Page 21 - Musker McIntyre

HOOK LINE SINKER:
A seafood cookbook
Hook Line Sinker is a seafood cookbook from Michelin-starred chef Galton Blackiston featuring recipes created through his lifelong love affair with fish and shellfish.
Galton’s seafood dishes have always turned heads. He has a knack of taking simple ingredients and pairing them with techniques and flavours that allow the flavours to remain pure whilst bringing a sense of fun to the occasion. Cooking seafood is an art and in this book, Galton shows you how to master it.
The book features over 90 recipes divided into five chapters - Quick and Easy, Small Plates, Stress-Free, Spicy Seafood and Main Courses.
Hook Line Sinker isn’t a huge how-to reference guide, or a seafood bible to teach you everything about each fish in the sea. It’s a
very personal book featuring Galton’s all-time favourite recipes, all of which have featured on his menu in some form over the years, but more importantly, are great to cook at home.
Further Information:
Hook Line Sinker is published by Face Publications www.facepublications.com For further information please contact Anthony Hodgson on +44 (0)113 203 7378 or anthony@facepublications.com
Tiger prawn & potato fritters with vietnamese dipping sauce
Serves Four
For the dipping sauce:
250ml water
2 tbsp white wine vinegar
4 tbsp lime juice
1 chilli, deseeded, finely sliced 3 garlic cloves, peeled, grated 1 small lobe of ginger,
peeled, grated
8 tbsp nam pla fish sauce
4 tbsp caster sugar
For the fritters:
750g self-raising flour 750ml sparkling water 1⁄2 tsp salt
1⁄2 tsp caster sugar
1⁄2 tsp turmeric
3 large Maris Piper potatoes
12 raw tiger prawns, 3 per serving 1 litre vegetable oil, for frying
8 spring onions, chopped
1 handful of coriander, chopped
To make the dipping sauce, whisk all the ingredients together in a bow. Set aside until needed.
To make the fritters, in a bowl mix together the flour, sparkling water, salt, sugar and turmeric and set aside to rest for 10 minutes.
Peel the potatoes and cut into julienne strips. Peel and de-vein the tiger prawns and cut in half lengthways. Set aside.
Heat the oil in a deep fat fryer to 180°C. Fold the potatoes, prawns, spring onions and coriander through the batter mix. Using your hands, shape them into fritters, making sure you have an even distribution of prawns in each fritter. Lower them into the hot oil and fry until crisp and golden brown. Remove from the fryer and drain well on kitchen paper.
Serve immediately with the dipping sauce.
PAGE 21 | THE MUSKERTEER | GALTON BLACKISTON