An absolute staple when we get a Chinese takeaway but these are AMAZING homemade and surprisingly similar to the real thing! Safe to safe these are a little greasy and definitely not the healthiest thing to eat, but sometimes you’ve just gotta say WHO CARES?! Honestly, you won’t regret it…..
What you need for 12 triangles:
– 3 slices bread cut into 4 triangles (leave the crusts on)
– 200g raw prawns
– 2tsp minced garlic
– 2tsp minced ginger
– 1/4 tsp salt
– 1/2 tsp white pepper
– 1 tbsp soy sauce
– two spring onions roughly chopped
– veg / sunflower oil to fry
– 5 tbsp of sesame seeds
1. Whilst your heating your oil (check its to temp by dropping in a small bit of bread) blend together your raw prawns, ginger, garlic, soy sauce, spring onion, salt and pepper to make a paste
2. Spread a generous tsp of the paste onto each triangle of bread and then sprinkle with sesame seeds until the paste is fully covered – shake off an excess
3. Fry the toast prawn side down for around 3 minutes until you can see the edges start to turn golden then flip and leave for a further minute. Remove from the oil and leave on a piece of kitchen towel to soak up an excess oil and enjoy!!
Tip: depending on the size of your pan, I recommend frying in batches of of four and then popping in the oven at a low temp to keep warm whilst you fry the rest! Serve with spring onion and sweet chilli sauce AND ENJOY
I LOVE salmon, but we’re looking for ways to cut down the cost of our weekly food shop and make our shopping go further. This recipe is PERFECT. I use frozen salmon fillets and two will make 4 large fishcakes. I serve with salmon and potato wedges and you have 4 meals for less than a fiver!
2 salmon fillets (I always use frozen in fishcakes – defrost before use)
3 large white potatoes (boiled and mashed)
2 spring onions sliced
1/2 red chilli
3 garlic gloves minced
1/2 cup of bread crumbs (I like to use a mix of panko & golden)
Handful of grated cheese (optional but makes them a little creamier!)
Squeeze of lemon
1 egg, whisked
Started by mixing together the raw salmon, garlic, spring onion, chilli and lemon together in a large bowl and season well, before adding in your mash potatoes and combining. Divide the potato mixture into four balls and mould into thick patty’s. Coat in the egg and then into the breadcrumbs until fully coated. Bake in the oven with a dash of oil for 25 mins until golden brown and ENJOY!!
TIP: I always used to make a huge batch of these and keep them in the freezer fo a lazy dinner! Cook from frozen for about 35-40mins until piping hot!
Anyone that has followed my instagram for a while will know that we religiously celebrate #TacoTuesday in this house. Before lockdown it was great easy dinner after work and I’m not ashamed to admit it was with the help of Old El Paso & Santa Maria seasoning packets and taco shells….
It was a great dinner to have on the table in less than 30 mins, with some salad and homemade guac. But since lockdown we’ve had a lot more time to experiment – we’ve had pork belly, slow cooked beef, fish, sweet potato, chicken…the list goes on. I’ve loved trying out lots of new recipes to jazz up our Tuesday’s but these beer-battered prawn tacos are a firm favourite. Super tasty & surprisingly still pretty quick!
We served them with a cabbage slaw (red cabbage shredded, soured cream, s&p, garlic powder and onion powder), shredded lettuce and homemade guac and served on a flour tortilla!
Packet of uncooked prawns
Half a bottle of beer
1 cup of flour
1 tsp paprika
1 tsp garlic powder
1 tsp coriander
1 tsp onion powder
Start by drying your prawns slightly with a piece of kitchen towel and season with s&p
In a bowl add your dry ingredients, combine & season followed by the beer. Whisk together until smooth
Heat up your oil – I used about 3cm of vegetable oil in a deep wok. Test the temperature of the oil but dropping in a little of the batter mix. You want it to fizz when it hits the oil but if it browns too quickly, reduce the heat slightly
Add the prawns to the batter and coat well
Using tongs, carefully add prawns one by one to the oil (I usually do 4/5 at a time). They should take 3/4 minutes to cook – they’ll be a nice golden brown and should float to the top when cooked through
Transfer them to a wire rack whilst you cook the others & then enjoy in a tortilla with cabbage slaw!
My favourite way to cook fish is by wrapping it in parchment paper with some veg and letting it work its magic! For this, I used frozen cod pieces which I love. They’re great to have in the freezer for a last minute dinner and also to save a few pennies! A great dinner to have on the table in less than 40mins & super tasty!
2 cod fillets (if using frozen you may want to use 3 as they tend to be smaller & shrink more!
100g chorizo (peeled and sliced)
300gish white potatoes (peeled and cubed)
2 cloves of garlic
1 tsp paprika
1/4 tsp chilli flakes (more if you like it spicy!)
Handful of fresh parsley
Squeeze of lemon
Drizzle of good quality olive oil
Preheat your oven to 190C
Parboil the potatoes in salted water for 8-10 minutes, meanwhile fry the chorizo in a large pan with a little oil.
When the chorizo starts to crisp up, add in your garlic. Cook for a few minutes before draining and adding in the potatoes. At this stage, you want to crisp up the potatoes slightly and coat them in oil released from the chorizo!
Place a large sheet of parchment paper in a baking tray and add in the potato & chorizo mix, then placing the cod pieces on top and topping with fresh parsley, paprika, chilli flakes and a drizzle of oil. Fold the parchment paper over the top to make a parcel and place in the oven (15 mins for fresh fish, 20-25 for frozen), until the fish is cooked through and flakey!
Serve with a squeeze of lemon, salad and vine roasted tomatoes!