LITMIR.BIZ

      TIGER PRAWNS WITH A MANGO SALSA

      I love how tiger prawns (jumbo shrimp) have such a delicate flavour but with a great meaty texture. Mango is the perfect accompaniment; the combination of the two makes for a delicious light summer starter (appetizer)!

      SERVES 4

      4 slices of crusty bread

      1 tbsp olive or sunflower oil

      16 tiger prawns (jumbo shrimp)

      Juice of ½ lime

      Cracked black pepper

      MANGO SALSA

      1 large firm mango

      1 bunch of spring onions (scallions), trimmed and chopped

      1 tbsp chopped fresh coriander (cilantro)

      ½ red chilli

      50ml/2fl oz/¼ cup olive oil

      Juice of ½ lime

      Salt and freshly ground black pepper

      1 Begin by preparing the mango salsa. Choose a mango that is not too soft. An over-ripe mango will make a very soggy salsa. Cut the mango into 5mm/¼in cubes and place in a small bowl with the chopped spring onions and coriander.

      2 Finely dice the red chilli and add this to the salsa as well. Make sure the chilli is diced very finely, as large chunks of chilli are unpleasant. Next pour in the olive oil and the lime juice then season lightly. Store in the fridge until required.

      3 Preheat the barbecue or a griddle pan (grill pan). Brush the slices of bread with a little oil and toast on the barbecue or the griddle pan until golden brown on both sides.

      4 Place the tiger prawns in a large bowl then sprinkle with the lime juice and a little cracked black pepper. Place the prawns on the barbecue or griddle pan and cook for about 2 minutes on each side.

      5 Remove the prawns from the barbecue or griddle pan and serve on top of a piece of toasted bread with a spoonful of the mango salsa.

      ASIAN CRAB CAKES

      I normally make these fancy fishcakes as a starter (appetizer), but they are also good as a main course (entrée). You can buy ready-prepared crabmeat, or use whole crabs and save the shells for the Crab Bisque in Chapter 2.

      SERVES 6–12

      3 large potatoes, unpeeled

      450g/1lb prepared crabmeat

      2 tsp sunflower oil, plus extra 2 tbsp for frying

      ½ red chilli, finely chopped

      2 garlic cloves, peeled and crushed

      ½ red onion, peeled and finely chopped

      2.5cm/1in piece fresh root ginger (gingerroot), peeled and grated

      1 large egg yolk

      Sweet chilli jam, to serve

      COATING

      75g/3oz/½ cup plain (all-purpose) flour

      Salt and freshly ground black pepper

      2 large eggs mixed with 5 tbsp milk

      200g/7oz/4 cups fresh white breadcrumbs

      1 tbsp sesame seeds

      1 tsp dried chilli flakes

      1 Cook the potatoes in a large saucepan of boiling water for about 15–20 minutes or until tender. Drain and set aside until cool enough to handle, then peel them. Return the potatoes to the pan and mash. Allow to cool.

      2 Pick through the crabmeat to make sure that there are no bones or traces of shell.

      3 Heat the 2 teaspoons of oil in a frying pan, add the chilli, garlic, onion and ginger and fry until everything has softened, then remove from the heat and allow to cool.

      4 Once the potatoes and chilli mixture are cold, mix the potatoes, crabmeat and chilli mixture together with the egg yolk. Using damp hands, divide the mixture into 6–12 balls and flatten slightly into round cakes.

      5 For the coating, prepare three bowls, one with seasoned flour, a second with the beaten egg and milk and a third with fresh breadcrumbs mixed with sesame seeds and chilli flakes.

      6 Put the crab cakes into the seasoned flour and roll until coated, then shake off the flour. Transfer the cakes to the egg and milk mixture and turn until coated then shake off the excess. Place the crab cakes in the breadcrumbs and roll until coated all over. Place the crab cakes on a plate.

      7 Heat the 2 tablespoons of oil in a large pan and fry the crab cakes for 2–3 minutes on each side until piping hot. Alternatively, bake them in an oven preheated to 190°C (375°F), Gas mark 5, for 12–15 minutes or until piping hot. Serve immediately with sweet chilli jam.

      SMOKED SALMON WITH PICKLED CUCUMBER AND CITRUS CREME FRAICHE

      I’m a firm believer that smoked salmon should be served as plain and as simply as possible. So I love this combination of ingredients, because the light flavours of the cucumber and lemon don’t overwhelm the fish.

      SERVES 4

      1 large cucumber

      150ml/5fl oz/²/₃ cup rice wine vinegar

      4 tsp caster (superfine) sugar

      ¼ tsp chopped fresh dill

      Cracked black pepper

      1 shallot, peeled and very finely diced

      CITRUS CREME FRAICHE

      75g/3oz/¹/₃ cup crème fraîche

      Finely grated zest of 1 lemon

      Finely grated zest and juice of 1 lime

      1 tbsp chopped fresh parsley

      Salt and freshly ground black pepper

      TO SERVE

      4 large slices of smoked salmon

      Salad leaves (salad greens)

      2 lemons, cut into wedges

      1 To make the citrus crème fraîche, place the crème fraîche in a mixing bowl and whisk for a moment or two to soften it. Add the grated lemon zest, grated lime zest and juice, chopped parsley and seasoning and mix well to incorporate. Transfer to a clean bowl and store in the fridge until required.

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