Szechuan King Prawns
This recipe has a delicious marinade which, ideally, should be allowed to infuse the
prawns for 2-3 mhours before cooking. Why not prepare this recipe in advance to
make the most of its oriental fl avours.
•
1lb /450g Tiger king prawns, deveined, legs removed, shells removed (tails intact)
• 2 of groundnut oil
For the marinade
•
2 spring onions, roughly chopped
•
2 x 1 inch pieces of root ginger, peeled and crushed
•
50g of mangetout
•
1 teaspoon of sesame oil
•
3 tablespoon of Sake (rice wine)
•
1 teaspoon of sugar
•
6 tablespoons of soy sauce
•
1 dried red chilli, seeded and crushed
1. Fit the paddle into your Halo Health Fryer.
2. Combine all of the marinade ingredients in a mixing bowl and add the king
prawns. Stir until the prawns are well coated then cover the bowl with cling fi lm.
Leave to marinate in the fridge for 2-3 hours.
3. Add the prawns to your Halo Health Fryer removable bowl along with the
remaining marinade and the groundnut oil and cook for 5 minutes. The prawns
are cooked when they turn pink.
4. Serve
immediately.
Tip: soak the prawns in a bowl of cold water with half a peeled onion before
marinating. This will make them softer when cooked!
recipes - fish and seafood dishes
Breaded Haddock Goujons with Lemon Mayonnaise (Serves 4)
•
4 boned haddock fi llets, skins removed
•
200g white bread crumbs
•
75g plain fl our
•
Salt and freshly ground pepper
•
2 eggs, beaten
• 2 of sunfl ower oil
• 300ml
mayonnaise
•
3 teaspoons of lemon juice
•
2 teaspoons of fi nely grated lemon zest
•
1 clove garlic, crushed
•
2 tablespoon of fresh chopped parsley
1. Fit the paddle into your Halo Health Fryer.
2. Using a sharp knife, carefully slice the haddock fi llets into 2cm wide strips.
3. Place the bread crumbs, eggs and fl our separately into individual dishes, season the
fl our and sprinkle the bread crumbs with the herbs.
4. Place the haddock into the fl our dish and toss until coated, shake of the excess and
then dip into the beaten egg. Next add the fi sh to the bread crumbs and toss until
completely coated.
5. Next roll each piece of fi sh between the palm of your hand and a fl at surface to
smooth out the goujon.
6. Add the goujons leaving a gap between each. Drizzle the goujons with the
sunfl ower oil and cook for approximately 6-7 minutes or until golden.
7. To make the lemon mayonnaise, mix the mayonnaise with the lemon juice, lemon
zest, garlic and herbs and spoon into ramekins.
8. Serve the goujons with the dip and a salad of your choice.
recipes - fish and seafood dishes
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