Vegemite Asian Prawns With Green Slaw Food

THAI SAUTE SHRIMP WITH ASIAN SLAW

Steps:

• For the Thai saute shrimp: Mix the shrimp, Thai chili garlic sauce, mai poi, basil, garlic, onion, paprika, parsley and sprinkle with salt and pepper. Let the shrimp marinate in the sauce, about 1 hour.
• Meanwhile for the Asian slaw: Whisk the mayonnaise, vinegar, garlic, ginger, canola oil and sesame oil in a bowl. Mix the mayonnaise mixture with the jicama, red pepper, yellow pepper, radish, cilantro and green onions. Chill the slaw in the refrigerator, about 30 minutes.
• Heat the canola oil in a saute pan. Remove the shrimp from the marinade, reserving the marinade. Cook the shrimp until golden brown on both sides. Add the leftover marinade to the pan and stir until it thickens to a sauce consistency.
• Place the rice in the center of a plate. Place the shrimp around the rice and drizzle the sauce over the shrimp. Place the Asian slaw on top of the rice. Garnish with Thai basil, cilantro and green onion.

ASIAN SLAW

Steps:

• In a small bowl, or food processor combine ginger, vinegar, soy sauce, lime juice, oil, and peanut butter. In a large bowl, combine all other ingredients and then toss with dressing. You can save some of the dressing to dress noodles that can be added to this dish along with stir fried pork to make an entire meal.

VEGEMITE ASIAN PRAWNS WITH GREEN SLAW

Steps:

• Soak wooden skewers in warm water for 20-30 minutes.
• Combine the coriander, Vegemite, chilli sauce, garlic, ginger and oils to make a marinade.
• Thread the prawns onto the skewers, brush well.
• with marinade and refrigerate for 30-45 minutes.
• Combine the cabbage, capsicum, apple, spring onions,.
• mint and dressing and refrigerate until required.
• B.B.Q. the prawns over a medium heat for about 5-6 minutes, turning occasionally, until cooked.
• Spoon the slaw onto serving plates and top with the prawn skewers.
• Serve immediately.

ASIAN STYLE SLAW

Steps:

• Rough up the scallion slices a little with your fingers so all the little layers of the scallion whites separate. Toss the coleslaw mix or both kinds of cabbage, the red onion and scallions together in a large bowl until everything is thoroughly mixed. You can make the slaw up to this point up to a day in advance as long as you keep it refrigerated. Before serving, simply bring the slaw back to room temperature, make the dressing and toss.
• Stir the remaining ingredients together in a small bowl until blended, then pour over the vegetables. Serve within 1 hour of dressing or the cabbage will get wilty and sad.

ZESTY ASIAN SLAW

Steps:

• In a large bowl, combine all ingredients for salad except noodles.
• Stir well to combine.
• In another bowl, add all ingredients for dressing, including reserved spice package from noodles, mixing well till sugar is dissolved.
• Pour the dressing over the slaw, toss to coat well.
• Let marinate for at least 15 minutes.
• Add noodles just before serving.

NO-COOK PRAWN COLESLAW

Steps:

• Mix all the dressing ingredients together in a large bowl, then stir in all of the other ingredients except for the prawns. Pile the salad onto two plates, then top with a handful of prawns.

VEGEMITE ON TOAST

Steps:

• Toast your favourite variety of bread, butter it generously and spread a thin layer of Vegemite on it. (Reminder, this is very flavoursdome stuff so you don't need to use much at all).
• Other variations include:.
• - vegemite on toast with cheese, then grill to melt.
• - vegemite with cheese and tomato, then grill.

CRUNCHY ASIAN CABBAGE & PRAWN SALAD

Steps:

• Shred the cabbages, celery and carrot finely on a mandolin or grate them on the largest holes on a grater. Add the mint and coriander to the vegetables along with the prawns. Toss everything together.
• Make the dressing by whisking all the ingredients together. Dress the salad and tip it into a bowl, sprinkle over the peanuts and serve straight away.

GREEN PRAWNS WITH CHINESE NOODLES

Steps:

• In a blender, puree spinach with water still clinging to leaves, adding more water from bowl, if necessary. Transfer puree to a large glass measuring cup; cover with plastic wrap, and refrigerate overnight.
• Puree will separate overnight; pour off reserved liquid, and discard.
• Combine in a medium bowl shrimp, spinach puree, egg white, cornstarch, and 1/2 teaspoon salt; mix until well incorporated.
• Bring a large pot of water to a boil. Fit a large bowl with a strainer; set aside. Heat a wok over medium-high heat. Add 1/2 cup oil, and swirl to coat wok. When oil is very hot, add shrimp; stir-fry for 1 minute. Add peppers, carrots, water chestnuts, and mushrooms; stir-fry for 30 seconds. Drain in prepared strainer; set aside.
• In a small bowl, stir to combine potato starch and 2 tablespoons water; set aside. Heat wok again over medium-high heat; add remaining 2 tablespoons oil, and swirl to coat. Add garlic, scallions, ginger, and chile. Stir-fry until fragrant. Stir in potato starch mixture, chicken stock, rice wine, and 1/2 teaspoon salt. Add drained shrimp mixture and cashews; cook until thickened, about 1 minute. Remove from heat. Drizzle with sesame oil.
• Meanwhile, add salt and noodles to boiling water. Cook until tender, about 1 minute. Drain, and transfer to a platter. Top with shrimp mixture; serve immediately.

RED AND WHITE PRAWNS (SHRIMP) WITH GREEN VEGETABLES (YUAN YANG X

Steps:

• Peel and de-vein the prawns (shrimp) and mix with the pinch of salt, the egg white and the cornflour (cornstarch) past.
• Top and tail the snow peas (mangatout).
• Heat about 2 to 3 tablespoon of the oil in a preheated wok and stir fry the snow peas (mangetout) for about 1 minute and then add the salt and sugar and continue stirring for another minute, remove and place int he centre of a serving platter.
• Heat the remaining oil, par cook the prawns (shrimp) for 1 minute and then remove and drain.
• Pour off the excess oil, leaving about 1 tablespoon in the wok and add the spring onion and ginger to flour the oil.
• Add the prawns (shrimp) and stir-fry for about 1 minutes, then add the soy sauce and wine or sherry and blend well and place about half of prawns (shrimp) at one end of the platter.
• Add the chilli bean sauce and tomato puree (paste) to the remaining prawns (Shrimp) in the wok and blend well and then place the red prawns (shrimp) and the other end of the platter and serve.