Yudhika Sujanani on Sugar 'n Spice Episode 7 Chilli Butter Prawns And Chocolate Volcanoes

Yudhika cooks up a storm on the Home Channel with AMC cookware. Ingredients sponsored by Spar. Wardrobe: Jo Borkett

Chilli Butter Prawns - Serves 6

Ingredients:
2kg frozen prawns (16/20), shell on
Salt to season
50ml Spar sunflower oil
8 cloves garlic, crushed
10ml red chilli powder
65g Spar butter
1 lemon, juiced
200ml chopped coriander

Here's how:
Defrost the prawns.
Use a sharp kitchen scissors to cut from the head through to the tail.
Use the tip of a knife to remove the dark vein.
Gently rinse under cold running water and drain.
Season the prawns with salt.
Heat a large AMC chef's pan and when it is smoking hot pour in the sunflower oil.
Place the prawns in a single layer and turn them when they are light golden brown.
Add the garlic and red chilli powder.
Stir for a few seconds before adding the butter.
Simmer for a minute.
Remove the pan from the heat and add the lemon juice.
Sprinkle the chopped coriander in and toss lightly.
Serve immediately with fresh crusty bread.

Chocolate volcanoes (fondants) -- makes 6 -- 8 depending on the size of the ramekin

Ingredients:
200g soft Spar butter, not melted
240g Spar icing sugar
200g dark chocolate, 70% cocoa -- I used Lindt!
4 large eggs
4 egg yolks
60g cake flour
30g cocoa powder
Whipped cream, to serve
Fresh berries, to garnish

Here's how:
Pre-heat oven to 190 degrees Celsius.
Melt the chocolate in a bowl over gentle simmering water.
Leave the chocolate to cool.
Grease the ramekins with butter and dust with cake flour.
Shake off excess flour.
Cream butter and gradually add the icing sugar.
Continue creaming the mixture until light in colour and fluffy.
Add eggs one at a time with a teaspoon of the cake flour to prevent curdling.
Add the egg yolks and continue beating until well combined.
Pour in the cool melted chocolate and gently fold into the creamed mixture.
Sift the cocoa powder and flour in and fold again.
Spoon the mixture into prepared ramekins and place on a baking tray.
Bake for 12 -- 14 minutes -- the chocolate centres should be wobbly and the molten chocolate centres hot when tested with a skewer.
Leave to rest for a minute before un-moulding.
Serve with a scoop of whipped cream and fresh berries.

Yudhika Sujanani hosts, Sugar 'n Spice, our delicious local food show. Shot in the 'heart' of Yudhika's home, her kitchen, she demonstrates how to prepare fuss free meals that will inspire you to get cooking. She's a business woman, food writer and mum on the move. With her busy schedule and a love of home cooked meals, her passion and "Easy Peasy' philosophy on food shines through as she shares her culinary expertise in quick, delicious recipes, with a sprinkle of Sugar and touch of Spice!

For More Information, Please Visit These Websites: http://yudhikayumyum.com And http://www.thehomechannel.co.za/shows...

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