Weird prawn fingers

They say the key to a successful recipe is in the naming.

I wanted to make some fish fingers to go with the square potatoes but we didn’t have any fish in. No salmon, no cod, not even a tin of tuna. But we did have some prawns in.

And so, a legend was born. The legend of the slightly shit prawn fingers.

They didn't look like this. But these are in a very neat stack! Bonus points!

Ingredients
A handful of prawns (there is a recession on)
A couple of sticks of celery
A chilli (red)
Some leftover sweet potato.
An egg
Flour
A couple of slices of bread

Special equipment
A stick blender/whizzer/wand/whatever you like to call it

Method

1. Chop the celery and chilli into small pieces.
2. Mix the prawn, celery, chilli and potato. Season.
3. Beat the egg in a separate bowl and add a tiny bit to the prawn mix. I said a tiny bit!* Save the rest of the egg.
4. Shape this mix into fingers. I got six out of it, but it will depend on all the obvious things like how much of each ingredient you used and how big your fingers are. Your prawn fingers, I mean, not your actual fingers, although I suppose if you had really big fingers you might not be able to make very small shapes…
5. Whizz the bread into breadcrumbs using the blender thingy.
6. Set out the flour, egg and breadcrumbs into plates or bowls and dip the prawn fingers into the flour, followed by the egg (not for too long or they’ll fall apart) and then roll them in the breadcrumbs.
7. Lie them on a baking tray and oven for 20ish minutes or until they look good.
8. Serve in a stack! Always serve in a stack! I also earnt extra cringe points by doing a circle of tomato ketchup round the outside of the plates. This is optional. Lemon wedges could also work.

I rated this as medium because it is a little fiddly to coat in breadcrumbs without them falling apart, but it’s not hard.

Let me know how you get on! If you don’t have any of the ingredients, pretty much anything else similar will also work.

NOTE: If you have arrived here via Google looking for “weird prawn fingers” for some other reason than you were looking for this recipe then I can only offer you my sympathy.

 

* The problem with egg is that even when you have beaten it all together it still has a tendency to “clump”. If you pour it out of the bowl it is very difficult to just get a small bit, as the remaining egg tries very hard to join it in your fish fingers. Perhaps spooning a small bit of egg into the mix is the answer? Anyway, be aware!

Lemony chorizo and prawn rice pot

Hello!

I am not as poncey as Chris, and as a result will be sharing only delicious and easy recipes which do not require the use of fancy biscuit cutters. Unless I make biscuits, in which case fancy biscuit cutters are OK, especially if baking with Panther (our small baby- she is only 11 months and therefore pre-cooking age, although in a future post I will share the story of when we made Halloween biscuits with her!)

This one comes from my good food magazine and it’s really delicious. So delicious we’re having it again this week. Keeping every new recipe on the menu will not be practical for very long so we’ll need to be careful, otherwise if we keep them all on we’ll be eating 50 meals a week after the year, which would really be too many!

Anyway, here goes (from memory):

Ingredients
200g prawns (recipe calls for raw, which you’d heat through at the end, I used cooked and left over from Christmas)
50g chorizo (for cooking, about 3 small ones, but could happily take more, sliced)
1 sliced onion
2 sliced peppers
2 crushed garlic cloves
1 red chilli, chopped
1/2 tsp turmeric
250g long grain rice (I’m not really one for measuring that much, and the scales don’t work, but this amount is quite important so it boils down to the right consistency!)
100g frozen peas
Zest and juice of 1 lemon

Method

1. boil kettle. Fry onion, peppers, chorizo, garlic and chilli for 3 mins
2. Add turmeric and rice. Stir. Add 500ml boiling water and cook for 12 mins, covered
3. Uncover and stir, should be nearly cooked. Add prawn and peas, and more water if not needed. Cook for 1 min until prawns are cooked (obviously this doesn’t apply if you use cooked prawns like me – they can be added later or even at the table!)
4. Stir in lemon zest and juice and eat. Serves 4 and is yummy!