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.
We do not store mayonnaise at home as we do not often use it. However, I sometimes feel that it would be convenient if there were one in the fridge.
The feeling came to me last week. It was Easter Weekend and I was making some nibbles for a platter. I just thought that something with mayonnaise flavour would add variety to the platter. And then, this idea came to me – why not using Yogurt instead! That would be much healthier!
My new Tuna Spread without mayonnaise can be served as part of a platter, served with crackers, veggie sticks, or can be used for sandwiches. Even though there is not mayonnaise involved, I guarantee it still has richness. It is super easy to make as well, so it will be a good recipe to have in your hand. Hope you like it 🙂
1 tin of Tuna in spring water (185g) – drain the water
2 Tablespoons of Plain Yogurt
1/2 Tablespoon of Lemon Juice
1 Teaspoon of Dijon Mustard
1 Pickled Onion – finely chopped
1/2 teaspoon of the liquid from a jar of pickled onions
A pinch of Sea Salt and Black pepper to season
1 small spring onions – finely chopped
In a small bowl, mash the tuna with a fork. Add all other ingredients to the tuna. Mash and mix all together until it becomes very smooth. Season it with sea salt and black pepper to taste.
Note: If you do not normally have picked onions in your pantry, you can use a small amount of capers instead.
In our fridge, there are still some goodies left from the festivities. This block of gorgonzola siting in the corner of the fridge is super good. As it is super good, we have been eating it a little by little, and then it has never been finished.
But, I thought that it was time to eat it up. This idea came to me- how about combining with my favourite summer fruit – Peach! I have a perfect dressing for it – Balsamic + Soy Sauce + Honey = Sweet and Saltiness! Perfect.
This salad is very rich and quite filling. It is super easy but looks amazing. Perfect for a summer party if you are required to bring something. Hope you like it.
Ingredients (serving for 2-3)
handful of Walnuts
2 Peaches – washed, seeded, cut into 8 pieces
1/2 teaspoon of oil for pan-frying
100g of Mixed Salad Leaves
about 100g of Gorgonzola (or as much as you want)
1 tablespoon of Balsamic Vinegar
1 tablespoon of Light Japanese Soy Sauce
1 tablespoon of Honey
1 tablespoon of Extra Virgin Olive Oil
- Combine all of the ingredients for the dressing. Put it aside.
- Roast walnuts in a frying pan. Put them aside.
- Heat oil in the same frying pan over a high heat. Pan-fry peach until it is caramelised.
- On a serving plate, arrange salad leaves, walnuts and peach, topped with gorgonzola torn into small pieces. Serve it with the dressing.