Chilli Prawn Pasta

32 large prawns, shelled and deveined olive oil

5 ml crushed garlic

2 ml Green Mamba (recipe below)

60 ml commercial tomato pesto

salt and milled black pepper

400 g taglierini

chopped fresh chives

grated Parmesan cheese

Green Mamba

20 large fresh green chillies, seeded and chopped

200 ml white wine vinegar

200 ml vegetable oil

Green Mamba: Purée the ingredients in a blender or food processor until smooth. Place in an airtight container and chill in the fridge until ready to use.

Heat olive oil in a large frying pan, add the garlic, prawns and green mamba and stir-fry for 2-3 minutes until the prawns are cooked. Add the tomato pesto and season with salt and pepper.

Cook the taglierini in a pot of boiling, salted water until done 'al dente'. Drain.

To Serve: Pile pasta into warm bowls and spoon chilli prawns on top. Sprinkle with chopped chives and serve with Parmesan cheese.

Serves 4

Prawn Bisque

800 g large prawns

butter, salt, milled black pepper

2 onions, finely chopped; skins on

5 ml crushed garlic 15 ml fish spice

45 ml tomato paste 1 litre cream

1 litre Fish Stock (page 209)

chopped fresh parsley for garnish

Deshell and devein the prawns. Cut into small pieces, cover and set aside. Reserve shells.

Heat butter in a large saucepan and fry the onion and garlic until translucent.

Add the prawn shells and fry until they turn red. Add the fish spice, tomato paste, cream and fish stock. Bring to the boil and simmer uncovered for 20 minutes until the soup thickens.

Strain into a clean saucepan, pressing on the solids to extract all the moisture. Add the chopped prawns and simmer for 3-4 minutes until cooked.

To Serve: Ladle bisque into warm bowls and garnish generously with parsley. Offer warm, crusty bread on the side. Serves 6

Seafood Crepes

Legends' Chive Crepes (page 209)

Legends' Mushroom Cream Sauce (page 213) Béchamel Sauce (page 212)

250 g filleted, skinless kingklip, cut into cubes 250 g whole peeled shrimps, well drained on kitchen paper (weigh after shelling)

60 ml dry white wine

60 ml freshly squeezed lemon juice

2 ml fish seasoning

5 ml chopped fresh oregano

salt and milled black pepper

grated Cheddar cheese

chopped fresh chives and lemon wedges for garnish

Make the crêpes, mushroom sauce and béchamel sauce.

Bring the wine, lemon juice, fish seasoning and oregano to the boil in a medium saucepan.

Add the kingklip and shrimps, cover and simmer for 1-2 minutes until cooked. Strain, discard the liquid and add the mushroom sauce to the seafood and heat through. Season with salt and pepper.

Spoon the seafood mixture into the crepes, roll up and place on hot plates.

Heat the béchamel sauce (if necessary thin with a little milk or cream) and pour over the crepes. Scatter grated cheese on top and brown under a hot grill. Garnish with chopped chives and lemon wedges.

Serves 2