Garlic, Chilli & Lemon King Prawn and Salmon Pasta Recipe.

Seafood and pasta is a match made in culinary heaven. I am beyond obsessed with king prawns and it genuinely confuses me as to how and why they are so delicious. (Not to be dramatic or anything but if there was a choice between my friends and an unlimited supply of prawns, then… I guess my birthday would be a very lonely event.)

My favourite thing about pasta is how flexible and fool proof it is. You can take pasta from basic to luxurious or from healthy to indulgent.

I developed this recipe for seafood lovers. It is simple, healthy and tasty. There is no heavy or sugary sauce which allows the salmon and prawns to be the primary flavour of the dish. It is filling and fresh, not to mention quick. A perfect dish for when you want a full flavoured pasta dish without the guilt.

Ingredients.

  • Salmon fillet (one per person, skin removed)
  • 6-8 raw king prawns (per person)
  • Low fat margarine (or olive oil)
  • 1 spring onion (chopped)
  • 4 Cherry tomatoes (per person)
  • 2 garlic cloves (crushed)
  • Parsley
  • Lemon juice
  • Red chilli (de seeded, amount dependent on heat preference)
  • Salt
  • Black Pepper
  • Cooked pasta (spaghetti or linguine recommended)

Method.

1.     Cut your salmon fillet into equal sized chunks. (Not too small or it will overcook)

2.     Season your salmon and king prawns with some salt and black pepper (If you don’t have raw king prawns, you can use cooked but this makes a big difference to the taste.)

3.     Put some margarine into a frying pan on medium heat and add your spring onion, garlic and chilli. This will become the base to your sauce. Sautee for about 20 seconds.

4.     Add your king prawns followed by your salmon chunks. (These will cook very quickly so make sure you are attentive.)

5.     After a few minutes, once the salmon and king prawns have almost cooked through (not all the way otherwise they will be overcooked by the end), add the chopped cherry tomatoes and stir through gently.

6.      Add some more margarine to the pan and about two tablespoons of lemon juice, and then turn the heat down slightly.

7.     Add a little bit more garlic, some parsley,  salt and pepper and simmer for a couple of minutes until you have a slightly thicker sauce.

8.     Add your hot, cooked pasta to the pan and turn gently so the sauce coats all the pasta. (be careful not to be too heavy-handed as you will break up the salmon)

9.     Serve with some parsley and parmesan sprinkled on top. Enjoy!

I’d love to see how this dish came out for you! Why not post a picture of Instagram or Twitter and tag me @thefooddoll in.

The Food Doll.

The Best Vietnamese in London?- Saigon Saigon Review.

Considered one of the healthiest cuisines in the world, Vietnamese is a combination of fresh ingredients and an explosion of distinct flavours. Some of the most amazing dishes of the cuisine range from Pho and spring rolls to rice, noodles and seafood.

The word on the foodie street was that Saigon Saigon in West London, served the best of its kind in London so I couldn’t wait to try.

Location and Decor.

The restaurant is in a good location with great transport links and an abundance of free parking after 7. The outside itself was dramatic and bold. You couldn’t miss it if you tried.

Inside was decorated with strong lines of mahogany and cream which gave a very vintage Asian feel. The restaurant it self was very cosy and warm.

First Impressions

On first impression, I noticed it was fairly loud. Typical of a Friday night but at 9pm, I was quite surprised it was still so busy. A testament to their popularity perhaps?

Service was initially a little slow; it took around 18 minutes before we were offered drinks. The waitress also didn’t seem to know the menu very well which we were understanding to but it was a little frustrating. The wine we were advised to get was the opposite of the flavours we asked for but this was changed quickly with no fuss. Their menu is very extensive so take some time to see all the options and ask for recommendations.

Starters.

For starters, we ordered a selection of foods to try. We opted for the pork meatballs with hoisin sauce, the Vietnamese spring rolls and the soft shell crab.

The starters all came quickly, with an amazing side of rice noodles or fresh seasoned salad. A tasty touch.

The deep fried soft shell crab was one of the best I have ever had. It was crispy on the outside with an incredible flavour inside. It came on a bed of garlic and chilli with a side of salt, pepper and lime. A must try. I’m actually still dreaming of its taste right now.

The Vietnamese spring rolls were tasty too. The pastry crunched in your mouth as the prawns and meat burst out. The mixture inside was well balanced with a good ratio of meat to vegetables.

The pork meatballs were succulent and well seasoned in coriander, chilli and topped with mint. I’m not a huge fan of pork but heard good things about this dish. I was most impressed that they came with a size of fresh egg noodles. The Hoisin sauce really took this dish further for me. Overall, a great trio of starters that were very filling.

Mains.

Once again, we went for a range of dishes for variety.

We chose the rib eye steak salad, the tamarind prawns and a vegetarian stir fry with egg fried rice on the side.

The first dish I bolted for was the rib eye steak. Marinated cubes of succulent steak with chilli and garlic on a bed of fresh salad and tomatoes. This was, to put it simply, amazing. The steak was perfectly cooked and sauce it was drenched it was incredible.

The tamarind prawns were a perfect balance of sweet and tangy. Six juicy large prawns in a sticky delicious marinade hit the spot perfectly.

The vegetables and the egg fried rice were great additions. The egg fried rice was cooked so well that I would have been happy to eat this on its own. (I do feel the vegetable dish was over priced for what came with it and that this should be offered as a side.)

The waiters became very attentive as the night quietened down and topped up our wine glasses without question. They also wrapped up our meal to go as we didn’t manage to finish despite it being so delicious. I was tempted to just keep eating until I popped but then remembered that taking some home means I get to taste it all again.

We didn’t opt for desserts as we were super full, but we were given sugared ginger and tamarind sweets which was a very nice touch.

The meal came to around £45 each (including service) which sounds pricey at first glance but my guest and I had: a bottle of wine, three starters, three mains and two sides. A very reasonable price. Without wine and with just one starter, main and side each, this meal would be around £20 each.

This was definitely some of the best Vietnamese I’ve had and needless to say, I’ll definitely be back. The dishes I absolutely recommend are: the soft shell crab and the steak salad. Next time, I aim to try a classic Pho, their calamari and their steam boat menu. (A dish that comes with raw ingredients that you choose which then cook slowly in a special broth on your table)

The atmosphere was buzzing and the staff were nice albeit a little slow at times due to the busy nature of the restaurant.

Above all, what made the food even better for me was that alongside being extremely delicious, it was a healthier option both nutrition wise and bank account wise. This would make an amazing date venue or catch up restaurant.

Thank you Saigon Saigon, I am swooning over your food and can’t wait to come back.

The Food Doll.

Pan Fried Sea Bass, Mediterranean King Prawns and Summer Vegetables Recipe.

Sea bass and prawns are two of my most favourite sea foods for not only their delicious taste, but their versatility. You can cook the most glamorous and delicious of meals in next to no time.

I developed this recipe to incorporate everyday items in your fridge and lack of time to create a beautiful but classy dish.

Read on for the method and ingredients.

Ingredients

  • Sea bass fillets (bones removed)
  • King Prawns shell on (cleaned)
  • Red Onion (roughly chopped)
  • Red Chilli (chopped and deseeded)
  • Lemon
  • Fresh coriander
  • Green beans
  • Flour
  • Salt
  • Pepper
  • Garlic
  • Pancetta (optional/chopped)
  • New Potatoes
  • Cherry tomatoes
  • Vine ripened tomatoes

Method.

  1. Clean, peel and de-vein your king prawns before seasoning with salt, pepper, lemon and crushed garlic.
  2. Dredge the seasoned prawns in some flour and black pepper.
  3. Fry the prawns in a little olive oil until cooked throughout and crispy before draining on kitchen paper.
  4. Boil your new potatoes whilst partly cooking your green beans and put to one side.
  5. Taking two sea bass fillets per person slash the skin of the sea bass then season with a generous helping of salt and pepper.
  6. Add a little olive oil to a frying pan, add chopped garlic, chilli and the chopped red onion until slightly caramelised.
  7. Add your sea bass in skin down and allow to cook for about 5 minutes until the sides of the skin curl up. Flip the sea bass over and cook for another 90 seconds.
  8. Remove the sea bass and add your par cooked green beans, pancetta (optional) and tomatoes into the pan. Cook until the tomatoes are soft.
  9. On a plate arrange the plate as followed: a bed of the sauce left in the pan, the green beans on top and sea bass fillets above that. Place your new potatoes on the side and your king prawns besides that. Finish off with torn coriander and lemon on top.
  10. Enjoy!

The Food Doll.