Method

Mix the line juice, garlic, chilli, ginger & turmeric in a large bowl & leave to infuse for a couple of minutes.

Dry the prawns with kitchen roll and use a sharp knife remove the black vein alon the back of each prawn. Add the prawns to the lime marinade & mix with a spoon ( avoids staring your hands). Cover and chill for approximately 30 minutes.

Sift the cornflour onto a large plate. Coat the prawns lightly in cornflour. Heat the Harnett’s Rapeseed Oil in a large frying pan and fry the coated prawns for about 3 minutes, turning occasionally until just cooked and crisp. Drain onto kitchen roll, then cover and keep warm. Repeat until all prawns are cooked. Garnish with freshly chopped coriander and skewer onto a cocktail stick and serve immediately with Dragons Breath Star Ginger Chili Jelly Dip on the side. Dress plate with wedges of freshly cut limes.

Ideal party food for festive entertaining.

Method:

Melt half the butter in a small saucepan and cook the shallots until soft. Add the peas and the dash of sherry. Cook on a low heat for 5- 10 minutes. Season and stir in the mint and cream. Leave to cool slightly. Process the pea mixture in a food processor until it is smooth.

Cut your baguette into 12 slices and smother in garlic butter, and grill until golden brown.

Grill Cunningham’s Dry Cured Bacon until crispy, and leaved to the side.

Meanwhile, heat the remaining butter and oil in a pan and sear the scallops for 2-3 minutes each side.

Cut your bacon rashers to the width of the garlic bread and place on top, then serve the scallops topped with the minted pea and garnished with the shredded scallions.

A delicious bit sized canapé which could grace any event.