SNACKS

                   

Chilli salt prawns

What you need:

2 tbsp plain flour
2 tbsp rice flour
1 tbsp salt
2 tsp white pepper
2 tsp chili powder
8 cups peanut oil
18 large king prawns – peeled leaving tails intact

How to make:

Combine the plain flour, rice flour, salt, white pepper and chili powder in a bowl. Preheat oven to 160°C. Line a baking tray with 5 layers of paper towel. Place the oil in a large saucepan or wok. Heat over medium heat (when the oil is ready a cube of bread will turn golden brown in 10 seconds). Place one-quarter of prawns in the flour mixture. Toss to coat. Shake off excess. Add to the oil and cook, stirring, for 1 minute or until golden. Use a slotted spoon to transfer to the lined tray. Place in oven to keep warm. Repeat, in 3 more batches, with flour mixture and remaining prawns.

Beef Skewers

What you need:

1 tsp ginger – finely grated
¼ cup soy sauce
3 tsp lemon juice
½ tsp sesame oil
750g beef steak – trimmed and cut into 2cm cubes

How to make:

Place the ginger, soy sauce, lemon juice and sesame oil in a non-metallic bowl. Add the beef and toss until coated. Cover and refrigerate for 20 minutes. Soak the skewers in cold water for 15 minutes. Drain and set aside. Drain the meat from the marinade and thread onto the skewers. Heat a non-stick frying pan over medium-high heat and spray with oil spray (just pour a little oil over if you are not using oil spray). Cook the skewers in batches for 6 minutes, turning regularly, or until cooked to your liking.

Mince Wraps

What you need:

1 green pepper
2 onions
2 cloves garlic
3 tbsp chili oil
500g minced beef
5 tbsp barbecue sauce
1tbsp chili sauce
250g sweet corn
salt
1tsp cumin powder
12 tortillas (substitute: roshi – half cooked)
200g cheddar cheese
2tbsp clarified butter
Slices of tomato and shredded lettuce to serve

How to make:

Clean and wash the pepper, halve, core and cut into thin strips. Peel the onion and dice. Peel the garlic and chop. Heat the chili oil in a frying pan and fry the vegetables in it with the mince. After about 5 minutes add the barbecue and chili sauces. Allow the sweet corn to drain. Add to the meat and season with salt and ground cumin. Pre-heat the oven to 180˚C (gas mark 4 / 350 ˚F). Spread the tortillas onto a work surface and put the filling on them. Fold all the ends of the tortillas into the middle so that little parcels result. Sprinkle the cheese on top of them. Place the parcels with the seam on the underneath into a buttered shallow casserole dish and bake them in the oven for about 20 – 25 minutes. Serve with tomato and shredded lettuce.