If you are looking for a quick, simple and super tasty Asian inspired appetiser for your next get together then look no further than this little spoon of loveliness.
I made this recently for a girls dinner and it was a huge hit. It is light and tasty, looks pretty and took no time to make. Ticks all round.
The original recipe uses sashimi grade tuna but I decided to substitute this with cooked prawns just in case my guests weren’t into the raw fish thing. The ingredients of this recipe are versatile so if you don’t feel like making an appetiser you can leave it chunky and add salad leaves for a light salad dinner. Or serve it like san choy bao with lettuce leaves on the side for guests to scoop the mixture into (for a little extra tang you can serve some homemade pickled ginger on the side as well for guests to add as a topping). Delicious.
Recipe adapted from Sarong cookbook by Will Meyrick
100g cooked prawns (de-shelled and de-veined)
1 medium sized knob ginger, finely diced
2 tbsp shallots, finely chopped
2 tbsp spring onion (green part), finely chopped
½ tsp small red chilli, finely diced
1 small bunch of coriander, roughly chopped
2 tsp sesame oil
½ lime, juiced
pinch of salt
1 medium sized knob ginger (used for the juice)
50g creme fraiche
1 pinch black sesame seeds
Start by making the creme fraiche. Grate the ginger and squeeze the juice (discard the pulp). Add the juice to the creme fraiche and stir to combine. Place in the fridge until you are ready to use.
Quickly pan fry the prawns in a little oil until they are just pink. Once cooled, dice into 5mm cubes. De-seed the tomatoes and cut into 5mm cubes. Dice the avocado into 5mm cubes. The prawns, tomato and avocado should all be a similar size. Combine in a bowl.
To the bowl, add the ginger, shallots, spring onion and chilli. Mix well.
Combine the sesame oil, juice of the lime and salt and add to the prawn mixture. Add the torn coriander leaves (reserving some for the garnish).
Spoon the prawn mixture on to your serving spoons, place a small dollop of creme fraiche on the top, sprinkle with black sesame seeds and add a small coriander leaf.