SPANISH TAPAS:
CASTILLIAN PRAWNS IN A SPICY SAUCE
Serves 4

A simple dish that makes a good start to an informal meal, preferably in the open air, served with good Castilian bread to dip in the sauce. The rivers in the province of Burgos used to have a plentiful supply of prawns, which children caught by attracting them with a red rag. A few years ago ( Read more... )

SPANISH TAPAS: AVOCADO AND PRAWN COCKTAIL
4 servings

3 large avocados
1 lb prawns
3 tablespoons olive oil
1 spring onion/green onion
1 clove garlic
Salt to taste
5oz whipping cream, unsweetened
5 tablespoons olive oil
Shredded lettuce {optional}

Peel prawns and remove heads. Season and fry in the 3 tablespoons oil. {Heads can be used to make stock}. Peel ( Read more... )

THAI PRAWN AND SESAME TOAST APPETIZER
Serves 4

225g peeled raw prawns {shrimp}
1 tablespoon sherry
1 tablespoon soy sauce
2 tablespoons cornflour {cornstarch}
2 egg whites
4 slices white bread
1/2 cup sesame seeds
Oil for deep-frying
Sweet chilli sauce to serve

Process prawns, sherry, soy sauce and cornflour in a food processor. In a bowl, whisk egg whites ( Read more... )