Thai fish soup

For ➍
1 tbs cooking oil
1 clove garlic, finely minced
1 ts fresh ginger, grated
¼ red onion, thinly sliced
½ red chilli pepper, sliced (optional)
1 stalk lemongrass, bottom stalk only, bruised (substitute with peel of lemon or lime)*
4 kaffir lime leaves, torn (substitute with peel of lemon or lime)*
40 cl can coconut milk
2 dl vegetable broth
juice of ½ lime
1 tbs fish sauce
175 g shrimps, peeled & deveined
220 g salmon, cut into 2.5 cm chunks
assorted vegetables, such as spinach, snow peas, kale, tomatoes, bell pepper, etc.
1 tbs minced cilantro/coriander

In a wok or soup pot over medium high heat, add cooking oil and swirl to coat. When hot, add in the garlic, ginger, red onion, chilli pepper, lemongrass, kaffir and gently cook for about 2 m to release the aromas and flavors.
Pour in the coconut milk and broth and let simmer for 15 m. Remove the lemongrass, kaffir (or the lemon/lime peel if using)* and discard. Season broth with fish sauce and lime juice to taste.
Add shrimp, salmon, vegetables and cilantro. Cook for 3-4 m or until the shrimp and salmon is cooked through.
Add 250 g cooked dried rice noodles to turn the soup into a light dish.

*When substituting with the peel of a lemon or lime, use a vegetable peeler to get thin strips of peel  and give each strip a good bruising or twist to release the oils.
**Eventually, add some fresh tomatoes, cut into wedges.

Risotto with prawns & zucchini

For ➍
400 g risotto rice
1 l chicken stock (or fish stock )
1 onion, cut into fine pieces
olive oil
16 big shrimps (scampi)
1 large zucchini, cut into 3 mm slices
1 tbs mild curry

a splash of lemon juice
[Parmegiano cheese, grated
60 g butter***]

Clean the shrimps by removing the intestine through a notch. Fry the shrimp in olive oil and add 1 tbs of mild curry, salt and pepper*.  Bake for 3-4 m**. When ready, remove the shells, and cut into bite-size pieces***.
Put some olive oil in the pan and cook the sliced zucchini for about 6 m.
Fry the onion in olive oil for 3 m, without browning. Add the rice and stir so that each grain of rice is surrounded by a shimmering layer of oil.
Pour a ladle stirring hot chicken broth or fish stock over it.
Let it boil quietly, stir and add each time the moisture has evaporated a ladle of broth.  Adjust salt & pepper after 10 m. Add some fresh lemon juice***. 5 m before the end of the cooking time (about 20 m), add the zucchini and shrimps and stir.
Remove from heat.
[Add the butter*** and cheese***] Finish with some broth, to make it moist and smooth. Serve on warm plates.

*Or prepare a marinade: 2-3 tbs of olive oil with 1-1.5 tbs of mild curry or vadouvan. Marinade for 15 m.
**Grilling is a good alternative.
***Optional. Remove [] ingrdients for heart-friendly version

Read the tip on making a quick risotto.

Chawan mushi (Japanese savoury custard)

For ➋
2 fresh eggs
20 cl cooled fish stock (add some sake (or sherry) & a dash of soy sauce)
1 shiitake, torn
6 large prawns, peeled*
2 tbs of parsley

Beat the eggs with a fork.

Add soup stock a little at a time while stirring the eggs.

Place the filling in individual earthenware cups. Pour in the mixture of egg and soup stock.

Cover with parsley.

Boil water in a steamer. Turn the heat down to medium. Place the cups in the steamer. Steam for 12 m.

*Or 200 g fresh white fish. Or a parboiled chicken breast, use with chicken stock.

The custard-like chawan mushi is a classic Japanese dish.
To add taste to the dish, fry or wok the ingredients, except the eggs.
You could pour water in a wok, with a divider for a larger cup. Heat the water with wok lid closed. When hot, put the cup with the ingredients in the wok and steam for about 15 m.
Try the similar Chinese steamed eggs or a modern fusion recipe.

Steamed eggs with prawns, mushrooms & scallops

For ➍
3 eggs
40 cl stock
½ ts salt
1 tbs rice wine
50 g prawns, shelled
10-15 g dried scallops, soaked in warm water until soft, tear into small pieces*
3 shiitake mushrooms, sliced thinly
5 cm knob of ginger, shredded
spring onion/scallion, shredded

Beat 3 eggs with salt and rice wine, then add in the stock.

Use 1 big or 4 small soup bowls to steam the eggs. Place half of prawns, mushrooms and dried scallops in the bowl(s).

Pour the egg mixture slowly into the bowl(s).**

Heat up a steamer or a wok, half filled with water. Put the bowl(s) into the steamer, lower the heat and let it cook for 10 m. The egg custard should be wobbly.

Carefully place the remaining prawns, mushrooms and dried scallops on the surface of the egg custard. Let it steam for another 3-5 m until the egg custard is cooked.

Serve with shredded spring onions and ginger.

*Use fresh or thawed scallops instead.
**If bubbles appear, straighten with a piece of paper.

Versatile versions of steamed eggs are a common dish in Chinese households. It can include almost anything: minced pork, fish slices or clams, pig's intestines or duck liver.

Try the similar Japanese chawan mushi.

Bacon chawan mushi with avocado & shrimps

For ➍
75 cl chicken stock (or dashi)
8 slices bacon
4 large eggs
1 tbs + 1 ts shoyu (white soya sauce)
2 ts sugar
12 large shrimps, cooked, sliced lengthwise into 0.3 cm pieces (or shaved country ham)
2 avocados, halved, cut crosswise into 0.5 cm pieces
8 scallions, thinly sliced
4 radishes, thinly sliced

In a sauce pan, heat the chicken stock (or dashi). Add the bacon. Simmer for 10 m. Whisk in the shoyu and sugar. Let it cool. Remove the bacon. (Use it for something else, like eggs for breakfast).
Whisk the eggs in a bowl. Whisk in the bacon broth. Pur the mixture through a fine sieve into 4 soup bowls.
Add the avocado slices.
Cover the bowls with plastic wrap. Put them in a steamer over gently boiling water. Steam for 13 m or until the custard is set.
Remove the wrap. Let cool the custard slightly.
Arrange shrimps, scallions and radishes on top and serve.
To serve cold, steam the custard, wrap and refrigerate for 1 day. Add shrimps, radish and scallions just before serving.

This is a modern fusion recipe, inspired on the traditional Japanese chawan mushi.

Zucchini pasta with lemon garlic shrimp

For ➍
4 medium zucchini
30-40 raw shrimp, peeled & deveined
1 tbs olive oil
1 tbs garlic, minced
1 lemon, juice and zest
10 cl white wine
2 tbs parsley, chopped
salt & pepper

Wash and cut the ends off each zucchini. Using a spiral slicer, make zucchini noodles. Set aside.
Heat the oil in a large pan over medium-high heat. Add the shrimp in one flat layer and sprinkle with salt and pepper. Cook for 1-2 m without stirring. You want the side to get a little crispy.
Add the garlic, then stir the shrimp for another minute, trying to get them all cooked on the other side. Once the shrimp are cooked, use a large spoon to remove them the from the pan. Set aside on a plate.
Add the lemon juice, lemon zest and white wine to the pan. Bring to a boil for 2-3 m while stirring.
Add the zucchini noodles and parsley to the pan. Stir for 30 s to heat and combine. Add the shrimp and stir for another m. You do not want to "cook" the noodles, just heat. They'll become limp and mushy very quickly.
Serve immediately.

Quick prawn curry

For ➋
250 g large prawns
20 g butter
4 cloves of garlic, crushed
1 ts curry
2 witloof endives, sliced
2 tbs of chives

Wash and dry the prawns.
Heat the butter and garlic. Add the curry.
Add the prawns. Bake 2-3 m on each side.
Add the sliced endives. Cook for 1 m longer. Add a dash of whiskey, bourbon or pernod, if wanted, or lemon juice.
Sprinkle with chives. Serve with garlic bread.

Som tam (Thai green papaya salad)

For ➍
200 g green (unripe) papaya, peeled & grated into thin strips
2 cloves of garlic
2 to 5 small chili peppers
2 Thai eggplant into slices
2 tbs dried shrimp
3 tbs fish sauce
2 tbs lime juice
1 tsp palm sugar
4 cherry tomatoes, halved
3 tbs peanuts, unsalted, roasted

Mash the garlic, chillies and long beans and Thai eggplant in a mortar. Add the grated papaya, and stamp it with the other ingredients.
Add the dried shrimp, fish sauce, lime juice and sugar and stir well to the sugar has melted.
Add tomato and stir again to. Add the roasted peanuts.

Trapani couscous

For ➍
300 g couscous
1½ tablet fish broth
500 g prawns raw & unpeeled (thawed)
190 g toasted almonds
15 g coriander
20 g flat leaf parsley
10 cl extra virgin olive oil
250 g cherry tomatoes on the branch
4 cloves garlic, minced
2 onions, cut into half rings

Put the couscous in a large bowl. Dissolve 1 broth tablet in 35 cl of boiling water. Pour over the couscous and stir. Leave covered for 10 m. Stand.
Meanwhile peel the prawns, saving the tails. With a sharp knife remove the gut.
Put the almonds, coriander, parsley and oil in a high cup and puree with a hand blender until pesto.
Stir in the couscous with a fork. Keep 2 tbs almond pesto apart and mix the rest with the couscous. Season with pepper and a little salt. Place the tomatoes on the stem on top*.
Heat 1 tbs pesto in a frying pan and fry the garlic for 1 m. Add the onion and cook for 4 m. Add 25 cl of boiling water and ½ tablet of stock. Bring to the boil and simmer 2 minutes. Simmer.
Add the shrimp to the sauce and simmer for 5 m or until done.
Put the sauce in a bowl and toss the rest of the pesto through. Serve with couscous.

*Or add to the pesto.

The Sicilian town of Trapani was founded bij Greek colonists, conquered by Phoenicians, Carthago and Rome. Under Muslim rule, it became an important port for the sale of salt. It is still very close to Africa and continues the culinary traditions. The pesto is adapted from Genuese sailors, coming to Sicily, using local products as tomatoes and almonds.

Baked tiger prawns & green tagliatelle

For ➍
20 tiger prawns
soft spices (paprika & curry)
olive oil
salt & pepper
200 g green tagliatelle
1 dl cream
2 glasses of white wine
1 shallot
2 cloves garlic
fresh parsley

Cut the shallots into brunoise. Add the wine. Boil and reduce to ¼.
Add the cream. Reduce until you got a thick sauce, thicken with a few cubes of cold butter, season to taste with salt and pepper.
Cook the tagliatelle in boiling salted water until al dente. Drain and finish with some olive oil.
Bake the tiger shrimp in a pan with olive oil and crushed garlic. Season with salt, pepper and sweet spices. When they are cooked, garnish with chopped parsley.
Serve the tagliatelle with tiger prawns and sauce.

Pad hed eryngii kap koong (eryngii with prawns @ wok)

For ➍
450 g fresh prawns
150 g eryngii mushrooms*
75 g scallions, cut in 5 cm pieces
2 tbs vegetable oil
3 cloves of garlic, minced
1 tbs light soy sauce
1 tbs oyster sauce
pitch of pepper

Clean eryngii mushroom or wipe the mushrooms with wet clean cloth if there is not much dirt and cut into site bite.
Clean and remove the prawns shell but leave the tails for good appearance.
Then cut open the back of each shrimp to remove the veins.
Heat oil in wok over high heat. Wait until the oil is smoky, and then add minced garlic and prawns for fry until turn to pink.
Add mushroom, oyster sauce, soy sauce and water and all ingredients in the wok.
Stir quickly for 2-3 m, then turn down the heat.
Transfer to a serving place. Sprinkle with spring onion and pepper.
Serve immediately with hot steamed rice.

*Use oyster mushrooms instead.

Yokohama doria (Japanese shrimp & rice gratin)

For ➋
½ tbs butter
½ small onion, thinly sliced
4 white mushrooms, thinly sliced
8 - 10 medium shrimp, peeled & deveined
300 g steamed rice*
½ tbs butter
sauce**:
2 tbs butter
2 tbs flour
20 cl milk
½ ts salt
½ ts consomme powder
topping:
2 tbs grated Parmigiano cheese (optional)

Melt 2 tbs of butter in a sauce pan on low heat. Put 2 tbs of flour in the butter. Cook it, stirring well. When it bubbles, pour in milk. Constantly stir the sauce, using a whisk. Season with salt and consomme powder. Cook it until thickened. Set aside.
Melt ½ tbs of butter in a skillet. Saute onion on low heat until softened. Add mushrooms and shrimp and stir-fry until cooked. Pour in white sauce and mix with the ingredients. Preheat oven to 220°C. Warm up rice in the microwave if it's cold.
Melt ½ tbs of butter in the rice and stir lightly. Place the rice in baking dishes. Pour shrimp in cream sauce over the rice. Sprinkle Parmigiano cheese over the sauce. Bake in the oven for 10 -15 m until lightly browned.
Serve.

*Read the tip on steamed rice.
**Read the tip on a quick white sauce.

Doria was created by a Swiss chef in 1927 at the Yokohama New Grand Hotel, catering to Europeans. It was a variant of a Parisian Italian style dish. In Japanese doria, cooked rice is topped with sauteed ingredients, such as chicken or seafood in white sauce.
Postcard of blooming cherry trees in 1912 at Yokohama harbour.

Garlic scampi @ microwave

For ➍
100 g butter
5 cloves garlic, minced
2 tbs lemon juice
2 tbs chopped fresh parsley
½ ts salt
⅛ ts white pepper
500 g medium prawns, peeled & deveined

In a shallow microwave baking dish, combine all ingredients except shrimp. Cook, uncovered, on high power for 3-4 m or until butter is melted and mixture is hot, stirring once during cooking.
Add shrimp and stir to coat. Cover with microwave safe plastic wrap, venting one corner, on high for 3-5 m or until shrimp curl and turn pink. Let stand on solid surface, covered, for 3-5 m before serving.
Serve with rice or linguini pasta for as a main course, or with good bread as a starter.

Fennel & lemon risotto

For ➋*
1 large or 2 fennel bulbs, base trimmed, outer leaves removed
1 tbs butter, plus a knob
2 shallots or 1 onion, finely chopped
1 garlic clove, finely chopped***
140 g risotto rice
juice of 1 lemon (4 tbs) or 17.5 cl white wine**
55 cl hot vegetable stock**
zest of 1 lemon
1 tbs Parmigiano, grated
8 cooked & peeled prawns***

Chop any green leafy fennel fronds and set aside. Cut off the stalk-like fennel top, remove the outer layers and finely chop both.
Heat 1 tbs butter in a frying pan and cook the onion, garlic and chopped fennel until soft but not coloured.
Add the rice and stir for 1 m. Pour over the lemon or/and most of the wine** and simmer until evaporated. Add 50 cl of the hot stock, a ladleful at a time, stirring between each addition until it is absorbed.
Meanwhile, slice remaining fennel and fry in knob of butter until browned. Add remaining stock and wine and cook until tender.
When the rice is cooked, stir in the zest, Parmigiano and some seasoning. Take off the heat and set aside, covered, for 2 m.
Serve in bowls, topped with the fennel fronds and cooked fennel.
Add the prawns.***

*Double quantities for ➍.
**Add lemon juice, follwed by 12 cl white wine for a sweeter taste.
***Optional.

Read the tip on making a quick risotto.

Veneto sweet & sour shrimps

For ➍
4 tbs olive oil
2 onions, thinly sliced
10 cl dry white wine
250 g of prawns, thawed
40 g sultanas
5 cl white wine vinegar
40 g pine nuts

Heat 2 tbs oil in a frying pan. Fry the onion for 3 m on low heat. Add the wine. Gently cook the onion over very low heat for 30 ms with the lid on the pan. Stir frequently. Add some extra water or wine if the mixture is too dry .
Meanwhile, peel the shrimps with a sharp knife and remove the intestinal tract but leave the tail down. Pat dry and sprinkle with pepper and salt. Heat the remaining oil in a frying pan and fry the shrimps for 5 m.
Put the raisins in the onion mix and cook for 2 m. Remove the pan from the heat and stir in the vinegar. Put in a bowl and let cool for 10 m. Mix with the shrimps. Season with pepper and salt. Cover and put in the refrigerator for at least 1 h.
Heat a frying pan without oil or butter and toast the pine nuts in 3 m until golden brown.
Add the shrimps' mixture.
Serve with salad or as a snack on toasted bread. Serve with a glass of prosecco.

Prawns & artichokes

For ➍
1 tbs olive oil
500 g large shrimp, peeled & deveined
1½ tbs dried red pepper flakes
2 garlic cloves, minced
400 g diced tomatoes
2 tbs chopped fresh flat-leaf parsley
1 ts paprika
½ ts salt
1 can (400 g) quartered artichoke hearts, drained

Heat oil in a large nonstick skillet over medium-high heat.
Add shrimps, pepper flakes, and garlic. Sauté 3 m.
Add remaining ingredients. Cook 3 m, stirring frequently, or until shrimp are done and mixture is thoroughly heated.

Brussels sprouts & shrimps @ wok

For ➋ (➍ as a starter)
220 g shrimps, peeled & deveined
1 ts rice wine
pinch of white pepper
2 tbs oil
25 grams ginger root, peeled & julienned
2 cloves garlic, finely chopped
7 Brussels sprouts, trimmed & halved
1 ts (Thai) fish sauce
1 tbs oyster sauce
1 tbs sesame oil
3 spring onions, cut into 3 cm chunks

Add salt and pepper to the rice wine. Marinate the shrimps in it, for 5-10 m.
Heat the oil in a wok over high heat. Add the garlic and ginger and stir-fry until it begins to color.*
Add the prawns and stir-fry half cooked, add the sprouts and stir-fry until the sprouts are just tender.
Add the fish sauce, oyster sauce, sesame oil and onions to mix well.
Serve with rice.

*Read tip on using ginger/ garlic in wok.

Prawns & dill salad (or burger)

For ➍
800 g large prawns, peeled & cooked, chopped
1 small red chilli, chopped
1 bushel of fresh dill
4 tbs yuzu or lime juice
2 tbs corn meal*
4 tbs aïoli
1 cucumber, sliced
¼ ice berg lettuce, cleaned & cut
1 tbs olive oil*
4 buns*

Mix the chopped prawns with the chilli, dill and juice. Add salt & pepper. Let rest for 15 m.
Prepare the lettuce and cucumber.
Add the the shrimps' mix and aïoli.
Serve with roasted buns or fresh, cooled quinoa.

*Alternatively for a burger version: mix (uncooked, peeled) prawns with chli, juice, dill and corn meal. Add salt & pepper. Refrigerate. Form 4 patties the size of the buns. Bake them in olive oil. Meanwhile cut the buns and roast them. Put ice berg letttuce on each bun. Cover with a pattie. Add some cucumber slices, some aïoli and some extra dill. Close the burger.

Moroccan prawns

For ➋
250 g raw tiger prawns in their shells
2 tbs olive oil
1 garlic clove, crushed
½ ts ground cumin
¼ ts ground ginger
½ ts paprika
¼ ts cayenne pepper
a bunch of coriander, finely chopped
salt
lemon wedges

Remove the shells, legs, heads and entrails from the prawns. Cut along the backs with the point of a sharp knife and remove the dark thread.

Heat the olive oil in a frying pan, add the garlic and cook until it becomes aromatic. Stir in the cumin, ginger, paprika and cayenne pepper, heat for about 30 s, then add the prawns.

Fry quickly, stirring, until they turn pink. Stir in the coriander and season with salt, heat for about 30 s.

Dip the prawns into a steady cup with the cooking juices.

Tagliatelle agli scampi (pasta with shrimps)

For ➍
500 g tagliatelle (or another thin pasta)
20 large (frozen) shrimps
10 tomatoes
4 shallots
2 cloves garlic
5 cl white wine
½ ts harissa
a large handful fresh green herbs (thyme, basil, tarragon, parsley)
olive oil
pepper & salt

Defrost the shrimps.
Bring a pot of water to a boil. Cut a cross in the top of each tomato. Immerse tomatoes in hot water (count to 15).
Rinse off with cold water. Remove the peel. Cut each tomato into four, remove the seeds and cut the flesh into tiny cubes. Put the chopped tomatoes in a bow.
Chop the peeled shallots very fine.
Crush the garlic to a pulp.
Put a deep pot over medium heat. Heat a dash of olive oil. Add the shallots and garlic in oil a few m. When the shallots turn translucent, add the tomatoes. Stir and let the tomatoes melt for 15 m over medium heat. Add a dash of white wine. Let the sauce simmer for a few m. Add a touch of harissa. Taste the sauce and use a quantity to taste.
Clean the shrimps.
Fill a large pot with water and bring to a boil. Add a generous pinch of salt and cook the tagliatelle al dente.
Heat a splash of olive oil in a pan. When the oil is very hot, fry the prawns. Add salt and pepper. Fry the shrimp in a few m.
Pick a selection of fresh green herbs. Use either thyme, basil, tarragon, parsley, chervil.
Tear the rinsed herbs into large pieces. Remove the tough stems.
Add the fried prawns in tomato sauce.
Drain the tagliatelle in a bowl and pour over the tomato sauce with prawns. Finally, sprinkle fresh herbs over the dish.
Stir the ingredients. Decorate with a bit of spicy green.

This classic Italian dish might be made with a tiny shredded pepper instead of the arissa, a small glass of brandy added to the sauce and a pinch of sugar. Try some other pasta with prawns recipes: scampi Fra Diavolo, shrimps & Brie linguine, shrimps scampi, cavatelli with prawns, samphire & garlic, pasta with prawns & basil.