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I have just returned from Rome where I spent a few days of vacation again, that I already offer you a really simple recipe! The translation being “cheese and pepper”. The sauce is just made with the cheese and the pasta cooking water. Be careful not to recook the sauce which in this case would cause the pecorino cheese to curdle. In about ten minutes, everything is ready and absolutely delicious!

Here is a simple and effective dish, ready in just a few minutes. The longest will be to cook the plain rice to accompany it! I offer you these crunchy prawns in a spicy sweet and sour sauce, with sugar snap peas and a few Thai basil leaves, for an ultra tasty meal. The hardest to find is Thai basil, but know that it grows very well in pots indoors! Convenient to always have on hand, if like me you are a fan!

I’m straying a bit from tradition at the moment, though I’ll get back to it. But once in a while, when it’s good, I don’t see the problem! I had seen this recipe in a fusion restaurant in the United States a few years ago, so I wanted to do it again here in my own way. This recipe is not fixed at all, you can at your leisure make only the tuna part, or the crab part and replace the fried sticky rice cake, by a more classic plain or vinegar rice. In any case I can promise you that it is fresh, crispy, soft, slightly spicy, but above all irresistible!

As I travel much less than before, I look at my notebooks in which I wrote down the dishes I had tasted abroad. This dish of crispy wasabi prawns really stuck with me and I had tasted it in Shanghai some time ago. It took me a long time to find the right proportions and since I finally discovered the way to make fried food extra crispy, I am having fun making the delights I had in mind. It’s done with this dish which is very special. I recommend if you try it, maybe only start with half the proportions. The “sauce” that coats the shrimp is very very special. But a delight when you dare to venture there!