How To Make Sesame Prawn Toast

 

Sesame prawn toast is a common appetitizer in Western Chinese cuisines such as Australian and American. This recipe involves sprinkling sesame seeds before the baking and frying process.

It works well when spices and bread are combined together with minced prawns. The addition of sesame seeds gives a mild nutty taste with that extra crunchiness. In my opinion, the toast tastes better with Thai sweet chilli sauce and mayonnaise.

Ingredients

• 1/2 cup Sesame Seeds
• Vegetable / canola / sunflower / peanut or any neutral-flavored Oil for frying

Prawn Fillings

• 200 grams prawns (peeled & deveined)
• 4-5 pieces white bread
• 1 Egg white
• 2 spring onions
• 1 teaspoon garlic paste (grated)

Seasonings

• 1 tablespoon sesame oil
• 1 tablespoon corn flour (or starch)
• 1/4 teaspoon white pepper
• 1/4 teaspoon salt
• 1 tablespoon light soy sauce
• 1 teaspoon sugar

Dipping sauce (your preferred choice)

• 3 tablespoons mayonnaise
• 1 tablespoon Thai chilli sauce
• 1/4 teaspoon chilli flakes
• 1 teaspoon lime juice

Instructions

1. To start with the prawn fillings, combine the prawns, egg white, spring onions, garlic and seasoning ingredients together in a food processor. Blend it to a smooth paste.
2. Place the sesame seeds on a plate and set aside 
3. Cut the crust out and cut the bread into triangular shape. 
   
   
   
4. Place about 1 tablespoon fillings onto the bread. spread it evenly by using a butter knife. 
   
   
   
   
   
   
5. Dip the filling side down into the sesame seeds untill they are coated evenly. Repeat the same process for the remainder of the bread and set it aside.
6. Gently toss the excess seeds before you begin to fry the bread.
7. Heat the oil under medium heat about 320'F. Once the bubbles start sizzling steadily, you can fry the bread. 
   
   
   
8. Fry the fillings side down untill it turns crispy and turning sides till they become golden brown.
9. Remove the bread from the pan and place them onto paper towels to drain away the excess oil.
   
   
   
   
   
   
10. Garnish the plate with chopped spring onions. Serve immediately with your own choice of sauces.

How to Cook Grilled Salmon with Lemon & Ginger

 

Salmon is the food in the summer season. The best method to cook it would be grilling it on a pan. It is a go-to-protein source which explains why salmon is a nutritional star.

There are no fancy gadgets or ingredients needed for this grilled salmon dish recipe. It is uniquely rich in heart-healthy fats called omega-3 fatty acids, which displaces less healthy forms of the nutrients on your plate like fatty beef or sausage.

Ingredients

• 1 whole lemon juice
• 3 tablespoons low sodium or worchester sauce
• 1 1/2 tablespoons canola oil
• 1 1/2 teaspoons sugar
• 1 1/2 inches piece of peeled and grated ginger
• 1 1/2 lbs skinless Nor salmon 
• fresh ground black pepper

Instructions

1. Whisk together the lemon juice, soy sauce, oil, sugar and ginger
2. Set aside 1/3 of the mixture in a small bowl.
3. Place salmon in a shallow dish and pour the rest of the marinade over the top. Leave the marinade in room temperature for 20 minutes, turning each time for 10 minutes.
4. Grill them on a pan over medium heat with a wide spatula and brushing it with excess marinade till the salmon is cooked to your desired preference.
5. Sprinkle with pepper and drizzle the dish with the reserved marinade.

How to Cook Cereal Butter Prawns

Ingredients

• 6-8 large prawns (remove head and shell. then devein. Leave on the tail.
• 2 sachets of Nestle Nestrum cereal Original 3-in-1 
• 3 branches curry leaves
• Butter
• Red bell peppers
• Vegetable or canola oil for frying
• 1 medium egg and 1 tablespoon cornstarch

Instructions

1. In a bowl, combine the egg and cornstarch and stir it well.
2. Add in the prawns into the batter. 
   
   
   
3. Heat up the pan and then add cooking oil. 
4. Cook the prawns. Wait for them to turn pinkish red. It is an indication that it is already cooked. 

   

   
   
5. Add in the remaining egg batter. Wait for the egg to turn slightly golden brown. 

   
   
6. Remove it from pan and set it aside. 

   

   
   
7. Melt butter in the pan. 

   

   
   
8. Add in bell peppers and curry leaves into the pan. 

   

   
   
9. Stir fry it untill fragrant. 

   

   
   
10. Toss in the prawns. 

    

    

    
    

    
    
11. Add 1 or 2 sachets of Nestrum Original 3-in-1 cereal till the cereal turns golden. 

    

    

    
    
12. Serve it hot over rice and enjoy! 

    

    
    

How To Cook Thai Chicken Satay

 

Satay is a must-try dish for foreign tourists, visiting Singapore. It includes skewers of grilled meat, sliced cucumbers, sliced onions, pressed rice cakes, served with thick, sweet, and hot peanut sauce on the side.

Usually the satay is well marinated and juicy, whereas the peanut sauce  is thick, sweet and not too spicy. Its satay is always grilled to perfection making its meat very tender and juicy.

This Thai satay recipe offers a traditional taste of the succulent grilled meat dish which is an excellent choice for a barbecue, but it can be done broiled in the oven as a greatparty appetizer too.

Ingredients (using a stove top)

• 1/3 cup low sodium soy / Worchester sauce
• 2 tablespoons canola or sesame oil
• 2 red onions (sliced)
• 3 tablespoons brown sugar
• 3 tablespoons Thai sweet chilli sauce
• 2 teaspoons minced garlic
• 3 tablespoons ground cilantro (coriander)
• 1/4 cup coconut milk
• 1/2 cup smooth peanut butter
• 3 tablespoons hot water
• 2 teaspoons lime juice
• 6 bamboo skewers (soak them for 2 hours in room temperature)

Marinade / Sauce

1. Combine the first 7 ingredients in a small bowl. Set aside 1/4 cup for dipping the sauce. Pour the remaining sauce into a bowl, add the chicken meat cubes and coat them. Cover and refrigerate for 30 minutes. 
   
   
   
2. Drain the chicken cubes and discard the marinade. Thread the meat onto 6 skewers. 
   
   
   
3. Grill them in a pan for 3 to 4minutes on each side or till the meat juices run clear. 
   
   
4. As for the sauce, combine peanut butter and water in a small bowl until it becomes smooth. Stir in lime juice and reserved soy sauce mixture. 
   
   
5. 
   
   
6. To be served with skewers.