- chicken stock
- shrimp
- Parsley leaves
- fish sauce
- garlic
- Red pepper flakes
- sugar
- mixed salad greens
- sea scallops
- canola oil
- cayenne pepper
- chopped mint
- dark sesame oil
Fish fried in spices. Ingredient proportions may vary as I normally fry a whole, medium fish.
- garlic
- Cooking oil
- tumeric powder
- black pepper
- salt
- sugar
- red chilli
- corn starch
Japanese style appertiser, prawns in soya sauce and ginger. Serve in cocktail glasses.
- 500g prawns
- 20g ginger grated/finely shredded
- spring onions
- light soya sauce
On the tiny artists’ island of Burano near Venice, I was served a first course of shrimp risotto that simply beguiled me. As soon as I returned home I set about re-creating this achingly fresh dish. Many pounds of rice later, I hit upon a recipe that I believe comes close to the original. Until I return to A Romano, it’ll do just nicely. – by David Leite
- vegetable oil
- tomato paste
- cold water
- bay leaf
- Salt and pepper
- minced garlic
- high-quality imported Arborio rice
- dry white wine
- chopped parsley
- heavy cream
- Salt and pepper
- almonds
- ginger
- coconut
- long green chillies
- chilli flakes
- coriander seeds
- cumin seeds
- ground turmeric
- large king prawns
- pistachios
- coconut milk
- vegetable oil
- cilantro
i came up with this recipe as a healthy snack that is very tasty and portable. the patties freeze well and reheat quickly in the microwave, so i often make extra batches to freeze. you can eat them in a sandwich, or just as is, with your fingers!
- tuna
- eggs or egg substitute
- heinz-style chili sauce
- prepared horseradish
- oatmeal
- fresh lime juice
- chopped red bell pepper
- minced garlic
- chopped shallots
- extra-virgin olive oil
- chopped fresh cilantro
- worcestershire sauce
- salt
- medium shrimp in shell
- dry red wine
- butter
- freshly ground black
- pepper
- peanut oil
- and freshly ground black pepper
- vegetable shortening