Prawn Salad gets fresh with melon, ginger, lime and mint

Eating In

Based on a recipe which came from our Mosman Magazine, showcasing 'Eating In' by Philip Johnson, this way of combining seafood with fresh Asian flavours gets my tick. I adore eating out but also love eating in, usually on a Saturday night - yes R - things have changed!     Clara

Seared prawns with a salad of melon, ginger, lime and mint
Serves 6 as an entree


18 large raw prawns, shelled and deveined, with tails intact
3 cm / 1 in piece of ginger, very thinly sliced
2 tblsp olive oil plus knob of butter to taste
sea salt & ground black pepper
Juice of 2 limes, with lime wedges to serve


Melon Salad
1/2 rock melon, rind removed, seeded and cut into cubes
2 long red chillies, seeded and thinly sliced
3 spring onions, thinly sliced diagonally
Handful of mint leaves, torn


To make the salad, combine ingredients and set aside.


Meanwhile, heat olive oil in heavy based frypan, cook prawns in 2 batches, adding half the ginger and butter just before they are cooked. Season and remove from heat.


Add the prawns to the melon salad then drizzle with lime juice, and gently toss to combine.


To serve, pile some salad and three prawns onto each plate, then drizzle with any remaining juices. Garnish with lime wedges
According to nutritionist Dr Rosemary Stanton, prawns are an excellent source of protein, a good source of omega 3 fatty acids and a great way to get iron, zinc and vitamin E. They are also low in saturated fats.


For more fresh, tasty recipes -www.fitinyourjeanscuisine.com

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Tasty Prawns Starters use Coriander/mint/basil/rocket – one or the lot

Prawns with Asian Seafood Dressing and Fresh Herbs
Serves 6 as a starter

Clara's chorus - Coriander/mint/basil/rocket – one the lot at last minute as well as during.  Herbs can go in the dressing, or be part of a bed to serve.  Leafy greens are the little black dress of cuisine.


Stir fry or BBQ about 24 medium sized prawns (with a little olive oil and sesame oil) until they change colour – about 2 minutes. Serve with dressing – you can pour this on after they are cooked before serving.

Dressing

1teasp sesame oil
1teasp soy sauce
2 tbsp fish sauce
2 tbsp lime juice
½ teasp brown sugar
1 tblsp toasted sesame seeds (opt)


 
BBQ'd Prawns and Calamari with Chilli Lemon dressing 

Serves 6 as a starter


6 medium calamari tubes, cleaned, cut in half lengthwise, open out flat with the inner side facing upward. Score the flesh in a crisscross pattern.
12 medium green prawns, peeled and deveined (tails intact)Rocket - to serve as a bed
Lemon Chilli Dressing
Combine 1/4 cup lemon juice, 2 teasp zest with 1/3  cup olive oil, 1 clove crushed garlic, 2 large red chillies, seeded and finely chopped, 1 teasp sugar, sea salt.   Marinate prawns and calamari in 1/3 dressing in refrigerator (1-2 hrs).  

Clara's Chorus - Coriander/mint/basil/rocket – one or the lot at the last minute, as well as during.


Char grill over high heat in batches until cooked. Toss rocket with a little dressing, place on plates - top with seafood and extra dressing.   


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Filled crisp wonton cases make perfect finger food

A versatile and different finger food or entre idea.  Seafood, such as prawns also works well.  Duck or Chicken Wontons
• Makes 20




Mini muffin tins make perfect moulds for crisp wonton cases.  


20 wonton wrappers -  these are available frozen in large super markets (thaw before use) or fresh at Asian Specialty stores and are very versatile.  They generally come in packets of approximately 40 so freeze the remainder in a sealed plastic bag for later use.
oil spray
2 cups finely shredded roast duck or chicken
To moisten duck or chicken, 3 tbsp oyster or hoisin sauce to which you can add 1/2 tsp of sesame oil and 1 tsp mirin or sake or make your own Chinese plum sauce - see recipe below
4 tbsp finely chopped coriander


HEAT oven to 180°C (350°F/gas 4).
Press wonton wrappers into mini muffin tins.
Spray or brush with oil to lightly coat. Bake for 15 minutes until pale gold and crisp.
Remove from oven and cooL
Mix warmed shredded duck or chicken with sauce and coriander. Use mixture to fill wonton cases.
Alternative - Plum Sauce
Throw  6  destoned plums into a pan with 3 tablespoons of sugar, a  pinch of five-spice, a  tablespoons of soy sauce, a pinch of chilli powder and a splash of water. Bring to the boil, then simmer until you get a nice shiny pulp.
Remove the plum skins if you want to, and put aside to cool before tasting to check the seasoning.

Lamb and green onion pancakes as a simple variation for Peking Duck

This is a simple variation of Peking Duck and is ideal for finger food or entree.  This recipe uses lamb but BBQ'd chicken, skin and meat removed from chicken and thinly sliced could be substituted. 

LAMB AND GREEN ONION PANCAKES - makes 12



1 pkt mandarin pancakes - these are available in large super markets or Asian Specialty stores and are very versatile.  They generally come in packets of approximately 40 so freeze the remainder in a sealed plastic bag for later use. Before assembling the pancakes, place the packet, or wrap the required number in plastic wrap and microwave on high for 50 to 60 seconds.


300g cooked lamb backstrap, kept warm or warmed in microwave
2 lebanese cucumbers, thinly sliced into long strips
4 green onIons, thinly sliced into long strips
hoisin sauce and sliced red chilli to serve (or plum sauce - recipe below)
To assemble:Smear some hoisin or plum sauce on a pancake.
Place a slice of warm lamb on top.
Add a little spring onion and cucumber.
Roll up and enjoy!

Alternative - Plum Sauce
Throw  6  destoned plums into a pan with 3 tablespoons of sugar, a  pinch of five-spice, a  tablespoons of soy sauce, a pinch of chilli powder and a splash of water. Bring to the boil, then simmer until you get a nice shiny pulp.
Remove the plum skins if you want to, and put aside to cool before tasting to check the seasoning.

The answers re Bocconcini and Bruschetta



     Do you know that cooking and food are absolutely the main topic of conversation in Italy.  And yes, my questions re Bocconcini  and Bruschetta were considered carefully and responded to, with thought and understanding.  So thanks Bella, from http://www.timeintuscany.com/  for taking the time to do so.  As mentioned in previous blogs, we are fortunate
to have spent time with Bella and Bello, terms of endearment,  roughly translated into 'lovely woman and lovely man,'  have 
enjoyed their wonderful hospitality and 'talking about and savouring fabulous food!'


Bello on the job



 

Qu 1 - Bruschette, Bruschetti, Bruschetta?
Bella's answer - Bruschette [not bruschetti] is plural for bruschetta. 

Qu 2 - What is bocconcini - is it the same as mozzarella?
Bella's answer - Bocconcini is mozzarella in bite size pieces. Bocconcini means small mouth.
Hope this helps!

One more question please. Is crostini, singular or plural and is it essentially a small bruschetta?

Clara




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