Recipe: lettuce wraps with prawns and spicy mayo

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These little wraps are seriously delicious in an effortless sort of way. Perfect for a post-beach supper with a cold beer or a glass of rosé, or as a light lunch on the terrace. The point is that’s it’s low effort to make but full enjoyment to eat. And almost healthy.

If you want to make them actually healthy I’m sure brown rice or wild rice would work too, but lets be honest; it won’t taste as nice.

But they could easily be converted into a lovely starter by just omitting the rice. You see, the possibilities are endless.

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Lettuce wraps with prawns and spicy mayo, serves 2

2 portions long-grain rice

300 g raw large prawns

1 tsp Aleppo pepper or chilli flakes

1 lime wedge, the juice only

salt, white pepper

1 -2 little gem lettuce

10 cm cucumber, peel off most of the green peel and cut into small cubes

6 cherry tomatoes, cut into small wedges

2 spring onion, thinly sliced

1/2 avocado, cut into small cubes

Spicy mayonnaise:

100 ml Hellmann’s mayonnaise (or homemade) 

2-3 tsp gochujang (Korean chilli sauce)

a few splashes red Tabasco for added heat

a small pinch of salt

To serve:

chopped coriander

1/2 lime, cut into wedges

Cook the rice according to the instructions on the packet. Leave to cool a little. Mix the mayo. Wash and dry the lettuce leaves. Wash and cut the remaining vegetables. 

Heat up oil in a frying pan on medium heat. Add the prawns and fry until pink. Add Aleppo pepper or chilli flakes, salt, pepper and a squeeze of lime. Cut the prawns into smaller pieces. 

Fill the lettuce leaves with rice, mayo, prawn pieces and vegetables (in that order, the mayo works as a glue to hold the toppings in place), add some chopped coriander and finish with a squeeze of lime. Serve with plenty of napkins as they’re best eaten using your hands! 

 

Sashimi plate

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This lovely sashimi plate with fresh vegetables, crispy onions and hot wasabi mayo is a great way to start the weekend. Just add bubbly.

Sashimi plate, per portion

2 shallots, sliced 

oil for frying

1/2 avocado, sliced

10 cm cucumber, sliced and cut into sticks

a handful lambs lettuce

mayonnaise

wasabi powder

50 g super fresh salmon

50 g super fresh tuna

chopped coriander

2 lime wedges

Kikkoman soy

Heat up 2 cm neutral oil in a saucepan and fry the onion until golden. Drain on kitchen towel. Mix mayo with wasabi powder to your taste. Slice the fish and start plating everything. Scatter with coriander and serve with lime wedges and Japanese soy sauce. 

Tuna tartare with avocado

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I prefer most my fish raw, marinated or cold smoked. Maybe it’s in my Scandinavian genes or maybe it’s because I love sushi so much. Regardless, I like to try new fresh recipes with raw or marinated fish.

This version of tuna tartare is very easy to make, and feels really fresh on your palate, which is just what I like. No need to over-complicate matters when you’re using good ingredients.

Do remember to choose a sustainable tuna, like pole-caught yellow fin tuna.

Tuna tartare with avocado, 2 starter size portions

Most important when eating raw fish is to make sure it’s super fresh. And that you freeze it before you eat it if it’s a wild fish, to kill of any bad bacteria. Farmed fish usually doesn’t have the same bacteria, but if you’re unsure do freeze it first – better to be safe than sorry. Most fish is transported frozen, if that’s the case you don’t need to refreeze it.

120 g sustainable tuna

1 avocado

1 lime, the juice

4 spring onions

small bunch oriander

a few drops Tabasco

1-2 tsp olive oil

a few splashes Worchestershire sauce

salt and pepper

Trim the fish and cut into small cubes. Place in a bowl. Chop the spring onions and coriander. 

Spoon the avocado into a bowl and mash with a fork. Season to taste with lime juice, Worchestershire sauce, salt and pepper. 

Season the tuna with Tabasco and lime juice. Add some olive oil to coat it. Add salt and pepper. 

Divide the avocado mash between two plates and shape into circles. Top with the tuna tartare and decorate with spring onions and coriander. 

Proper guacamole

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My go-to guacamole recipe has always been my own concoction from when I was younger and tacos became the staple Friday dinner for all Swedish families. It’s very nice (my best friend can testify to that), but as it contains creme fraiche it’s far from a proper guacamole. So a few weeks ago when I found the best tortilla chips ever in my local Whole Foods (oh, how I love saying that!) I thought it was about time to try a slightly more authentic version of guacamole.

And the result was amazing! It’s so easy to make, and quite healthy (if you don’t count the tortilla chips) and it has become my new obsession.

Proper guacamole, serves 4

2 perfectly ripe medium Hass avocados, 

1/2 medium red onion, finely chopped

1 small tomato, chopped

1 bunch coriander

Tabasco (the red one)

1 lime

Worchestershire sauce

salt, black pepper

Spoon the avocados into a bowl and mush up with a fork. Add the chopped tomatoes and onions. Add lime juice (start with the juice from half a lime, add more to taste), a few drops of Tabasco and Worchestershire sauce. Add salt and pepper and mix well.  Chop the coriander and add to the guacemole. Check the seasoning and adjust if needed. Serve with tortilla chips or with any Mexican or Tex Mex dish. 

Sweet potato fritters with coriander yoghurt and chorizo

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I really like this kind of lighter dishes for my supper. It’s still cooked food so feels like a proper dinner, just not as heavy. The coriander yoghurt is a nice, fresh contrast to the sweeter and earthier flavours of the fritters. Get in!

Sweet potato fritters with coriander yoghurt and chorizo, serves 2

1 large sweet potato, peeled and grated

70 g plain flour

1 egg

60 ml milk

1 tskp cumin

1/2 tsp ground coriander

1/2 tsp Aleppo pepper or chilli flakes

salt, black pepper

10 cm chorizo, chopped

Sauce:

250 ml thick Greek yoghurt

1 decent bunch coriander 

1/2 lime, the juice

1 tbsp olive oil

salt, white pepper

Mix yoghurt and coriander with a blender. Add olive oil. Season to taste with lime juice, salt and pepper.  

Mix eggs and flour in a bowl. Add the milk and whisk until no lumps. Add the grated sweet potatp, spices, salt and pepper. Fry in butter and oil on medium heat until golden brown and cooked through. Remove and fry the chorizo pieces until crisp. Plate up and serve with the coriander yoghurt and chopped coriander.

Rice noodles with crab, lime and coriander

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Sometimes I can really crave crab and when I do I find the packets of fresh crab meat in the super market especially handy. Of course a freshly cooked whole crab is nicer but it takes quite a lot of time to pick out the meat, so for a weekday I really like the packets.

This dish with vermicelli rice noodles, crab and butter to carry the flavours of chilli, lime and coriander turned out really well and feels light and fresh. Perfect summer grub if you ask me!

Rice noodles with crab, lime and coriander, serves 1-2

2 nests of vermicelli rice noodles

50 g salted butter

5 cm leek, the white part

1/2 red chilli

1 lime, zest and juice

1 handfull coriander, chopped

100 g white and brown crab meat

Place the noodles in a bowl and cover with boiling water. Slice the leek and finely chop the chilli. Melt the butter in a frying pan and add leek, chilli and lime zest and fry for a few minutes without browning. Add the coriander and crab meat and stir. Season. Drain the noodles and add to the pan. Turn off the heat, stir and add the lime juice. 

 

Corn fritters with yoghurt dip

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I ♥ fritters. They work as a snack, lunch or light supper and you can use whatever is lying about in the fridge. This particular recipe is from Gordon Ramsay’s Ultimate Cookery School; a new edition to my cookbook shelf.

More fritters recipes:

Leek fritters

Broccoli parmesan fritters

Black salsify and feta fritters ( a favourite!)

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Corn fritters, serves 3-4

Adapted from Gordon Ramsay’s Ultimate Cookery Course.

100 g plain flour

1/2 tsk baking powder

1 egg, beaten

4 tbsp milk

olive oil

2 spring onions, chopped

1 red chilli, deseeded and finely chopped

2 tbsp chopped coriander

250 g tinned corn, drained and dried on kitchen towel

salt and pepper

Yoghurt dip:

250 g natural yoghurt

1/2 – 1 red chilli, deseeded and finely chopped

1/2 lime, the juice

3 tbsp chopped coriander

Start by combining all the ingredients for the dip and set aside. 

Next mix flour and baking powder in a bowl, add salt and pepper. Make a well in the middle and add the milk and beaten egg. Incorporate the flour with the egg and milk until all combined. Add 1 tbsp oil and more milk if the batter is too thick. Add spring onions, chilli, coriander and corn. Combine.

Heat up a frying pan on medium heat and add a glug of olive oil. Place tablespoon sized dollops of batter in the pan and fry a few fritters at the time, for 1-2 minutes on each side until golden brown and cooked through. Serve with the yoghurt dip and maybe a wedge of lime.