Vegemite Asian Prawns With Green Slaw Recipes

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.

Steps:

• Fry the prawns with salt and pepper until they've just turned pink. Take out and set aside.
• In the same pan, fry the garlic and green chili for a few minutes before stirring in the peas and Thai green curry paste.
• Add the prawns and noodles and mix together for another couple of minutes.
• Serve with a little lime juice squeezed over.
• Enjoy!

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.

Steps:

• Whisk all ingredients except oils in a large bowl. Slowly drizzle in oils while whisking. Taste and adjust seasoning with more salt and lime juice if needed.
• Combine the vegetables in a large bowl, season with salt and pepper. Toss to mix thoroughly. Pour in the Thai vinaigrette to taste and toss to mix. Adjust, adding more if desired. Enjoy!

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.

Steps:

• prepare all vegetables and herbs.
• mix well in large bowl.
• prepare dressing with remaining ingredients.
• pour dressing over vegetables, mix well.
• serve on a bed of lettuce with sliced almonds or toasted sesame seeds.
• A nice accompaniment to grilled chicken.

Steps:

• Prepare vegetables, of your own choice, i.e. bok choy, bean sprouts, capsicum, onion, broccoli, asparagus, Chinese leaf, and baby corn--a mixture is great.
• Blanche asparagus and broccoli for two minutes before adding to the other vegetables. Add the chili, crushed; place to one side.
• In a cup, place the stock, adding the Soya sauce (a mixture of light and rich is nice) add the sherry, oyster sauce and sesame oil. Mix the corn flour with enough water to be able to add to the stock.
• Heat wok, add half of the oil, stir fry the vegetables. Place in warm oven. Add remainder of the oil to wok and quickly stir fry the prawns for just a minute or two. Add the liquid and stir until it thickens.
• Toss the vegetables in and quickly stir.
• Serve separately with noodles of your choice.

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.

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.