There are very few things in this world I love more than seafood. If I had to make a list of what makes the cut in my world it would go something like this (not in any particular order):
- My husband and my hamster (they come as a package)
- My nephew
- Books (with maps in them)
- Flannel PJs
- Dippy Eggs and soldiers
So when my husband (on the list!) decided to cook me seafood (on the list!) and serve it to me with wine (on the list!) in glorious sunshine (NOT ON THE LIST), it was close to being downright perfect.
So almost perfect in fact, that we scoffed the seafood, got pissed and had a slow dance on our balcony in a rainstorm. Who said romance was dead?
- 8 large headless prawns in their shells
- 2 squid (cleaned)
- 4 tbsp light untoasted sesame oil
- 1/2 tsp sea salt (the original recipe called for 1 1/2 tsp but we both agreed it was far too salty)
- 1 1/2 tsp Szechuan peppercorns crushed
- 1 bunch spring onions trimmed and cut into three
- 3 garlic cloves crushed
- 1 small red chilli finely chopped (deseed if you must!)
De-vein the prawns. Score and cut the squid into pieces.
Heat 3 tablespoons of the oil in a wok or heavy-based frying pan and fry squid pieces and tentacles on a high heat for 1-2 minutes. Remove the squid and repeat with the prawns. With the prawns still in the pan add the salt and peppercorns and continue to cook for a couple of minutes, stirring every so often. Remove the prawns and keep them war.
Heat the rest of the oil in the pan and fry the spring onions, garlic and chilli for a minute. Stir in the seafood and serve.
Born in Scotland in the mid 70’s, Bee was brought up on a diet of fish fingers, spaghetti hoops, and crispy pancakes. But never the deep fried Mars Bar.
Okay, maybe once, but she didn’t swallow.
Today, after a decade in Manchester, Bee has returned to Scotland and resides in Glasgow. She posts a mixture of recipes tried and tested at home.