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Creamy Prawn Tagliatelle March 27, 2012

I tripped across a recipe somewhere that had tagliatelle and prawns that I thought looked nice but couldn’t find it, so I came up with the following concoction. It’s really good, if I do say so myself 🙂 It took about 15 minutes in total to make. Can’t complain about that really.

Serves 1


1/2- 1 red chilli, finely chopped

1/4 courgette, coarsely grated

1 clove garlic, crushed

30g frozen peas

75g cooked prawns

3 shallots, chopped

3 tablespoon creme fraiche (I used the Weight Watchers one)

75g tagliatelle

2 tablespoon liquid stock

Salt and pepper

2 tablespoons sunflower oil

2 tablespoons fresh flat leaf parsley, chopped


1. Boil the pasta as per the packet instructions. This should take about 10-12 minutes.

2. Heat the oil in a frying pan. Fry off the onion, garlic and chilli for 3-4 minutes or until the onions have started to soften.

3.  Add in the peas and the prawns and cook for another 4 minutes. Add the liquid stock and spoon in the creme fraiche and stir.

4. The pasta should be cooked by this stage so add it and stir everything through making sure everything is piping hot.

5. Add salt and pepper to taste. Sprinkle with the chopped parsley and serve.


Thai Prawn Noodle Bowl March 10, 2012

Filed under: Fast Food,Fish,Noodles — delishuss @ 12:19 pm
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This recipe is dead easy to make. I got it from the Quick and Easy cookbook. I couldn’t resist making some adjustments to the recipe :-). I added couple of splashes of soy sauce and also the juice of half a lime. You don’t have to add them it was just my preference. So here goes:

Serves 4


1 bunch spring onions

2 celery sticks

1 red pepper

200g rice vermicelli noodles

2 tbsp groundnut oil

55g unsalted peanuts

1 fresh bird’s eye chilli, sliced

1 lemon grass stem, crushed

400ml fish or chicken stock

200ml coconut mil

2 tsp Thai fish sauce

350g cooked peeled king prawns

Salt and pepper

3 tbsp chopped fresh coriander, to garnish



1. Trim the spring onions and celery and thinly slice diagonally. Deseed and thinly slice the pepper.

2. Place the noodles in a bowl, cover with boiling water and leave to stand for 4 minutes, or until tender, drain.

3. Heat the oil in a wok and stir fry the peanuts for 1-2 minutes, until golden. Lift out with a slotted spoon.

4. Add the sliced vegetable to the wok and stir-fry over a high heat for 1-2 minutes.

5 Add the chilli, lemon grass, stock, coconut milk and fish sauce and bring to the boil.

6. Stir in the prawns and bring back to the boil, stirring. Season to taste with salt and pepper, then add the noodles.

7. Serve in warmed bowls, sprinkled with fresh coriander.


Thai Red Prawn Curry October 21, 2010

Filed under: Curries,Fish — delishuss @ 7:09 pm
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I tried this last night. It’s one of dinner’s in Jamie Oliver’s 30 minute meals. It’s pretty good but I still think this version is the best I’ve tried: I know the title says soup but it’s more of a curry. I followed Jamie’s recipe to the tee but take my advice, you need to finely chopped the lemon grass before putting it in the blender. Otherwise you have the equivalent to lumps of straw in your dinner 🙂


• 2 stalks of lemongrass
• 1 fresh red chilli
• 2 cloves of garlic
• optional: 4 kaffir lime leaves, fresh,
dried or frozen
• a bunch of fresh coriander
• 2 jarred red peppers in oil
• 1 heaped teaspoon tomato purée
• 1 tablespoon fish sauce
• 2 tablespoons soy sauce
• 1 teaspoon sesame oil
• a 2cm piece of fresh ginger
• • 200g sugar snap peas
220g small cooked prawns
• 1 x 400g tin of coconut milk
• 2 limes, to serve
• 1 bag of prawn crackers, to serve


  • Put a large frying pan on a medium heat.
  • Trim the ends and tough outer leaves of the lemongrass stalks, bash up the stalks with the side of a knife, finely chop and then put into a food processor with 1 fresh red chilli (stalk removed), 2 peeled cloves of garlic, 4 lime leaves, a bunch of coriander, 2 jarred red peppers, 1 heaped teaspoon of tomato purée, 1 tablespoon of fish sauce, 2 tablespoons of soy sauce and 1 teaspoon of sesame oil. Peel and add 2cm of fresh ginger.
  • Blitz to a paste – you might need to stop and use a spatula to scrape down the sides so it all gets whizzed up. 
  • Heat a pan and drizzle in a little olive oil, then add the sugar snap peas followed by the prawns. Spoon in the curry paste, and stir and fry for a minute or two before adding the coconut milk.
  • Stir as it melts down, then leave to simmer on a medium to low heat.
  • Serve with Basmati rice.

You could also make this recipe with chicken instead or both. Chop the chicken and fry until brown. Then add the spice blend and follow the remainder of the recipe.


Red Prawns and Mango Curry August 29, 2010

Filed under: Curries,Fish — delishuss @ 8:55 pm
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This is a nice change from the regular curry. I got it from a Nigella Lawson cookbook. It’s a good way to get some fish if you are not a major fan.


1 x 15 ml wok oil

1 spring onion, finely sliced

1 ½ tablespoons red Thai curry paste (or according to taste)

½ x 400ml coconut milk

250 ml chicken stock made from concentrate

2 teaspoons of fish sauce

1 x 350g packet of butternut and sweet potato cubes

1 x 200g packet frozen prawns

1 teaspoon of lime

150g mango cubes, diced

3-4 tablespoons chopped fresh coriander



  1. Heat the wok oil in a large, heavy-based frying pan, and fry the sliced spring onion for a minute, then add the curry paste.
  2. Whisk in the coconut milk, chicken stock and fish sauce and bring to the boil.
  3. Tip in the butternut squash and sweet potato cubes and simmer, partially covered for about 15 minutes, or until tender.
  4. Drain the prawns under running water to remove excess ice and tumble them in to the pan, letting the sauce come back to the boil. When it does, add the lime juice and diced mango and cook for another minute or so until the prawns are cooked through.
  5. Sprinkle with the chopped coriander as you serve over plain rice or wide rice noodles, or even both.

Barbequed Prawn Skewers July 9, 2010

Filed under: Fish — delishuss @ 7:22 pm
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This is a nice change from meat for the BBQ. Hopefully, the weather will improve a bit so that you can give it a go.


500g raw king prawns

1 can of coconut milk

1 red chilli, finely chopped

2 tbsp of green curry paste

Juice of half a lime

2 tbsp of smooth peanut butter

Salt and freshly ground pepper

1 green and 1 red pepper, chopped into chunks

1 red onion, chopped into chunks

Handful of chopped coriander


  1. Mix the curry paste, peanut, chilli, coriander and coconut milk together in a bowl. Add the prawns and leave to marinade for 4 hours.
  2. Skewer the prawns, peppers and onions intermittently. Cook on the BBQ for approximately 8-10 minutes until the prawns have turned pink.