Southern Indian Crab Curry

This is a mildly spicy curry full of flavour. It was really simple to make and luscious to eat!

Southern Indian Crab Curry (from Cook with Jamie - Jamie Oliver)
(Serves 4)

cooking spray
3 tsp fennel seeds
2 tsp mustard seeds
5 green cardamom pods, crushed and husks removed
1 tsp cumin seeds
1 thumb-sized piece fresh ginger, peeled and finely sliced
2 large cloves garlic, peeled and finely sliced
1 medium white onion, peeled and finely sliced
2-3 fresh red chillies, deseeded and finely sliced
2 heaped tsp turmeric
250g brown crabmeat
400ml light coconut milk
juice 2 lemons
500g picked white crabmeat
1 bunch fresh coriander, leaves picked
salt and pepper

Heat 2 tablespoons of olive oil in a large pan and add the fennel seeds, mustard seeds, cardamom pods, cumin seeds, ginger, garlic, onion and chilli. Fry on a medium heat for 4 to 5 mins until lightly golden, then add the turmeric, a couple of sprays of cooking spray and the brown crabmeat. After a min or so, pour in the coconut milk and a tinful of water. Let it simmer for 5 mins. Then add the lemon juice and simmer for another 10 mins, or until the sauce resembles double cream in consistency.

Add the white crabmeat and half the coriander, simmer for 4 more mins. Season carefully with salt and pepper and a little more lemon juice if you think it needs it. Serve sprinkled with the rest of the coriander.

Crab-Stuffed Grilled Squid with Shaved Courgette and Sweetcorn Salad

This was a really simple fresh salad. The squid was very tasty and the courgette, corn and tomato salad was lovely and fresh. I'm still trying to use all those veggies from the garden!

Crab-Stuffed Grilled Squid with Shaved Courgette and Sweetcorn Salad

(adapted from The Perfectly Tossed Salad by Mindy Fox)

(Serves 4)

225g white crab meat
2 tbsp mayonnaise
pinch cayenne pepper
salt and pepper
8 cleaned squid bodies with tentacles
1 1/2 tbsp oil
1 corn on the cob, kernels removed
1 shallot, chopped
300g cherry tomatoes, halved
1 large courgette, peeled into strips
2 tbsp extra-virgin olive oil
handful basil leaves, large ones torn

Mix together the crab, mayonnaise, cayenne pepper, salt and pepper. Stuff the squid with the crab mixture, leaving a 1cm space at the top. Seal the squid with toothpicks.

Heat the 1 tbsp oil in a frying pan over a medium high heat. Add the sweetcorn, shallot, salt and pepper. Reduce the heat to medium low and cook for 3 mins, stirring occasionally, until tender. Add the tomatoes, toss and cook for 1 min. Transfer to a plate and leave to cool.

Put the courgette ribbons into a bowl, add the olive oil, basil and salt and pepper and toss together.

Heat a griddle pan over a medium high heat. Drizzle the squid with the remaining 1/2 tbsp oil and season. Lightly brush the griddle pan with oil, then grill the squid bodies for 13-15 mins, turning frequently until golden in spots. Cook the tentacles for 2-3 mins.

Mix the courgette and sweetcorn together and put into bowls. Top with the squid. Serve.

Stuffed Swordfish

This was seriously one of the most flavourful dishes I have made in a while. It was a little bit of a faff to make but it just was so so good. I served it with crushed potatoes and salad.

Stuffed Swordfish (from Cooking Channel)
(Serves 1)

1 clove garlic, chopped
1/4 tsp chilli flakes
2-3 cubes butter
60g wild mushrooms (shiitake, oyster), finely chopped
30g raw prawns, chopped
90ml white wine
1 tsp chopped spring onions
30g crabmeat
30g toasted breadcrumbs
salt and pepper
1 200g piece swordfish
40g plain flour
3 tbsp butter
60ml fish stock
1 tsp lemon juice
1 tsp chopped fresh parsley

Preheat the oven to 180C.

Heat the butter in a large frying pan over medium-high heat, add the garlic (minus a pinch) and red pepper flakes and sauté for 5 mins. Then add the mushrooms and prawns and continue sautéing until the prawns turns pink.

Add half the wine and simmer for a couple of mins before adding the spring onions. Add the crabmeat and the breadcrumbs, to tighten up the stuffing, and season with salt and pepper. Leave the mixture to cool for about 5 mins before stuffing the swordfish portions.

Sprinkle the swordfish steak with salt and pepper and lightly dust with the flour. Then, once the stuffing is cool, cut a slit in the side of the fish and make a pouch with your fingers. Fill the pouch with the stuffing.

Heat the remaining butter in a frying pan and saute the swordfish a over medium-high heat. Cook for 3 mins until lightly browned, then turn it over and put the frying pan in the oven for about 8 mins to finish cooking.

Once the fish is done, take the pan out of the oven, add the pinch of minced garlic to the pan and lightly brown over medium-high heat. Then deglaze the pan with the remaining wine. Add the fish stock and lemon juice to the pan and a knob of butter, stir until melted. Season the sauce with a little salt and add the parsley.

Take the swordfish out of the pan and place on a serving dish. Pour over the sauce and serve.

Shellfish Laksa

My second laksa in a month and this one was super too. It felt a bit more like a yellow Thai curry but was really very tasty and full of fish.

Shellfish Laksa (from Fish by Joanna Farrow)
(Serves 4)

1 red chilli, deseeded and sliced
1 stalk lemongrass, thinly sliced
1 onion, roughly chopped
50g root ginger, roughly chopped
50g unsalted roasted peanuts
4 tsp fish sauce
3 tbsp oil
8 shelled scallops, halved if large
1/2 tsp tumeric
600ml fish stock
1 400ml can coconut milk
150g dried egg noodles
200g raw peeled prawns
150g white crabmeat
150g bean sprouts
bunch coriander, chopped

Put the chilli, lemongrass, onion, ginger, peanuts and fish sauce in a blender and blend to a thick paste.

Heat the oil in a large saucepan and gently fry the scallops until they are seared on all sides. Drain with a slotted spoon. Add the paste to the pan and fry gently, stirring for 5 mins. Add the tumeric, stock and coconut milk and bring slowly to simmer.

Cook the noodles in a separate saucepan until they are tender, following the packet instructions.

Meanwhile, stir the prawns and scallops into the broth and cook gently for 3 mins or until the prawns have turned pink. Stir in the crabmeat, bean sprouts and coriander and cook for 1 min. Drain the noodles, pile them into serving bowls, top with the laksa and serve.

Crab Guacamole

This is a really simple recipe and used up the last of my avocados. I served it in a wrap for lunch with some lettuce and tomatoes.

Crab Guacamole (from SkinnyTaste)

2 ripe avocados, coarsely mashed
2 tbsp sour cream
1 tbsp chopped coriander
1/4 tbsp lime juice
1 tsp salt
several drops bottled hot pepper sauce (optional) 
170g tin crabmeat chunks, drained

In a bowl combine the avocados, sour cream, coriander, lime juice, salt, and hot sauce. Fold in the crabmeat and serve.

Crab Salad

This is such a simple salad and yet really refreshing and flavourful.

Crab Salad (from Nom Nom Paleo)
(Serves 3-4)

2 cans crab meat
2 spring onions, thinly sliced
2 tbsp chopped parsley
1 tbsp lemon juice
1-2 tbsp mayonnaise
salt and pepper

Put all the ingredients into a bowl and mix well to combine. Serve over salad leaves or in a pitta.

Crab, Spinach and Avocado Salad with Tabasco-Lime Dressing

Crab, Spinach and Avocado Salad with Tabasco-Lime Dressing
(from Skinny Meals in Heels by Jennifer Joyce)
(Serves 4)
(10 WW ProPoints per serving)

2 handfuls fresh chunky breadcrumbs
cooking spray
150g baby spinach
1 ripe avocado, cut into chunks
200g cherry tomatoes, halved
4 spring onions, thinly sliced
100g crabmeat

For the dressing
juice 2 limes
3 tbsp extra virgin olive oil
1 tbsp red wine vinegar
1 tsp tabasco
1 tbsp honey

Preheat the oven to 200C.

Spread the breadcrumbs evenly on a baking sheet. Spray with a little cooking spray and season with salt and pepper. Bake for 5 mins until golden and crisp.

Divide the spinach, avocado, tomatoes, spring onion and crab meat between 4 plates

Make the dressing: Mix all the ingredients together in a small bowl and season. Pour over enough dressing to coat the salad and when ready to eat, scatter with the breadcrumbs. If packing for lunch, pack the breadcrumbs and dressing separately and sprinkle over a lunchtime.

Creamy Green Crab and Shrimp Enchiladas

I ended up making these after mistakenly opening a tin of crab thinking it was salmon. They were really lovely and creamy and tasty. Surprisingly so with a delicate flavour.

 

Creamy Green Crab and Shrimp Enchiladas

(Serves 4)

1 onion, chopped

1 red pepper, chopped

20 raw prawns, chopped into 3-4

1 tbsp taco seasoning

1 200g tin black eye beans, drained and rinsed

1 190g tin lump white crab meat, drained

1 tin green enchilada sauce

4 tbsp sour cream  

handful shredded cheddar/montery jack cheese

4 corn or flour tortillas

 

Preheat oven to 180C. Spray an overproof dish with cooking spray.

 

Heat a tbsp of oil in a frying pan and add the onion and pepper. Fry for a couple of mins then add the prawns and cook until just pink. Add the taco seasoning and stir well. Add the beans and crab and a2 tbsp of the enchilada sauce and cook until heated through. Add in half the cheese and half the sour cream and then stir well to combine.

 

Heat the tortillas in the microwave for a few secs to soften.

 

Spoon some of the filling down the centre of each tortilla, fold the sides to the middle to cover filling, and place rolled enchiladas seam side down in the prepared baking dish. They should fit tightly together in the pan.

 

Mix the rest of the sour cream into the rest of the enchilada sauce. Pour over the enchiladas and sprinkle over the cheese. Bake for 30 mins until golden and bubbling.

Crab and Sweet Chilli Pasta

This is a bit of a different pasta sauce. The addition of the sweet chilli was really interesting and lightly spicy. I used tinned crab rather than fresh as it's much cheaper but it was a really fresh and delicious sauce.

 

 

Crab and Sweet Chilli Pasta

(Serves 4)

I tbsp olive oil

200g red peppers, finely chopped

2 cloves garlic, crushed

1 onion, finely chopped

4 tbsp sweet chilli sauce

100ml fish stock or water

400g tin chopped tomatoes

350g fresh crab meat

250g spaghetti

1 tbsp chopped coriander

salt and pepper

Heat some oil in a pan and add the peppers, garlic, onion and a pinch of salt. Cook over a medium heat until soft. Add the sweet chilli sauce, fish stock and chopped tomatoes. Simmer for 20 mins.

Meanwhile, bring a pan of water to the boil and cook the pasta according to packet instructions. Add the crab and coriander to the sauce then stir in the pasta. Toss together well, season and serve.

Orzo Salad with Crab, Sweetcorn, Shiitake Mushrooms and Creme Fraiche

This was a surprisingly good salad, the combination of the mushrooms sweetcorn and crab is delicious and I suspect it would have been just as good without the creme fraiche

Orzo Salad with Crab, Sweetcorn, Shiitake Mushrooms and Creme Fraiche

(from A Perfectly Tossed Salad)

(Serves 4-6)

250g orzo pasta

2 tbsp oil

2 corn cobs, shucked

2 tbsp shallot, finely sliced

salt and pepper

340g shiitake mushrooms

3 tbsp olive oil

small bunch parsley, chopped

225g white crab meat

115ml creme fraiche

small bunch chives, chopped

2 pinches cayenne pepper

3 tbsp thinly sliced basil leaves

squeeze lemon juice

Bring a pan of water to the boil and cook the orzo according to packet instructions. Drain, run under cold water and drain again well.

In a large frying pan, heat 2 tbsp oil over a medium high heat. Add the sweetcorn, shallow, 1/2 tsp salt and 1/4 tsp pepper. Reduce the heat to medium low and cook for about 5 mins, stirring occasionally, until the corn is crisp-tender. Add the mushrooms and parsley. Continue to cook for a further 5 mins, stirring frequently, until the mushrooms are wilted and tender. Take the pan off the heat.

Transfer the orzo to a large bowl and add the olive oil, the mushroom mixture, crab meat, creme fraiche, chives, basil, squeeze lemon juice, a little salt and the cayenne pepper. Stir the salad to combine, then season and serve.

Jamie's 15 Minute Meals: Crab Bolognaise

This was one of those Jamie meals that I've been anticipating for quite a while, ever since I saw it on the TV programmes. But crab is not really an everyday meal, it's rather expensive for that. Despite that this is lovely and tasty. I think I've used more anchovies in the last few weeks cooking out this book than ever before, but they do give dishes a lots of easy flavour.

Crab Bolognaise (from Jamie's 15 Minute Meals)

(Serves 4)

1/2-1 red chilli

1 carrot

2 spring onions

2 garlic cloves

1 heaped tsp fennel seeds

2 anchovy fillets

1/2 bunch fresh basil

oil

320g dried spaghetti

1 lemon

300g crabmeat, brown and white

white wine

700g passata

Halve the chilli, carrots and spring onions and put them in a food processor with the garlic, fennel seeds, anchovies and basil stalks. Blitz until finely chopped. Tip into a casserole pan with 1 tbsp oil, stirring often.

Finely grate the lemon zest over the veg. Add the brown crabmea, a splash of white wine and the passata, then stir, cover and leave to simmer for about 5 mins.

Roughly chop the basil leaves and sprinkle most into the sauce with the white crabmeat, the squeeze in the juice of the lemon. Loosen the sauce with the pasta water if needed, the drain the spaghetti and top into a large bowl. Spoon the sauce over the top and serve scattered with the reserved basil.

Israeli Couscous with Asparagus, Peas, Sugar Snap and Crab

This was a lovely fresh summer salad, the crab was a really good addition to what was originally a veggie dish.

Israeli Couscous with Asparagus, Peas, Sugar Snaps and Crab
(adapted from Epicurious)
(Serves 2)

2 tbsp extra-virgin olive oil
1 tbsp lemon juice
2 garlic cloves, minced, divided
1/2 tsp finely grated lemon zest
120g Israeli couscous (6 to 7 ounces)
100g asparagus spears, trimmed, cut  into 3/4in pieces
50g sugar snap peas, trimmed, cut into 1/2in pieces
50g shelled fresh green peas or frozen, thawed
1 tin white crab meat
2 tbsp chopped chives
30g Parmesan, grated

Whisk together the oil, lemon juice, 1 garlic clove, and lemon zest in small bowl.

Bring a pan of water to the boil and cook the couscous according to packet instructions.

Meanwhile, heat 1 tbsp of oil in  frying pan over a high heat. Add asparagus, sugar snap peas, green peas, and remaining garlic clove. Sprinkle with salt and pepper and sauté until tender, about 3 mins. Transfer the vegetables to a large bowl.

Add the crab and couscous to the bowl with the vegetables. Drizzle over the dressing. Add the chives and Parmesan and toss. Season with salt and pepper and serve or leave to cool and pack into a lunchbox.

Creamy Crab and Asparagus Pasta Salad

I love the British asparagus season, it just tastes so fresh and lovely and at the moment I am throwing it into everything I can. The original recipe doesn't have any pasta in it but it works as a pasta salad and was really tasty.

















Creamy Crab and Asparagus Pasta Salad (adapted from Rachel Ray Magazine)
(Serves 1)

60g dried pasta shapes
4-5 stalks of asparagus, woody ends removed and cut into 1in pieces
1 tsp chopped chives
1 heaped tsp mayonnaise
1 tsp ketchup
squeeze lemon juice
salt and pepper
1/2 tin white crab meat

Bring a pan of water to the boil and cook the pasta according to packet instructions. Adding the asparagus for the last 2-3 mins. Drain, run under the cold tap and drain again well. 

In a bowl, stir together the chives, mayonnaise, lemon juice and ketchup. Add the pasta, asparagus and crab and toss gently to coat. Season with salt and pepper. Pack into a lunch box or serve.

Crab Cakes

I've never tried making crab cakes before, but these were ridiculously easy and very tasty. I love the idea of baking rather than frying, not only healthier but it also reduces the risk of them falling apart!

Crab Cakes (from SkinnyTaste)
(Serves 4)

250g white crab meat, picked free of shells
13 Ritz crackers, crushed
1 egg, beaten
2 spring onions, finely chopped
1/2 red pepper, finely chopped
1 tbsp low fat mayonnaise
2 tbsp coriander, finely chopped
1/2 lime, juiced
salt and pepper
cooking spray

In a large bowl, combine the crackers, eggs, spring onion, pepper, mayo, coriander, lime juice, salt and pepper. Mix well, then fold in crab meat carefully. Gently shape into 8 cakes.

Put into the fridge to chill for at least 30 mins.

Preheat the oven to 200°C. Grease a baking sheet with cooking spray. Transfer the crab cakes to a baking tray and bake for about 8-10 mins on each side, until nicely browned. Serve with salad.

Pea, Crab and Orzo Salad

This salad was glorious, a little summer sunshine on a rainy wintery day. It was lovely and light and fresh and definitely one I'll be making again.

Pea, Crab and Orzo Salad (adapted from Martha Stewart)
(Serves 2)

50g mange tout     

50g sugar snap peas     

50g garden peas

50g pea shoots     

2 tbsp rice vinegar

4 tbsp extra-virgin olive oil

salt and pepper     

1 tin jumbo lump crabmeat

 

Bring a pan of water to the boil, add the orzo and cook according to packet instructions. Add the sugar snap peas, mange tout and garden peas for the last 2-3 mins of cooking. Drain and rinse under the cold tap.

 

Whisk together the vinegar and olive oil and season with salt and pepper.

 

Put the pea shoots in a dish or lunchbox and top with the orzo and peas, followed by the crab. Drizzle the dressing over the salad toss to combine and serve.

Crab Sushi Salad

I only have brown sushi rice at the moment and the first time I tried to make this salad I cooked the rice according to what I knew from making white sushi rice and it failed, I ended up with crunchy lumps of rice. So second time round I actually read the packet! All I had to do was add a bit more water. This is a delicious Asian inspired salad, I've been growing sprouts recently so I decided to add a few of them, but if you haven't got any they are not integral to the dish.

I also as you can see took this to work for lunch. I packed almost everything up the day before, but did the avocado in the morning to try and stop it going brown. I also packed the dressing in a separate tub and poured that over when I got to lunch time.

Crab Sushi Salad
(Serves 1)

60g sushi rice
1 spring onion, chopped
4 slices cucumber, diced
1/2 avocado, chopped
1/2 tin lump meat crab
handful alfalfa sprouts

for the dressing
rice wine vinegar
pinch sugar
1/4 tsp wasabi powder

Cook the rice according to packet instructions, I do mine in a rice cooker as I find it easier.

In a small bowl mix together the ingredients for the dressing.

Layer up the ingredients and pour over the dressing.

Spicy Crab Noodle Salad

I have taken to not eating school lunches, as I think they were probably one of the biggest factors in me gaining weight. So I am packing my own lunch everyday, which is a bit of a chore as I leave the house at 6.45am every day, but I'm actually enjoying it. I love the variety of the food, school dinners is on a four week rota, and coming up with new ideas of things to make. This crab noodle salad, is an adaptation of a pasta salad dish, but it works perfectly with noodles. The salsa was a lovely fresh addition and a change from adding peas or beans to a pasta salad.

Spicy Crab Noodle Salad
(Serves 2)
(10 WW ProPoints per serving)

for the salsa:
4 spring onions, trimmed and finely sliced
2 tomatoes, de-seeded and sliced
1 chilli, de-seeded and diced
1 lime, zest and juice
1 tbsp fresh coriander, roughly chopped

for the noodles:
170g crab, canned in brine
3 tbsp 0% fat Greek yoghurt
1 level tsp paprika
salt and pepper
1 tbsp reduced fat mayonnaise
120g egg noodles

Mix the salsa ingredients together and set aside to allow the flavours to develop.

Bring a large pan of water to the boil, add the noodles and cook for 5 mins or according to the packet instructions. Drain and rinse with cold water.

Mix the crab, mayonnaise, yogurt, paprika and seasoning into the noodles. Serve the salsa alongside or mixed in if you prefer.

Crab Nicoise Salad

To use the other half of the can of crab meat I made a crab nicoise salad, which was next to the recipe for prawn and crab buns from yesterday. I like the way the Cooking for One book is laid out and I have made loads of  recipes from it. It's easy to have the measurements there rather than having to divide and work out a portion from a recipe for four. This was unexpectedly good, I liked the crab and the egg combination.

Crab Nicoise Salad (adapted from WeightWatchers Cooking for One)
(Serves 1)
(6 WW ProPoints per serving)

75g baby new potatoes, halved if large
75g green beans, trimmed
1 egg
50g salad leaves
1 tomato cut into chunks
1 inch cucumber, cubed
25g black olives, stoned
½ 170g tin white crab meat in brine, drained
1 tbsp fresh basil, finely chopped
3 tbsp low fat French dressing

Bring a sauce pan of water to the boil and cook the potatoes for 8 mins before adding the beans. Return to the boil and cook for a further 4 mins. Check that the potatoes are cooked then drain and refresh the potatoes and beans under cold water. Leave to cool completely.

Meanwhile bring a small pan of water to the boil and add the egg. Cook for 7-8 mins then drain and refresh under cold running water. Leave to cool completely.

To assemble the salad, put a layer of spinach leaves on a serving plate. Top with the potatoes and beans, then add the tomatoes, cucumber, olives and finally the crab meat.

Peal and quarter the egg and add to the salad. Sprinkle the basil over, then drizzle with French dressing. Serve immediately.

Prawn and Crab Buns

Yesterday was my Mum's birthday but as I never got around to posting yesterday this is her birthday post. Happy 70th Birthday! We went for a lovely meal yesterday at Le Gavroche just off Park Lane, the best dish was the lobster mousse that my Mum had as a starter, just melt in the mouth delicious.

These crab buns were delicious too, not as delicious, but then I am no Michel Roux! It is another interesting way to use up pizza base mix though rather than making pizza. You are supposed to eat two buns per serving but I was full after one! I served them with a lovely salad with green beans and samphire rather than the watercress suggested.

Prawn and Crab Buns

(Serves 1)
(11 WW Points per serving)

75g pizza base mix
cooking spray
1 small leek, sliced finely
50g cooked peeled prawns
½ 170g tin white crabmeat in brine
1 tbsp fresh dill, chopped
50g low fat soft cheese
large handful of cherry tomatoes, halved if large
large handful of watercress leaves
a little balsamic vinegar

Make the pizza base according to the packet instructions but leave to rise for about an hour until the dough has doubled in size. Preheat the oven to 200C.

Heat a frying pan and spray with cooking spray. Add the leek and cook gently for about 5 mins, until softened. Remove from the heat and set aside.

Put the prawns and crabmeat in a bowl. Add the leek, dill and soft cheese. Mix together well.

When the pizza dough is ready, sprinkle the work surface with flour, turn the dough out of the bowl and knead briefly. Divide the dough into two pieces, rolling each out to a 10 x 15cm rectangle. Spoon half the filling on to each and fold the dough over to cover the filling.

Spray a baking sheet with cooking spray, place the buns on it and cook in the oven for 20-25 mins until golden. Remove from the oven and allow to stand for 10 mins before serving.

Put the tomatoes and watercress on a serving plate and drizzle with a little balsamic vinegar. Serve with the buns.

Prawn and Crab Stir Fry

I have decided that I love crab, I got some tinned crab to make a pasta salad with and I used the second half of the tin to make a delicious stir fry. It's almost as good as the fresh stuff even if it is still pretty expensive. I'm going to have to try some more, cos I've found lots of pasta and crab recipes I want to try! The stir fry was really delicious, with a lovely mix of flavours.



Prawn and Crab Stir Fry
(Serves 2)

1 packet of straight to wok noodles
2 tbsp oyster sauce
2 tbsp soy sauce
1 tsp sesame oil
3 tbsp canola or peanut oil
10 uncooked prawns, peeled
1 yellow pepper, sliced
10 sugar snap peas
2 spring onions, sliced on the diagonal
1 small can sliced bamboo shoots, rinsed and drained
150g crab, flaked into bite-size pieces
2 cloves garlic, crushed
2 teaspoons finely grated ginger
1½ cups fish, chicken or vegetable stock
1½ tablespoons cornflower mixed to a paste with 1½ tablespoons water

Mix together the oyster and soy sauces and sesame oil in a bowl.

Heat a wok or large frying pan over a high heat, add 1 tbsp of the oil and stir-fry the prawns for 2 minutes. Remove the prawns from the wok and set aside on a plate.

Heat the remaining oil in the wok over a high heat and stir-fry the pepper and sugar snap pears for 2 minutes. Add the spring onions, bamboo shoots, crab, garlic and ginger and stir-fry for a further minute.

Add the sauce mixture, stock and prawns, then add the cornflower paste and cook, stirring continuously, until thickened.