Photo diary 2007: Raw prawns

Welcome

This blog is a photo-diary of 2007, created by Sue Rogers and David Hughes, both graphic designers, and Mike Reed, copywriter. We're all in the UK, based in various parts of South London and Surrey. Since March, we've also been enjoying occasional exotic contributions from Clare Goff, who's shaming us all by doing VSO work in Cambodia. And in May, fellow graphic designer Piers Rutterford joined in too. As well as the blog, you can see a slideshow of all our shots (except Clare's), albeit without the explanatory remarks that sometimes make sense of them.

Sunday, 28 January 2007

Raw prawns

rawprawns
Originally uploaded by biscuitcrackers.

Split the shells of a dozen or so King prawns along the spine and withdraw the black 'vein' leaving head and tail intact.

Put a sliver of butter under the shell on either side. Light the charcoal and when it's ashen white, grill the prawns both sides for a couple of minutes.

While the charcoal is getting up to heat prepare the Nam Manao: 4 tablespoons of lime juice, 2 tablespoons of fish sauce, 4 small green and red chillies (de-seeded and roughly chopped), 4 medium cloves of garlic - chopped, half a cup of water or light chicken stock. Mix together.

When the prawns are cooked serve immediately dressed with Nam Manao and garnished with coriander and chopped spring onion.

While enjoying them ask yourself where the expression 'Don't come the raw prawn with me' comes from and what does it mean?