Portly Cooks | Tempura Udon

Tempura udon is a essentially I simple noddle dish with some epically long prawns. The tricky bit is making those prawns long… Serves 2 6 Raw King Prawn (Peeled and De-veined with tail on) 600ml Dashi (I used 2 powder sachets dissolved in hot water) 2 tbsp Soy Sauce 2 tbsp Mirin 100g Rice Flour/Corn…

Portly Cooks | Gamberi all’aglio

If you’re in need of a quick and easy starter for date night or a dinner party with friends then look no further than this. It’s got fabulous fresh prawns, garlic butter and freshly baked bread… kind of and its all in the oven so you can forget about it! 12 King Prawns* 1 White…

Portly Cooks | Ebi Katsu

Something about Japanese Curry sauce is addictive. Panko Bread Crumbs 6 King Prawns (peeled, tails left on) 1 Egg 45g Sushi Rice 90ml Water For the sauce 165ml Coconut Milk ½ tsp Ginger Powder 1 tsp Curry powder ½ tsp Garlic Powder 1 tbsp Soy Sauce 1 ½ tbsp Honey 1 Spring Onion (Chopped)  …

Portly Cooks | Paella

Paella is one of the classics and this version of mine is super simple, I guess it’s not really a paella but it has the same flavours. 1 cup Rice Pinch of Saffron (if you don’t have it don’t worry) 1 Chicken Oxo Cube 1 cup White Wine 1 tsp Tomato Puree / 1 tbsp…

Portly Cooks | Monkfish and Prawn Tacos

I’ve had Fish Tacos in restaurants but never made them at home before.  Mainly the reason is I have forgotten to buy the all-important tortilla wraps.  They are pretty quick to cook but the prep does take a little while but it is worth it in the end. 200g Monkfish 6 King Prawns, Peeled and…

Portly Cooks | Prawn Red Curry

Who doesn’t love a good curry? One of my favourites is Thai Red Curry. I wish I could be all cheffy here and say that I know how to cook this fabulous dish from scratch, including the curry paste. That is the essence let’s be honest of the Southeast Asian classic. I cheated with the…

Portly Cooks | Creamy Garlic and Lemon, Prawn Linguine

I love prawns but I can’t be faffing around peeling them… I’m aware that this has 2 unpeeled prawns in the photo but pretty no? 10 King Prawns (8 peeled 2 not) 75g Linguine 25ml Single Cream 20ml Chicken Stock ½ tsp Garlic Powder Zest of half a Lemon As always start off by cooking…

Portly Cooks | Smoked Paprika and Tomato Seafood Bowl

Now this was supposed to be a paella kind of thing but it turned into more of a parikary stewy thing.  It’s got Cauliflower ‘rice’ in it though! 200g Seafood Mix (Mussels, Prawns, Squid) 1 Bacon Rasher 150g Cauliflower 1 Chicken Stock Pot 1 Red Bell Pepper 4 Spring Onions 200g Chopped Tomatoes 50ml Water…

Portly Cooks | Squid and Prawns

Fried calamari is one of my favourite starters. I decided to make it for lunch with some prawns too for good measure. 1 Small Squid (cleaned and cut into rings) 5 King Prawns (shelled) 1 tbsp Seafood Sauce 1 cup Flour Oil for frying Put the flour, squid and prawns in a bag and give…