Prawn Chilli And Ginger Wrap Recipes

Steps:

• Soak the bread in water for 10 seconds and then squeeze out as much water as possible. Put the bread pulp in a food processor with the prawns, chilli, ginger, garlic, coriander, and salt. Blitz until combined.
• Trim the tortilla to approximately 25cm x 13cm. Fold it in half to form a square roughly the same size as the base of your sandwich toaster. Unfold. Spread one side of the tortilla rectangle with the prawn mixture leaving a 1cm clear margin around the edge. Brush the rim of the tortilla with water and carefully fold it over and press the edges together to seal.
• Place the sandwich carefully in the toaster, close the lid slowly and cook for 5 minutes until browned.

Steps:

• Heat a pan of water until boiling. Tip in the broccoli and cook for just 1 min - it should still have a good crunch. Meanwhile, mix the stem ginger and syrup, soy sauce, garlic and finely chopped chilli.
• Toast the sesame seeds in a dry wok or large frying pan. When they're nicely browned, turn up the heat and add the oil, prawns and cooked broccoli. Stir-fry for a few mins until the prawns turn pink. Pour over the ginger sauce, then tip in the beansprouts. Cook for 30 seconds, or until the beansprouts are heated thoroughly, adding a splash more soy or ginger syrup, if you like. Scatter with the sliced chilli and serve over rice or noodles.

Steps:

• Place the bread in a bowl, cover with water, soak for about 10 seconds, then squeeze out the excess water. Place the drained bread in a food processor with the prawns, chilli, garlic, coriander, salt and egg. Pulse until well blended.
• Preheat the oven to 200 degrees celcius. Using lightly floured hands divide the mixture into 12 small cakes. Spray a baking sheet very lightly with oil and arrang the prawn cakes onto the baking sheet, evenly spaced apart. Spray with a little oil and bake for 15-20 minutes minutes, turning half way through, until golden brown and just begining to crisp. Aerve warm with baby lettuce, rocket or watercress leaves and a bowl of sweet chilli sauce.

Steps:

• Heat a wok to very hot and add the vegetable oil.
• Blend water and cornflour.
• Add the prawns, garlic, ginger and chilli and stir-fry until the prawns change colour.
• Remove with slotted spoon and set to one side.
• Add the stock and bring to the boil, add the soy sauce and the blended cornflour/water mix, stir until thickens.
• Add the spring onions and the prawns and heat through.
• Fold through the herbs and serve with steamed rice.