Fresh

LET­TUCE CUPS ARE THE PER­FECT LOW-CARB BASE FOR THESE DY­NAMIC FILL­INGS. TAKE YOUR PICK FROM CRISP ICE­BERG, LIGHT COS OR BUT­TER LET­TUCE, RUF­FLED CO­RAL OR EARTHY KALE.

donna hay - Fresh + Light - - San Choy Bau -

spicy squid and prawn larb with green nam jim

400g cleaned squid tubes, chopped

15 peeled large green (raw) king prawns (shrimp) 2 tea­spoons veg­etable oil

2 cups mint leaves

2 cups shiso leaves

1 cup (80g) bean sprouts

12 baby cos (ro­maine) leaves green nam jim dress­ing 1 clove gar­lic

2 cups co­rian­der (cilantro) leaves 1 long green chilli, chopped 1 ta­ble­spoon grated ginger 1 ta­ble­spoon fish sauce

¼ cup (60ml) lime juice 2 tea­spoons honey To make the green nam jim dress­ing, place the gar­lic, co­rian­der, chilli, ginger, fish sauce, lime juice and honey in a food pro­ces­sor and process un­til finely chopped. Trans­fer to a bowl and set aside.

Clean the food pro­ces­sor, add the squid and prawns and pulse un­til chopped. Heat the oil in a large wok over high heat. Add the squid mix­ture and cook for 3 min­utes or un­til light golden. Add half the dress­ing and mix to com­bine.

Di­vide the squid mix­ture, mint, shiso and bean sprouts be­tween the let­tuce cups. Serve with the re­main­ing dress­ing. SERVES 4.

charred miso beef skew­ers with pick­led cab­bage slaw

2 ta­ble­spoons white miso paste

2 ta­ble­spoons tamari

2 tea­spoons se­same oil

¼ cup (60ml) rice wine vine­gar

1 tea­spoon honey

500g beef eye fil­let, sliced 4mm-thick

2 cloves gar­lic, crushed

3 cups (240g) shred­ded white cab­bage

3 green onions (scal­lions), cut into 8cm lengths 8 but­ter let­tuce leaves black se­same seeds, shichimi tog­a­rashi and

mi­cro (baby) pur­ple shiso leaves, to serve Place the miso, tamari, se­same oil and 2 ta­ble­spoons of the rice wine vine­gar in a large bowl and mix to com­bine. Place half the miso mix­ture in a small bowl, add the honey and set aside. Add the beef and gar­lic to the large bowl, toss to coat and set aside for 20 min­utes to mar­i­nate.

Thread the beef onto 8 metal skew­ers. Place the cab­bage and re­main­ing rice wine vine­gar in a large bowl, toss to com­bine and set aside.

Heat a char­grill pan over high heat. Cook the skew­ers and the onion for 2–3 min­utes each side or un­til lightly charred.

Di­vide the cab­bage be­tween the let­tuce cups. Top with the beef and onion and driz­zle with the honey miso dress­ing. Sprin­kle with se­same seeds, tog­a­rashi and shiso to serve. SERVES 4.

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