P
Dorset
LENT Y
Christmas Market (if
you can create a logo
Christmas
Market
type
look for
this) (if
you can create a logo
type look for this)
to Plate:
rt ns
oaw
From PPr
From sandwiches to stir fry, this tasty crustacean is the global king of seafood
I
12
t’s no accident that the prawn is the most commonly
available shellfish in the world. Their delicious flavour
and easy availability mean these humble crustaceans pop
up everywhere, from a pungent tom yum soup to the
revitalised 60s classic, the prawn cocktail.
There are thousands of different species, but you’re most
likely to see tiger, king, and North Atlantic in the UK (as
for shrimps, in this country, they’re generally just smaller
prawns and sold ready-cooked in jars as potted shrimp).
Prawns are available raw or cooked, fresh and frozen.
Due to the speed with which they go off, even ‘fresh’
prawns have often been frozen and thawed i n the store.
Raw prawns are blue in colour and you can buy them with
their shell, whiskery antenna, and 10 legs still on or ready
peeled, so just the meaty body – or ‘tail’ – is left.
They go a beautiful pink when cooked, of course. If
you’re removing the shell yourself, hang onto it to make a
flavoursome stock, and also ensure you remove the dark
vein running down the back of the prawn, which can be
gritty and unpleasant.
Most king or tiger prawns are farmed – around 90% of
the global consumption, in fact, and nearly always in the
developing world. There has been criticism of the intensive
methods used that can damage local communities and the
environment. The Marine Conservation Society
recommend buying organic or from certified sources. Or
opt for North-East Atlantic prawns caught at sea. See the
Good Fish Guide for more info: www.goodfishguide.org.
This recipe from Samways is perfect for Christmas
entertaining and so much better then the frozen party
food you get in the supermarkets.
Prawn Pops with a Sesame a nd Co ria nder Dip
Ingredients Method
Ser ves 2
200g peeled tiger prawns
2 tbsp sesame paste
Salt
Pepper
Bread crumbs
Sesame seeds
Ser ves 4
In a food processor, mix the tiger
prawns and sesame paste to a
chunky paste, and season with salt
and pepper.
Spoon the mix into small balls and
place in the freezer for 30-40 mins.
Remove the balls from the freezer,
roll them in a mix of bread crumbs
and sesame seed, and deep fry in
virgin ground nut oil at 165ºC. Don’t
forget to season with sea salt when
golden brown.
Serve with your favourite dip – why
not try a tomatillo salsa verde?
Also works well with lobster!
www.menu-dorset.co.uk
{
{
Samways Fish Shop
9B & 9C West Bay, Bridport, Dorset DT6 4EN
Tel: 01308 424496 www.samwaysfish.com