red chillies Archives

Chicken recipes

Citrus pork with cabbage and sesame

30 minutes

Chilli recipes

Pickled fish with lemon sorbet and chilli-nectarine sambal

Chicken recipes

Aromatic chicken larb with crispy basil

20 minutes

Salad recipes

Cucumber salad with fat-free dressing

Seafood recipes

Fire-and-ice oysters

15 minutes

Avocado and prawn salad

Serves 6

Difficulty Easy

Ingredients

6 fat garlic cloves, thinly sliced
2 T vegetable oil
350 g raw shelled prawns
25 g roasted cashew nuts, finely chopped
1 ripe avocado
125 g white cabbage, finely shredded
1 small green mango, peeled, stoned, and shredded
A small handful of fresh mint and coriander leaves, roughly chopped
6 spring onions, shredded

For the dressing:

1/2 red chilli, deseeded and finely chopped
1 T rice wine vinegar
2 generous tbsp Bonne Maman Apricot Preserves
Juice of 2 limes
1 T fish sauce
2 T vegetable oil

Method

Put all the dressing ingredients in a jar and shake together.

Fry the garlic in the oil over a medium heat until golden and crispy. Remove from the oil with a slotted spoon and set aside.

In the same oil, stir-fry the prawns with the roasted cashew nuts for about 2-3 minutes until the prawns are just pink. Add to the garlic, spoon over 2 tablespoons of the dressing and set aside to cool.

When ready to serve, peel, stone, and dice the avocado, and toss together with the cabbage, mango, herbs, spring onions and prawn mixture. Serve immediately, handing round the remaining dressing in a separate bowl.

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Citrus pork with cabbage and sesame

Pickled fish with lemon sorbet and chilli-nectarine sambal

Aromatic chicken larb with crispy basil

Cucumber salad with fat-free dressing

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Fire-and-ice oysters

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Avocado and prawn salad

Avocado and prawn salad

Ingredients

Method