This sweet, nutty curry is a staple in both Malaysian and Thai cuisines. Made from a peanut-based curry paste of the same ...

In a hot non-stick pan pour the oil, and fry the onions until soft. Add the prawns and sauté till they turn orange and begin to curl. Put in the garlic ginger paste and sauté for about three minutes.

In a large frying pan over medium heat, pour the oil and butter. Next, add garlic ginger paste and cook until slightly golden. Add the chilli flakes, onion powder and black pepper cook for another 1 ...

Chef and cookbook author Clodagh McKenna is in the TODAY kitchen to demonstrate her favorite go-to weekday dinner. It’s a delicious lemon and chili prawn linguine, and it’s easy to make in under 30 ...

This Mexican recipe puts a fun twist on your classic barbequed prawns. Slather them in a surprisingly tangy marinade and cook them until crackling and crisp on the outside. Forget your average shrimp ...

This dish involves a fusion of Japanese and Chinese elements. Sanbaizu (available from thewasabicompany.co.uk) is Japanese, a slightly sweet vinegar that is made with dried bonito (fish) flakes, ...

The original and still the best version of this classic starter, starring plump shellfish, crunchy lettuce and the tangy Marie Rose sauce you’ll want to eat by the spoonful. The prawn cocktail is a ...