Prawns in chili with asparagus


Serves 2-4

  • 12 asparagus spears, trimmed
  • 1 Tbsp vegetable oil
  • ½ lemon sea salt
  • 10-12 prawns, cleaned tails on
  • 2 tbsp extra virgin olive oil
  • 2 cloves garlic, finely diced, or grated on a microplane
  • ½ shallot, finely diced
  • sea salt
  • ½ green chili, deseeded, finely chopped
  • ½ red chili, deseeded, finely chopped
  • 1 tsp chopped chives
  • ½ lemon
  • garnish with red amaranth and chervil (optional)
  • ½ green chili, finely sliced


  1. In a frying pan, drizzle the vegetable oil in and bring up to high heat. Toss in the asparagus spears and cook until blistered and softened, about 3-4 minutes. Finish with sea salt and a squeeze of lemon. Keep warm.
  2. In a non-stick skillet, sauté the garlic and shallots in the olive oil until just softened. Add the prawns and sauté, after about 1 min, add the red and green chilies. Toss in the chopped chives. Cook until just done and tip on to a plate to stop the cooking, finish with sea salt and a squeeze of lemon. Place the asparagus on a plate and top with the prawns.
  3. Garnish with fresh chili slices, red amaranth and chervil.

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@judyjoochef Instagram profile imageThrilled to be back on Good Morning America, this time celebrating the solar eclipse with some delights for kids!

From the galaxy-inspired Rice Krispies Treats to the Celestial Chocolate Moon Pies, it was a joy to share these space-themed treats. Cooking should always be an adventure!

A huge thanks to @goodmorningamerica for the opportunity to spread a little cosmic culinary magic.

For the recipe go to:

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@judyjoochef Instagram profile imageSolar eclipse of the heart! ❤️ from NYC… not totality, but still tres cool to see. 

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@judyjoochef Instagram profile imageWhip up these Mung Bean Pancakes for a traditional savoury treat. I have so many memories eating these totally addictive pancakes in Gwangjang market in Seoul. 

Packed with flavours from finely chopped cabbage kimchi, spring onions, and red chilli, these pancakes are a classic in Korean cooking. I like to add some pork for extra savouriness, and it’s all held together with blended mung beans for a crispy yet soft texture.

The accompanying dipping sauce, a blend of soy sauce, vinegar, sesame oil, and gochugaru, adds the perfect tangy and spicy kick to complement the pancakes.

Serve these pancakes hot with the special dipping sauce for a delicious fusion of flavours.

Check out the full recipe and add a Korean twist to your pancake game – link in bio!

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