Mango Popsicle
Dare to be a little different and try these refreshing popsicles for one of those lunch parties.
Ingredients
1 cup mango juice
5 gm ginger, peeled
10gm basil
Pinch of salt
Pinch of pepper
20g liquid glucose
Method
- Mix all the ingredients. Bring this mixture to a boil.
- Strain the mix and pour it in shot glasses.
- Cover the glasses with cling wrap and insert a stick, piercing through the wrap.
- Freeze overnight, remove from glass and serve.
Som Tam Rolls
A healthy summer snack for all the seafood fanatics out there.
Ingredients
5 rice paper strips
50g raw mango
50 gm raw papaya
5 gm garlic
10g peanuts, roasted
5 gm palm sugar
1 tsp fish sauce
3 gm shrimp paste
2 Thai red chilli
1 tsp lime juice
Method
- Crush a handful of unsalted peanuts and keep aside.
- Melt palm sugar in a small pan on low flame with 2 tbsp of water. Wait till it turns thick.
- Peel the papaya and mango and shred into thin strips. Soak them in cold water.
- Take the chilies and peeled garlic and crush them lightly.
- Add the shrimp and the fish sauce and continue crushing. Add the crushed peanuts and mix well.
- Toss the raw mango and papaya with the dressing.
- Make rolls like cigars with the filling using rice paper.
- Serve them with a sweet chilli sauce.
Calamari Pina Colada Salad
This is your regular Pina Colada with a twist! A light spike converts this all-time favourite summer refresher into a salad.
Ingredients
30 gm calamari
100g desiccated coconut
1 slice pineapple,canned
1 tsp white rum
1 ½ tsp coconut milk
1 ½ tsp cream
2 tbsp fresh pineapple juice
¼ cup extra virgin olive oil
25g Romaine lettuce
25g iceberg lettuce
1 zucchini, green, yellow
5g sesame seeds
Method
- Coat the calamari with desiccated coconut and keep aside.
- Prepare the dressing using olive oil, rum, pineapple juice, coconut milk, salt and pepper.
- Grill pineapple and keep aside. Slice zucchini length wise and marinate with salt, pepper and lime juice.
- Deep fry the calamari and drain the oil. Start arranging the salad by tossing the lettuce in the dressing. Top the salad with rolled zucchini and the fried calamari.
- Keep the pineapple on all four sides of the salad, pour some olive oil and garnish with toasted sesame seeds.
Watermelon, Tomato, and Shrimp Broth
A one bowl meal enriched with the goodness of fruits, vegetables and sea food.
Ingredients
1 tomato chopped
½ cup watermelon juice
5gm fresh lemongrass stalk
5 shallots, chopped
5 gm ginger, chopped
5 gm basil
5 gm garlic, chopped
1 tsp olive oil
5 gm hot green chilli(Thai or Serrano), chopped
1 tsp lime juice
Pinch of Salt
¼ cup fish fume or seafood stock
3 shrimps
Method
- Heat oil in a sauce pan and add garlic, ginger, lemongrass, shallots with Thai chili and basil.
- Add chopped tomato and seafood stock and reduce.
- While the broth is simmering marinate the shrimp with salt and pepper, grill and keep aside.
- Add the watermelon juice and bring to a boil.
- Strain the liquid, add lemon juice and keep aside.
- Serve by placing the grilled shrimp in the middle and pour the soup around it.
- Garnish with a drop or two of olive oil.