. Give it a good mix and taste. It should be sour, spicy then sweet.
Leave the mixture to cool then transfer to a shallow freezer proof container with a lid. Freeze until the mixture begins to freeze at the sides. This should take about 2 hours.
Scrape the ice from the sides of the box and break in into flakes with a fork. Return to the freezer, repeat every 30 minutes, until you have a frozen but flaky mixture. Cover and keep in the freezer until ready to serve. You can make this ahead, I keep mine for weeks.
Mix the chopped mango, shallots, mint and coriander together. Again this can be made early on.
Grill the prawns on a griddle (or a BBQ) until they are just cooked. Don’t overcook them. They will change from grey to pink when ready.
To serve, place the mango salad onto your plate and top with the grilled prawns. Dress with the chilli and lime granite. Serve immediately.
The granite will taste quite strong at first but it will mellow down slightly when frozen.
You can also serve your prawn salad mixture as canapés by spooning into shot glasses.
Note: English is not my first language. Please excuse any spelling or grammatical errors.