Pan's Prawns

About 20 years ago there used to be a Chinese restaurant round the corner from Holborn station - long gone regretfully. It was relatively inexpensive but had many dishes I had never seen before (or since).

My two faves were a dish with broad beans (which I really cannot stand in any other way but have never managed to duplicate) and this prawn concoction which is pretty easy even for somebody as reluctant to deep fry as I am (and it's not on health grounds - I nearly started a kitchen fire many, many years ago and have been pretty much terrified to by the concept ever since).

For this, I scale the deep frying experience down into an un-scary experience I can go through without hyperventilation kicking in.

I remember the restaurant being called Pan's, but others recall different names. But hey, this is my blog so I'm going with the name I remember. (If you know what the restuarant was REALLY called, do let me know - it was under the strange arch where the office building goes over the road)


Pan's Prawns

INGREDIENTS

Prawns - about 6-8 king prawns per person
1 egg
Cornflour
Ginger
Garlic
Honey
Sesame seeds

METHOD

1. Finely slice one garlic clove per person
2. Chop ginger into small pieces
3. Break egg into bowl and beat
4. Put cornflour into second bowl
5. Dip prawns into egg and the roll around in cornflour to coat thoroughly
6. Using the smallest saucepan available to you, put 2" of oil into the bottom (OK, if you are happy deep frying in a proper pan, go ahead)
7. When oil is hot place garlic and ginger into pan
8. Once the 'chips' are golden brown remove with a slotted spoon and place onto kitchen towel to drain any remaining oil
9. Fry the floured prawns until coating is light golden brown (about 3 mins) and add to kitchen towel
10. Once all prawns are cooked, remove oil from heat (OK, I'm paranoid)
11. Place prawns onto serving dish and drizzle honey over the top
12. Sprinkle sesame seeds over prawns and honey then add crispy ginger and garlic to top
13. Serve with rice

In it's original form, it was served nestled into a couple of leaves of iceberg lettuce - I must admit that I only serve it that way for a party - this tends to be served dished up on plates to prevent unseemly violence over that last prawn...

Honeyed Carrot Soup

I think everyone has a carrot soup recipe. Let's face it, if you buy prepacked carrots there are always too many in the bag and carrot soup is a good way to use 'em up. I have several, from a very thin, almost broth-like soup, to a s0-thick-your-spoon-stands-up version. This is somewhere in between and has a lovely sweetness combined with a tiny chilli kick to keep your tastebuds interested.

This one is perfect for winter days when the sun is refusing to shine, like today. In fact I have a pot of this cooking on my stove right now. Here in my corner of Surrey it's grey, overcast and threatening to rain so in an hour so this will be my dose of sunshine - best served with fresh, crusty bread - OK, I have no intention of making my own bread today; Waitrose is going to have to be my baker (they do a wonderful finish-baking-at-home loaf).

Honeyed Carrot Soup
(serves 6)

INGREDIENTS

3 large carrots - approx 900gms (roughly chopped)
2 tablespoons butter
2 onions (chopped)
2 cloves garlic (chopped)
2 tablespoons runny honey
Sprinkle of chilli flakes
Dried thyme 2 pints of chicken stock (can use vegetable if wanting vegetarian option)
Pinch of salt

METHOD

1. Melt butter in large pan
2. Chop garlic and butter and place into pan
3. Cook over a low heat until onion/garlic mix is translucent
4. Whilst this is cooking, peel and chop carrots (You don't have peel the carrots, skins are good for you, but for this soup I do)
5. Place carrots into pan
6. Add honey, stir well and cook for 5 mins
7. Add salt, chilli flakes and thyme then stir
8. Add stock and bring to boil (Confession: I have no hesitation on using stock cubes if no fresh is to hand, in fact even as I type, 2 Knorr chicken stock cubes are doing sterling work in the soup pot)
9. Bring to boil, then simmer for 45 mins
10. Pour into liquidiser and blend thoroughly
11. Serve

My soup will be ready in around five mins, my mug is ready and a late lunch beckons. Any soup left over can be cooled and chilled and reheated in the microwave or on the hob with no loss of flavour. Bring on the sunshine!