Honey Garlic Chilli Prawns Recipe

Ingredients

Sauce
1/3 tsp ground ginger & garlic powder (you can use fresh, just use 1 tsp of each)
salt & pepper (to taste)
3 TBSP tomato sauce  & sweet chilli sauce
2 TBSP white vinegar
1/2 TBSP sugar
1 tsp crushed chilli paste (or fresh)
2 TBSP honey

2 TBSP oil (I used rice bran oil)
250Gm shelled, deveined prawns (I used Kailis)
1/4 red onion, sliced thinly
1/4 cup Sliced spring onions and 1 TBSP sesame seeds to serve

Method

Combine all ingredients for the sauce in a small bowl and set aside.

Heat oil in a wok until hot, add onions followed by prawns and then the sauce. Stir fry for 2-3 mins until prawns are cooked and sauce has turned slightly sticky.

Sprinkle over spring onions and sesame seeds.

Serve with rice and steamed or stir fry veg.

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April's Satay Sauce & Coconut Rice Recipe

½ cup peanut butter (smooth or crunchy)
1/3 tsp garlic powder, onion powder, turmeric and ground ginger
¼ tsp curry powder (I use Keen’s)
2 tsp Worcestershire sauce and soy sauce
Salt and pepper to taste
2 TBSP sweet chilli sauce
½ can of coconut milk
¼ cup chicken stock

Combine all together and either throw in a pan with diced cooked chicken until thick or heat up on It’s own and use as dipping sauce for chicken kebabs with pineapple on a stick!

 

Coconut Rice

1.5 Cups basmati rice
1 and 1/4 cups water
1 cup coconut milk
2 star anise

 Combine rice and a tiny bit of oil in a pan on low/medium heat. Add water, coconut milk and star anise, stir and cover and simmer on low for 10-12 mins until all liquid is gone, turn off heat and leave covered for 30 mins.

 

*When I cook rice this way I use 1.5 cups of water to every 1 cup of rice.

 

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Nori Rolls

Nori sheets
Sushi rice
3 TBSP white vinegar and 1 tsp sugar mixed together
Fillings (chicken, tuna, bacon, scrambled egg, shredded lettuce, grated carrot)
Mayonnaise and/or mashed avocado

Cook sushi rice to packet instructions (usually it equal parts rice and water) and leave to cool.

Mix in enough vinegar and sugar mix to loosen a bit (usually about 2/3 TBSP).

Lay your sushi rolling mat and place a nori sheet on top.

Spoon over rice to cover 3/4 of the sheet

Next add your toppings. In my case Tuna, mayo & lettuce.

Roll up tightly and slice carefully with a sharp damp knife.

I serve mine with sweet chilli sauce.

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