I know, I know, I missed Wednesday in the Birthday Recipe Week! It was my mum’s birthday, so we went out for a lovely dinner. To make up for it, I’ve got two recipes for you today, and they compliment each other quite well!
Chilli and Lime Prawns
Prep and cooking time: 30 mins (plus 30 mins refrigeration time); Serves any number, depending on how many prawns you buy.
This recipe is perfect as an appetiser, canapé or even an amuse bouche, depending on the size of your prawns! I adapted the recipe from the Australian Women’s Weekly, Christmas Cooking with the Weekly (2013), 46.
- Good quality fresh prawns in their shells (I bought enough for two per person. If you have more than 20, double the amount of marinade that you make)
- 1/4 cup vegetable oil
- 1/3 cup lime juice
- 4 cloves of garlic (crushed)
- 1 tsp chilli flakes
- Combine the oil, lime juice, garlic and chilli flakes in a large bowl.
- Shell the prawns, removing the heads but leaving the tails on. “Devein” the prawns by slicing along the top of the prawn to the tail, and removing the brown “guts” (a gross job!).
- Add the prawns to the marinade, cover, and refrigerate for at least 30 minutes.
- Pan fry the prawns for about 1 minute each side or until done. Serve hot.
Gyoza (Japanese Pork Dumplings)
Preparation and cooking time: 40 minutes; Makes about 50 dumplings.
These delicious fragrant dumplings are super easy to make, and can be served as an appetiser or a main course. One batch makes a huge amount of dumplings, so prepare them and freeze them before cooking, or simply freeze the mince mixture to save for a rainy day. Adapted from the original recipe by Liz Macri, published in Super Food Ideas (August 2008), 64.
- 400g good quality, lean pork mince
- 1 cup finely shredded white/Chinese cabbage
- 1 tsp sesame oil
- 1 tsp soy sauce
- 1 1/2 tbs peeled, finely grated garlic
- 2 cloves garlic, crushed
- 50 gow gee wrappers/wanton wrappers (round)
- 1 tbs vegetable oil
- 1 tbs thinly sliced shallots/green onions/spring onions
- Combine pork mince, shredded cabbage, soy sauce, ginger, garlic and sesame oil in a large bowl.
- Spread wrappers out on bench top, and place a small amount of pork mince mixture in the centre of each wrapper.
- Moisten a finger with water, and run finger along one half of a wrapper, folding the wrapper over and pressing to seal. Pleat the top edge of the dumpling by folding inwards from the edges if desired.
- Heat the vegetable oil in a non-stick frying pan, then remove from heat. Fry the dumplings in batches until browned on the bottom.
- Add 1/2 a cup of hot water to the frying pan and cover. Cook dumplings for 4-5 minutes until top of wrappers are slightly translucent and dumplings are steamed, remove from heat. Repeat the process with the remaining dumplings.
- Serve hot with soy sauce and sliced shallots.
Enjoy some of my other recipe posts: