Crayfish and Prawn Tostada

  • 1 small Soft Tortilla Wrap
  • 50g Cooked Cocktail Prawns
  • 50g Cooked Crayfish Tails
  • Handful of Watercress
  • Mayonnaise
  • Balsamic Syrup
  • Oil for frying

Heat the oil in a fry pan and then add the tortilla to the pan and fry on either side until nice and golden. It should take about 2 minutes either side on a high heat.

Put the now crispy tortilla on a plate, top with the watercress and put the prawns and crayfish on top. Drizzle the mayo (I use the squeezy one) and balsamic syrup in a cheffy style and then enjoy!

PG

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Red Prawn Curry

Prawn Red Curry

  • 7 King Prawns (6 peeled, 1 shell on)
  • 1 Pouch Microwave Rice
  • 1 tin Coconut Milk
  • 25ml Soy Sauce
  • ½ Red Pepper (thinly sliced)
  • 15ml Coriander Paste
  • 1 Blue Dragon Red Curry Paste Pot

In a hot wok cook the prawns until they are nicely pink and then leave them to rest. In the same pan cook the pepper and then add the curry paste followed by the coconut milk.  Simmer for a little while and then add the soy and coriander. Give it all a good stir about and simmer for another 3 minutes.

While the curry bubbles away, zap the rice in the microwave for 90 seconds, add the rice to the bowl top with the prawns and the sauce and finish with the shell on prawn.

 

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