Pound garlic, salt and pepper to a paste. Add the prawns and pound until smooth and sticky. Sieve flours together and divide into two bowls. Work one half with prawn paste and knead until sticky. Add ...
The seasonal cook: prawns From tiny shrimp, fried and eaten whole, to prawn sashimi, firm-fleshed and quivering, shellfish isn't to be shied away from. Chef and columnist O Tama Carey considers which ...
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