Explore Prawn Dishes, Fresh Seafood, and more!

Thai coconut-chilli prawns | The strident summery flavours of this quick and easy recipe make it an absolute winner for a barbecue or party.

The strident summery flavours of this quick and easy recipe make it an absolute winner for a barbecue or party.

Garlic prawns (gambas al ajillo) | These quick, easy and full of flavour, these Spanish garlic prawns are sure to impress guests at your next dinner party. Simply toss the prawns in a hot wok with olive oil, garlic, lemon zest and parsley for a fragrant taps dish.

These quick, easy and full of flavour, these Spanish garlic prawns are sure to impress guests at your next dinner party. Simply toss the prawns in a hot wok with olive oil, garlic, lemon zest and parsley for a fragrant taps dish.

Green bean sambal | “This quick side dish of spicy green beans takes minutes to cook but adds a punch of flavour to chargrilled lobster or fish. If you can’t find small runner beans, just use the freshest baby beans you can find.” Ainsley Harriott, Ainsley Harriott’s Street Food

Green bean sambal | “This quick side dish of spicy green beans takes minutes to cook but adds a punch of flavour to chargrilled lobster or fish. If you can’t find small runner beans, just use the freshest baby beans you can find.” Ainsley Harriott, Ainsley Harriott’s Street Food

Japchae | Japchae is a dish of stir-fried noodles with vegetables and meat. It's one of the most popular dishes in Korea and can be served hot or cold. All the different components of this colourful and tasty dish can be assembled at the last minute. With sweet potato noodles glistening with sesame oil, sugar and soy, topped with vegetables and meat, japchae is great for entertaining or a special occasion.

Japchae | Japchae is a dish of stir-fried noodles with vegetables and meat. It's one of the most popular dishes in Korea and can be served hot or cold. All the different components of this colourful and tasty dish can be assembled at the last minute. With sweet potato noodles glistening with sesame oil, sugar and soy, topped with vegetables and meat, japchae is great for entertaining or a special occasion.

Stir-fried clams with chilli jam and Thai basil (hoi lay nahm prik pao) | There’s a happy versatility with this dish as you can substitute the clams with just about any seafood you like including mussels, cockles, scallops or prawns. The chilli jam is a versatile condiment made from deep-fried chillies and garlic. It’s a good staple to keep on hand as it goes with just about anything and will keep in your pantry almost indefinitely.

Stir-fried clams with chilli jam and Thai basil (hoi lay nahm prik pao)

Prawns roasted with vermicelli noodles (gung op wun sen) | You’ll see this dish all over Bangkok’s Chinatown, where it is made with large prawns and cooked in metal pots that can withstand the constant and heated demands of the lines of hungry customers. I find the dark, crunchy part of the noodles that sticks to the bottom of the pot is the best part.

Prawns roasted with vermicelli noodles (gung op wun sen)

Prawns roasted with vermicelli noodles (gung op wun sen) | You’ll see this dish all over Bangkok’s Chinatown, where it is made with large prawns and cooked in metal pots that can withstand the constant and heated demands of the lines of hungry customers. I find the dark, crunchy part of the noodles that sticks to the bottom of the pot is the best part.

Salt cod fritters with pineapple salsa | “Who knew? Street food is banned in Madrid! The one city you would bet your hat on to have amazing street food. I never quite got to the bottom of why this is the case but in truth the Madrileños do eat in the streets, or very close to it, as I discovered in a wonderful old wood-and-brass establishment that served salt cod croquettes and fritters. Every morning from about 11am this place fills with people who come for a plate of fritters and a glass…
Garlic prawns (gambas al pil pil) | Buy a terracotta cazuela dish to cook this classic prawn dish in and master the recipe. You’ll look great and friends will never come down with colds! Cooking anything in a cazuela will give it that special Spanish "something". The smaller clay dishes can be used on the stove to make recipes such as this, the larger ones to bake meat on the bone until it is really tender or to gently cook vegetable dishes.

Garlic prawns (gambas al pil pil)

Garlic prawns (gambas al pil pil) | Buy a terracotta cazuela dish to cook this classic prawn dish in and master the recipe. You’ll look great and friends will never come down with colds! Cooking anything in a cazuela will give it that special Spanish "something". The smaller clay dishes can be used on the stove to make recipes such as this, the larger ones to bake meat on the bone until it is really tender or to gently cook vegetable dishes.

Palestinian sumac chicken with sautéed onions (msakhan) | “Bread is so important in the cooking of the Middle East and there are breads that are particular for breakfast, lunch and dinner. The bakers in Amman come from the many countries that surround Jordan, and many are refugees, but bread is a reminder of who you are and where you are from. This recipe is based on a bread called taboun from Palestine: chicken spiced with cinnamon, nutmeg and sumac is placed on lightly caramelised onions…
Clams with jamón ibérico and sobrasada | “I love clams. For something so small, they deliver tonnes of flavour punch and are so easy to cook. In Italy they’re a bit purist about clams, mostly using them in fish stews and in pasta, but in Spain and Portugal they happily mix them with ham and pork – the little clam more than stands up for itself in the battle of big flavours. In the Madrid Mercado, I met Omaira, a chef who runs the café at the heart of this vibrant market. Omaira cooks some…
Prawn, basil and chilli linguine

Prawn, basil and chilli linguine

Three-cup chicken | “Three-cup chicken is probably the most popular dish in Taiwan and every cook has their own recipe. The recipe takes its name from the equal ratio of sesame oil, rice wine and soy sauce used in the dish, rather than the literal measurements. While checking out the food markets, I met a local called Ivy Chen, who generously shared her family recipe with me. It was so delicious that I’ve made it a couple of times since returning home. The idea is that the liquid is…

Three-cup chicken | “Three-cup chicken is probably the most popular dish in Taiwan and every cook has their own recipe. The recipe takes its name from the equal ratio of sesame oil, rice wine and soy sauce used in the dish, rather than the literal measurements. While checking out the food markets, I met a local called Ivy Chen, who generously shared her family recipe with me. It was so delicious that I’ve made it a couple of times since returning home. The idea is that the liquid is…

Sea bass and turmeric potatoes in rasam broth | Tamarind is one of our favourite ingredients. Its taste is hard to describe – it has a sweet-sour flavour that adds a completely distinct tartness to sauces, soups, marinades, pasted and dressings. Here, its tartness is a key part of the rasam soup which is often served in South Indian cooking to balance the heat of other dishes. Rasam translates as “essence”. The soup can be made in many ways – with varying contributions from tomato, pepper…
Sicilian artichoke, broad bean and shallot salad with saffron dressing | “Artichokes have been grown in Sicily since the time of the Ancient Greeks and are so popular you can even get them cooked for you right here on the streets. I've paired this salad with typically Arabic ingredients I found in the market - pine nuts, raisins and saffron. It makes a nice side for fish, but you could just serve it on its own with lots of bread to soak up the delicious dressing.″ Ainsley Harriott, Ainsley…

Sicilian artichoke, broad bean and shallot salad with saffron dressing

Olive and fig tapenade | Traditionally, tapenade is simply made with olive paste and capers. Capers are a must. Tapenade originated in the French region of Provence and the name is derived from the Provencal word for capers, “tapenas”. Often anchovies are also used. The great thing about tapenade is that you can add any number of ingredients depending on the flavours you like such as garlic, pepper, chilli, basil, parsley etc. This particular tapenade is a classic combination of two…
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