King Prawn Cutlets - source Women Weekly Australia

Serving size: Serves 6
Cuisine type: Asian
Cooking time: Less than 30 minutes
Special options: Lactose free
Course: Main

Serves 6 as part of a banquet
INGREDIENTS

450g king prawns, raw
1 egg
1 teaspoon soy sauce
salt
pepper
flavour improver, optional
breadcrumbs
oil
METHOD

Prawns should be shelled and veins removed (leave on tail).

Split the back to open out and dip in beaten egg, which has been flavoured with salt, pepper, soy sauce, and flavour improver.

Coat with breadcrumbs and then deep-fry in oil.

source :
Women Weekly Australia
King Prawn Cutlets
Jow Dai Har (King Prawn Cutlets) - AWW
http://aww.ninemsn.com.au/article.aspx?id=783849

Beef Rendang - source Women Weekly Australia

Serving size: Serves 4-6
Cuisine type: Indonesian, Malaysian
Cooking time: More than 2 hours
Course: Lunch, Main
Favourite flavours: Beef, Spicy

INGREDIENTS

6 long dried red chillies, split open and seeds removed
2 red onions, coarsely chopped
1 tablespoon chopped garlic
1 tablespoon chopped fresh ginger
1 tablespoon chopped galangal
1 stalk lemongrass, outer leaves and removed and chopped
1 cup fine desiccated coconut
2 tablespoons vegetable oil
4 cardamom pods, bruised
1 stick cinnamon
3 tablespoons curry powder
1kg chuck steak, trimmed cut into 3cm cubes (gravy beef, shin beef or topside)
400ml coconut milk
½ cup water
4 kaffir lime leaves, torn
1 teaspoon salt
juice of one lime
METHOD

Place chillies into a bowl and pour over enough boiling water to cover. Stand 5 minutes or until chillies have softened.

Drain and reserve water; coarsely chop chilli and place in a food processor along with garlic, ginger, galangal, lemongrass and a little of the soaking water.
Process until it forms a smooth paste.

Heat a frying pan over medium heat and add coconut; toast, shaking pan frequently until coconut becomes a deep golden colour; remove and cool.

Heat oil in a wok over medium high heat; add cardamom and cinnamon; cook 1-2 minutes. Add paste to wok and cook, stirring for 5 minutes. Add curry powder and cook a further 5 minutes.

Stir in meat, coconut milk, water, lime leaves and coconut and bring to the boil.
Reduce heat and simmer 1 -1½ hours or until the meat is tender.
Add more water if curry is too dry.

Season with salt and stir through lime juice. Serve with basmati rice.

source :
Women Weekly Australia
http://aww.ninemsn.com.au/food/freshtv/790880/beef-rendang
Beef rendang

Thai Chicken Salad - source Women Weekly Australia

Serving size: Serves 4
Cuisine type: Thai
Cooking time: Less than 30 minutes
Special options: Lactose free
Course: Main

INGREDIENTS

2 chicken breasts, full, flat, beaten
salt and pepper
1 bunch coriander, chopped
1 cup shallots, chopped
6 spring onions, sliced
lemon grass
steamed rice, to serve

for the dressing:
3 tablespoons lime juice
2 tablespoons fish sauce
2 teaspoons sugar
chopped chill, optional
METHOD

Season chicken breast with salt, pepper and some coriander. Pan fry chicken breasts. Season both sides.

When cooked slice into long pieces.

Mix remainder of coriander, shallots, spring onions, lemon grass in a large salad dish. Toss through chicken. Mix together dressing ingredients and add.

Serve chicken on a bed of rice

source :
Women Weekly Australia
Thai Chicken Salad - MATTHEW JOHNS
http://aww.ninemsn.com.au/article.aspx?id=783437

Barbecued thai squid salad - source Women Weekly Australia

Serving size: Serves 4
Cuisine type: Modern Australian
Cooking time: Less than 30 minutes
Course: Lunch, Main, Side dish
Favourite flavours: Salad, Seafood

Instead of chucking some meat on the barbecue, try some thai squid instead. It makes a very tasty salad and is nutritious too.
INGREDIENTS

400g fresh whole squid (or squid tubes)
1 cucumber, thinly sliced lengthways
2 handfuls of bean sprouts
⅓ cup crushed roasted peanuts
1 cup thai basil leaves
1 cup vietnamese mint leaves
1 cup mint leaves
2 kaffir lime leaves, julienned
20 coriander sprigs

thai salad dressing
1 tablespoon peanut oil
1 clove garlic, finely chopped
1 birdseye chilli, finely chopped
2 coriander roots, finely chopped
2 tablespoons grated palm sugar
2 tablespoons rice wine vinegar
2 tablespoons fish sauce
1 tablespoon lime juice
METHOD

To make Thai dressing, heat oil in a pan and fry garlic, chilli and coriander roots until fragrant. Add palm sugar and vinegar and heat until sugar has dissolved. Stir in remaining ingredients.

Remove skin from the squid and take out the cartilage from the inside. Cut open the squid lengthways and score incisions in the flesh in a criss-cross pattern (careful not to cut all the way through). Cut into large pieces.

Fry the squid in a touch of oil on a barbecue or in a frying pan until curled. Mix quickly with remaining ingredients, tossing to coat with Thai dressing.

source :
Women Weekly Australia
Barbecued thai squid salad
http://aww.ninemsn.com.au/food/freshtv/791710/barbecued-thai-squid-salad

Honey prawn stir-fry - source Women Weekly Australai

Serving size: Serves 4
Cuisine type: Asian
Cooking time: Less than 30 minutes
Course: Main
Favourite flavours: Seafood

Honey prawn stir-fry
INGREDIENTS

800g green prawns, peeled and deveined, tails intact
2 tablespoons light soy sauce
1 tablespoon shaoxing wine
2 teaspoons cornflour
2 tablespoons vegetable oil
2cm piece ginger, peeled and thinly sliced
1 clove garlic, chopped
100g snow peas, tailed and cut in half lengthways
1 x 125g packet baby corn
4 green onions, cut into 4cm lengths
2 tablespoons honey
1 teaspoon toasted sesame seeds
METHOD

Combine prawns, soy, wine and cornflour together; set aside to marinate as long as time permits.

Heat half of the oil in a wok and cook prawns in batches; remove and set aside.

Heat remaining oil and stir-fry ginger and garlic until just fragrant.

Toss through snow peas, baby corn and green onions and cook a further 2 minutes or until vegetables are just tender.

Return prawns and remaining sauce to the wok and cook for one minute or until hot.

Turn off heat and stir through honey and sprinkle sesame seeds.

Serve immediately with steamed jasmine rice.

source :
Women Weekly Australia
Honey prawn stir-fry
http://aww.ninemsn.com.au/article.aspx?id=791321

Chicken and prawn wontons- source Women Weekly Austalia

Cuisine type: Chinese
Cooking time: Less than 60 minutes
Course: Entree

INGREDIENTS

400g uncooked prawns
200g chicken mince
3 green onions, chopped finely
2 tablespoons sliced, drained canned water chestnuts
1 clove garlic, crushed
1 small red chilli, chopped finely
1 teaspoon finely grated fresh ginger
40 wonton wrappers
vegetable oil for deep-frying

Dipping sauce
1/3 cup (80ml) chilli sauce
1 tablespoon Chinese cooking wine or sherry
2 tablespoons lime juice

NOTE: This recipe makes about 40 wontons. Filling can be made several hours ahead. Wontons can be filled up to two hours ahead; cover and refrigerate. Deep-fry just before serving.
METHOD

Shell and devein prawns. You will need 180g prawn meat. Chop finely.

Combine prawns with chicken, onions, chestnuts, garlic, chilli and ginger; mix well.

Separate wrappers. For each wonton, place 1 teaspoon of prawn filling in centre of wrapper, brush edges with water, fold to make a triangle. Wet corners of two outer ends, wrap around to join each other.

Deep-fry wontons in hot oil, in batches, for about 3 minutes or until golden and cooked through. Drain on absorbent paper.

For the dipping sauce, combine sauce, wine and juice in a small bowl; mix well.

Serve wontons with dipping sauce.

Suitable to freeze (cook from frozen). Not suitable to microwave.

Photography by Brett Stevens.

source :
Women Weekly Australia
Chicken and prawn wontons
http://aww.ninemsn.com.au/article.aspx?id=787385

Tom yum goong (hot and sour prawn soup) - source Women Weekly Australia

Serving size: Serves 4
Cuisine type: Thai
Cooking time: Less than 60 minutes
Course: Soup

INGREDIENTS

1.125 litres (4½ cups) fish stock
3 cups (750ml) water
¼ cup thinly sliced fresh lemon grass
2 cloves garlic, crushed
1 tablespoon thinly sliced fresh ginger
2 Thai red chillies, sliced thinly
2 kaffir lime leaves, sliced thinly (or 2 teaspoons grated lime rind)
16 (800g) large uncooked prawns
2 tablespoons fish sauce
¼ cup (60ml) lime juice
4 green onions, sliced thinly
2 tablespoons coriander leaves
2 tablespoons Thai basil leaves
4 Thai red chillies, seeded, sliced, extra

NOTE: The stock mixture can be made a day ahead. Add the prawns and remaining ingredients just before serving.
METHOD

Place stock in a large saucepan with water, lemon grass, garlic, ginger, chillies and lime leaves. Bring to the boil then simmer, uncovered, for 10 minutes. Strain into a large jug or bowl. Return to pan and bring to the boil.

Meanwhile, shell and devein the prawns, leaving tails. Add prawns, simmer until they change colour. Add sauce and juice, remove from heat.

Stir in the onions, coriander, basil and extra chillies.

Not suitable to freeze. Suitable to microwave.

Cook's note
For a vegetarian option, use vegetable stock instead of fish stock, tofu in place of the prawns and salt instead of the fish sauce.

Photography by Alan Benson.

source :
Women Weekly Australia
http://aww.ninemsn.com.au/article.aspx?id=787419