These tempura-style prawns with punchy dips make a great nibble to serve with drinks
- 1 egg
- 100g potato flour (see tip, below)
- 24 raw tiger prawns, de-veined and tail removed
- 700ml groundnut oil, for frying
- 2 tsp wasabi powder
- 6 tbsp mayonnaise
- 2 pinches caster sugar
- 1 roasted red pepper from a jar, sliced
- 5 tbsp sweet chilli sauce
- 1 tsp lime juice
MethodStir in the mayonnaise and sugar, then cover and chill. For the chilli dip, whizz the pepper, sweet chilli sauce and lime juice together in a food processor or blender until smooth. Set aside.
- 50g blanched hazelnuts
- 1 red chilli, deseeded and roughly sliced
- 85g watercress
- 1½ tbsp olive oil, plus extra for griddling
- 1 tbsp balsamic vinegar, plus 2 tsp
- 2 rump steaks, about 140g each
- Heat oven to 180C/fan 160C/gas 4. Place the hazelnuts in a baking tray, then toast in the oven for 5-10 mins until golden (you can roast the garlic for the mash at the same time). Leave the nuts to cool a little. Put the cooled nuts, chilli, 50g of the watercress, 1½ tbsp olive oil, 1 tbsp balsamic and some seasoning in a food processor, then blitz until finely chopped. The mixture shouldn’t be too smooth – there should still be some texture to the nuts. Set aside.
- Heat a griddle pan until smoking hot. Rub the steaks with a little oil, then season both sides with salt. Cook the steaks on the griddle for 2 mins on each side – this will give you medium rare (cook for 3 mins for medium or 4 mins for well done, if you prefer). Remove from the griddle, then sit on a plate for 5 mins to rest. Stir any juices from the resting steak into the pesto – they’re delicious and shouldn’t be wasted.
- To serve, divide the Roasted garlic mash (recipe, below) between 2 plates, top with a little watercress, then sit a steak across it. Top the steaks with a large tbsp of the pesto and drizzle the rest of the balsamic over.
- 75g French beans, finely sliced
- 200g fresh white crabmeat
- 1 red chilli, deseeded and finely chopped
- 1 garlic clove, crushed
- 4 spring onions, trimmed and finely chopped
- 1 tbsp freshly grated ginger
- grated zest 1 lime
- 1 tbsp chopped coriander
- 75g fresh white breadcrumbs
- 1 tbsp mayonnaise
- 1 egg, beaten
- sunflower oil, for frying
- 5 garlic cloves, roughly chopped
- 2 red chillies, roughly chopped
- 6cm piece ginger, peeled and roughly chopped
- 2 dried kaffir lime leaves
- 1 stalk lemongrass, trimmed and roughly chopped
- 2 tbsp chopped coriander
- 175g caster sugar
- 50ml rice wine vinegar
- 1 tbsp fish sauce or lime juice
- 1 tbsp soy sauce
- To make the dipping sauce, blend the garlic, chillies, ginger, lime leaves, lemongrass and coriander in a food processor until very finely chopped. Tip the sugar into a small saucepan, add 3 tbsp water and heat gently to dissolve. Continue to cook for another min or so until the syrup starts to thicken slightly.
- Add the chilli and ginger mixture, and continue to cook for a further 2-3 mins. Then stir in the rice vinegar, fish sauce and soy sauce. Remove from the heat and leave to cool to room temperature.
- Cook the beans in a small pan of boiling salted water for 1-2 mins until tender. Drain and refresh under cold running water, then leave to dry on kitchen paper. Mix the crab with the cooked beans and all the remaining ingredients, apart from the sunflower oil. Season with salt and freshly ground black pepper and shape into 8 small patties.
- Heat 1-2 tbsp sunflower oil in a frying pan and cook 4 crab cakes at a time until golden brown on both sides. Remove from the pan and keep warm while you cook the remainder. Serve with the sweet chilli dipping sauce.
- 100g skinless salmon fillet
- 100g skinless white fish fillet
- 175g prepared squid or cuttlefish
- 25g red chilli paste
- 4 lime leaves, shredded
- 50g green beans, trimmed and finely chopped
- 1 tbsp fish sauce
- 1 egg white
- 1 tbsp oyster sauce
- groundnut or vegetable oil, for deep frying
- 5 tsp white rice vinegar
- 85g granulated sugar
- 3 fat red chillies
- ¼ cucumber, diced
- 25g roasted peanuts, chopped
- Put the salmon, white fish and squid into a food processor, then whizz until smooth. Add the chilli paste and pulse until well mixed. Place all the other ingredients, except the oil, into a large bowl. Add the fish mixture, then knead together for 5 mins until smooth and elastic.
- Shape into small flat discs about 5cm across. Heat a few cms oil in a wok until it shimmers, then fry the fishcakes in batches for 2-3 mins until golden. Drain on kitchen paper. Can be chilled for up to 1 day, then reheated in a hot oven for 5 mins.
- For the chilli sauce, place the vinegar, sugar, 2 tbsp water and the whole chillies in a small saucepan, then bring to the boil. Simmer for 15 mins, then remove from the heat. Place in a food processor and blend until smooth. Strain, saving 1 tsp chilli, then stir in the saved chilli and leave to cool. Will keep in the fridge for up to 1 week. Serve fishcakes with the chilli sauce, cucumber and peanuts.