Spiced fish and prawns

	serves 4
	prep 30 mins cook 20 mins

Ingredients:

1 small onion, roughly chopped
2 garlic cloves, crushed
2 red chillies, deseeded and roughly chopped
30g (1oz) dried shrimp
1 tsp shrimp paste
150ml (5fl oz) groundnut oil
1 red onion, thinly sliced
1 red pepper, deseeded and chopped
1 green pepper, deseeded and chopped
115g (4oz) baby corn, halved lengthways
350g (12oz) firm white fish fillets, such as monkfish, skinned and cut into bite-size pieces
16 raw tiger prawns, peeled

Preparation:

1 - Put the onion, garlic, chillies, dried shrimp, and shrimp paste in a blender. Pour in 75ml (2 ½ fl oz) of the oil and process until smooth.

2 - Heat 2 tbsp oil in a wok, add the blended mixture, and fry over a fairly low heat for 10 minutes, stirring frequently. Scoop the paste out of the wok and set aside.

3 - Wipe out the wok, add 2 tbsp oil and stir-fry the sliced onion for 2 minutes. Add the red and green peppers and stir-fry for 3 minutes. Add the baby corn and stir-fry for a further 2 minutes, then transfer the vegetables to a plate and set aside.

4 - Add 1 tbsp of oil to the wok, add the fish and prawns and stir-fry for 1-2 minutes, until the fish turns opaque and the prawns pink. Return the paste and vegetables to the wok and toss everything together for 1 minute over the heat. Serve at once.

Good with: Rice or noodles and a stir-fried vegetable dish.

Leftovers: Can be finely chopped and used to stuff vol-au-vents or rolled in filo pastry as cocktail snacks.

ADS GOOGLE

See more recipes in the dossier: Fish