MORE PLEASE - THE PRAWN EPISODE

This Barbie is a delicious small aquatic crustacean!

HI GORGEOUS PEOPLE! So lovely to have you here as always. I am, like the rest of the world, absolutely OBSESSED WITH BARBIE. It has been living rent free in my mind for months and on Wednesday I will finally be seeing it and hooking it directly into my veins. In the meantime though I have had to make do with simply dressing like Barbie and eating pink things which leads me neatly onto my favourite pink food - Prawns. Juicy, sweet, gloriously multipurpose and a joy to cook with. I wanted to share with you 4 lovely little dishes that really make them sing.

First is my ultimate Prawn Risotto which uses the whole prawn. The shells and heads are roasted and then infused with butter to finish the risotto with. Topped with the gently cooked prawn flesh, this is an EXCELLENT dish to seriously impress.

Next are my Prawn and Jalapeño Sliders. Prawns lend themselves to both being burgers and being fried so I combined the two to make delicious crispy, limey prawn patties covered in a hot jalapeño dressing. They are EXTREMELY moreish and look cute as hell too. I’ve added three killer alternative slider ideas as well, because these babies are adaptable!

Then it’s Dirty Martini Linguine which hums with dry white vermouth, briny olives and has a creamy finish, just like my favourite drink. Prawns are so good in this, chucked in right at the end so they don’t overcook, they lend a bright sweetness to the otherwise sour notes.

And finally, more of a serving suggestion than a recipe is Marinated Tomatoes, Freshwater Prawns and Crème Fraiche. Truly one of the top cold dishes I have made this year using those little prawns normally found in prawn mayo sandwiches and the best of the summers tomatoes.

Ok then Barbie, let’s go party!!