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Hot & Spicy Prawns
Serves: 2 | Cooking Time: 20 minutes
Serve with buttery corn on the cob and a juicy tomato salsa or with crunchy, steamed veg and hot, fluffy chips.
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Ingredients:
Whitby Seafoods Hot & Spicy Prawns
Corn on the cob
Butter
Tomatoes
Red onion
Green chilli
Coriander
Lime
Recipe Inspo...
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Deep fry Whitby Seafoods Battered Scampi, 10 pieces, for 4 minutes.
Heat curry sauce in the microwave.
Heat the minted peas.
Deep fry the chips until golden.
Serve with ketchup & garnish with a lemon wedge.
Cod Goujons
Deep fry 4 of our cod goujons for 4 minutes.
Slice 2 slices of thick bread.
Spread tartare sauce over both slices.
Dress with rocket and watercress and sprinkle with lemon juice.
Place cod goujons onto leaves and close the sandwich, slice in half.
Bengali Spiced Prawns
Deep fry 10 of our Bengali Prawns for 4 minutes.
Heat a frying pan – add oil, add cumin and coriander seeds gently fry for 1 min.
Add onion, garlic ginger and spring onion, fry for 2 minutes.
Add rice and stir fry for a further 3 minutes.
Place the rice onto a plate add prawns on top - finish with coriander and a poppadom.
Bubble Bobble Red Shrimp Skewers
Deep fry 5 or 6 prawns for 6 mins.
Heat a frying pan – add oil, spring onions, noodles, sliced onions and stir fry 3 minutes, place on a plate or skillet.
Heat up the pan again and add sauce to pan, stir fry the fried prawns in the sauce until coated.
Place the prawns on a skewer and serve.
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Scampi - 10 pieces per portion. Deep fry for 4 mins.
Chips - 200g - deep fry chips for 6-8 minutes until golden.
Simply serve with tomato ketchup and a lemon wedge.
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