149 calories
per serving for a portion of Thai Jasmine rice
45 g
uncooked
50 g
mixed leaves is around
380 g
white fish fillets (e.g. sustainable cod, haddock, pollack etc. – frozen is fine as you’re going to mince it ) [360]
1 can
crab meat (120g drained - you can double this and reduce the fish accordingly, or omit the crab if you prefer and use 500g fish) [86]
15 ml
tbsp (about 60g) red curry paste (home-made - see here for my recipe, or Thai Taste is a good brand - add up to six tbsp, or to taste if you like it spicy) [50]
60 g
green beans (snake, French, fine, string or similar), very finely sliced (about 1-2mm thick) [15]
1 large
fresh red chilli, de-seeded (optional, to taste) [7]
2 tsp
fish sauce (check gluten free) [5]
1 medium
(UK 58g) egg [88]
½ teaspoon
salt (start with a pinch to taste)
1 tsp
sugar (palm, or soft brown, if you have it, golden caster will do if not) [16]
For the Fresh Pickled Vegetable Relish (optional)
1/2 to
1 large fresh red chilli, de-seeded (optional, to taste) [7]
2 small
shallots, or use a couple of spring onions [7]
1 small
to medium carrot (60g) [16]
60 g
cucumber, de-seeded (about 3") [7]
75 ml
rice wine vinegar (check ingredients if cooking GF) [11]
1 x
15ml tbsp fine sugar (e.g. golden caster - you could substitute palm, or honey if you prefer) [48]
They're delicious served with some crunchy Asian-style slaw, whether with rice, cauliflower rice or in a bun and maybe topped with a drizzle of sweetchillisauce, if you like
The light egg andcornflour coating locks in the moisture - like the chinese technique of 'velveting' used with chicken to give moist and tender results - together with giving the prawns a really zesty and fragrant fresh flavour with the marinade ingredients, and the heat is in the dip
Put the fish, prawns and curry paste in a food processor. They need resting in the fridge for about one hour, so you can prepare them ahead and then it takes nothing to cook them
Or if you want something else to make with coconut flour, you could have a go at my Coconut and Lemon Magic Bean Cake, or Deliciously Dark Chocolate Jaffa Cakes, which are gluten, dairy, nut and grain free, recipe here
It's incredibly versatile, and would go well with all kinds of meat, poultry orfish - we enjoyed it with my Persian chicken kebabs (marinated in lemon and saffron) and Shirazi salad with pomegranate
Or if you want something else to make with coconut flour, you could have a go at my Dark Chocolate Jaffa Cakes, which are gluten, dairy, nut and grain free, recipe here
Think Jaffa cakes - but with a rich dark base instead of a light sponge, and an orange filling made from freshorange juice and zest, topped with delicious dark chocolate
) - or if you don't want lots of leftovers, you can cook it in a large square tin (which is what I generally prefer to do), then just before you're ready to ice it, cut into four smaller square cakesand give three away
Very easy to make in that it can't really go far wrong as it's one of those 'throw-it-all-in-and-blend' cakes, so if you're wary of baking then this is a great cake to have a go at
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But this year, I am totally back on with this sweet green chillisauce (which is really yum and actually perfect for the novice preserver), a new take on a tomato relishand also two types of pickles
This spicy Padangnese style curry spice paste did’t contains shrimp paste on it, beside there’s none fishsauceand lemon basil leaves added (except for seafood), but gulai kepiting cabe hijau got more spice andchilli on it and that made the broth is hotter andmore spicy than the Thai version
DENTIST CHEF | Dentist chef, just a dentistry student who practice the dentist's cooking recipes in a dentist's kitchen
Stir with a fork to combine, then pour into the processor over the fish. In a small bowl, combine equal parts sweetchillisauceand mayonnaise (or adjust according to your liking)
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