Asian Prawn & Pork Balls

thumbnail_20170520_162158If you’re anything like me then you’ll also find it hard to stay healthy at the weekends. I don’t want to deprive myself, I wonna treat myself but without gaining an extra chin.
What with summer almost upon us I’ve been trying to come up with recipes that taste like a takeaway that aren’t as detrimental to my figure. Chinese food is one of my favourites but highly calorific so I decided to come up with my own healthier version of pork balls without compromising on flavour. Enjoy as a starter or part of a main, they’re also great for anyone that likes to meal prep as can be cooked in batch.

Ingredients:
Makes 15, Dairy Free.
– 300g Low fat pork mince.
– 180g Cooked king prawns, blended.
– 2 Chillies, finely chopped.
– 4 Garlic cloves, crushed.
– 2 Tablespoons of light soy sauce.
– 2 Teaspoons of lemongrass paste (got mine from Asda).
– Sesame seeds, enough to roll the balls in.
– 1 Slice of bread, blended to make breadcrumbs or use panko.
– Oil.

Method:
1. In a bowl mix together by hand the pork mince, blended prawns, breadcrumbs, chillies, garlic, soy and lemongrass.
2. Roll mixture into balls and then roll in sesame seeds.
3. Place balls on an oven tray that’s been lined with baking parchment and lightly brushed with oil.
4. Cook in a preheated oven at 220C for 20 minutes or until golden/cooked.
 

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Thai Coconut Curry

20170507_112604[411]I really enjoy a Thai take away curry but often find them to be too rich, not to mention detrimental to my diet. I decided to make my own lighter version at home, stripping the ingredients right down so it’s accessible, fast food yet still delicious, creamy but not too heavy with hints of citrus.
This is a firm favourite with my friends and family.

Ingredients:
Serves 2, Gluten Free, Dairy Free.
– 2 packets of cooked king prawns, approx. 180g each.
– 1 Red bell pepper, sliced thinly.
– 1 Carrot, sliced thinly.
– 1 Chili, sliced thinly.
– 3 Large mushrooms, sliced thinly.
– 1 Large onion, sliced thinly.
– 2 Garlic cloves, crushed.
– Juice of half a lime, use other half as garnish.
– Oil.
– Salt and pepper to taste.
Sauce:
– 1 Can of light coconut milk.
– Juice of 1 lime.
– 2 Garlic cloves, crushed.
– 2 Tablespoons of fish sauce.
– Salt and pepper to taste.

Tip: I don’t like ginger or coriander but if you do then add ginger to the sauce and garnish the finished dish with coriander.

Method:
1. In a saucepan add all the ingredients for the sauce, simmer and stir continuously.
2. In a separate pan fry together the garlic, onion, chili, carrot and pepper until soft. Once soft add the prawns, mushrooms and lime juice, cook for 2 to 3 minutes then add the sauce and stir well.
3. That’s your dish complete, serve with rice or noodles.