Thai prawn curry

3tbsp green thai curry paste
1 garlic clove,crushed
1 stem lemongrass,stripped og outer leaves
400ml can coconut milk
1tbsp lime juice
1tbsp Thai fish sauce
1tbsp soy sauce
1 red chilli,deseeded and finely sliced
1tsp sugar
1 aubergine,cut into cubes
200g fine green beans
350g raw king prawns
2tbsp chopped coriander
300g Thai jasmine rice

Put the paste and garlic in a pan and stir over a very low heat for 1-2min.Bash the lemongrass add to the pan with the coconut milk,100ml water,lime juice,fish and soy saucerrs,chilli and sugar.Heat until simmering,stirring.Cover and simmer for 5min.Add the aubergine and beans and simmer for 8min.Add the prawns and bring back to a simmer.Simmer,uncovered,for 3-4min until the prawns turn pink.Add coriander and serve with the rice.

Retro prawn cocktail

1 ripe avocado,peeled,halved,stone removed
2 tbsp mayo
1 tbsp tom sauce
1 tsp worcester sauce
lemon juice to taste
5-6 romaine lettuce leaves,torn
10 cherry tomatoe
400g/14oz prawns
6 cooked king prawns

Thinly slice avocado halves lenghtways and fan each half onto a
separate plate.Mix mayo,tom sauce,worcester sauce and lemon
into a bowl to make a marie-rose sauce.To serve put lettuce leaves
around each avocado fan,arrange tomato's and prawns around,top

with the marie-rose sauce and garnish with the king prawns.