Thai chicken subs
Sizzling harissa prawns
SERVES 4 PREP AND COOK TIME 20 MINUTES (+ MARINATING TIME) 24 (1kg) uncooked king prawns 1 lemon 2 cloves garlic, crushed 1-2 tablespoons harissa paste (see Julie’s tip) ¼ cup (70g) Greek yoghurt 1 cup (200g) jasmine rice 1½ cups (375ml) chicken stock ⅓ cup (80ml) extra virgin olive oil 1 medium (200g) red capsicum, chopped 1 medium (170g) red onion, chopped 1 teaspoon ground cumin 1 teaspoon smoked paprika ¼ cup chopped fresh flat-leaf parsley 1 Shell the body of prawns, leaving heads and tails intact. Run a small knife down the back to “butterfly” prawns; remove vein. 2 Finely grate rind from lemon; cut lemon into wedges. In a large bowl, combine rind, garlic, harissa, yoghurt and 2 tablespoons water. Add the prawns; toss to coat. Cover; refrigerate for at least 1 hour. 3 Place the rice and stock in a lidded microwave-safe container; cook on HIGH (100%) for 16 minutes. Fluff with a fork. 4 Heat 1 tablespoon of oil in a wok on the barbecue over high heat (or use barbecue flat plate). Cook the capsicum and onion, stirring, until fragrant. Stir in the cumin and paprika. Add to the rice; stir well. 5 Wipe wok or hotplate clean; heat wok with 1 tablespoon of oil. Shake excess marinade from prawns; cook the prawns, in batches, for 2-3 minutes or until just cooked through. Wipe wok clean and use remaining oil between batches. 6 Season the rice to taste; scatter with parsley. Serve prawns with rice, lemon wedges and extra yoghurt, if desired. Not suitable to freeze or microwave.
Julie’s tip
Harissa paste is a hot North African paste made from chillies, garlic, coriander and caraway, and is available from specialist food stores and some supermarkets.
Thai chicken subs
MAKES 4 PREP AND COOK TIME 30 MINUTES (+ MARINATING TIME) ½ bunch coriander 4 spring onions 2 tablespoons fish sauce 1 tablespoon red curry paste 3 cloves garlic, crushed 1 tablespoon brown sugar 2 tablespoons peanut or vegetable oil 4 large (800g) chicken thigh fillets ¼ cup (60ml) sweet chilli sauce ¼ cup (75g) Kewpie (Asian) mayonnaise 4 buns 4 cups shredded cabbage, carrot, red onion baby cucumbers, to serve 1 Wash coriander thoroughly. Chop stems and roots; reserve leaves. Chop pale ends of onions. Cut green tops into long thin strips; place strips in a bowl of iced water. 2 In a medium bowl, combine coriander roots and stems, chopped onion, fish sauce, curry paste, garlic, sugar, oil and chicken; toss to coat. Refrigerate for at least 1 hour (overnight is better). 3 Cook the chicken on a heated barbecue grill over medium heat for 7 minutes on each side or until cooked through. Transfer to a board; cut in half lengthways. 4 Combine chilli sauce and mayonnaise in a small bowl. 5 Cut buns along the centre, being careful not to cut all the way through. Spread mayonnaise mixture on cut sides of buns; add cabbage mixture, then chicken. Top with coriander leaves and spring onion curls. Serve with cucumber. Uncooked marinated chicken suitable to freeze. Not suitable to microwave.