Lemony Bulgur Salad with Shrimp and fresh Mint leaves

Bulgur is a quick-cooking form of whole wheat; it is usually soften with the boiling water. For this terrific main-course salad, I simply soften it in hot vegetable stock before tossing it with mint leaves and pre-cooked shrimp. This lemony flavour salad is a quick fix for any meal. Green colour and flavour of mint with a light pink colour of radish and shrimp makes it a perfect summer salad.
Serve :          1

Preparation time: 20 minutes

Ingredients:

Coarse bulgur:                       1 cup
Vegetable stock:                    2 cups
Lemon zest:                           1 teaspoon (finely grated)
Lemon juice:                          4 tablespoon
Extra-virgin olive oil:              2 tablespoon
Shrimp:                                 1 cup (deveined and cooked)
Mint leaves:                           1/2 cups
Radishes:                               4-5 (thinly sliced)
Pine nuts:                               2 tablespoon (dry roasted)
 Kosher salt and freshly ground pepper

Method:

1) In a bowl, add the bulgur with hot vegetable stock and cover it with a kitchen towel. Let stand until the grains are tender, about 15-20 minutes hours. Use a fork to make it fluffy.
2) In a large bowl, whisk the lemon zest with the lemon juice and olive oil. Add the bulgur, shrimp, fresh mint leaves, sliced radishes and pine nuts and toss to coat. Season with salt and pepper and serve.

3) This salad can be refrigerated for up to 1 day. Add the mint, radishes and pine nuts just before serving. Serve Cold.

BON APPETIT...

Prawn in a Blanket

Prawns are much lower in calories and fat than chicken yet with much more protein. As well as being high in protein, prawns contain magnesium, which plays a role in bone development and nerve and muscle function; Zinc, which is good for growing bodies, and selenium, an important antioxidant.


Omega 3 oils found in prawns assist in blood circulation by lowering blood fats and preventing blood clot formation. This aids blood circulation and researchers believe it reduces the risk of heart attack and stroke. Research also indicates the omega 3 oil acts as an anti-inflammatory agent and so may reduce the risk of a wide range of health problems, including asthma, pulmonary disease, rheumatoid arthritis, multiple sclerosis, psoriasis and inflammatory bowel disease.

With so many benefit and taste let get making this recipe. This recipe can said to be innovation/ variation from spring roll a famous in south asian appetizer.

Makes:                       10

Preparation time:         30 minutes

Ingredients

Large prawns:          10 (head removed, peeled but tail left on
Filo pastry sheet:      10 (thawed if frozen)
Egg:                         1/2 beaten
Green Onion:           2 (chopped)
Red Capsicum:        1 small (finely chopped)
Garlic powder:         1/4 teaspoon
Feta cheese:             50 grams (crumbled)
Salt and pepper to taste
Sunflower oil :           1 tbsp
Sweet chilli dipping sauce to serve

Method
1) Heat 1 tsp of oil in a pan. Add chopped onion, capsicum, cook till soft and dry.
2) Add garlic and season with salt and pepper. Cook for another 1-2 minutes.
3) Add crumbled feta to the mixture once cold.
4) Spread out four filo pastry sheet on a clean work surface, covering the other with damp cloth.
5) Place the spoon full of stuffing on each sheet near the lower edge. Lay a prawn on top of the stuffing with the tail exposed.
6) Fold each sheet over toward the tail, then brush the edge with the beaten egg and roll up, with prawn tail exposed. Make the remaining roll in the same way and place them on the tray lined with baking parchment.
7) Preheat the oven at 180 degree celsius. Brush the wrapped prawn with some oil and bake for 20-25 minutes until light brown or cooked.

8) Serve hot with a bowl of sweet chilli sauce alongside

BON APPETIT..

Khatta Meetha Prawn with Tamarind dip

I absolutely adore these fancy looking prawns, they make your food more delicate and classy. When looking for a tasty seafood dish, you can never go wrong with prawns. Simple ingredient, few minutes of marination, quick grilling and your dish is ready. While purchasing prawns, you can have a choice to buy them fresh or frozen. Both will work just as well in cooking, but frozen prawn will take time to defrost and are not as flavorful as fresh prawn once cooked. They also tend to be tougher after cooking. So when possible, fresh prawns are the way to go...

Ingredient:
King Prawns:           15-20 Pieces ( peeled and de-veined)
Cumin powder:        1/2 tea spoon
Coriander powder:   1tea spoon  
Garlic powder:         1/2 tea spoon
White pepper:           1/2 tea spoon
Chili flakes:               1/2 tea spoon
Tamarind dip:           2 table spoon
Vegetable oil
Salt to taste
Skewer

For Tamarind Dip:
Tamarind pulp or puree:         4table spoon
Water:                                   1 cup
Sugar:                                    4table spoon
White Salt:                             1/2tea spoon
Black salt:                              1/2tea spoon
Roasted Cumin powder:         1/2 tea spoon
Chili powder:                          1/2 tea spoon

Method:
1) For Dip:   Mix all the ingredients and put it on high flame. When starts boiling, lower the flame and let it simmer for 10-15 minutes. Strain the sauce and keep it aside.
2) Marinate prawns with cumin, coriander, garlic, pepper, chili, tamarind sauce and some salt. Cover it with cling foil and refrigerate for 30 minutes.
3) Skew the prawns delicately. 4-5 pieces per skewer.
4) Heat some oil in a flat pan and grill the prawn for 1 minutes each side. You can also use an oven grill to cook it.
5) Serve hot & juicy prawns with sweet & spicy tamarind dip.

BON APPETIT...

Sweetheart Shrimp (Grilled prawn)

Got these fancy looking king prawns from the grocery store this morning. I was thinking to make a grilled prawn kebab kind of recipe but end up making this gastronomically delightful Sweetheart shrimp. Shrimp have high levels of omega-3 fatty acids and low levels of mercury.As with other seafood, shrimp is high in calcium, iodine and protein but low in food energy. The high cholesterol content in shrimp actually improves the ratio of LDL to HDL cholesterol and lowers triglycerides. So we can say its appealing to the appetite and health both.

Ingredients:

King prawn:                          16pieces (peeled and deveined)
Red bell pepper:                   1/2 (Cut in small cubes)
Green bell pepper:                1/2 (Cut in small cubes)
Yellow bell pepper:              1/2 (Cut in small cubes)
Feta cheese (crumbled)
White pepper:                      1/2tsp
Dried Oregano:                    1/4tsp
Olive oil
Chili flakes:                          1/4tsp
Garlic Powder:                    1/4tsp
Salt to taste
Lemon juice:                        1tsp
Lemon wedges:                   4(Thinly sliced)
Skewer:                               Dipped in the water for 1hr

 Method:
1) Marinate the prawn with salt, pepper, oregano, Garlic powder, chili flakes, lemon juice, lemon wedges and 1/2tsp olive oil. Mix delicately and refrigerate for 1hour.
2) Skew the marinated prawn slowly from tail to head and next prawn from head to tail making a heart shape . 1 skewer can fit 4 prawns making 2 heart shape.
3) Heat some oil in a grill pan and put all the diced bell pepper. Season with salt and pepper. Toss for 2 minutes and put it on the serving plate.
4) Again heat some oil in a grill pan and satay the prawns from both side. It will take 2 minute each side or else can grill in the oven at 250 degree Celsius for 10 minutes.
5) Sprinkle with crumbled feta cheese and serve hot as an appetizer or a side dish.

BON APPETIT..