Saturday, March 5, 2011
Prawns for lunch
I had some left over raw prawns from a dinner party last night so gently cooked them in my non-stick frypan with a 1/2 teaspoon Massell low salt chicken stock powder and a rounded dessertspoon of Philadelphia extra light cream cheese. Twist of pepper on the top and lunch is ready. You could add garlic, ginger, chilli, coriander, etc, but I chose not to this time.
Quite nice and simple and ready in 5 minutes. 7/10.
Last night I had the prawns skewered and seasoned with a hot Cajun spice (Masterfoods) then BBQed and served with a dollop of Farmers Union Lite Greek Yoghurt alongside natural oysters, with salt and lemon, as an entrée. That was good 9/10.