I was back at The Afternoon Show again today, this time setting up for THE Bill Granger...what a lovely man! He was very sweet and so smiley, you could just take him home! Bill was over to promote his gorgeous new cookbook (full of his trademark simple but tasty recipes), feed me now!...
I didn't manage to get a snap with Bill but I truely was lucky enough to meet and work with him - he did sign his cookbook for me though...
Bill cooked two recipes, a spicy prawn stir fry and a delicious coconut slice (which needless to say, didn't last long with the crew around!)....click here to check out demo recordings. Here's the stir fry recipe...
Spicy Prawn Stir Fry
I didn't manage to get a snap with Bill but I truely was lucky enough to meet and work with him - he did sign his cookbook for me though...
Bill cooked two recipes, a spicy prawn stir fry and a delicious coconut slice (which needless to say, didn't last long with the crew around!)....click here to check out demo recordings. Here's the stir fry recipe...Spicy Prawn Stir Fry
. 2 tablespoons mild flavoured oil, such as sunflower
. 20 large prawns, shelled and deveined, with tails intact
. 2 tablespoons red curry paste
. 1 large onion, cut into thin wedges
. 400g asparagus, trimmed and cut into 4cm lengths on the diagonal
. 1 red pepper, cored, deseeded and cut into thin strips
. 200ml coconut milk
. 2 tablespoons lime juice
. 1 tablespoons fish sauce
. 1 teaspoon sugar
. Coriander leaves
. Steamed rice
1. Heat 1 tablespoon oil in a wok or large frying pan over a high heat. Add the prawns and stirfry for 2 minutes or until they turn pink and are just cooked. Remove and set aside.
2. Return the wok to a high heat, add the remaining oil, followed by the curry paste, and cook, stirring, for 1 minute or until fragrant. Add the onion and asparagus and stir fry for 2 minutes, then add the red pepper and cook for a further 1 minute.
3. Add the coconut milk, lime juice, fish sauce and sugar, and stir to combine. Return the prawns to the wok and cook for a further minute or until they are heated through.
4. Scatter over some coriander leaves and serve with steamed rice.
2. Return the wok to a high heat, add the remaining oil, followed by the curry paste, and cook, stirring, for 1 minute or until fragrant. Add the onion and asparagus and stir fry for 2 minutes, then add the red pepper and cook for a further 1 minute.
3. Add the coconut milk, lime juice, fish sauce and sugar, and stir to combine. Return the prawns to the wok and cook for a further minute or until they are heated through.
4. Scatter over some coriander leaves and serve with steamed rice.
