The KaiKai Book

These prawn recipes use one of chef John’s favorite cooking methods: quick stir fry over high heat. Just throw a bunch of ingredients together and quickly stir fry to bring out the wonderful aroma of the dish. How to cook the perfect shrimp? All you need is fresh ingredients, a good wok and fire.

INGREDIENTS: 200g spaghetti 400g frozen large shrimps (peeled) 3 tbsp olive oil 15g garlic (minced) 2 stalks lemongrass (minced) ½ tsp paprika ⅛ tsp salt 20g mayonnaise 50g Farmers Union Greek Style Yogurt 50g Nam Prik Pao (Thai chili jam) 1½ tsp fish sauce (to taste) 3 chilli padis (minced) 3 kaffir lime leaves (julienned) 1 tsp lime juice

INGREDIENTS SHRIMP 1 tablespoon of grated fresh ginger 1 tablespoon of grated fresh garlic 1 pound of fresh shrimp 2 tablespoon of sesame oil SALAD 1/2 thinly sliced red bell pepper, seeds removed 1/2 thinly sliced yellow bell pepper, seeds removed 1/2 thinly sliced serrano pepper, seeds removed 2 tablespoons of chopped fresh cilantro 2 tablespoons of chopped fresh mint 2 tablespoons of chopped fresh basil 3 tablespoons of chopped cashews or peanuts 1 cucumber sliced in 1/2' thick slices juice of 1 lime 2 tablespoons of sherry vinegar 1 tablespoon of soy sauce 1/2 teaspoon of fish sauce 2 tablespoons of sesame oil Kosher salt and fresh cracked pepper to taste chives for garnish

INGREDIENTS Cups 6 flour tortillas 2 tablespoons butter, melted Shrimp 1 pound (450 grams) shrimp ½ teaspoon salt ½ teaspoon pepper 1 teaspoon cumin 1 teaspoon paprika ½ teaspoon chili powder ¼ teaspoon cayenne pepper 2 cloves garlic, minced 1 tablespoon lime juice Avocado Salsa 2 avocados, diced 1 large tomato, diced 1 medium red onion, diced ¼ cup jalapeno, diced ¼ cup cilantro, chopped ½ teaspoon salt ½ teaspoon pepper Sour cream, to garnish