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Recipes from Millwater Residents Dice the leftover green part of spring onion and sprinkle on top! Serve with boiled seasonal vegetables. This recipe also works well with Australian banana prawns, either with shell and heads on or off. If you want to know more about the Asian ingredients or this recipe, feel free to email me at millwatermag@gmail.com or PM me via Facebook. Happy Cooking! Nita Wong
Prawn in Chilli Bean Sauce Chilli Bean Sauce is a common Chinese condiment, which you can find in Pick Fresh Fruit and Vege (next to Silverdale Mad Butcher), and elsewhere. Ingredients Frozen prawns 500g Sauce 1 tablespoon Chilli Bean Sauce 1 tablespoon ketchup (this is use to balance the sweetness with the Chilli Bean Sauce) 1 tablespoon finely diced spring onion (white part) 1 tablespoon finely diced fresh ginger 1 teaspoon diced garlic Sesame Oil To Make In a small bowl, mix all the sauce ingredients and stir to combine. Defrost the prawns, pat dry with kitchen towel. Lightly coat the prawns with some cornflour, mix evenly. In a saucepan, pan fry the prawns on one side on high heat and, when they become lightly brown, turn the prawns onto the other side. When you are satisfied with the colour of the prawns (Note: do not over-cook), stir in the sauce mixture. Adjust to low heat, let the sauce simmer with the prawns for around 1 minute, stir a couple of times in between.
Zucchini Chocolate Cake A winner for getting extra veggies into your kids this winter! Preheat oven to 170 degrees and prepare loaf tin lined with baking paper. Ingredients 1 medium zucchini 3 eggs 50 g coconut oil or melted butter 70 g honey 1 tsp vanilla extract 35 g raw cacao powder 40 g coconut flour 70 g plain gluten-free flour
