BANG BANG PRAWNS WITH CRUSHED PRAWN CRACKERS AND SWEET CHILLI MAYO
The name ‘bang bang’ comes from the Sriracha and sweet chilli in the sauce for these crispy deep-fried prawns – it’s spicy but not too hot to handle. This dish is a great starter for your summer entertaining.
Recipe on page 114
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WARM SLOW-ROASTED TOMATOES WITH LABNA AND ZAATAR BREAD
You can turn plain pita into tasty triangles by baking with zaatar – a tangy, earthy herb-and-spice blend. It goes beautifully with the juicy tomatoes and creamy labna.
Recipe on page 114
KAREN MARTINI
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