• HK Store
  • Singapore Store
0 Cart
Added to Cart
    You have items in your cart
    You have 1 item in your cart
    Total
    Check Out Continue Shopping

    Recipes — entrée

    Blog Menu

    Chargrilled Octopus Salad

    This delicious octopus salad is perfect for hot weather days - it's quick, easy and low-fat!

    Prep Time

        •    Prep and cook time: 20 minutes
        •    Yield: Serves 4

    Ingredients

        •    2 tbsps olive oil
        •    lime wedges, to serve
        •    1 cup fresh mint leaves
        •    2 garlic cloves, crushed
        •    1 tbsp finely chopped shallot
        •    70g snow pea sprouts, trimmed
        •    2 tbsps finely grated fresh ginger
        •    1 large red chilli, deseeded, sliced
        •    1 yellow capsicum, deseeded, thinly sliced
        •    2 tbsps kecap manis (Indonesian sweet soy)
        •    500g baby octopus, cleaned, head removed, halved
        •    1/2 telegraph cucumber, halved lengthways, deseeded, sliced

    Method

    1. In a large bowl, combine the cucumber, capsicum, snow pea sprouts and mint leaves. Set aside.
    2. Combine the chilli, garlic, ginger, shallot, kecap manis and 1 tablespoon olive oil. Add the octopus and toss to coat.
    3. Heat the remaining oil in a non-stick frying pan over a high heat. Drain the octopus, reserving the marinade. Cook the octopus, turning often, for 2-3 minutes or until just golden. Return the reserved marinade to pan and toss until comes to the boil.
    4. Add the warm octopus and marinade to the salad and toss until combined. Serve with lime wedges.



    This great family recipe is thanks to Taste Recipes at https://www.taste.com.au/recipes/chargrilled-octopus-salad/6c2470d3-fff0-40d0-9848-d9b00201963d

    Prawn Salad with Avocado Cream

    The essential summer side, sweet and juicy prawns with avocado cream.

    Prep Time

        •    Prep and cook time: 20 minutes
        •    Yield: Serves 4

    Ingredients

        •    3 limes
        •    2 avocados
        •    1/4 cup (60ml) olive oil
        •    2 cups baby salad leave
        •    2 tbsps chilli oil. to drizzle
        •    5 tbsps (100ml) coconut cream
        •    1/2 telegraph cucumber, finely sliced
        •    16 cooked prawns, peeled, deveined, leaving tails intact

    Method

    1. Squeeze juice from 1 lime and set aside. Peel and segment remaining 2 limes and place in a bowl with cucumber. Blend avocado flesh in a blender with coconut cream and lime juice until smooth, then season.
    2. Add salad leaves to bowl with lime segments and cucumber, then toss with olive oil and season. Spread avocado cream in the centre of 4 serving plates, top with some salad. Place 4 prawns on top of each plate. Drizzle with chilli oil to serve.



    This great family recipe is thanks to delicious Recipes at https://www.delicious.com.au/recipes/prawn-salad-avocado-cream/66874961-07c7-4d36-91fd-1f3fe9bd488f?

    Cucumber Noodle Prawn and Mango Salad

    Recipe for a fresh cucumber noodle prawn and mango salad which is also gluten free. All the thai flavours of Bangkok in this hearty spiralizer salad recipe. This Cucumber Noodle Prawn and Mango Salad is gluten free and makes clean eating look so easy! It is inspired by Thai flavors and tastes like the perfect thing to have this mango season. Serve cold and binge on!

    Prep Time

        •    Prep time: 10 minutes
        •    Cook time: 5 minutes
        •    Yield: Serves 4

    Ingredients

        •    2 tsps Olive Oil
        •    1 tsp Fish Sauce
        •    1 Red Onion (spiralized)
        •    Salt and Pepper to taste
        •    3 Cucumbers (spiralized)
        •    1 tbsp Rice Wine Vinegar
        •    2 tbsps Chilli (Thai Sweet Sauce)
        •    Mint Leaves (Chopped for topping)
        •    2 Mangoes (cored, peeled and sliced)
        •    400 grams Tiger Prawns or any other prawns of your choice, cleaned and deveined

    Method

    1. Heat a teaspoon of oil in a pan.
    2. Sprinkle salt and pepper on the prawns and slide them into the pan. Pan roast them for 3-4 minutes on each side till they are cooked. For smaller prawns, the cooking time will vary. Alternatively you can also blanch the prawns in hot water to flash cook them.
    3. Whisk together the remaining oil, sweet chilli sauce, fish sauce, vinegar and salt to make the salad dressing.
    4. Add prawns, mangoes, cucumbers and onions into a bowl and drizzle with salad dressing. Toss to combine. Top with freshly chopped mint leaves.

    NOTES: If you are serving this salad at a later stage, do not mix the dressing or the vegetables will leave water. To serve later, mix everything except the dressing and refrigerate. Toss in the dressing just before serving.



    This great family recipe is thanks to My Food Story Recipes at https://myfoodstory.com/cucumber-noodle-prawn-and-mango-salad-gluten-free-recipe/

    Prawn Cocktail with Avocado

    This classic starter gets a punchy update from the Hairy Bikers in the form of fiery central American additions.

    Prep Time

        •    Prep time: less than 30 minutes
        •    Cook time: no cooking required
        •    Yield: Serves 4


    Ingredients

    For the prawn cocktail:

        •    8 dashes Tabasco
        •    1 lime, juice and zest
        •    6 radishes, trimmed, finely sliced
        •    1 shallot, peeled, very finely diced
        •    150ml/5fl oz low-fat crème fraîche
        •    150ml/5fl oz ready-made gazpacho
        •    salt and freshly ground black pepper
        •    1 red chilli, stalk removed, finely diced
        •    2 tomatoes, skins removed, flesh diced
        •    500g/1lb 2oz frozen Atlantic orawns, de-frosted, drained
        •    small bunch fresh coriander leaves, chopped, plus extra sprigs to garnish


    To serve:

        •    4 sprigs fresh coriander
        •    4 pinches cayenne pepper
        •    2 small baby gem lettuces, shredded
        •    4 large fresh cooked prawns, heads and shells intact
        •    1 large ripe avocado, peeled, stone removed, flesh sliced lengthways


    Method

    1. For the prawn cocktail, mix together all of the prawn cocktail ingredients in a bowl until well combined. Season, to taste, with salt and freshly ground black pepper.
    2. To serve, divide the shredded lettuce equally among four serving dishes. Arrange the avocado slices on top, then spoon over the prawn cocktail mixture. Sprinkle over a pinch of cayenne pepper and garnish with a shell-on prawn and a sprig of coriander. Serve immediately.



    This great family recipe is thanks to BBC Recipes at https://www.bbc.co.uk/food/recipes/prawn_cocktail_84675

    Barbequed Octopus

    Fresh coriander, garlic and lime bring out the best in this succulent and aromatic octopus dish.

    Prep Time

        •    Prep time: 10 minutes
        •    Cook time: 15 minutes
        •    Yield: Serves 6

    Ingredients

        •    2 tsps sugar
        •    1/3 (80ml) cup olive oil
        •    Zest and juice of 2 limes
        •    2-3 cloves garlic, crushed
        •    1kg cleaned baby octopus
        •    Salt & freshly ground pepper
        •    Rocket leaves to serve, optional
        •    1 bunch coriander, chopped leaves and stems

    Method

    1. Combine octopus in a large bowl with oil, rind and juice, coriander, sugar and garlic. Grind over some salt and lots of freshly ground pepper. Mix well. Cover with plastic wrap and refrigerate for several hours, or overnight.
    2. Preheat and lightly grease a chargrill pan or barbeque flat plate. Cook the octopus in batches for 5-10 mins, or until pinkish in colour and the tentacles have curled.
    3. Serve on a bed of rocket leaves and extra lime wedges.



    This great family recipe is thanks to Taste Recipes at https://www.taste.com.au/recipes/barbequed-octopus/36158cc4-a717-43ce-9f60-6a1336730c1e