Food Maths: Marinated Prawns | sheerluxe.com
Using packets and jars in your cooking doesn’t necessarily mean reducing flavour, says food writer Chloe Scott-Moncrieff. In our new Food Maths column, she introduces one hero ingredient from a supermarket and adds a few cheats to make a trio of top time-saving meals. This week, it’s three ways with marinated prawns.
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THIS WEEK’S SUPERMARKET: Sainsbury’s
HERO INGREDIENT: 150g Sainsbury’s Chilli & Coriander Marinated King Prawns (£3)

1. Chilli Prawns With Fennel Linguine

INGREDIENTS

METHOD
Simmer the linguine until al dente. Meanwhile, heat the tomato chilli sauce, stir in 2 tbsp of white wine and cook off. Sprinkle in the fennel seeds. In the final minute or so, heat the pre-cooked prawns by adding them to the mix. Meanwhile, drain the pasta. Season with sea salt and black pepper and a lashing of olive oil. Stir the sauce in. Stir in the lemon zest. Serve. If you want a garnish, a kiss of dill or basil leaves would be delicious.

2. Aromatic Chowder

INGREDIENTS

METHOD
In a large pan, melt 20g butter and sauté the onion and pancetta. Cook for a few minutes. Pour in 2 tbsp of white wine and simmer off for a minute. Microwave the potatoes for 1-2 minutes, according to the directions. Be careful not to burn yourself; cut them into 1cm slices. Now add the prawns, potatoes and double cream to the onion and bacon. If it’s too thick for your liking, you can add 3 tbsp water, fish stock or milk to get the consistency you like. Strain the sweetcorn and add to the mix. Taste. Season with black pepper and salt if needed. Sprinkle with tarragon, chives or parsley as you prefer – or even a little paprika.

3. Ten-Minute Prawn Makhani

INGREDIENTS

METHOD
In a large pan, in a drop of vegetable oil, fry 2 tsp of ginger and garlic paste. Then add the ground almonds. When they’ve toasted a little, throw in the prawns and the makhani cooking sauce. Microwave the rice, according to the instructions on the back of the packet. For added luxury, stir in 1 tsp of butter and fresh coriander. Serve.

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