Tonight supper happened to be Deep Fried King Prawns with Jersey Curd
300g king prawns, shelled, grey (raw) Jersey Curd 100g Rocket leaves
sea salt paprika Cucumber
cayenne pepper Chive Spread 100g Cherry tomatoes
rapeseed / sunflower oil Baguette sea salt
wedges of lemon black pepper
Put the sunflower oil in a heavy bottomed pan (should be less then one third full) and heat it up. When you hear it sizzling add the the prawns in batches & cook them until they are pink on both sides, for about 2-3 minutes. Place them onto a serving dish laid with paper towel to soak up oil then season/sprinkle with sea salt and cayenne pepper.
Slice a baguette and spread Jersey Curd on top sprinkled with paprika or just spread the Chive Spread on as it is.
For the salad place the rocket leaves in a salad bowl with sliced & quartered cucumber & halved cherry tomatoes. Season it and sprinkle it with a wee bit of olive oil.
Serve it at once and squeeze a bit of lemon over the prawns.
Until next time
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