PRAWN & COLESLAW ROLLS WITH LIME MAYO
Prep Time : 1 hrs Cook time : 15 hrs Serve : 4
Ingredients
1. 16 medium green prawns 2. 1 lemongrass stalk, bruised 3. 1/2 bunch coriander, roots washed 4. 5.
2 garlic cloves, peeled 1/2 carrot
6. 1/2 green mango or papaya 7. 1/4 small wombok (chinese cabbage) 8. 1/2 bunch vietnamese mint, leaves only 9. 1 cup (80g) beansprouts, trimmed 10. 4 pane di casa rolls 11. 1/4 cup fried eschalots, to serve lime dressing 12. 3 tsp lime juice 13. 2 tsp fish sauce 14. 2 tsp finely grated palm sugar 15. 1 tbsp peanut oil 16. 2cm piece ginger, finely grated 17. 1/2 long red chilli, sliced
lime mayonnaise 1 egg
1 tbsp dijon mustard grated rind and juice of 1 lime 300ml olive oil
1 tbsp white balsamic vinegar 1/3 cup chopped coriander leaves
Method
Step 1: To make mayonnaise, place egg, mustard, juice and a pinch of salt in a blender or food processor and pulse to combine. Add half of oil and blend until creamy. Add lime rind, remaining oil (A) and vinegar. Blend until thick. Stir in coriander. Step 2: Devein prawns (see my secrets, below).
Step 3: Fill a large pan with water. Add lemongrass, coriander roots and garlic and bring to boil on high heat. Reduce heat to medium and simmer for 3-4 mins, to allow flavours to infuse. Add prawns, increase heat to high and return to boil. Simmer for 2-3 mins, until prawns are just cooked. Transfer prawns to a tray. Season with salt and cool. Shell prawns and set aside. Step 4: To make lime dressing, stir lime juice, fish sauce and palm sugar until sugar dissolves. Whisk in oil, ginger and chilli. Drizzle 2 tbsp of dressing over prawns and set aside. Step 5: Using a mandoline fitted with a matchstick blade attachment, slice carrot and mango. Shred wombok and add to carrot mixture with coriander sprigs, mint and beansprouts. Toss with remaining lime dressing. Set aside. Step 6: Split bread rolls and spread with 1 tbsp of lime mayonnaise. Fill with coleslaw and prawns, and scatter over fried eschalots. Serve with mayonnaise and hot chips, if you like.
Gary's secrets • Deveining means removing the intestinal tract that runs along the back of the prawn. To do so before shelling, insert the tip of a skewer into the gap between the first and second sections of shell, close to the prawn’s head. Use the skewer to pull out the long vein. This saves time and a lot of mess later. • Fried eschalots are available in jars from Asian food shops and the Asian food section of large supermarkets. • Store leftover lime mayonnaise in the fridge for up to three days. Serve it with grilled fish or chicken.
9. 1 tsp sesame oil 10. 1 tbsp peanut oil 11. 2 garlic cloves, sliced 12. 300g snow peas, trimmed 13. 4 red radishes, thinly sliced 14. 227g can water chestnuts, drained, finely sliced 15. 3 cups steamed rice (from 1 cup raw), to serve
Method
Step 1: Use a fork to lightly beat eggwhites and a pinch of salt in a large bowl. Add chicken and stir to coat. Chill for 30 mins.
GINGER CHICKEN WITH WATER CHESTNUTS & RADISH
Prep Time : 20 minutes plus chilling Cook time : 15 minutes Serve : 4
Ingredients
1. 2 eggwhites 2. 700g chicken breast fillet, thinly sliced crossways 3. 6cm piece ginger (half very finely sliced, half cut into thin matchsticks)
4. 1/4 cup (55g) white sugar 5.
2 tsp cornflour
6. 1/3 cup (80ml) Shaoxing wine (Chinese rice wine) or dry sherry
7. 1/3 cup (80ml) light soy sauce 8. 1/4 cup (60ml) chicken stock
Step 2: Heat sliced ginger, sugar and 1/2 cup water in a small pan on high. Bring to boil. Reduce heat to medium. Simmer for 10 mins, until syrup is thick and ginger is tender. Remove from heat.
Step 3: Meanwhile, heat 4 cups water in a pan on high. Bring to boil. Drain chicken. Add to boiling water. Cook, stirring once, for 1 min, until white. Drain immediately. Pat dry with paper towel.
Step 4: Combine cornflour, rice wine, soy sauce, stock, sesame oil and 1 tsp water in a small bowl.
Step 5: Heat peanut oil in a wok on medium. Stir-fry garlic and ginger matchsticks for 30 secs, until fragrant. Add snow peas and stir-fry for 1 min, until bright green. Add chicken and stir-fry for 1-2 mins, until chicken is cooked through. Add soy sauce mixture and stir-fry for 30 secs, until heated through. Remove from heat.
Step 6: Scatter radish, chestnut and candied ginger over chicken mixture. Serve with rice.
Credit all images & content:
garymehigan.com 57 I INDIAN MIRROR DEC 2017
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