Surf ‘n’ Turf (Steak, Tiger Prawns & Chips)
I usually make oven chips, mainly because they are healthier and less greasy, but oven chips are only really nice if you can find nice floury potatoes. These are pretty hard to come by in Thailand, so in an effort to cook proper crispy chips I decided to try deep frying them instead (it was Friday after all, when else can you indulge in unhealthy pleasures if not at the weekend!) For the chips I followed my main man Jamie Oliver’s recipe from ‘Jamie’s Kitchen’.
I decided to keep the shells and heads on the prawns as I think you get a much juicier prawn this way, and also don’t risk over cooking them.
With the steak, a chef once told me never to season your steak with salt before you cook it, always season it whilst it cooking. Salt draws out the juices, you want to keep them in, for a juicy steak. Also always put the oil on the steak before you cook it not in the pan, this also helps to seal the steak keeping the juices inside.
Ingredients
3 medium sized potatoes (I left the skin on) slice them into chips
Sunflower oil
2 sirloin steaks rolled in some olive oil and sprinkled with pepper
4 black tiger prawns shells and heads on.
2 cloves of garlic crushed
Pinch of chilli flakes
Lemon juice
Butter
2 tsp of fresh chopped parsley
Sea salt and cracked black pepper
Olive oil
How to
Half fill a shallow frying pan with clean sunflower oil. Heat it to 150c (you can test the oil by putting a chip in; it’s hot enough when it sizzles. Before frying I pat my chips dry. Fry in batches, cook the chips without letting them colour until they feel soft when you poke them. Drain well and scatter them on some grease proof better. Put them aside until you are ready to fry them again before eating them. This will make them nice and crispy.
Make the garlic butter; mix the about 3 knobs of butter, ½ the garlic and 2 teaspoons of chopped fresh parsley.
In a grill pan melt a knob of butter on a medium heat then add half the garlic, a pinch of chilli flakes and the prawns, squeeze some lemon over the top and keep turning until they the turn pink.
Remove, and wrap in tinfoil to keep warm.
Rinse off the grill pan then put it on a high heat. Roll the steak in some olive oil and season with cracked black pepper. Add to grill pan then season with sea salt. Cook the steak to your liking.
Remove the steak and let it rest.
Refry the chips.
ENJOY!
Travelspoon 