For 2 portions:

14 tiger prawns
200 ml coconut milk
1 tbs five spice
200 g grated coconut
200 g plain flour
1 egg
200 ml sunflower oil
2 tbs Sriracha
oil for frying
1 cucumber
20 g dried wakame
salt and pepper

First, we need to peel and devein the prawns. Season with salt and pepper, immerse them in coconut milk and let them rest, even overnight would be great.

Dry the prawns and coat them in the mixture of five spice and flour. Separate the egg white from egg yolk: mix the egg white with coconut milk that you used for marinating the prawns and add some flour with spice, just enough to thicken the batter a bit. Soak the prawns in the batter and coat them in grated coconut. You can even use regular breadcrumbs, half by half with coconut.

Fry the prawns at 170 degrees until golden for about 2 to 3 minutes. Once they are ready, take them out and season with salt immediately: when they are still hot, the salt dissolves really well.

The mayo is pretty easy to make, we only need the remaining egg yolk and 200 ml of oil. Whisk in the oil really slowly, drop by drop. Season with salt and add Sriracha (depends on you personal taste and courage).

Immerse the wakame in water and let it soak, 15 minutes is enough. Dry the seaweed, mix it with lime juice, thinly sliced cucumber and season to taste. It’s an amazing light salad. Ready to go, enjoy!

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For 2 portions

12 chicken wings
200 g yoghurt
30 g butter
40 g honey
50 ml soy sauce
200 g cucumber
20 ml cherry vinegar
chilli (depends on your courage, we used Trinidad Scorpion Butch Taylor)
10 g mint
some broccoli sprouts (optional)
salt, pepper

First we need to clean and prepare the wings. It is pretty simple, if you know how. Leave the wing in one piece at first and cut about one cm from the end joint. Grasp the end of the wing with paper and turn it down, so that the bones come out. Turn the thinner bone and tear it out: sometimes you need to use a knife (if you need any more guidelines, check the gallery below).

Wash the cucumber and grate it coarsely: cucumbers are now still quite hard and there is no need for salt. But if you get one that is watery, it is better to salt it properly and squeeze out the water. Mix the yoghurt with salt, pepper and chopped mint. Coriander with a bit of lemon or lime is also a good alternative.

Put a little oil on a very hot pan and fry the wings from all sides. They will release fat (which we can pour aside and use in another recipe). Add the soy sauce, vinegar and let the liquid reduce a bit. Add the honey: it will coat the wings beautifully and then comes the butter – done!

I used the chilli at the very end, because I was a little bit scared of it. I got the Trinidad Scorpion from Edita: we tried it only once and it really sets you on fire! The yoghurt certainly helps, but everyone needs to find their own acceptable level of pain, I would say. Your friends will love you because of this dish. Enjoy!

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For 12 oysters

Shallot vinaigrette

2 slices bacon
1 shallot
20 ml red wine vinegar

Asian vinaigrette

3 mini peppers
1 lemon
1 chilli
10 g sesame oil
15 ml soy sauce
some sesame seeds

The first vinaigrette is a little twist on a traditional Mignonette dressing. We used to add some grilled mini chorizo to these oysters when I worked in London and trust me – it adds another dimension! The method is quite easy. Just measure all the vinegar, add the same amount of water and put in the finely chopped shallot. Grill the bacon in a pan. Open the oysters and and release them from the muscles that stick to the shells. Leave them in the shells and try to keep in as much juice as possible. Drizzle with the vinaigrette and decorate with grilled bacon. There you go!

The second vinaigrette is inspired by Asia. Just mix the soy sauce with sesame oil (roasted is the best) and lemon juice. Slice the peppers thinly and add them to the vinaigrette. You can even leave out the peppers and use the shallot again or just chillies. Up to you, possibilities are endless!

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