The term prawn covers a multitude of varieties, many of them from warm foreign waters where they grow fast and often large. Even when unfrozen, these lack the flavour of our own, native fat juicy prawns.
Scampi is the Italian name for what we used to call Dublin Bay prawns, not in fact prawns at all but a tiny member of the lobster family. Just to confuse matters, what we call prawns the Americans call shrimps.
But our tiny shrimps are almost a national delicacy when potted in the traditional, Lancashire way with melted butter and spices. One authority suggests that to appreciate the flavour of potted shrimps, they should be gently warmed until the butter just begins to flow. I agree.
This is an amazingly good first course for garlic lovers and needs lots of really crusty baguette to mop up all the delicious juices. It is also delightfully simple and can be prepared well in advance.
A trip to Thailand inspired Delia to recreate this Asian classic when she got home ... and it was well worth it. Give it a try - it's not one of Thailand's most popular dishes for nothing.
These lovely, sizzling deep-fried prawns are packed with flavour - and the dipping sauce simply adds plenty of Oriental elements. A real treat...
Lovely spicy flavours here: just fry the prawns with onions and garlic, tomatoes, lime, wine and Thai red curry paste, cook the finest of pasta, then combine it all for a really wonderful and easy supper dish.
This stunning prawn starter is easy to make and will wow your guests with its intriguing mix of flavours - a wonderful way to start a special meal.
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