91热爆

By

This is a spicy alternative to a classic prawn cocktail and takes hardly any time to put together.

If you don鈥檛 have a deep fat fryer you can use oil in a deep pan but just be very careful.

Serves 4

Ingredients

• 1 x red pepper, roughly diced

• 12 X king prawns

• 1 x small can of beer
• 1 x bunch of fresh coriander (chopped)

• 1 x bunch of spring onions (sliced)

• 1 x bird's-eye chilli

• 100g plain flour

• 1 x tin of sweet corn

• 1 x lime

• Chilli sauce

• Salt and pepper

听

Method

Heat your oven to 190c.听

Pop the pepper on a tray, drizzle in oil and roast for about half an hour.

In the meantime heat a fryer to 180c.

Mix flour, half the chilli, coriander, spring onions, a pinch of salt and beer together to make the batter.听

Coat the prawns in plain flour then dip in the batter.

Fry the prawns for 2 minutes or golden brown.听

Mix the sweet corn, remaining spring onions, roasted pepper, chilli, lime juice and coriander.听

Serve the cooked prawns with the salsa and some chilli sauce.

听

• 4 x duck breasts
• 100g jerk seasoning
• 1 x cup of basmati rice
• 1 x听 tin of coconut milk
• 1 x tin of kidney beans
• 1 x scotch bonnet chilli
• 1 x bag of spinach
• 200ML brown duck or chicken stock
• Salt and pepper听

Method

Heat oven to 190c / gas 5

Wash the rice and put in a pan with the chilli, coconut milk and drained kidney beans.

Cook for 12 minutes or till the rice is cooked and the coconut milk has soaked into the rice. Keep warm.

Trim any excess fat of the duck breasts and score the remaining fat. Coat the duck in the jerk seasoning.

Heat a frying pan and place the duck skin side down without any oil for around 5 minutes or till the skin is golden brown and crisp. Turn over and seal the other side.

Roast in the oven for 8 minutes, take out and rest for 10 minutes.

Reduce the stock to thicken, adding a nob of butter and a pinch of jerk seasoning, salt and pepper taste.

Wilt the spinach with some butter, salt and pepper.

To serve, slice the duck breasts and serve with the rice, spinach and sauce.