Chicken and prawn pair well together in curries, stews or fillings. In this case, chicken stretches the filling while adding juiciness to it.

Chicken & prawn rice paper parcels

Makes 20 

Ingredients

For the sauce 

2 Tbsp (30ml) chilli crisp 
1/3 cup (83ml) rice vinegar
¼ cup (60ml) soy sauce
1 Tbsp sugar
1 Tbsp sesame seeds
2 Tbsp (30ml) oil (sesame, chilli or avo oil works well)
Handful chopped coriander

For the filling 

125g chicken mince
125g prawn meat, finely chopped
1 tsp salt
1 lemon, zested and juiced
2 spring onions, finely chopped
1 small clove garlic, grated
1 green chilli, deseeded and finely chopped (optional)
½ punnet (10g) chives, chopped (optional)
2 tsp (10ml) soy sauce (or use Worcestershire sauce)

20 small (16cm) rice paper wrappers 

Method

1. Combine sauce ingredients in a pan and heat up until warm. Switch off heat and leave to infuse.
2. Combine filling ingredients, mixing thoroughly to ensure even distribution of ingredients.
3. Submerge a rice paper wrapper in warm water until just soft , turning translucent.
4. Remove and lay down on a chopping board. Fold in 4 sides of wrapper, to create a 8cm square.
5. Place 2 tsp filling in the centre, then bring corners of the rice paper wrapper up to the centre, bunching up the ends to enclose filling. Set aside on baking paper. Continue with remaining wrappers and filling.
6. Place parcels in a baking paper-lined steamer. Steam over medium heat for 8-10 minutes.
7. Reheat sauce just before serving.
8. Serve parcels in a bowl of sauce, sprinkled with coriander leaves.

Cook’s note: Add 2 tsp sesame oil and sesame seeds to the filling, for extra flavour, if you like. 

Recipe & styling: Liezl Vermeulen 
Photography: Zhann Solomons

Also read: Sesame prawn toast 

The post Chicken & prawn rice paper parcels  appeared first on MyKitchen.

We give prawns their time to shine with this delicious sesame prawn toast.

Sesame prawn toast 

Makes 12 (as a side) 

These work well in the air fryer too! Cook at 180°C for 5-8 minutes until golden and crispy. 

Ingredients

For the prawn mince  

20 prawns, shelled and deveined 
2 tsp crushed ginger
2 tsp cornflour
3 cloves garlic, minced 
1 egg white
1 Tbsp soy sauce
2 tsp sesame oil
Salt and milled pepper
2 spring onion, finely diced + extra for serving  

½ government loaf, thickly sliced 
3 Tbsp black sesame seeds
3 Tbsp white sesame seeds
Oil, for frying 
Sweet chilli sauce, for serving  

Method 

1. Pat prawns dry with kitchen paper.
2. Add prawns and remaining mince ingredients (except spring onions) to a food processor.
3. Blitz into a coarse mince and stir through spring onions. Season.
4. Cut each bread slice into 2cm pieces. Spread one side of each slice generously with prawn mince.
5. Combine sesame seeds on a plate. Press bread, prawn side down, into seeds to coat.
6. Heat oil over medium heat and shallow-fry bread prawn-side down until golden and crispy, about 3-5 minutes.
7. Turn to toast bread on all sides.  
8. Serve hot, scattered with spring onions and sweet chilli sauce on the side. 

Recipes and styling: Sjaan van der Ploeg 

Photographs: Zhann Solomons 

Also read: Pork & prawn wontons recipe

The post Sesame prawn toast  appeared first on MyKitchen.

From bold and flavourful bites to fresh, fruity salads. Gail Damon shares her party spread for the perfect fiesta.

Grilled gildas

Makes about 10-12

We’ve given this famous bar snack from the Basque country in the north of Spain some South African flare by lightly charring the olives and peppers over the braai.

Toss about ½ packet (100g) green olives (we used pimento stuffed olives) and 10-12 guindilla peppers with olive oil. Char in a pan over medium coals or under the oven grill for 8-10 minutes. Thread one olive, an anchovy fillet and charred pepper onto a bamboo skewer or rosemary stalk. Repeat process until you have 10-12 skewers. Served drizzled with olive oil and sprinkle with sea salt flakes.

Cook’s note

Guindilla peppers or Piparras are pickled Spanish chillies with a sweet and medium hot flavour. Swap them out for pickled jalapenos, shishitos or padron chilli peppers (see here for more on a range of peppers).

Garlic prawn & chorizo pincho

Makes about 10-12

Peel off the outer casing of ½ (about 110g) smoked Spanish chorizo. Slice into medium-thick rounds and fry over medium heat for about 5-8 minutes until crispy and oils have been released. Remove and set aside to keep warm. Add 1 packet (350g) prawn tails to the same pan and sauté for about 3 minutes. Add 3 cloves chopped garlic, ½ tsp chilli flakes and the zest and juice of 2 lemons. Cook for another 3-5 minutes until fragrant and prawns are cooked. Season. To assemble, stack chorizo and prawns onto toasted baguette slices and secure with a bamboo skewer. Drizzle with pan juices and serve scattered with fresh parsley and lemon wedges on the side.

Pork bombas with fresh tomato & garlic

Makes 16-18

Tasty little stuffed mashed potato balls that are a guaranteed crowd-pleaser. Make them in advance and freeze before frying to get ahead of the prep for your next fiesta. 

Ingredients

Glug olive oil
1/2 (about 110g) smoked Spanish chorizo, cubed
1 small onion, finely chopped
½ packet (375g) frozen pork bangers, defrosted
1½ tsp smoked paprika
Salt and milled pepper
½ cup sherry or balsamic vinegar

4 large potatoes, peeled and quartered
1½ Tbsp olive oil
Oil for deep frying
Flour
2-3 eggs, whisked
Breadcrumbs (or panko crumbs), for coating

For the tomato garlic

3-4 tomatoes, grated
Glug olive oil
2 cloves garlic, grated
Salt and milled pepper

Method

1. Heat oil in a pan over medium heat.
2. Fry chorizo cubes until crispy and oils are released. Remove and set aside.
3. Add onion and fry for 5-8 minutes until soft.
4. Remove pork sausages from casing and fry with onion, breaking up with a wooden spoon as it cooks, until browned.
5. Add paprika and sherry or balsamic vinegar and allow to simmer for 15-20 minutes.
6. Add cooked pork mince and chorizo to a food processor and pulse to a course texture. Cool completely.
7. Boil potatoes until fork tender and pass through a sieve, or mash using a potato ricer.
8. Add olive oil, season and roll into balls (about 20-30g each).
9. Using your index finger make an indent halfway through the centre of each potato ball.
10. Fill with about 2 tsp pork and chorizo filling and close potato around filling smoothing into a ball. Allow to set in the fridge for 20 minutes.
11. Combine tomato and garlic ingredients, season well and set aside to infuse.
12. Dredge each ball in flour, egg and breadcrumbs.
13. Heat oil until shimmering hot and deep fry until golden brown and crispy. Drain on kitchen paper and season.
14. Serve hot with tomato and garlic dipping sauce.

Pincho party

A pincho, pintxo or pinchu is a small tapas-like snack typically eaten in bars and is popular in northern Spain. Pinchos are usually skewered or “spiked” with a toothpick as is or to a piece of bread.

Recipes and styling: Gail Damon

Photographs: Zhann Solomons

The post Party food for the perfect fiesta appeared first on MyKitchen.

Packed with authentic recipes that are simpler than you think, master the art of Vietnamese cooking with Uyen Luu’s new cookbook – Quick & Easy Vietnamese!  

Pork & prawn wontons

These can be enjoyed as a snack or starter. They also make a fantastic topping for noodle soups or even instant ramen. I always save uncooked ones for the freezer, then steam them from frozen for 10 minutes. I love to fold with a friend, a cup of tea, so we can have a good catch-up.  

Ingredients

150g pork mince
200g peeled raw king prawns (shrimp), finely chopped
1 can (100g) water chestnuts, finely chopped
2 spring onions, thinly sliced
2 Tbsp frozen edamame beans, defrosted
2 Tbsp oyster sauce pinch of sea salt
1 tsp caster sugar
½ tsp freshly ground white pepper
½ Tbsp cornflour
200g square wonton wrappers
2 tsp sesame oil + extra for drizzling
10g garlic chives or coriander leaves, to garnish 

For the dipping sauce  

2 cloves garlic, finely chopped
2 bird’s eye chillies, thinly sliced
2 tsp brown sugar
1 Tbsp black vinegar or cider vinegar
2 Tbsp light soy sauce
1 Tbsp crispy chilli oil

Method 

1. First, make the dipping sauce by mixing together all the ingredients in a bowl. 
2. Add the pork to another bowl with the chopped prawns, water chestnuts, spring onions, edamame beans, oyster sauce, salt, sugar and white pepper and mix well.
3. Lightly dust a plate with the cornflour and fill a cup with water. To form the dumplings, place a wrapper onto the palm of your hand and dollop 1 heaped teaspoon of filling into the middle. Moisten the edges of the wrapper with water. Fold the wonton wrapper over into a triangle while pushing the air out of the filling, then pinch the wrapper together to form a sack. Pinch and fan out the top to seal, then place on the prepared plate. Repeat until you have used up all the filling.
4. To cook the wontons, bring a large saucepan of water to the boil, then  gently drop in a handful of wontons (don’t crowd the pan) and let it come back to the boil. After 4–5 minutes the wontons will float to the surface.
5. Cook for a further 2 minutes, then lift them out of the water with a spider or slotted spoon and place on a plate.  
6. Drizzle with sesame oil and repeat until you have cooked as many as you need. Keep any extras for freezing. 
7. Garnish with the herbs, if using, then pour over the sauce or serve it on the side in dipping bowls. 

Cook’s note:
Can’t find a can of water or chestnuts in SA? Adding hazelnuts will deliver a similar flavour, although texture will differ – it adds a great crunch! For a cheaper option, use raw cashews.

Quick & Easy Vietnamese by Uyen Luu (distributed by Jonathon Ball Publishers) is available online and in all local bookstores.

Compiled by: Liezl Vermeulen 

Recipes & photographs: Quick & Easy Vietnamese by Uyen Luu: Published by Hardie Grant and distributed by Jonathan Ball 

Also read: Pork vindaloo recipe

The post Pork & prawn wontons recipe appeared first on MyKitchen.

‘If you want a rich and decadent prawn dish, look no further. The creamy, tangy and mildly spicy sauce is filled with the flavours of the ocean. Serve the chaat on special occasions or as a starter when you have guests over for dinner – it is sure to impress!’ Fatima Sydow

SERVES 4 •  TOTAL TIME  15 min

Ingredients
Olive oil 1 tbsp
Butter 40 g
Onion, small, finely chopped, 1
Garlic clove, grated 1
Ground cumin 1 tsp
Paprika 2 tsp
Turmeric 1 tsp
Seafood masala 1 tbsp
Leaf masala 1 tbsp
Salt 1 tsp
Tomato paste 1 tbsp
Prawns, shelled and deveined 800 g
Fresh cream 500 ml
Fresh coriander, chopped, as garnish
Lemon juice, to serve

Method
1. In a pan, heat the butter and olive oil on medium heat. Add the onion and garlic and cook for 2–3 minutes or until the onions are soft. Next, add all the spices, salt and tomato paste and cook for 3–5 minutes or until the spices separate from the oil.
2. Next, add the prawns and stir. Add the fresh cream and cook uncovered for 3–5 minutes. Remove from the heat and leave to rest for a few minutes to allow the sauce to thicken.
3. Sprinkle over the coriander and add a squeeze of lemon. Serve with roti or basmati rice.

Recipe: Fatima Sydow 
Photography : Courtesy Images

Once you’ve tried a piece of roast salmon smothered in our red-wine butter, you won’t want to go back to the the typical white-wine sauce.

The post Fatima Sydow’s Mouth-Watering Prawn Chaat appeared first on MyKitchen.

You will feel like you’re eating a restaurant quality meal in the comfort of your own home, with this delicious spicy shrimp pasta recipe. You must try it!

SERVES 4 

INGREDIENTS
Vegetable oil, to sauté
1 red onion, peeled and chopped
10 baby tomatoes, halved
½ tsp chili flakes
1 tsp crushed ginger
1 tsp crushed garlic
250 ml sour cream or double-thick plain yoghurt
100 ml milk
½ tsp cornflour
400 g shrimp
1 bunch spring onions, sliced
250 g spaghetti, cooked
Salt
Parmesan, to serve

METHOD
1. Heat oil in a pan. Add the onion, tomatoes and chili. Fry until the onion is soft. (About 5 minutes).
2. Mix the cornflour into the milk and add to the pan with the ginger, garlic, sour cream or yoghurt. Cook until sauce is creamy.
3. Add the shrimp and spring onions. Cook until the shrimp is done and the sauce is thick. (This should only take about 1–2 minutes).
4. Mix in the pasta, season and serve with Parmesan.

Want another gourmet-like pasta dish? Then try this Rocket-pesto summer pasta with Galbani fresh mozzarella!

The post Spicy shrimp pasta appeared first on MyKitchen.