Home' Trinidad and Tobago Guardian : July 11th 2015 Contents A27
• Twitter: @GuardianTT • Web: guardian.co.tt
A British teenager has been
sentenced for his part in what
was called the "biggest cyber
attack in history."
The attack on anti-junk mail
group Spamhaus in 2013 slowed
the internet around the world.
Seth Nolan Mcdonagh was
sentenced in London at South-
wark crown court to 240 hours
of community service for the
attack. Mcdonagh had already
pleaded guilty to five charges
but details could not be reported
until today s sentencing hearing
by which time he had turned
18. The attack on Spamhaus---
which tracks sources of junk
mail messages, to help network
administrators and law enforce-
ment to block spam senders---
began on 15 March 2013 and
drew world-wide attention.
It was a Distributed Denial of
Service (DDoS) attack in which
attackers bombarded servers
with so many requests for data
that they can no longer cope.
The court also heard that
more than £72,000 had been
discovered in Mcdonagh s bank
account after his arrest in April
UK teenager sentenced over 'biggest' web attack
CRISPY FRIED SHRIMP
WITH SIRACCHA MAYO
These shrimp are perfect
appetisers, the club soda makes
a lovely light and crunchy batter.
24 large shrimp, deveined,
shelled with tails intact
2 tsp salt
1 cup all purpose flour
Bounty paper towels to dry
shrimp, and drain shrimp when
1 1/2 cups all-purpose flour
1 tsp curry powder
1 tbsp baking powder
1 tsp salt
1 1/2 cups club soda
Vegetable or coconut oil to fry
Combine one cup mayo with one
tbsp Siraccha hot sauce.
Place shrimp in a bowl, cover
with water, add salt and leave
for ten minutes.
Wash shrimp and drain well, pat
dry with paper towels.
Place flour, curry powder, baking
powder and salt in a mixing
Add club soda and stir well.
Pour oil into a wok or deep pan,
Dredge shrimp in flour, hold the
shrimp at the tail and dip shrimp
into batter, do not cover tails.
Drop into hot oil and fry until
golden on all sides.
Drain on paper towels.
Serve hot with Siraccha
These days, a lot of people are
shying away from fried foods,
but you have to admit, there are
some fried things that are among
the most delightful treats to
The secret is enjoying in mod-
eration and using a good type of
oil for frying. My choice is coconut
oil, which is absorbed less into
your food and gives a lighter
Fried foods should always be
enjoyed right away; if you must
make them ahead of time you can
warm them up in the oven but be
prepared to sacrifice some tex-
Remember when frying, ensure
your oil is hot before adding food
to the pot, and do not overcrowd
your pot, this will bring down the
overall temperature of your oil and
the result will be soggy fritters.
BANANA FRITTERS WITH
SUGAR CANE SYRUP
1 cup flour
2 tsp sugar
1/2 tsp baking powder
1/2 cup milk
4 bananas, sliced diagonally into one
Vegetable oil for frying
Combine all ingredients and whisk to
a smooth consistency.
Refrigerate until ready for use, about
Heat oil, cover banana pieces with
batter and deep fry until golden,
three mins per side.
Drain dust with icing sugar and
serve with syrup, right away.
1/2 cup brown sugar
1/3 cup water
3 tbsp pomegranate molasses
1 one-inch piece of cinnamon
Combine sugar, water and spice, boil
until thick, about 10 mins.
Remove and stir in pomegranate
Cool and serve.
4 cups steamed fish
3 tbsp lime juice
2 cups flour
2 tsp baking powder
1 tsp freshly ground black pepper
1 1/2 tsp salt
2 pimento peppers, seeded and
1/3 cup chopped chadon beni
1/3 cup chopped chives
Oil for frying
Place fish in a large mixing bowl,
pick out bones, add herbs,
peppers, salt and pepper.
Add flour and baking powder, stir
in milk gradually to make a stiff
but soft batter, almost like
accras, be careful not to crush
Heat oil in a deep frying pan and
drop by teaspoonfuls into hot oil.
Fry until golden and puffed.
Makes about 24 to 30.
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