Easy Food Recipes and Cooking - Stargazy Yorkshire Pudding
Serves 2
This is toad in the hole with a vibrant seafood twist, and a take on the traditional British stargazy pie. It's an unexpected combination but the result is magic. Have the prawn heads poking up out of the pudding for the traditional stargazy look.
• 2/3 cup (100g) plain flour
• 2 eggs • 200ml milk
• 4 large prawns, peeled (tails intact, heads reserved), deveined
• 1 tbs good-quality tikka curry paste
• Finely grated zest and juice of 1/2 lemon
• Olive oil
• 1 tbs brown mustard seeds
• 1 small handful curry leaves
• Mango chutney, to serve
Dressing
• 1/2 onion
• 2-3cm piece of ginger, peeled
• 300ml low-fat plain yoghurt
• 2 tbs desiccated coconut
• 1 small bunch coriander, roots and leaves separated
• 1 lemon, cut into wedges
Preheat the oven to about 230°C. Make the pudding batter by mixing together the flour, eggs and milk, and add a good pinch of salt.
Marinate the prawns in a bowl with the tikka paste, the lemon zest and juice, and a splash of olive oil. Place a 22cm ovenproof frypan over medium heat, add the mustard seeds and curry leaves and fry for 1 minute until starting to pop. Pour in the batter, and drop in the prawns and heads. Cook for 1-2 minutes, then cook in the oven for 20-25 minutes until puffed and golden.
Make the dressing by whizzing the onion, ginger, yoghurt, coconut and coriander roots in a food processor, reserving the coriander leaves. Once the pudding is cooked, serve it with coriander leaves, dressing, lemon wedges and mango chutney.