Category Archives: Shellfish

Fresh Green Curry Sauce


This is such a versatile sauce, I double the recipe and that gives me a spare jar in the fridge, it lasts for a month with a layer of oil sealing the top or freeze for a later date.

Suitable for fish, prawn, chicken and vegetable curries as well as smeared on fish fillets or chicken pieces.

To use, cook your chicken and/or vegetables in a frying pan, add sauce and 400mls coconut milk and heat for 5 mins, season with gluten free or regular soy sauce and serve.

For prawns and fish, heat the sauce and 400mls coconut milk, add the fish or prawns and cook for 5 mins. Season with gluten free or regular soy sauce.



4 garlic cloves, chopped roughly

50g fresh ginger, peeled and chopped roughly

3 spring onions, trimmed and chopped roughly

70g fresh coriander, leaves, stalks and roots, washed and chopped lightly

2 fresh lemon grass stalks, trimmed and chopped roughly

2 limes, juiced

60mls olive oil

1 tablespoon ground cumin

2 tablespoons ground coriander

1-2 red or green chillies, deseeded and chopped


Process all the ingredients until you have a smooth paste.

Garlic Prawns


Oh dear, these are just too tasty!

Simple and absolutely delicious, I serve these in a huge mound with some mayo and lemon slices. Maybe some crusty bread to soak up the juices?

I buy prawns with their shells on so this was around 1kg of raw/green prawns, once peeled and deveined it was around 650g meat with the tails still on.


1kg raw prawns, shelled and deveined, tails intact

4 cloves garlic, roughly chopped

2 tablespoons olive oil

salt and pepper


Combine the prawns, garlic, oil, salt and pepper.

Leave to marinade for 1-4hours.

Heat the BBQ to medium hot or a frying pan.

Once hot add the prawns and all the oil and garlic.

Turn occasionally until fully cooked.

Serve immediately.

Prawn Poppers


Possibly the yummiest way to cook a prawn! I use really large prawns for this and they need to be raw, cooked prawns would go too rubbery. I also tend to buy the prawns in the shell as they tend to be a bit cheaper and it takes no time to peel them.

The boys love them, possibly because they are served on a stick! We have these sometimes on a Friday night when we are doing the home made fast food challenge, gluten free and dairy free these beat the fish and chip shop by miles!


12 large prawns, peeled and deveined

200g cornflour

2 egg whites

salt and pepper to taste

oil to fry in


Put your oil on to heat.

In a large bowl place the egg whites.

On a flat plate spread the cornflour and season with salt and pepper.

Take each peeled and deveined prawn and stick a wooden skewer up through the middle of the body coming out at the head end.

Once the oil is hot, around 180 degrees Centigrade prepare the prawns.

Whisk the egg whites until forming stiff peaks.

Dip each prawn in the egg white, turning the skewer as you go.

Now dip into the cornflour, again, turning as you go.

Immediately place into the hot oil and allow around 1min to cook turning half way, ensure that the prawn is fully cooked.

Serve with some dill mayonnaise, recipe on the blog.