This is a super easy and super yummy recipe – A Classic British with a Japanese Twist – Wasabi Prawn Cocktail (This may be called “Modern Australian cuisine”? I guess?).
A hit of spiciness from wasabi matches with the rich and creamy avocado which makes this dish interesting! A slight sourness from lemon and saltiness from soy sauce harmonise the flavours. I have to say that this is QUITE yummy….
I use plain yogurt instead of mayonnaise. If you are like me who does not have a jar of mayonnaise in your pantry, this is a perfect recipe for you.
You can serve this as an appetizer or party nibbles. Hope you like it as much as I do 🙂
8 King Prawns – boiled, peeled, deveined and then medium diced
2 Avocados – medium diced
2 Tablespoons of good quality Plain Yogurt
1 Tablespoon of Lemon Juice
1 Teaspoon of Wasabi Paste
1 Teaspoon of Soy Sauce
- Put plain yogurt, lemon juice, wasabi and soy sauce in a bowl and combine well together.
- Add prawns and avocados into the bowl and mix them together.
Today, I would like to introduce my second low carb recipe – a well-known Ottoman dish with my Japanese Twist – Miso Mushroom Stuffed Zucchini.
The rich miso stuffing definitely matches with fresh and light zucchini. I also like the crunchiness and juiciness of zucchini, which makes you satisfied without eating rice or bread.
Instead of flour, I use Lupin Flakes to prevent the stuffing from being runny (As you may have already known, Lupin is a low carb and gluten free legume full of protein and fibre).
I actually think that this is the first time for me to use Lupin as a supporting role…. It does not interrupt the main flavour, is super easy to use and works perfectly! Definitely it is still my favorite super food!
As with my other low carb recipe, this dish can accommodate most dietary requirements -Vegetarian, Vegan and can be Gluten Free as well.
Hope you enjoy my Japanese twist in this dish 🙂
Ingredients (serving 4):
2 Zucchini – large
4 pinches of Sea Salt
1 clove of Garlic – finely chopped
200g Mushrooms (about 4 large mushrooms) – roughly chopped
1/2 Onion – chopped
1/4 Red Capsicum – chopped
1/2 Tablespoon of Miso
1/2 Tablespoon of Cooking Sake (or white wine)
1/2 Tablespoon of Soy Sauce
2.5 Tablespoon of Lupin Flakes
Sea Salt for seasoning
- Cut zucchini in half lengthwise and scoop out seeds and flesh with a spoon. Chop the seeds and flesh roughly and put them aside (we will use them later).
- Sprinkle 4 pinches of sea salt over the zucchini. Wrap the zucchini with some kitchen paper towels and leave it for about 15 minutes. This is to remove the excess water from the zucchini.
For Lupin Miso Mushroom Miso Stuffing
- Heat 1 teaspoon of oil (not included in the ingredients list above) and garlic in a medium sauce pan on medium heat. Once the garlic becomes fragrant, add mushrooms, onion, red capsicum and the chopped zucchini seeds and flesh. Stir them with a wooden spoon for a minute or until the vegetables are evenly coated with the oil. turn the heat to low-medium and put a lid on. Keep cooking it for about 3 minutes.
- Add miso, cooking sake and soy sauce. Turn the heat to medium and simmer for about 2 minutes. Add lupin flakes and stir all together. season with sea salt as necessary. Turn the heat off and cool it down.
Construction and Baking
- Preheat oven to 220° C.
- Wipe excess water from the zucchini. Stuff the zucchini with the Lupin Miso Mushroom stuffing and place them on a baking tray. Bake them for 20 – 25 minutes or until the zucchini is cooked. Serve while hot.
We were receiving a few guests the other day. Some of them had never eaten my food before, however, rumor was apparently around that I was a good cook.
With a little bit of pressure and no knowledge of what they can/cannot eat, I decided to cook this dish. It looks like a normal standard Shepard’s Pie (which I believe everybody likes), but the inside represents my specialty – Japanese Cooking.
The original idea of this dish is from a Japanese Meat and Potato Stew called “Nikujaga”. I realised the ingredients for Nikujaga are very similar to Shepard’s Pie. Why can’t I combine them all together, I thought.
This new Shepard’s Pie with a Japanese Twist was well received by our guests and the dinner party was very much successful. If you would like to make something different for your dinner party, I certainly recommend this recipe.
Ingredients (Serving for 4, using 24cm round baking tray):
For Mince Filling
150g of your favorite Mince (lamb, beef, turkey kangaroo etc…)
1/4 Teaspoon of Nutmeg
3 Teaspoons of Brown Sugar
3 Teaspoons of Cooking Sake
6 Teaspoons of Soy Sauce
2 Onions – chopped
2 Carrots – chopped
1 Red Capsicum – chopped
1 Zucchini – chopped
For Mash Potato
500g Potato – peel and cut in chunks
1/2 Tablespoon of Sugar
10g Unsalted Butter
2 Tablespoons of Milk
60g Parmesan Cheese
For Mine Filling
- Heat a small amount of oil (not included in the above ingredients) in a medium saucepan on medium/high heat. Once the saucepan gets hot, cook your choice of mince and nutmeg together, while breaking up the mince with a spatula or wooden spoon. In order to bring the best flavour out, please cook it very well. When the mince starts becoming brown, oil from the mince will come out. Even though the mince has become brown and looks cooked, please keep cooking until the oil has disappeared.
- Add brown sugar, cooking sake and soy sauce into the saucepan and then fry for 30 seconds to 1 minute. Add onion, carrot, capsicum and zucchini. Reduce the heat to low. Put a lid on and simmer for about 20 minutes or until the vegetables become soft and are well-cooked in the sauce.
For Mash Potato
- Boil potatoes from cold water for 10-15 minutes or until they become tender. Drain the hot water. Return the cooked potatoes into the same pot. Add sugar onto the potatoes and heat it over medium heat. Put a lid on and burn off the excess water from the potatoes while tossing the pot.
- Remove the pot from the heat. Mash with butter and milk.
Meanwhile, heat the over to 220 °C.
Construction and Baking
- Place the mince filling into a baking tray, and the spread the mash potato over it. Top with parmesan cheese and breadcrumbs.
- Bake it for about 20 minutes or until the surface is coloured and the filling in the bottom is bubbling.
Serve while hot.