Wednesday, November 17, 2010

Prawn Stock

Prawns heads are not that appetizing to most Western people but we can use them to make a great stock for other recipes. It's quite simple really and here is the recipe:


  • 10 Med Prawn heads (chop the tentacles off and take veins out of any shells from tail).

  • 1 med Onion

  • 3 gloves of Garlic

  • Extra Virgin Olive oil

  • 1 small slice of fresh Ginger


Chop the onions, garlic and chili fine. Heat Heavy based saucepan and cook these ingredients in the pan with some olive oil. Place the onions in first, after 1 minute place garlic followed by the ginger.

Take the prawn heads and place into spice bowl and grind until mashed up. Place these into the pan.

Continue to cook for a further minute or two until cooked and the flavor is apparent. Now add about 4 cups of cold water, bring to boil and then turn down to simmer. Put lid on pot and simmer for at least 2 hours.

Turn off heat, sieve mix into bowl.

You can use right away to flavor Asian dishes or any dish than can benefit from some extra flavor. The stock can be kept in the fridge for a few days but it's better to freeze it to use as needed.
To freeze it then let the stock cool and put into ice cube containers. Place into freezer and once frozen the take out and put into container. Place back into freezer and use as needed.

Thursday, November 4, 2010

Mango Chicken

Here is a tasty dish that brings out some great flavors with the great mix of chicken and mango.

Ingredients:(serves 1)

1 chicken breasts, cut into long strips
1 red capsicum chopped into small to medium pieces
3 asparagus chopped into small to medium pieces
1 small mushroom chopped into small to medium pieces
Extra virgin oil for pan-frying
1/4 cup of organic flour mixed with pinch of sea salt
1/4 tsp of coriander
2 tbsp coconut milk
2 tbsp of water

Mango Sauce:
1 fresh ripe mango fruit (peeled and seeded)
1 tsp chopped fresh red chili or dried chili
1 tbsp lemon juice
1 tbsp of lemon peel
1/2 tbsp soy sauce
1 tsp raw sugar
1 small piece of ginger, sliced
1 cloves garlic
1/4 tsp. turmeric

Put all the Mango Sauce ingredients into a food processor and mix until smooth. Set aside.

Mix the flour and salt together and place on flat plate. Mix the chicken pieces into the flour to coat them.

Heat a fry pan over medium-high heat. Add the olive oil, then fry the chicken pieces on high, quickly all together. Fry 3-4 minutes per side until golden brown and cooked through.

Remove chicken from pan and set on clean plate.

Keep the pan used for the chicken hot and add the vegetables, stir and fry for a minute or two.

Now add the mango sauce while continuing to stir. Now add coconut milk and a little water. Reduce heat and simmer for 5 minutes.

Add the fried chicken pieces, gently stirring them in to cover with sauce. Simmer for another 4 -5 minutes.

Transfer to a serving dish. Sprinkle with fresh coriander and serve with plenty of Basmati or jasmine rice.