24 large prawns, shelled and deveined olive oil
60 ml chopped fresh tarragon, or 5 ml dried tarragon
salt and milled black pepper
1 red, 1 yellow and 1 green pepper, seeded and cut into tiny cubes
4 courgettes, sliced
60 ml brandy
salad leaves, cucumber, cocktail tomatoes lemon wedges for squeezing
Heat olive oil in a non-stick frying pan. Lightly fry the prawns until they are sealed and change colour, tossing constantly. Add half the tarragon and season with salt and pepper.
Add the chopped peppers and courgettes and stir-fry over high heat until tender; don't allow the vegetables to overcook and change colour. Sprinkle over the remaining tarragon, pour in the brandy and flame.
To Serve: Arrange salad leaves, sliced cucumber and tomatoes on plates. Spoonscampi and vegetables alongside, and garnish with lemon wedges.
Serves 4
Cape Malay-Style Seafood Curry
6 langoustines, shelled and deveined
18 large prawns, shelled and deveined
400 g firm, filleted linefish
(like yellowtail), skinned
and cut into 2 cm cubes
200 g calamari tubes, well cleaned and sliced into rings
18-24 black mussels, on the half shell small bunch fresh coriander leaves for garnish
vegetable oil
2 onions, chopped
2 ripe tomatoes, blanched, peeled and chopped 15 ml seafood masala
5 ml turmeric 5 ml paprika 5 ml ground coriander
2 ml ground cardamom
2 bay leaves
500 ml Fish Stock
salt and milled black pepper
Curry: Heat oil in a large saucepan and fry the onion until translucent. Add the tomato, cover and cook gently for 5 minutes. Stir in the masala, turmeric, paprika, coriander, cardamom, bay leaves and stock and simmer uncovered for about 5 minutes until the sauce thickens slightly. Season with salt and pepper.
Heat oil in a large non-stick frying pan and lightly fry the langoustines, prawns, linefish and calamari. Add the partly cooked seafood to the sauce and simme gently for 3-5 minutes until cooked. Ad the mussels and heat through.
To Serve: Tip the curry into a warm serving dish and garnish with coriand leaves. Serve with rice.Serves 6
