Spiffing Dish of the Week!

To help assist the more amateur cooks out there, Crabbie’s HQ has pulled together a selection of top notch recipes that go rather well with the ticketyboo taste of Crabbie’s Alcoholic Ginger Beer.

One shall post one dish per week for the next month both on here and over on one’s Facebook page.

This week spiffing fans, why not try one’s hand at Grilled Tiger Prawns in Lime and Ginger Marinade:

Ingredients: 16 large prawns, cleaned with heads removed and peeled.

Marinade: 2 tbsp ginger paste, ½ tbsp garlic paste, 2 tbsp lime juice, 1 tbsp lime rind, 1 tbsp gram flour roux, a pinch of asafoetida, saffron, ½ tsp turmeric, 300g Greek yoghurt, 3 tbsp vegetable oil.

Chutney: Bottle of mango chutney. For every 100g of chutney add 30g of chopped mint leaves a 1 tbsp of chopped ginger and mix well. 

Method: Make the marinade by mixing together all the ingredients. Place the prawns in the marinade for 2 – 3 hours at room temperature. Grill over a barbeque or in a tandoor until well cooked. Serve with mango chutney and garnish with salad leaves, dressed with the lemon oil dressing.

Do let us know how you get – you could even send us photographs of your glorious dishes!

If you chaps have any of your own recipe suggestions do let us know by commenting below or over on Facebook or Twitter.

Chin Chin