Prawns With Asparagus

Prawns With Asparagus

Serves 4

Ingredients:

• 175 g/ 6 oz fresh asparagus, cut into  2.5 cm (1 inch) pieces
• salt
• 4 tbsp dry sherry
• 1 tsp light soy sauce
• 500 g/ 1 lb peeled prawns
• 2 tbsp oil
• 2 cloves garlic, thinly sliced
• 2 tsp finely chopped root ginger
• 4 spring onions, chopped

Method:

• Blanch the asparagus in boiling salted water for 2 minutes; drain well and set aside.
• Mix the sherry and soy sauce together in a  large bowl. Stir in the prawns and leave to stand for 15 minutes.
• Heat the oil in a wok and quickly stir-fry the garlic, ginger and half the spring onions. Add the prawns and marinade, and the asparagus and stir-fry for 1 to 2 minutes, until the ingredients are hot.
• Transfer to a warmed serving dish and sprinkle with the remaining spring onions. Serve immediately.

Enjoy your meal!

Source: Sainsbury’s Stand-Up Cookbook: Wok Dishes”, 1985 by Caroline Ellwood

Elena G

Lemon Pepper Grilled Fish

As I am on my way to finish all the fish recipes, here it is another one. I followed it from the already well-known book “Cooking for Two” , 1996,  writen by Richard Olney and Simon Wheeler. ;)) Is is an easy and fun recipe and I am sure you will like it too.

Lemon Pepper Grilled Fish

Serves 2

Ingredients:

• 1 lemon
• 1 (about 700 g) whole firm white fish
• 2 tbsp lemon juice
• 2 tsp oyster sauce (you can replace it with fish or soy sauce)
• 2 tbsp olive oil (you can replace it with any cold-pressed high-temperature friendly oil)
• 2 tsp seasoned pepper
• 1 clove garlic, crushed
• 1/2 tsp sugar
• 2 tsp chopped fresh mint
• 1/4 red pepper, finely chiopped

Method:

• Using vegetable peeler, peel lemon rind very thinly, cut rind into thin strips (imo, you can also grate lemon rind and use it as such); you need 1 tbsp rind.
• Make 3 cuts on each side of fish. Combine the 1 tbsp rind, juice, sauce, oil, seasoned pepper, garlic, sugar, mint and red pepper in bowl; mix well. Rub pepper mixture into both sides of fish, cover, refrigerate 2 hours.
• Drain fish from marinade, reserve marinade. Place fish on wire rack in flameproof dish, grill until browned and tender. If your cooker doesn’t have a grill, you can always use a grill pan. Heat reserved marinade in pan, bring to boil, remove from heat, pour over fish. Serve with risoni and wild rice salad.

Enjoy your meal!

• Recipe can be prepared 3 hours ahead.
• Storage: Covered, in refrigerator.
• Freeze: Not suitable.
• Microwave: Not suitable.

Elena G