WE’LL breeze in this week with a selection of seafood dishes, great to enjoy as you share those holiday snaps of sunny beaches.

Crab cocktail with crushed peanuts makes a great starter.

It is simple and quick, but tastes great and looks impressive.

You need 200g white crab meat, two crushed cloves of garlic, three teaspoons fresh lime juice, two teaspoons peanut oil or light olive oil, 200g peanuts, roasted and crushed, one or two avocados peeled, small bunch chopped fresh coriander.

In a mixing bowl, combine crab meat, garlic, lime juice, peanut oil and coriander, mix well. Remove stone from avocados and slice each half into six slices, arrange avocado slices onto centre of four serving plates to form a circle, two layers of avocado high. Fill each circle with crab mixture and sprinkle over some crushed peanuts.

This recipe for crispy king prawns with honey and garlic sauce serves six.

You need: 3tsps corn flour, 18 king prawns, peeled, dark veins removed, tails left intact, 2 tsp light soy sauce, one lightly beaten egg yolk, 1 tsp sesame oil, 80ml vegetable oil.

For the honey and garlic sauce take 2 tbsp runny honey, 2 tbsp rice wine, two finely chopped garlic cloves, 5 tsp light soy sauce.

Combine cornflour with 2 tsp water in large bowl and add prawns, soy sauce, egg yolk and sesame oil, mix well. Then make honey sauce by combining all the above ingredients with a whisk. Heat the vegetable oil in a wok (if you have one – if not, why not? you can use a large frying pan) over a high heat and add half the prawns and cook for one minute. Drain with a slotted spoon onto absorbent kitchen paper and repeat the process with the remaining prawns. Carefully drain the oil from wok and wipe clean with kitchen paper, heat wok over a medium heat and add honey and garlic sauce, simmer for two mins, then add prawns and cook for about 30 seconds or until they are hot. Serve straight away.

For our stir fried prawns with olives and coriander, take one small onion, finely chopped, 2.5cm piece fresh ginger peeled and grated, two garlic cloves, crushed, two finely chopped red chillies, six tablespoons olive oil, one tablespoon mild curry powder, ½ tsp garam masala, 150ml coconut milk, eight large tiger prawns, peeled and deveined, 12 small pitted olives, two tablespoons chopped fresh coriander.

Place half the onion, the ginger, garlic and chillies in a food processor or small blender and blitz to a paste. Next, heat half the olive oil in a wok or large frying pan, add the paste and stir fry over a medium heat, until the paste browns slightly and becomes aromatic.

Mix curry powder and masala with two tablespoons of water, add to pan and cook for a further 4/5 mins. Add coconut milk and simmer for another five mins. In another frying pan, heat remaining oil and add rest of the onion, stir fry for 4/5 mins, then throw in prawns and cook for a further two mins, or until they turn red in colour.

Pour the sauce over prawns, add olives and coriander, and give a good stir.