Boost your omega 3 levels with chef Lucinda Hamilton's delicious recipes using fish sourced from Botterells in Rye...
For the prawns:
- 12 large fresh tiger prawns, shell and heads removed
- 2 tbsp lemon juice
- 1 garlic clove, crushed
- 1/2 tsp ground coriander
- 1/2 tsp Tabasco
- 1 pkt filo pastry
- 12 basil leaves
- sunflower oil for frying
For the sauce:
- 1 slice of bread, crust removed (standard slice)
- 200g pine nuts
- 1 garlic clove
- 50g fresh parsley, roughly chopped
- juice of 1/2 a lemon
- 5-6 tbsp olive oil
- Combine the lemon juice, Tabasco, coriander and garlic in a bowl and marinate the prawns for at least a couple of hours.
- Soak the bread in some water then squeeze out the excess liquid. Place bread, pine nuts, garlic, parsley and lemon juice in a food processor. Process until it is pureed whilst adding the olive oil slowly. Season and refrigerate until needed. (It is a thick sauce, a bit like a pesto but slightly smoother.)
- When you are ready to cook the prawns, heat the oil for deep frying.
- Whilst the oil is heating, shred the filo pastry by keeping the roll tightly rolled and slicing very thin slices off it.
- Remove prawns from the marinade and wrap each one in a basil leaf and then tightly wrap in the filo pastry. Repeat with all prawns.
- When the oil has reached the correct temp (to test put in a bit of filo pastry and it should sizzle and start to colour very fast) fry the wrapped prawns in batches until the pastry turns a nice light brown colour. Drain on kitchen paper before plating.
- When ready to serve, plate with some of the sauce and some roasted pine nuts.
Lucinda Hamilton’s catering company Cocolicious creates sweet and savoury dishes for any occasion including vintage afternoon teas, dinner parties and children’s parties. To find out more, visit Cocolicious’s Facebook page or email firstname.lastname@example.org
Lucinda sourced the fish that she used in her recipes locally from Botterells Fresh Fish in Rye. Find their stand at many farmers’ markets across the south east including Battle, Crowborough, Brede, Wye, Cranbrook, Meopham, Penshurst, Rolvenden and Tunbridge Wells. Botterells can be contacted on 01797 222875.
- Photographs David Merewether
- Recipes Lucinda Hamilton