Loving Maui like I do, and sitting here looking at the rain, this will take me back to my happy place and so will these prawns. Too yummy!
- 3 tbsp. light salad oil
- 20 prawns, peeled and cleaned
- 2 cloves garlic, finely chopped
- 2 tbsp. fresh ginger, grated
- 1 shallot, finely chopped
- 2 tbsp. oyster sauce
Heat the oil in a frypan and add the prawns and cook until opaque and pink (about 3 minutes). Then add the shallot, garlic and ginger and cook for 2 minutes. Add the oyster sauce and stir to combine well. Remove from heat and set aside. Do not overcook or the prawns will become tough.
Salad Ingredients
- 4 cups mixed spring mix greens
- 1 Ataulfo mangoes, peeled and thinly sliced
- 1/2 cup macadamia nuts, chopped
- 1 avocado, cut into small pieces
Dressing
- 2 tbsp. soy sauce
- 1/4 cup freshly squeezed lime juice
- 1 shallot, finely chopped
- 1 tsp. fresh ginger, freshly chopped
- 1 garlic clove, grated
- 2 tbsp. sweet chili sauce
- 1/2 cup light salad oil
To serve, toss the greens with just enough of the dressing to coat. Mound on a plate or pretty bowl and arrange the mango slices and prawns on top of the greens. Sprinkle with the chopped nuts and serve immediately with warm buns and, if you insist, a glass of chilled white wine.
Okay, rain all you want….this will make everyone feel happier, right?
The Devil’s Brew
I know, I know you thought I had given up on my signature drinks. This is a different drink but definitely one for summer evenings on the deck, at the lake…wherever!
- 1 cup crushed ice
- 2 cups chilled white wine
- 1/4 cup honey (more if needed)
- 1 cup sliced strawberries (fresh)
- 1 cup fresh papaya
- 1 cup cut up cantaloupe
- 1/2 cup gold kiwi, sliced
In a blender, combine half of all the ingredients and puree until smooth. Pour into a chilled pitcher.
Blend the remainder of the indredients and add to the pitcher. To serve, pour into chilled glasses. Umm…if you wish add the usual mint leaf or get clever and put a strawberry, cubes of papaya , kiwi and cantaloupe on a fancy pick and place across the glass.
Oysters With Pea Sprouts And Bacon
This is a nice appetizer for a special dinner. Mind you, with special friends and family, this could be any dinner you are planning.
- 18 medium sized oysters, shucked and on half shells
- 1/4 cup chicken stock
- 1 garlic clove, finely minced
- 2 cups fresh pea sprouts
- 1/4 cup Asiago cheese, finely grated
- 4 strips bacon, baked crisp and chopped
- 1/4 cup pimentos, diced for garnish
Preheat broiler to high. Place oysters on a parchment lined cookie sheet and pea gravel to prevent the shells from tipping. If you don’t have pea gravel on hand (and who does?) roll up balls of tin foil and set the oysters on top of them.
In a shallow pot, heat the stock and add the garlic and pea sprouts until they have JUST wilted and still a bright green. Drain in a strainer and toss to cool quickly. Mince coarsely and set aside.
Make a Hollandaise Sauce (below) then place the oysters under the broiler for about 2 minutes or until warm. Take them out and, working quickly, place a tbsp. of the sprouts on each one and some of the sauce. Sprinkle the cheese over. Place them back under the broiler until they are a golden brown (about 60 seconds).
Garnish each one with some crisp bacon and chopped pimento. Transfer to a platter and serve immediately. Can you hear the groans of pleasure now?
A lovely Brut goes well with this or, your choice of a crisp white wine, well chilled of course. Enjoy!
Hollandaise Sauce
- 1/4 cup butter
- 3 egg yolks
- 1 tbsp. fresh lemon juice
- 1/2 tsp. Worchestershire sauce
- hot sauce (only to taste)
Put butter in a measuring cup and heat in the microwave until melted. In a blender combine the egg yolks, lemon juice and Worchestershire sauce. Cover and blend until combined (about 5 seconds or so). With the blender on high, add the butter in a steady stream . This should thicken up immediately. Season with the hot sauce to taste.