Angelakis Brothers

1/2 cup vanilla icea cream (light)

100ml tomato sauce

1 tablespoon Worcestershire sauce

1 tablespoon sweet chilli sauce

1 tablespoon spicy red sauce (Fountain is suggested)

3 drops Tabsco sauce

1 tablespoon sherry

Small squeeze of lemon juice to taste

Freshly ground black pepper to taste

Use a fork to thoroughly combine all the ingredients in a bowl.

Cover with cling film and chill overnight in the refrigerator.

Place bite-sized portions of your favourite seafood on a bed of lettuce or mixed salad, add a dollop of sauce over the top and serve.

Enjoy!

3 (about 600g) large cleaned squid hoods

1ltr (4 cups) vegetable oil

40g (1/4 cup) plain flour

1 tsp salt

1 tsp ground white pepper

1 tsp Chinese five-spice

1/2 tsp chilli powder

Lemon wedges and salad greens to serve

Use a sharp knife to cut through 1 side of each squid hood lengthways.  Open out flat with inside surface facing up and score surface diagonally.  Cut into 3.5cm squares and pat dry with paper towel.

Heat the oil in a large wok over medium heat until it reaches 190C degrees on a confectionary/oil thermometer.  (Or, add a 5cm cube of bread to the oil - it should turn light golden in 10 seconds.)

Meanwhile, combine the flour, salt, pepper, Chinese five-spice and chilli in a medium bowl.  Add the squid and toss gently to coat.

Remove half of the squid from the flour mixture and shake off any excess.  Add to the oil and cook, turning with a slotted metal spoon, for 2 minutes or until the squid just turns golden and curls.  Use the slotted spoon to transfer the squid to a large plate lined with paper towel to drain.  Reheat the oil in the wok to 190C degrees.  Repeat with the remaining squid.

Serve immediately with the lemon wedges and salad leaves.

1kg raw or cooked prawns, peeled and de-veined

2 tablespoons butter

1 large onion, finely chopped

2 cloves garlic, finely chopped

1 tsp grated fresh ginger

3 tsp mild curry powder

3 tsp paprika

Salt

2 tsp lemon juice

2 cups coconut milk

Toasted coconut

Heat butter in a large frying pan.  Add onion, garlic and ginger and cook slowly until just beginning to turn golden.  Add curry powder and paprika and stir for 2-3 minutes.  Add salt, lemon juice and coconut milk and simmer until thick, stirring occasionally.  Add prawns.  If using raw prawns, simmer until they turn pink, about 5 minutes.  Cooked prawns will take only 2-3 minutes to heat through.  Sprinkle with toasted coconut.  Serve with boiled rice.