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    Recipes — entrée

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    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


        •    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


    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


    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


    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


        •    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


    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

      Barbecued Octopus Salad

      Prep Time

          •    Prep and cook time: 5 minutes
          •    Yield: Serves 2-4


          •    1/4 cup water
          •    2 tbsps lime juice
          •    800 g baby octopus
          •    2 cloves garlic, crushed
          •    2 tbsps canola or olive oil
          •    1 tbsp Thai sweet chilli sauce
          •    2 tbsps chopped fresh coriander
          •    1 medium red capsicum, finely chopped


      1. Clean octopus with a small sharp knife. Cut off head, or slit open, and remove gut.
      2. Pick up body, push beak up with index finger; remove and discard. Clean octopus well under running water; pat dry with paper towel.
      3. Combine with oil, water and garlic. Cover with plastic wrap and marinate for 1 to 2 hours.
      4. Heat barbecue or grill. When hot, cook octopus for 3 to 5 minutes or until tender. Drain well on paper towel. Combine chilli sauce, pepper, coriander and lime juice in serving bowl. Add octopus and stir.
      5. Serve warm or cold.

      This great family recipe is thanks to ABC Recipes at https://www.abc.net.au/radio/recipes/barbecued-octopus-salad/8928170

      Prawns on Toast with Lemon Myrtle Mayonnaise

      Capture the flavour of Australian country cooking with this simple prawn and lemon myrtle mayonnaise starter.

      Prep Time

          •    Prep time: 5 minutes
          •    Cook time: 2 minutes
          •    Yield: Serves 6


          •    Olive oil, to brush
          •    1 garlic clove, halved
          •    1/3 cup (80g) sour cream
          •    6 slices sourdough, halved
          •    1 tbsp finely chopped flat-leaf parsley
          •    1/3 cup (100g) whole-egg mayonnaise
          •    2 tsps ground lemon myrtle (see notes), plus extra to serve
          •    18 cooked peeled prawns, deveined, halved lengthways if large


      1. Preheat a barbecue or chargrill pan on high heat. Brush oil over both sides of the bread. Grill bread, turning, for 1-2 minutes until charred. Rub warm bread with the cut side of the garlic.
      2. Combine mayonnaise, sour cream and lemon myrtle in a bowl, then season. Toss the prawns with half the mayonnaise mixture, then pile onto toasts. Sprinkle with parsley and a little extra lemon myrtle, then serve with the remaining mayonnaise mixture.

      This great family recipe is thanks to delicious Recipes at https://www.delicious.com.au/recipes/prawns-toast-lemon-myrtle-mayonnaise/de22312f-aabf-449a-a80e-8f41f6774dcd?