Home Alone

Eggs With Truffle Oil and Other Yummy Bits

It was my daughter’s last day of formal classes of high school yesterday and today they celebrated ‘muck up’ day. This is where they go to school in fancy dress and celebrate by throwing water bombs and flour at each other (eggs are now banned because they smell after a while). The school put on a bit of a carnival themed celebration for them. They had a bucking bronco, bouncy castle, photo booth and lots of carnival style food.

So, my baby has grown up!

13 years of school have flown by as I can clearly recall taking her to her first day of primary school and her first day of high school. Next Thursday her final exams begin – 5 exams over the next couple of weeks and it will all be over. It’s been a tough year. She’s learned a lot and we’ve had a few tears stemming from the pressure of this final year. But today, it was all about celebrating and the school recognising how wonderful this group of kids have been throughout the year.

So, she’s out at her best friend’s place tonight celebrating with the girls…no doubt as they are now all 18 years old, there may be some alcohol involved. Having said that, my daughter has not taken after me in the alcohol department. One glass of something that resembles and tastes like lolly water is enough for her and she tells me she likes Cider – go figure – No Vodka?

My man is on a ‘man date’ watching some manly film with his best mate, so I’m home alone for a few hours. I seriously can’t remember the last time I came home from work to an empty house – and by empty I mean it’s only me, the dog and the cat. Luckily as soon as they are fed they settle down for a very long sleep and there’s total silence.

My friend took a bunch of kids on an excursion today to ‘The Victoria Market’ and she was so kind as to bring back for the rest of us in our office some d’Affinois cheese (we call it Shar Pei cheese as the white rind is so wrinkly – like my dog which happens to be a Shar Pei). I love this cheese. It is so creamy but very high in fat which is probably why I like it.

Being on my own meant that dinner was all about me and I wanted, as Nigella says, “Minimal effort for maximum pleasure.”

This was the total opposite to last night’s post of exploding parsley for the white bait. Tonight everything was done quietly and gently with a dreamy look in my eye and I loved it!

Eggs with truffle oil, some creamy, dreamy d’Affinois, caramalised onion jam, slices of home made fennel salami and a glass of chilled white wine.

Now to chill out on the couch before the man gets home.

Cheers to great tasting simple food and wonderful wine!

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Exploding Deep Fried Parsley

White Bait with Pesto and deep fried parsley

Dinner tonight was a blast from the past – quite literally actually – as deep frying parsley almost blasts a hole in your kitchen wall and covers you and your floor in a nice layer of oil, ready for you to slip and break an ankle or a wrist later in the evening. Luckily I already knew this and prepped myself and the kitchen accordingly. (massive towel on the floor and me dressed in a space suit worked just fine!).

Mum used to make this for us as kids quite regularly at a time when white bait was used literally as bait for the local fishermen. You certainly couldn’t order it in a restaurant and pay $32 for half the size I dished up tonight…how times have changed! Looks like the Europeans who came to Australia in the 1950’s were right all along…this is bloody good food!

Feeling a little nostalgic, I bought myself some and indulged in a good ‘ol trip down memory lane. Of course mum served this up with lemon wedges, a plate of home made chips and a tomato salad with some feta cheese…ahead of their time these people, I tell ya!

She also used to chop up a whole bunch of parsley and throw it into the oil once the white bait was done. It was like a mini explosion in the kitchen. Only a couple of seconds in the pan was needed for the parsley to crispen up. She would then scoop it out with a slotted spoon and crumble it all over the white bait, squeeze lemon over the top and us kids would almost kill each other for the last one.

The only thing I did differently tonight was sit the white bait on a bed of wonderful green salad leaves with an amazing fiery paprika and coriander oil I found on my food shopping trip last Saturday and added some awesome tasting pesto.

All I can say is…mmmmmmm…

 

 

 

…But We Don’t Celebrate Halloween in Australia…

…But I do…!

Ever since forever, I have wanted to celebrate Halloween. Being a great fan of horror movies and having grown up on a staple diet of classic Vampire movies, I really felt that I had been missing out on what could have been some of the best parties I would have ever thrown.

Up until 6 years ago my Halloween celebration amounted to watching a horror/slasher film on the night and checking for signs of a thunderstorm.

So about 5 years ago on Halloween night there was a knock on the door and when I opened that door I was greeted by Trick or Treaters! Luckily my house is always stocked with chocolates and lollies so I was able to happily hand out treats to the kids who were dressed up, pumpkin buckets in hand….(funny how we raise kids to never take candy from strangers then at Halloween parents actually drag  their kids to strangers homes to collect candy!)

This was all the impetus I needed. The following year there was a gangly skeleton hanging from my front door, advertising that this was a Halloween friendly zone and kids could Trick or Treat here. My daughter, suddenly had a great big Halloween party to attend every year, organised by some of her friends whose families also wanted to celebrate, and the week or so leading up to this event meant lots of ideas being thrown around for costumes and make up.

My man and I being truly big horror fans don’t really understand people dressing up as cute things at Halloween. We go all horror shit with our costumes and make up…last year I was a zombie and my man was ‘ghost face’ from the ‘Scream’ movies and my best friend was a demon…my point being that our costumes with the theme music from the movie ‘Halloween’ automatically switching on when we answered the door and the fact that here in Australia where we really don’t celebrate Halloween and the kids like the idea of it but is not a part of how they grew up…well all this combined meant…we scared the shit out of the kids and there were lots of tears and upset parents.

I felt dejected! How could this be? It’s Halloween! Surely if you are going to take your kids out Trick or Treating, you will come across some ghoulish characters. Obviously some people need some educating about Halloween…not my fault we do it properly and they are all stupid and are obviously out just collecting lollies and not getting into the spirit of things.

Message here…don’t take your kidlets out to strange homes to collect lollies on Halloween and then complain that you scared their kids!

What’s even sadder is that it is just me, my man and my best friend at home, dressed up and eating spooky looking finger food and drinking raspberry Vodka and once the kids have all gone, we sit down and watch a horror film…I know very sad but we did get a thunderstorm once and that was very exciting!

My decorations are ready and the food has been organised. I just need to decide on Zombie or Vampire…leaning towards Vampire at the moment as it was zombie last year.

I used a great photo app to see what different types of ghoulish make up would look like on me…and so…here are the photos (I guess you’ve noticed there’s no food in this post)

The Need for Peas

Chicken In a Creamy White Wine Sauce

So, after having Friday off work thanks to this dreaded cold, I went in yesterday…and suffered!

The kids were quiet as they could tell I wasn’t well and they don’t like it when I’m angry. In fact no one likes me when I’m angry! I did however, keep in 3 boys at lunch time because they made my headache worse. No abuse of power here I promise. They were supposed to be working in groups and these three decided it would be funny to pick on the kid in the group who can’t read very well…result…half of their lunch time gone! Don’t mess with me when I’m sick.

My afternoon meeting also didn’t go down very well either. We were working in groups doing what we call a moderation task. This is where we swap essays from kids and mark each other’s work and then compare marks…keeps the marking process honest. Well apparently I’m a tough marker and the teacher didn’t agree that his student deserved such a low grade. Three of us marked it and two of us gave it a fairly average score and the third teacher gave it a much higher score. I was signalled out for an explanation…no depth…no voice…poorly constructed paragraphs….blah! blah! blah!

This process is fine when you are moderating with people who are reasonable but it was clear that this teacher wanted to jump the table and put my head through the wall. It’s not the first time I’ve had ‘words’ with him and he doesn’t like me very much. Of course when I get on my high horse I can come across as, how did another teacher put it? oh yeah! Intimidating and scary…anyway he took offense and I probably should have stayed home. Once my partners in crime and I got back to the sanctuary of our office we let rip about him… “he’s such a dick!”… “doesn’t know his arse from his elbow!” … “I just wanna punch him!” … (we spend way too much time with kids!) In fact it got ridiculous (I think ‘soft cock’ was mentioned) and we found ourselves laughing so hard, we couldn’t get in our cars to drive home especially after I came out with “Yeah! I wanna punch him…in the dick…with one of these…because I don’t really wanna touch him…”

I stayed home today…shouldn’t really be near people!

What does all this have to do with chicken? Nothing really apart from it was the only thing I got right yesterday. Except that I was so hungry that for the first time I forgot to take a photo…and it looked so damn good!

Chicken thigh fillets fried in oil and butter, in large pan until golden. Add fresh thyme sprigs and white wine and cook down. Toss in capers and place lid on so chicken cooks well. Remove chicken when it’s done and set aside. Add cream and wholegrain mustard to the pan and combine well with the white wine. Reduce a little then return chicken thighs and spoon over all the yumminess. Serve with salad or vegetables. I had a major craving for peas so I made a whole bag (peas being the only thing I buy that’s frozen) as well as some steamed baby carrots and corn cobs all drenched in some of the French butter I had left. So delicious and so sorry I didn’t get a pic…

Off to the doctor now and then back to bed 🙂

Eat it with Vodka!

Shepherd’s Pie

I’ve had one of those days…again!

I’m actually quite an intelligent person…no really…I am!

I mean, I can spell and use appropriate punctuation (although I have been known to overuse exclamation marks and …!)

I know the difference between your, you’re, brought, bought, there, their and they’re…never write then instead ofthan..smart right?

I can write an analysis on how language is used to persuade an audience and how the media represents and indeed misrepresents topical issues. I know when I’m being screwed by political double speak and try and teach my students to not be like the masses who constantly react on an emotional and simplistic level on issues and to think and not grow up to be ignorant, bigoted buffoons!

I can do lots of things like that but…I can’t sit still! I can’t allow myself to just do nothing! I manage to sit for 5 mins at a time and then have to move…do something! Even when I’m asleep I’m actually aware that I am sleeping because I’m thinking about it. I know what’s going on around me!

I’m clumsy too. I trip over my own feet and walk into my furniture constantly. My legs and elbows are usually covered in bruises…and all without alcohol…except that one time, with all the dancing and the chair and all that Vodka. Yeah! I fell off the chair and I looked like I had been in a road accident…that was alcohol!

I’m sick OK!

I should have been resting on the couch all day as instructed. My man had done the cleaning, vacuuming, mopping, washed the clothes and brought home some food supplies. I didn’t really have much to do.

I, however, just wanted to bake bread with goats cheese…and I did. I was tired and a little drugged up to be honest so when I was placing it gently in the oven I dropped it on the floor and things just went to shit!

So I made Shepherd’s Pie instead…and it was very tasty, mainly because I didn’t drop it on the floor (although that brings back memories of when I took my lasagne out of the oven and smashed the glass lasagne dish into the side of the kitchen bench…we had take away that night).

I’m now exhausted and feel like ten types of poo! I’ve given up dancing on tables and chairs but I haven’t quite given up drinking Vodka. I just feel a little more smug about it these days because I drink it with Cranberry and Pomegranate Juice.

Cheers to clumsy, hyperactive and drugged up me who can make one kick ass Shepherd’s Pie 🙂

Ingredients

  • 1 tbs olive oil
  • 1 brown onion, halved, finely chopped
  • 1 carrot, grated
  • 500g lamb mince
  • 2 tbs plain flour
  • 500ml (2 cups) beef stock
  • 1 fresh bay leaf
  • 2 tbs Worcestershire sauce
  • 2 tbs BBQ Sauce
  • 1 tbs tomato paste
  • Salt & freshly ground black pepper
  • lots of desiree potatoes, whole and unpeeled
  • 40g butter
  • 125ml (1/2 cup) milk
  • Melted butter, to brush
  • Shredded cheese

Method

Heat oil in a large saucepan over medium-high heat. Add onion and garlic. Add lamb mince and cook, stirring to break up any lumps, for 5 minutes or until lamb changes colour. Add grated carrot.

Add the flour and cook, stirring, for 2 minutes or until combined. Add stock, bay leaf, Worcestershire sauce, bbq sauce and tomato paste. Bring to the boil. Reduce heat to low and cook, stirring occasionally, for 30 minutes or until sauce thickens. Taste and season with salt and pepper.

Meanwhile: cook potato in a saucepan of salted boiling water for 15 minutes or until tender. Drain well. Peel and return to the pan with butter. Use a potato masher or fork to mash until smooth. Add warm milk and use a wooden spoon to stir until combined. Taste and season with salt and pepper.

Preheat oven to 200°C. Spoon lamb mixture into an ovenproof baking dish. Top with mashed potato and use a fork to spread over lamb mixture. Brush with butter and top with shredded cheese. Bake in preheated oven for 20 minutes or until mashed potato and cheese is golden brown.

Eat Baby Eat!

 

 

Allergic to Work!

Healing Broth

Holidays are over and the first working week has almost come to an end and yep! I’m sick!

I’ve had a shitty week! Have been feeling ‘not quite right’ all week and today I woke up with a sore throat, burning eyes and a pounding head…so I’m home in bed.

Maybe I’m allergic to work!

It could also be that last weekend I was exposed to many people who wanted to hug and kiss hello and then proceeded to tell me that they have been sick all week with the flu/cold etc…why do people do that? I never do that to people!

Many people at work have also returned sick – they should have stayed home! So what if it’s the beginning of a new term and doesn’t look good if you take sick days after a two week holiday – if you’re sick, you’re sick – stay home and don’t bring your nasties near me!

Being the considerate person I am, have stayed home and kept my germs away from the girls in my office. They would have killed me if I had come to work today – especially Ann – she sends ‘glad you stayed away with your germs’ messages and then remembers to add ‘feel better soon.’

As I have very little appetite I put my handsome man to work on making my favourite broth thingy for lunch. He’s never made it before so I had to shout instructions from the couch. I think it frustrated him a little as the minute I was done slurping it down, he found a reason to head out to the DIY store to get himself ready for a job he has to do on Monday…”just sleep babe…don’t talk…love you” Like I can’t see through that! In other words “you have pissed me off with all your instructions and I’m going to check out some manly stuff now like a sledge hammer and a drill!”

He did quite a good job actually (with the broth thingy)

Ingredients

chicken stock

shao hsing wine

fish sauce

chilli oil

sesame oil

crushed garlic

ginger

lime juice

fresh coriander and Vietnamese mint

Spring onions

Method

Gently saute garlic and ginger in chilli and sesame oils, add chicken stock, shao hsing wine, fish sause and lime juice. Simmer for a while to develop the flavours and add coriander, Vietnamese mint and spring onions.

I haven’t added quantities as you can add more or less of what you like. Needless to say I added lots of everything, especially chilli oil and garlic. When I’m not sick I add chicken or prawns (or both), bean shoots, noodles, lemongrass but I just needed the broth today.

It makes your nose run and if it gets caught in your throat, it makes you cough but I love it!

Here’s to feeling better!

Stuff I Made and Forgot to Post

Three of my Favourites

Sometimes when I’m in the kitchen I like to channel a sport obsessed male…and then I found this…and laughed…

I also sometimes forget to post stuff I have made…stuff I really like but they seem too simple to post to this blog. So much that is posted looks great and I just don’t always feel like I measure up. I’ve been cooking forever but never wanted to be a chef. I couldn’t cope if someone didn’t like my food and fear my business would be shut down as the poor soul who didn’t like my food was carried out on a stretcher with a meat cleaver buried in his head!

I made a kick ass tiramisu once – first one I had ever made – it was great! I offered some to my best friend and she made that face! You know the one – the one a person makes when they’ve stepped in poo and are trying not to gag – yep, that happened 10 years ago and have I forgotten it – no way!

I made my mum’s awesome Greek Avgolemeno soup and my ex mother in law made the same face – of course, it’s not the reason why she’s my ex mother in law – she’s me ex mother in law because her son turned out to be a dick!

It’s not that these dishes were awful, (in fact they were bloody awesome thank you very much!), I just find it difficult to accept that people don’t like certain flavours and textures. My best friend doesn’t like ‘soggy cake’ so there was no way she was going to eat tiramisu and apparently I should have known that! My ex mother in law doesn’t like the idea of eggs and lemons mixed together. Another friend of mine doesn’t like the idea of the Chinese eggs I make with oyster sauce and my handsome man won’t go near lentil soup (although he will eat lentils with pasta, being a Calabrian dish, he finds that acceptable).

Can you see how I’m easily distracted?

That’s why sometimes I make things that I love and are truly delicious and really simple but full of the most amazing flavours but then I forget to post them…here’s 3 of them…

1st – awesome bread roll with pickled onion cheese, pickles, tomatoes, capers and iceberg lettuce (yes, this is my favourite lettuce and I don’t care what anyone says!)

2nd – my kick ass buttermilk pancakes with fried eggs, bacon and maple syrup.

3rd – deep fried soft shell crab with chilli, spring onions and coriander.

Next time I’m on Facebook I’m changing my status to this…

 

Thank Goodness for Bad Weather

Beef and Guinness Stew with Parmesan Cheese Dumplings

We are into our second month of Spring here in Melbourne but today you wouldn’t know it…it’s freezing!

Last week we were bathed in sunshine – beautiful mid to high 20’sC – not today however, with a top temp of only 13C. The sky is dark and the rain has been on and off for most of the day. Just as well really as I had a craving for a rich, dark and tasty stew with cheese dumplings.

It’s probably what I love most about my home town. I’ve written about this before. There are times when I just get a little tired of Summer food and can’t wait to settle down to a hearty stew or pumpkin soup and warm from the oven bread. There’s a dreamy quality to Winter for me.

Living in Melbourne gives me just what I need…when I’m sick of the unbearable stickiness of another 40C day, I’m happy in the knowledge that the sky will inevitably turn dark and the temperature will drop about 20C within 30 mins and the next few days will see us all digging out our Winter clothes and turning on the Central heating ( actually if you come from Melbourne, you never really put your winter clothes away!). No jokes, I had the cooling on one day last week and the central heating the next day.

Might sound just awful to you, but I find the unpredictability of Melbourne’s weather quite comforting. I also don’t really care much about what the weather does – can’t control it so don’t really worry about it…dress and eat accordingly…that is all!

With so many bloggers posting about cooking stews as the weather gets colder, I have been unable to get my mind off Winter food today. So I sent my man out to buy some Guinness and settled in for the day preparing the evening meal.

As my daughter is now 18 years old, it’s not often she hangs around for dinner at the weekend, but she did tonight and as my man was out visiting his father, it was a rare Saturday night at home with my girl.

We already had our pjs on by 3pm and it was so cosy and warm inside that I was positively radiating relaxation (any more relaxed and I would’ve been in a coma – or was that just the red wine I was drinking?)

Food – magnificent!

Company – lovely!

Pj’s and my awesome couch – heavenly!

Ingredients

  • 2 tablespoons plain flour
  • 1kg chuck steak, trimmed, cut into 3cm pieces
  • 1/4 cup olive oil
  • 1 leek, chopped
  • 2 brown onions, chopped
  • 2 carrots, chopped
  • 200g Swiss brown mushrooms, chopped
  • 2 tablespoons worcestershire sauce
  • 1 tablespoon brown sugar
  • 1 – 2 cups Guinness
  • 2 cups beef stock
  • 2 bay leaves
  • 1/2 cup flat-leaf parsley leaves, finely chopped
  • thyme
  • cheese dumplings

Method

  1.  Heat 2 tablespoons oil in a large pan over medium heat. Cook steak, in batches, for 3 minutes or until browned. Transfer to a plate.
  2. Heat remaining oil in pan over medium heat. Add leek, onion, carrot and mushrooms. Cook, stirring, for 5 minutes or until tender.  Add flour and continue to cook for a minute or two. Add worcestershire sauce and brown sugar. Cook, stirring, for a further 2 minutes.
  3. Gradually stir in Guinness. Add stock and bay leaves. Bring to the boil. Reduce heat to medium-low. Return steak and any juices to pan. Cover and simmer for 1 – 2 hours.
  4. Remove lid. Simmer, uncovered, for 30 minutes or until steak is tender. Remove bay leaves. Stir in parsley. Season with salt and pepper.  *See below for dumpling instructions…Serve, eat and then nap on the couch for a while 🙂

 Cheese Dumplings

  • 4 oz/ 100g self raising flour
  • 2 oz / 50g shredded suet
  • 1/4 cup parmesan cheese
  • chopped thyme and parsley
  • salt
  • cold water
  • In a large baking bowl mix the flour with the suet and a pinch of salt.
  • Add  grated parmesan, chopped thyme and parsley to the mixture
  • Add 3 tbsp cold water and stir. If the dough is dry add more water until you have a soft, slightly sticky dough.
  • Divide the dough into 8 and shape into balls with floured hands. Leave to one side.
  • After the stew has cooked for 2 hours, add the dumplings, cover with the lid and cook for a further 20 minutes. Serve hot.

Truffle! Truffle! Truffle!

Truffle Oil Linguine

My day trip to the wineries not only saw me come home with some great wine, it also provided me with the opportunity to indulge myself in some other amazing food stuff…the nicest goats cheese I’ve ever tasted as well as a jar of chiili for cheese thingy and some very expensive but amazing truffle oil.

I was in food heaven on Wednesday but came crashing back down to hellish Earth bound reality today when I saw my bank balance! OMG! I’m now broke (thank you truffle oil!) and have to wait another week and a half til pay day…oh well at least there’s lots of goodness and love in my pantry!

My handsome man says I have ‘issues’ when it comes to the rapture I feel for food and great produce…seriously if he lived on his own he would probably buy plain label everything from the stupidmarket  because “It’s all the same isn’t it?”

Well, it isn’t all the same at all actually! As he has slowly but surely learned as I do not hear him complain when I serve up food he has sworn he would never eat because “Ive had that before and it was awful!”…Well, he hasn’t had it the way I make it – the Helen way! It’s been a great experience for me to know that I have opened up his world when it comes to food…and while we are on the subject of having ‘issues,’ this is a man who has converted our 3rd bedroom into a dvd store. He owns more than 12,000 dvd’s and a few hundred blu rays (yes, you read that right) and buys collectable figurines, mainly of the horror genre…talk about issues.

It would not be an unusual thing for us to sit on the couch, each on our own laptops for hours, not saying a word, him looking up movies to add to this months order and me looking up food things I can buy on line, or recipes, or my other love…shoes! A match made in addiction heaven!

Well, this post was supposed to be about the truffle oil linguine I made for dinner tonight. It doesn’t look like much but it tasted incredible and really, there are no words, just Homer Simpson like drool… 🙂

Ingredients

  • linguine
  • Salt
  • 1 egg
  • 3 – 4 tablespoons heavy cream
  • 3 tablespoons grated Parmesan
  • Few drops white truffle oil, or to taste
  • Freshly ground white pepper
  • 1 tablespoon butter
  • reserve some of the pasta water (about 1/4 cup)

Method

Make your linguine ( I don’t think I need to give you instructions for this).

In a bowl whisk the egg, cream, Parmesan, a few drops of truffle oil and white pepper.

Put the drained pasta back into the pan you cooked it in, then add the butter and about 1 tablespoonful of the cooking water. Stir to mix.

Stir in the egg mixture and keep mixing so that the pasta becomes smooth, soft and lightly coated. Taste to see if it needs any salt or any more truffle oil and add accordingly.

Pino Gris! My Prawn Balls are on Fire!

Deep Fried Prawn Balls

Yesterday I went to the Yarra Valley to visit a few wineries with my school teacher girlie friends. No, it’s not enough that we see each other every working day, we actually have other things in common…specifically….wine and food!

It was a stunning day in Melbourne…warm and sunny…just the perfect day for visiting wineries. Tasted lots of wine and I really was all in a tizzy…so much to buy. We bought some lovely wine and ate some wonderful food at Domain Chandon (didn’t do the wine tasting there…charging $5…blah!…but we ate lunch there and the pork belly was wonderful as was the view!

My great holiday continued today, as I spent the day with my bff…we have been friends since the age of 12 and as we are considerably older than that now, it’s safe to say that bff means just that for us…we’ve known each other longer than we haven’t known each other…I adore her dearly and we only live a street away from each other so we do see each other quite regularly but we never seem to connect over the holidays…except for these ones!

Last night I dreamt about the episode in one of Nigellas’ series where she made prawn cakes/balls for her friend that comes to visit and as I knew my best friend was coming over so we could spend the morning meat shopping, I knew that I needed to buy some great prawns and make these prawn balls for my bestie!

Seriously, the noises she made whilst eating them would have made my neighbours believe that we were more than ‘just friends’ and that my handsome man either had something to worry about, or was indeed, the luckiest man alive!

Being the great friend she is, she brought around some crisp, chilled Pino Gris and we ate these prawn balls, with a homemade very chilli aioli (spicy man!) with lime and vietnamese mint and downed that bottle…all this at around 11:30 am…hot outside in Melbourne today…just so happy to be on holidays and loving life. It’s absolutely true that I am a much nicer person to be around when I’m on holidays 🙂

Ingredients

  • 1 x glove of garlic
  • two spring onions
  • 250g of raw prawns
  • 50g flour
  • Chinese Cooking Wine
  • Sesame Oil (just a splash)
  • Vietnamese Mint (chopped)
  • Coriander (chopped)
  • veg oil for frying
  • lime quarters for garnish

Method

  1. Into a food processor put the Garlic and roughly chopped spring onions, vietnamese mint and coriander and blitz.
  2. Add prawns and flour with a splosh of Chinese Cooking Wine and Sesame Oil, and blitz again.
  3. Leave to rest in fridge for at least 10 minutes before deep fat frying.
  4. Fry until golden brown. Enjoy.
  5. Serve with chilli and lime aioli and fresh Vietnamese Mint