Prawn and spicy sausage gumbo with chilli cornbread
A hearty, flavourful stew that combines succulent prawns and zesty sausage in a rich, roux-based broth. Served with chili cornbread, its a…
Prawn laksa
By Mandy Yin From Saturday Kitchen Ingredients For the spice paste 75ml/2½fl oz vegetable oil 150g/5½oz onion, roughly chopped…
Matt’s tapas – sautéed squid, sobrasada toast and prawns cooked in salt
By Matt Tebbutt From Saturday Kitchen Ingredients For the sautéed squid with salmorejo 5 tbsp olive oil, plus extra to serve…
Steamed monkfish with Chinese dressing and prawn dumplings
By Matt Tebbutt From Saturday Kitchen Ingredients For the prawn dumplings 300g/10½oz prawns, half chopped, half minced 2 tbsp chives,…
King prawn puri
By Matt Tebbutt From Saturday Kitchen Ingredients For the prawn marinade 500g/1lb 2oz raw prawns, shells removed and chopped…
Angela’s tapas – prawns, cod fritters, clams, padron peppers and chorizo
By Angela Hartnett From Saturday Kitchen Ingredients For the prawns 16 red carabinero prawns, head and shell on 4 tbsp olive oil For the…
Sugar-cured prawns with fried sweet potatoes and hot and sour pineapple
By Matt Tebbutt From Saturday Kitchen Ingredients For the sugar-cured prawns 350g/12oz raw king prawns, peeled and cut down the back…
Lau chingri (prawns with bottle gourd)
By Vivek SIngh From Saturday Kitchen Ingredients 1 doodhi (bottle gourd), about 500g/1lb 2 oz–600g/1lb 5oz, peeled, pith and seeds…
Fermented gooseberries with poached prawns
By Matt Tebbutt From Saturday Kitchen Ingredients For the fermented gooseberries 250g/9oz gooseberries 1 tsp salt 1 tsp sugar 1…
Sticky rice with prawn salad, basil mayonnaise and miso kale
By Matt Tebbutt From Saturday Kitchen Ingredients For the prawn salad 6 raw large prawns, peeled and deveined 2 tbsp olive oil…