Prawn Salad

INGREDIENTS:

12 Prawns, shelled and deveined

1 Carrot, cut into sticks

1/3 Small Red Onion, peeled and thinly sliced

1/4 cup Parsley, leaves only

1/4 cup Pecan, roasted

2 tablespoons Red Wine Vinegar

2 tablespoons Sunflower Seed Oil

Pepper and Salt to taste

DIRECTION:

1. Bring a small pot of water to a boil.  Add prawns; cook until the prawns are curly and change colour.  Drain the prawns.  Plunge them into cold water to stop the cooking process.  Set them aside.

2. In a large bowl, combine all ingredients and the prawns.  Gently toss it until even.  Serve immediately.

Egg Wrap Mozzarella Cheese Sticks + Fresh Tomato Dipping Sauce | 白乾酪芝士脆條 + 鮮茄沾汁

These cheese sticks are as good as the ones coated with breadcrumbs or panko, but we don't need to lay out three dishes for the flour, egg, and the seasoned crumbs.  All we need is just to lay out the sheets of egg wraps and roll out some "mozzarella mummies".  For the sauce, you can add some tabasco if you like heat.

Egg Wrap Mozzarella Cheese Sticks + 

Fresh Tomato Dipping Sauce

白乾酪芝士脆條 + 鮮茄沾汁  

Ingredients:

200 gram Mozzarella Cheese, cut into 7 sticks

7 Egg Wraps

Water

2.5 tablespoons Light Cooking Olive Oil (for frying)

Tomato Sauce: (about 1/2 cup)

3 Tomatoes, diced

3 cloves Garlic Gloves, crushed

2.5 tablespoons Light Cooking Olive Oil

1/3 teaspoon Dried Rosemary

1 tablespoon Red Wine Vinegar

1 teaspoon Paprika

1 tablespoon Brown Sugar

Sea Salt and Pepper to taste

材料：

200克  白乾酪芝士, 切成7條

7 塊   蛋春卷皮

水

2.5 湯匙   淡味煎煮用橄欖油 (煎春卷用)

蕃茄沾汁: (約1/2 杯)

3 個   蕃茄， 切粒

3 瓣   蒜頭，壓扁

2.5 湯匙   淡味煎煮用橄欖油

1/3 茶匙   乾迷迭香

1 湯匙   紅酒醋

1 茶匙   紅甜椒粉

1 湯匙   黑糖

DIRECTION: