Grilled Prawns

INGREDIENTS

1kg prawns, cleaned and deveined, with the shell on.
2 tablespoons ginger garlic paste
1 tablespoon of mixed herbs
4 tbsp butter
2 tbsp chilli powder
Salt to taste
1 tsp turmeric powder
1 tsp mixed coriander and cumin powder

METHOD

• Cut prawns down the centre and rinse and drain excess water
• Add  salt on the surface of each prawn. 
• In a  bowl combine the garlic paste, butter 
• Place the butter mixture in the microwave on a high heat setting for 30-40 seconds or until the butter has melted.
• Stir the mix herbs into the butter mixture.
• Brush the surface of each prawn with the butter, garlic and herb mixture.
• Sprinkle chilli powder, coriander and cumin powder on the surface of  each prawn.
• Place the prawns into a large bowl.
• Stir in the turmeric powder and toss .
• Place the prawns (shell side facing down) on an oven proof tray.
• Grill the prawns on 180 degrees for 12-15 minutes or until the prawns have turned a golden brown color.
• Do not over cook the prawns as they will become dry.

Spicy Crab Cakes

INGREDIENTS

25 ml olive oil
1 x 2.5 cm piece fresh ginger root
12 crab sticks each cut into 6 pieces
1 small red chilli, seeds removed and chopped
4 spring onions chopped
1 small bunch fresh coriander chopped
Juice and rind of 1 lemon
Salt to taste
2 ml lemon pepper
3 large eggs
70 g - 110 g cake flour
250 ml breadcrumbs

METHOD

• Heat the oil in a frying pan over a moderate heat and saute the ginger and garlic for a minute
• Add the crab sticks and cook until they start to break up 
• Add in the chilli and cook for a further minute
• Add the spring onions then turn off the heat and mix in the coriander, juice and rind, seasoning and leave mixture to cool
• Add eggs and sufficient flour to make the mixture firm enough to shape into small patties
• Shape into small rounds about 2 cm thick then crumb them with the breadcrumbs
• Place in refrigerator for 30 minutes or longer to firm up
• Heat oil and deep fry until golden brown and cooked through about 6-8 minutes
• Drain well
• Serve with sweet chilli dipping sauce