Come Dine With Me

Caribbean Taste Tantaliser recipe

Outspoken Danny Walsh kicks off with Caribbean style fishcakes, ribs and prawns on Come Dine With Me Watford

Serves 4


For the Caribbean sticky ribs

  • 2 tbsp vegetable oil
  • 1 red onion, chopped
  • 2cm piece root ginger, peeled and grated
  • 3 tsp jerk spice mix
  • 3 tbsp tomato ketchup
  • 2 tbsp BBQ rub
  • 300ml pineapple juice
  • 500g pork spare ribs

For the coconut prawns

  • 12 peeled prawns
  • 1 tbsp dry white wine
  • 2 garlic cloves, crushed
  • 2 tbsp lime juice
  • Vegetable oil, for deep-frying
  • 100g desiccated coconut
  • 2 tbsp freshly chopped coriander
  • 2 tbsp plain flour
  • 2 eggs, beaten

For the salt cod fishcakes

  • 225g salted cod, soaked in hot water for 2-4 hours
  • 225g plain flour
  • 2 tsp baking powder
  • ½ tsp salt
  • Grinding of black pepper
  • 1 egg, lightly beaten
  • 60ml milk
  • 1 onion, finely chopped
  • 1 clove garlic, crushed
  • 1 chilli, deseeded and finely chopped
  • Vegetable oil, for shallow frying


  1. For the ribs, heat the oil in a large frying pan, add the onion and ginger and sauté for 4 minutes. Add the jerk seasoning, ketchup, BBQ rub and pineapple juice then bring to the boil. Add the spare ribs to the pan, season, cover and bring to the boil, then simmer for 30 minutes, turning occasionally until the ribs are tender and the sauce reduced.

  2. Lift the ribs from the sauce and cook under a hot grill or barbecue for 10-15 minutes, turning and brushing with more sauce until the ribs are crispy and golden brown.

  3. For the coconut prawns, mix together the wine, garlic, lime juice salt and pepper then add the prawns. Mix well to coat then cover and refrigerate for 1 hour.

  4. Heat a fryer or deep heavy-bottomed saucepan of oil to 180°C. Mix the coconut and coriander in a bowl. Remove the prawns from the marinade and dry on kitchen paper. Coat the prawns in flour, shaking well to remove the excess, then dip in the egg and roll in the coconut mixture to coat on all sides. Deep-fry the prawns for 1-2 minutes until golden brown then drain on kitchen paper.

  5. For the fishcakes, drain the fish, rinse and place in a large saucepan. Cover with water, bring to the boil then reduce the heat, cover and simmer for 20 minutes. Drain the fish, reserving the cooking liquor, then allow to cool and remove skin and bones and flake the flesh. Set aside.

  6. Sieve the flour, baking powder, black pepper and salt together into a large mixing bowl. In another bowl, combine the egg, milk and 60ml of the reserved cooking liquor, then stir into the flour mixture a little at a time to make a thick batter. Add the flaked fish, onion, garlic and chilli and mix well.

  7. Heat a shallow layer of oil in a frying pan then drop tablespoonfuls of the fish mixture into the hot oil, a few at a time, and fry for 2-3 minutes until golden brown. Drain on kitchen paper.

  8. Serve the ribs, prawns and fishcakes together on a large platter.

Please note this recipe is the contestant's own and has not been tested professionally. Like the Come Dine With Me contestants, you could be creating a culinary delight or dining disaster, so switch on your ovens and be bold.


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Friday 24 February 2012
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