Peel shrimp, reserving the shells
Heat a heavy-based frying pan on high. Add corn and stir for 5 minutes, until golden. Remove and cool. Place in a bowl with other salad ingredients.
To make the dressing, combine ingredients in a screw-top jar. Season to taste and shake. Pour over salad and serve.
Drizzle with oil and maple syrup. Cover and cook on low heat
Combine the breadcrumbs, cheese and lime peel in a medium bowl. Coat the shrimp in flour, shaking off the excess. Dip in egg, then coat in the breadcrumb mixture.
Heat the oil in a wok on medium heat. Shallow-fry the shrimp, in batches, until lightly browned. Drain on paper towels.
For the chili lime mayonnaise, whisk all ingredients in a small bowl.
Divide the spinach among plates. Top with avocado and shrimp. Sprinkle with the chili pepper then drizzle with mayonnaise.
Bring a large pot of lightly salted water to a boil.
Add orzo and cook for 8 to 10 minutes or until al dente and drain.
Whisk together the mint, garlic, oregano, red pepper, salt, oil and vinegar, set aside.
Place orzo in a large bowl.
Stir in spinach, feta, onion, olives, tomatoes and cucumbers.
Toss with vinaigrette.
Serve immediately or chill for 60 minutes.
n a small bowl, cover and refrigerate for at least 30
orizo has rendered some fat and begins to brown, about
Place shrimp and celery in a large bowl.
Combine all sauce ingredients and blend well.
Pour over shrimp mixture and toss well.
Arrange a serving of mixed greens of your choice on a serving plate and mound shrimp salad on greens.
Garnish with tomatoes and serve.
hours
Pork Belly and Shrimp
Sprinkle sugar over bottom
Bring a large pot of lightly salted water to a boil. Cook elbow macaroni in the boiling water, stirring occasionally, until cooked through but firm to the bite, 8 minutes; drain.
Transfer warm macaroni into a large salad bowl and gently mix in celery, onion, cucumber, tomato, shrimp, and Italian salad dressing; refrigerate at least 1 hour (up to overnight for best flavor). Gently fold mayonnaise into salad and serve.
00\u00b0F.
Rinse and drain the shrimp and grapes.
In a
In a large bowl, toss together shrimp, onion, celery and cilantro.
Stir together remaining ingredients and pour over shrimp salad mixture.
Stir well.
Chill for at least 2 hours.
harlottes with Tomato and Coriander Salad
1. Prepare the
In an 8-inch square pan, layer lettuce and onions.
In small bowl, combine mayo, sour cream and sugar; blend well.
Spoon half of mixture evenly over onion.
Layer celery, pepper, peas and shrimp over mayonnaise mixture.
Spread remaining mayonnaise mixture over top; sprinkle with cheese and bacon.
Cover and refrigerate at least 8 hours.
Makes 6 servings.
rape and lychee salad, place the lychees, grapes, watercress, mint and chili peppers
In a large bowl, combine cornstarch, salt, pepper and garlic. Add chicken wings and toss to coat.
Heat oil in a deep, large wok or saucepan to 325\u00b0F. Working in batches, fry chicken for 5-6 mins, until golden and cooked through. Drain on paper towels.
To make the shredded vegetable and cornflake salad, in a salad bowl, combine pepper, carrot, bean sprouts and onions. Toss with sweet chili sauce and lime juice. Just before serving, add cornflakes and toss to combine.
Serve chicken with salad and lime wedges on the side.
oy sauce, onion, garlic, ginger and sugar in stock pot. Add
Lightly grease and line a 12 x 8-
To make the herb and noodle salad, soak noodles in boiling water
In 8-inch square (1 1/2-quart) baking dish or medium bowl, layer lettuce and onion.
In a small bowl, combine mayonnaise, sour cream and sugar; blend well.
Spoon half of mixture evenly over onion.
Layer celery, bell pepper, peas and shrimp over mayonnaise mixture.
Spread remaining mayonnaise mixture over top; sprinkle with cheese and bacon.
Cover; refrigerate at least 8 hours.
Makes 6 servings.