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.
This is a super easy and super humble recipe!
In this season, we often get a lot of lemons from our friends who have lemon trees in their garden. In addition to my usual Honey Lemon Ginger, this is another good way of using up lemons.
I made this marinade liquid tangier than normal salad dressing so that the salad keeps a bit of kick after leaving over night.
If you make a big batch, it can be stored in the fridge for about 3-4 days.
If you have a lot of lemons in your kitchen or your garden, try this recipe. Hope you like it 🙂
1 Carrot – diced
3 stalks of Celery – diced
1 Onion – diced
1 tin (400g including liquid) of Borlotti Beans (or your favorite beans)
For Marinade Liquid
100ml of Lemon Juice (about 1.5 lemons)
100ml of Extra Virgin Olive Oil
1 Teaspoon of Soy Sauce
Good quality Sea Salt and Black Pepper for seasoning
- Combine all of the ingredients for dressing.
- Marinade all chopped vegetables and beans in the dressing over night.
I was so excited to find fresh Lotus Roots in a shot the other day. In Japan, Lotus Roots are very common and can be purchased throughout the seasons. Since they are so common over there, to be honest, I did not know when Lotus Roots were in season before…, whoops….
Why am I so exited? It is because not only they are rare to find here in Australia, but they are also my father’s favourite vegetable. Especially this recipe, Lotus Roots Kimpira, was his favourite veggie dish. When I cooked it for him, I remember him praising me saying “Yours is better than your mum’s”. which was the best praise you could get from him.
In the shop, I put a small fresh Lotus Root in my basket without hesitation, just to make this dish. I went to the cashier and realised that the small lady cost me $9.00…. Well…, there was no option for me not to buy it, but I felt just little nostalgic….
Here is my father’s favourite recipe. Really hope you enjoy it.
Ingredients (Serving 4 as a side dish)
300g Lotus Root (Renkon) – peeled and sliced into thin rounds. Soak the slices in water for 5 minutes. This is to avoid them discolouring.
15ml Dashi stock
2 Tablespoons of Cooking Sake
½ Tablespoon of Sugar
½ Tablespoon of Mirin
1 Tablespoon of Soy Sauce
½ Teaspoon of Sesame Seeds
- Drain and dry the Lotus slices with paper towels. Heat a small amount of oil (not included in the ingredients’ lost above) in a fry pan on medium heat. Stir-fry the Lotus for a couple of minutes or until translucent.
- Add Dashi Stock, Cooking Sake, Sugar and Mirin. Cooking them for 2-3 minutes or until the liquid is half gone.
- Add Soy Sauce and cook them for 2-3 minutes or until the liquid is almost gone.
- Turn heat off and sprinkle Sesame Seeds over the lotus. It can be served both warm and cold.