All posts tagged: prawns

Crispy Prawn and Mango Bao with Chilli Mayo

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These crispy prawn and mango bao with chilli mayo are light and bright. This recipe makes 8 stuffed bao which could feed 4 hungry people or 8 people if serving with sides. Use large peeled prawn cutlets. Frozen bao are steamed to fluffy perfection. Find these in the frozen aisle at your local supermarket. Crispy Prawn and Mango Bao with Chilli Mayo 15 mins prep | 15 mins cookDifficulty: Easy | Makes 8 INGREDIENTS1/2 cup mayonnaise2 Tbsp chilli sauce1 cup plain flour1 Tbsp paprika1 Tbsp celery seeds1 Tbsp mixed herbs1 tsp salt2 egg whites16 prawn cutlets, tails removed1L vegetable oil for frying8 frozen bao1 mango, sliced1 cup cucumber slices1/4 red onion, thinly sliced1 spring onion, thinly sliced2 Tbsp toasted sesame seeds1 red chilli, thinly sliced PREPARATION1. In a small bowl or jar, mix together the mayonnaise and chilli sauce. Reserve.2. In a large bowl, add flour, paprika, celery seeds, mixed herbs, and salt. Stir in 2 tablespoons of water into the flour for extra crunchy bits. Reserve.3. In a medium bowl, separate 2 egg whites, …

Prawn sushi bowls

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Avocados are back in season, baby. It’s time to GORGE. This recipe features my current favourite way to eat avocado: Cut in half, flesh scooped out. Topped with a dollop of mayo, a rosette of pickled ginger and a sprinkling of black and white sesame seeds. Measurements below are rough. Tweak to your own taste, appetite and preferences. I’ve made a quick sushi vinegar rice but you can totally use plain rice, brown rice or black rice. Prawn sushi bowls 15 mins prep  |  30 mins cook Difficulty: Easy  | Serves 2 Ingredients 1 cup raw peeled prawns 1 teaspoon salt 2 cups cooked sushi rice 4 tablespoons rice vinegar 2 teaspoons sugar 1 perfectly ripe avocado 2 tablespoons mayonnaise Pickled ginger* Black and white sesame seeds 2 to 3 cups fresh vegetables, sliced, diced or cut into batons Vegetables: radish, capsicum (bell pepper), carrot, red onion, shelled edamame beans, cucumber, daikon, bean sprouts, tomato, cabbage. Sliced spring onion for garnish. 2 tablespoon sushi/sashimi soy sauce with sliced chilli (optional) Preparation Bring a saucepan of …

Gold reds with easy tapas and $150 New World voucher giveaway

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As a graphic designer I’m often attracted to beautifully designed labels…but if I’m deliberating between two bottles of wine, the one with a little gold sticker gets the final say. I usually buy wine on special in the $10 to $15 range. If I’m feeling fancy, or buying a wine for a BYO birthday dinner I’ll upgrade to a $20 to $25 bottle. I don’t often go over that because I don’t have to – there are delightful wines to be had for under $25. The New World Wine Awards takes wine just seriously enough for your garden variety wine drinker. They’ve just announced their Gold, Silver and Bronze winners – all under $25. A panel of experts double-blind taste test over a thousand wines so you can be confident that the hard yards of wine tasting has been done for you. Thanks to the New World Wine Awards, I have a $150 New World voucher to give away so you can embark on your own gourmet adventure. Look for the gold sticker next time …

Surf & Turf Mac & Cheese

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Surf and turf is an American export and combines seafood and meat together in a single dish. It has gluttonous origins and suggests extravagance by combining two of the most expensive things off the menu. Can’t decide between the steak or the lobster? Have both! Gluttons unite! Here in New Zealand – a country that has an abundance of great seafood and meat – we don’t really do surf and turf. In true kiwi style, extravagance only goes with a slice of humble pie and what is more humble than mac and cheese? This recipe uses 3 elements and the oven but as long as you read the recipe through before you start, you’ll be ok. There’s plenty of time to do everything even if there is a little multi-tasking involved. Clean up as you go, there’s 15 minutes of downtime at the end to take care of the dishes and throw together a quick salad. Surf & Turf Mac & Cheese Enough for 2 dinners and 2 lunches (or a nuclear family) Ingredients 250 …

The secret to making Vietnamese Spring Rolls

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Vietnamese spring rolls (or summer rolls) are one of my favourite things to eat and I always order this as starter when we visit a Vietnamese restaurant. The light, refreshing roll contrasts with a punchy sauce and I feel like I never get enough of these things. The beauty of making food at home is you can have as many pieces as you like. You can eat as many as you like for a main course without confusing your poor waiter. I’ve made these rolls once before but it was a messy failure. My mistake was to soak the rice paper in hot water and for too long. By the time you roll up, it disintegrates and you can forget about trying to eat them with any ounce of dignity. I have found the secret which I will share with you below. When we were eating in Hanoi, Vietnam at the start of this year, I noticed that the rice paper rolls were a tad under softened. That led me to believe that the rolls …

First fava harvest!

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Our fava beans or broadbeans are finally ready for a small harvest. I knew that the first thing I wanted to cook with these would be something simple and delicately flavoured to compliment beans. A creamy prawn and rice concoction was just the ticket. I wrote this recipe down first, then cooked it and made a couple of adjustments. With the price of frozen prawns these days, I consider this dish to be suitable for a gourmet pauper. Fava pods bursting with potential. Shelled and waiting to be blanched. Not much meat from those pods. A sexy close up… Creamy Rice with Fava and Prawn Serves 2 Ingredients 1 cup shelled fresh fava (broadbeans) 1 cup whole shelled prawns or prawn meat, defrosted 4 garlic cloves 1/2 cup cream 1 and 1/2 cups long grain rice 1/3 cup white wine 1 cup chicken stock Butter Salt Black pepper 1 lemon Handful of fresh herbs, chopped Preparation Quickly fry the prawns in a little butter until just done. Remove from heat and set aside. Cook the …