Monday, 30 July 2012

Prawn Wantons with Peanut Lime Dipping Sauce.

I have been meaning to make wantons for ages. They are super easy and make delicious canapes, the only difficulty is getting hold of wanton wrappers. Most chinese supermarkets sell them in their freezer sections. The sauce is good but if you are feeling lazy you could just use sweet chilli dipping sauce.

If you don't like prawns you could use chicken instead. You also don't need to use cooked fish but it does mean that they cook quicker when you deep fry them so you are less likely to to burn the wanton wrappers.

For the sauce:
1 cup coconut milk
1/3 cup roasted peanuts roughly chopped
1 Tbsp. soy sauce
Juice from 1 lime
1/2 Large bunch of coriander
1 tsp tabasco

For the Wantons:
1 Large handful of roasted peanuts
1 clove garlic
2 Spring onions chopped
1/2 Large bunch coriander
1 Tbsp soy sauce
340g cooked prawns
1 Packet of wanton wrappers there are usually 40 or so in a packet
1 Tbsp fresh ginger grated

1 Litre of vegetable oil for deep frying

Wantons put the garlic and peanuts into a magi-mix and blend until you have a paste. Then add the rest of the ingredients and pulse it, you want to achieve a relatively fine chop but not a smooth paste. To assemble place a level tsp pf the mixture into the middle of each wrapper, brush around the endges with water and bring all the corners together. This can be done up to a day ahead and they can be left in the fridge so long as they are covered in a damp cloth and cling filmed.

For the sauce put the coconut milk into a pan with the peanuts and simmer for ten minutes or so. Then place in the blender with the rest of the ingredients and blend until smooth.

To cook deep fry in hot oil for about 2 minutes until they are a deep gold colour.

Tuesday, 24 July 2012

Coronation Chicken.

I'm not a huge fan of coronation chicken I must admit. Whilst a good coronation chicken is delicious the majority of them are indifferent bordering on revolting, this recipe makes in my opinion a really good light coronation chicken.

150ml Cream
1/2 pint Mayonaise
1 tbsp Curry powder
Enough cooked chicken for six people most cuts work.
10oz Wild rice
1 Lemon
olive oil
1 Fresh Mango
Flaked almonds

Tear up the chicken. Whip the cream, fold in the mayonaise and curry powder. Season with salt, pepper and lemon juice. Stir in the chicken and chopped up fresh mango. If you can't get ripe mango you could substitute it for a couple of tbsp of mango chutney but it is not as good. Cook the wild rice in simmering water, drain and stir in 1/2 lemon's juice and 2 tbsp of olive oil. Serve the chicken on top of the rice and garnish with toasted flaked almonds.