Easy to source here in Hong Kong, shrimps and prawns make a good standby for any occasion, especially as the end-of-year holiday season is fast approaching.

Preferably bought raw, prawns and shrimps can be prepared in a number of ways including boiled, steamed, and deep-fried, with or without the shell, and turned into an elegant and tasty Potted Shrimp dish or that highlight of British dining-out cuisine in the 1980s the Shrimp Cocktail.

Keep in mind that overcooking will make them tough, and if frozen, they must be defrosted completely before cooking.

To defrost, remove from the original wrapping, put in a deep plate, cover with cling film and leave in the refrigerator overnight. If you're in a hurry put the package into a large bowl of cold water - or the kitchen sink. Never defrost any type of shellfish at room temperature or attempt to defrost them in the microwave.

Safety tip: Bacteria are destroyed through cooking so long as the shellfish has been properly defrosted beforehand.

To get maximum flavor cook them intact with the shells on. I prefer to remove the black vein that runs across the back of prawns and shrimps before cooking. The veins are edible but I just don't fancy eating the digestive tract! When prawns and shrimp are cooked they turn pink.

Here is a Recipe for Potted Shrimp for 2 people as a supper dish or for 4 people as a first course prelude to dinner.

Take 1 pint cooked and shelled shrimps, 100 grams softened butter, 4 grated white peppercorns, 2 slices 1 inch long thinly cut rind of lemon peel, 2 bay leaves.

Method: Put the shrimps into small earthenware or china pots. Soften the butter in a pan over a low heat, add the lemon rind, pepper, add 1 or 1/2 a bay leaf to the shrimps and strain the softened butter over the top very gently, add a grating of fresh nutmeg. Cover with foil and leave in refrigeration until ready to serve - around 1 hour or more. Place the pots on small plates with tiny forks and serve with a basket of wholemeal toast.

A blast from the past of the UK 30 years ago and still popular today, this works as a prelude to steak for dinner or as a late night refreshment with a glass of chilled Riesling from Australia or a lightly oaked Chardonnay from France.

The Recipe for Shrimp Cocktail: For each portion chop 5-6 shelled prawns and add to 1 tablespoon mayonnaise, 1 small boiled potato diced, 1 teaspoon of cream, 1/4 to 1/2 a teaspoon of fresh lemon juice, a few cubes of chopped cucumber, a little tomato puree, and a shot of Tabasco (green), mix gently but well and add a grating of nutmeg (optional). Line a cocktail glass with sprigs of watercress, place the shrimp mixture on top and garnish with a single shrimp with the tail still attached. Make sure the cocktail is well chilled before serving.

You can easily add the shrimp cocktail recipe to an avocado, adjusting the amount according to the size of the avocado - if you're using those delightfully tiny ones from Chile you may want to serve several of them on a platter so that everyone can help themselves - just make sure to make enough! They also make a great party dish.

At this time of year, it is well to remind you to order your turkey or goose for Christmas dinner, check out the homemade fruit in brandy or wine cup you made earlier in the year and get cracking on the Christmas Pudding - more on a traditional recipe for that in the next issue.

(HK Edition 11/13/2010 page4)