sweet and sour prawns
| General Recipes
Cooking receipe to make sweet and sour prawns under category General Recipes. You may find some video clips related to this receipe below.sweet and sour prawnschineseeastern region110g waterchestnuts tinned (drained weight) or fresh75g red or green pepper2 spring onions2 preferably groundnut oil2 te
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seafood laksa
| General Recipes
Cooking receipe to make seafood laksa under category General Recipes. You may find some video clips related to this receipe below.seafood laksaindonesia500g medium size green prawns 500g white fish fillets 150g vermicelli1.5L fish stock4 spring onions choppedstem of lemon grass 10 cm long1 tableapoo
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Creamy Shrimp Pasta Recipe
| Pasta
Type: Creamy Shrimp Pasta Free Cooking Recipe - Pasta Simply good! Ingredients / Directions 2 cup(s)s Campbell''s Cream of Mushroom Soup1/2 cup(s) milk1/2 cup(s) water1 pound thin spaghetti1 tablespoon olive oil1 1/2 pounds fresh peeled shrimp2 or 3 ounces cream sherry Sauce: In a med
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Beef Pot Roast Recipe
| Meats
Type: Beef Pot Roast Free Cooking Recipe - Meats Yes! Ingredients / Directions 90g (3 ounces) butter2kg (4 pound) piece of corner topside3 large carrots3 medium parsnips8 small onions4 medium potatoes1/3 cup(s) plain flour1.25 liters (5 cup(s)) water3 beef stock cubes3 tablespoons tom
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Cooking receipe to make spiced potato samoosas under category General Recipes. You may find some video clips related to this receipe below.
spiced potato samoosas
indian
1 packet large spring roll wrappers
2 large potatoes
1/2 cup frozen peas
1 tablespoon coriander seeds
11/2 teaspoons cumin seeds
1 teaspoon chilli flakes
1 tablespoon lemon juice
2 tablespoons chopped coriander or mint
vegetable oil for deep frying
Thaw wrappers if frozen and set aside covered with a cloth.
Peel potatoes and cut into small dice.
Boil in water until just tender.
Drain.
Boil peas until just cooleed and drain.
Toast the coriander and cumin seeds in a dry pan over moderate heat until they are very aromatic. Add the chilli flakes and toast briefly. Grind to a fine powder in a spice grinder or mortar.
Mix potatoes peas spices lemon juice and chopped coriander.
Carefully separate wrappers and cut into 4cm strips.
Place a heaped teaspoonful of the filling at one end and fold the wrapper over diagonally.
Fold again so the lower edge is square then again to make a diagonal.
Continue in this way until the wrapper has been used up and the pastry is formed into a triangular shape with the filling completely enclosed.
Damp the end with water and stick down.
Deep fry in small batches until golden turning twice.
Remove to a rack lined with absorbent paper to drain.
Serve hot with tamarind sauce sweet chilli sauce or fresh mint chutney.
Makes 24
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