Tuesday, April 30, 2013

Curry Prawn and Mango Wrap

I guess mango is in season.  You will spot mango in abundance in the supermarkets and wet markets.  Do you love mango?  I do!  From having it raw in mango salad or ripe, sliced or in desserts.  So versatile, these mangoes!

So how do I relish this yummy health booster this time round?  I used it to make this super duper simple savoury curry prawn wrap.  It is just Amazing!

Ingredients (Serves 4)

16 medium prawns (i used frozen)
1 tbsp curry powder
a pinch of salt
1 tbsp olive oil
4 spinach wrap (you can use plain or wholemeal)
2 mangoes, cut and cubed
mesclun salad
dallops of cottage cheese


Thaw and wash the frozen prawns.
Marinate prawns with curry powder and salt for about 30 minutes.
Heat olive oil in a non stick pan and pan fry prawns until cooked and set aside.
To prepare wrap, place mesclud salad on wrap, followed by cubed mangoes, prawns and drop dallops of cottage cheese.
Fold the edges of the wrap towards the centre and secure.
Serve immediately.

Sunday, April 28, 2013

Mediterranean Quinoa Salad

I have always wanted to try quinoa.  I wonder what it tastes like.  A lot of clean eaters actually include quinoa in their diet.  Quinoa is considered a superfood and it's gluten free.  It's also a good source of protein iron as well as fibre.

It took me a while to get round to trying quinoa.  I finally bought a pack of the organic quinoa and decided to make them today.  I browsed through the world wide web and this recipe from Skinny Taste caught my eye.

If you are planning to cook something light or trying to eat clean, you may want to try this recipe.


1 cup quinoa
2 cups water
1 large red onion, diced
1/4 cup kalamata olives, diced
1 japanese cucumber, peeled and diced
12 cherry tomatoes, quartered
1 tbsp brine from the bottled olives
juice from half a lemon
salt and pepper, to taste


Using a fine sieve, rinse the quinoa to remove the saponins.
Fill the 2 cups of water in a pot and add the quinoa and bring to a boil.
Once the water boils, reduce heat to low and cook the quinoa covered for about 15 minutes.
Removed from heat and fluff the quinoa.  Transfer it to a mixing bowl and let it cool
Once cool, add the chopped onion, olives, cucumber and tomatoes and mix well.
Then drizzle in the lemon juice and brine as well as season with salt and pepper and toss well.

Serve at room temperature or chilled.

Note - You may crumble feta cheese if you have.  I guess it will make a whole lot of difference to the taste of this salad.  
Related Posts with Thumbnails