Chilli and lime are the perfect pair — and they just can’t wait to tango in these spicy dishes.
Chilli and lime are the perfect pair — and they just cant wait to tango in these zesty, high-protein dishes
Mushroom ravioli with chilli & lime sauce
(p66) Serves 6 (makes 36 ravioli) Cost per serve $5.00 Time to make 45 min vegetarian 2 teaspoons sesame oil 200g mixed mushrooms,
finely chopped 1 lemongrass stalk,
finely chopped 2 shallots, finely chopped 200g water chestnuts,
drained, finely chopped 1 teaspoon grated ginger 2 x 270g packets wonton
or gow gee wrappers 1 bunch broccolini,
trimmed, halved 1 bunch baby bok choy,
halved or quartered 1 bunch gai lan, trimmed,
cut into shorter lengths Chilli & lime sauce Zest and juice of 2 limes 1 teaspoon brown sugar 1 teaspoon kecap manis 1 long red chilli, seeded,
finely chopped ¼ cup pouring cream 1 Heat sesame oil in a large non-stick frying pan over medium heat. Add the mixed mushrooms, chopped lemongrass, shallots, water chestnuts and the grated ginger to the pan. Cook, stirring, for 5–10 minutes, or until the mushrooms are soft. Season with cracked black pepper. Remove the mixture from the heat; set aside to cool completely. 2 Make the chilli and lime sauce: Whisk lime zest and ¼ cup of lime juice with the sugar, kecap manis, chilli and cream in a small jug. Cover and set aside until needed. 3 Working with a couple of the wrappers at a time, next place heaped teaspoonfuls of the cooled mushroom mixture into the centre of the wrapper. Using your finger, lightly wet the edge of the wrapper with water. Gently place another wrapper on top and press edges to seal. Continue process with remaining wrappers and mixture to make 36 ravioli. 4 Cook the ravioli in batches in a large pan of boiling water for 2–3 minutes. Overcooking may cause them to split. 5 Lightly stir-fry or steam the broccolini and Asian greens until just tender. Divide ravioli and vegetables between serving plates. Drizzle sauce over ravioli. Season with black pepper.
Lime & chilli pork larb
(p67) Serves 4 Cost per serve $5.45 Time to make 35 min dairy free 100g brown rice
vermicelli noodles 1 tablespoon olive oil 450g lean pork mince 2 garlic cloves, crushed 2 teaspoons lemongrass paste 2 teaspoons grated ginger Zest and juice of 1 lime, plus
extra lime wedges, to serve 1 tablespoon reduced-salt
soy sauce 1–2 long red
chillies, finely sliced 250g green beans,
trimmed, sliced 1 cup frozen peas or shelled
edamame beans 3 teaspoons fish sauce ½ cup chopped coriander ½ cup chopped mint 1 butter lettuce, leaves
separated 1 Place noodles in a large bowl. Cover with boiling water and leave to soak for 10–15 minutes. 2 Meanwhile, heat the olive oil in a large non-stick frying pan over medium-high heat. Cook mince, breaking up any large pieces with a wooden spoon, for 4–5 minutes, or until brown. Add the garlic, lemongrass, ginger and lime zest. Cook for 1 minute. Add lime juice, soy sauce and chilli; mix well. 3 Add the beans to pan; cook, stirring, for 1–2 minutes, or until just tender. Stir through peas (or edamame) and fish sauce; cook for 1 minute. 4 Remove pan from the heat, stir through coriander and mint. Place 2–3 lettuce leaves on each serving plate. Drain the noodles and cut into shorter lengths, if needed. Divide noodles between lettuce leaves and top with pork mixture. Serve with extra lime wedges, chilli and herbs.