spice up your Halloween
Say you spend a day looking for a blonde wig (200 pounds at Selfridges? not likely!) and finally run one to earth at your child’s best friend’s house, then you help with costumes, makeup and general hysteria for two 10-year-olds, and manage to get them to the posh wilds of uber-decorated South Kensington for trick or treating. You survive the trek through the streets, encouraging them to push their way among the hundreds of small ghosts and witches, competitive parents and yapping small dogs. You see Jason Donovan with his kids which is, OK, fairly cool. You get them home and receive the angelic father of the other kid who is there to take yours home with him, FOR THE NIGHT. It’s time for dinner. Adults only need apply.
Spicy Shrimp with Ginger and Turmeric
(serves 2)
1 dozen large tiger shrimp, thawed from frozen and shelled
2 tbsps peanut oil
1 large knob ginger, peeled and minced
5 cloves garlic, minced
1 tsp turmeric
scant sprinkle ground cumin
sea salt and ground black pepper
1 medium white onion, halved and sliced through
2 small red chillies, minced
drizzle sesame oil
juice of 1 lime
1 soupspoonful chilli garlic sauce (from Chinese grocery)
good splash Japanese mirin
2 tbsps seriously good soy sauce
steamed basmati rice
sauteed tenderstem broccolini, as much as you can eat
peanut oil and soy sauce
Thaw and thoroughly drain your shrimp. Heat the peanut oil and throw in the shrimp, ginger, garlic, turmeric, cumin salt and pepper, and onion and heat till shrimps turn pink. Drizzle with sesame oil and lime juice. Take off heat and cover.
Meanwhile, steam your rice and set your broccolini on to saute. As these two are finishing, uncover the shrimp, add the chilli sauce, mirin and soy, and heat HIGH. Serve all together with an empty plate for the shells.
BOOO!
