Tag Archives: Early Blogaversary

Spicy mayo prawns (inspired by wasabi prawns)

I think I’ve probably mentioned a couple of times now that I love wasabi prawns and all the variations of it. Caramel in Dubai does TNT Shrimp, Nobu does Spicy Creamy Prawns and this is a version that takes from all of them. I can’t actually explain how much I love these dishes (but having made it at home) I know now why its a restaurant dish… calories galore! I’ve tried to slim it down a little… so it’s not as bad as it could be.

Every time I eat any of these dishes I always marvel at how the restaurants can get a goopy, crispy texture (if you know what I mean?!) but now I know and its pretty simple.

The dish is made in two parts – a home-made mayo (which can be made in advance)  and then frying the prawns and bringing the dish together! Onto the recipes!

Home-made spicy, creamy, asian mayo (I’ll work on the name!)

Makes plenty!

  • 1 egg yolk
  • 1 teaspoon sushi vinegar (or rice vinegar)
  • 100 ml veggie oil
  • sea salt
  • pepper
  • japanese chili spices
  • peri-peri sauce
Get your egg yolk in a bowl and add a pinch of salt, pepper, the japanese chili spice, and vinegar. Whisk it all together. Then start to slowly (at first drops at time) incorporate the oil. Whisk all the time. Do this slowly at first so the mayo doesn’t split. When all the oil is incorporated and you have the right texture + taste (the mayo should give resistance against the whisk). Add in a tablespoon or two of peri-peri sauce. Taste. Set aside in the fridge until required.
sdsdsd
The Prawns
sdsds
Really simple. Get 4 (or more) of the biggest and freshest prawns you can. Clean and remove all the shell, even tails. Then cut the prawns into thirds or fourths (depends on how big the prawns are). Dip the prawn pieces into egg white and then coat all over with corn flour. Deep fry the prawns until golden brown. I shallow fried mine – so did 2 mins on each side. Drain on kitchen towel.
dffdfdd
Once all the excess oil is absorbed, dunk your prawn pieces into the mayo mixture. To rid myself of excess calories (i.e. excess mayo) I kitchen toweled off the excess mayo from the prawns, so that it was only a thin coating. Arrange into a bowl and top with some chopped chives plus a squeeze or two of lemon juice.
dfdfdf
Enjoy! x
fdfdfdd
 
Advertisements

Scallion pancakes

So next week my blog turns 1. Unfortunately I’m not at home pretty much all next weekend so no chance to cook something then. I decided instead to do something special now as an early celebration! I spent all day yesterday thinking what to make… the usual suspects came up: cakes, fairy cakes, pasta, etc. Then I thought… Chinese food! Why? Well my parents live in Beijing at the moment and I love Chinese food as well. Also I haven’t really featured much Chinese food on the blog, so I thought it was quite fitting.

I’ve made two of my favorites today: Scallion Pancakes and a version of Wasabi Prawns. I still remember the first time I had Scallion Pancakes – it was in the Philippines and one of my Mom’s friends gave us some pre-made dough to fry at home. Since then I’ve been hooked. But I’ve never made it at home before (pre-made or home-made) so today was the first time and it was super easy! Yummy too.

Ingredients (to make 2 big pancakes)

  • 3 cups all purpose flour (you’ll need extra for dusting)
  • 1.25 cups warm water
  • Big pinch sea salt
  • Spring onions
  • Green chilies
  • Vegetable oil
How to do it!
Sift the flour and salt into a big bowl. Mix it together. Then add in the warm water and use your hands to slowly form the dough. Knead it until a round ball is formed. Let the dough sit about for half an hour or so. It needs a rest after all that kneading!
sdsdasda
Once rested, split the dough ball into two roughly equal smaller balls of dough. Flour a large clean surface, because now you’re going to need to roll the balls out. Try to get it as thin as possible (don’t worry if there are a few holes) – the thinner the better because it creates more layers. Needless to say, work with one ball at at time.
sdfdsfdsfsd
Once your dough ball is stretched out as much as possible, generously paint on some veggie oil. I did this by pouring about a tablespoon of oil into hands and spreading all over the dough. Use more if required. Then spread your chopped chilies and green onions (spring onions, scallions, whatever you want to call them) all over the dough. I used about 2 chilies and 2.5 spring onions. I only used the green bits for this.
dsfdsfsdfds
Now for the fun bits! Rolling the dough. Start with the edge closest to you and roll the dough into a long sausage shape. Pinch the ends together. Then take the sausage and make a snail shape. After which smoosh the snail down and roll the dough back into a circle.
dsfdsfdsf
Then fry your pancake in a little oil. About 3-4 mins a side, or until golden. IF the pancake isn’t done yet then place it in the oven for a little while, as you don’t want to burn the pancake in the pan. Once finish slice and eat with a little sprinkle of salt and chili oil OR however you want. Enjoy! x
dsfdsfdsfs