Ok, so this isn't exactly what you'd expect to find on a takeaway menu.
Much of what you see on a takeaway menu is not particularly traditional to its cuisine at all. Things like chop suey, tikka masala, korma, chow mein...they're all westernised dishes. Not saying there's anything wrong with that really - in fact, looking at it that way gives you ideas to blend elements of different dishes together.
In this case, I fancied a Thai-flavoured seafood dish, but didn't really fancy making noodles or rice with it (my two usual go-to carb choices). So I thought I'd swing in some sliced potatoes to see if that would work instead. You've got a light sauce of ginger, lemon, white wine vinegar, fish sauce, and sesame oil - which soaks through the potatoes quite nicely - and a good handful of coriander to boot, making this a really fresh-tasting salad.
So you can see how easy it can be to just make up your own recipe ideas, blending two different cuisines. And why not? Just make sure you do it the healthier way, yeh?
Thai Prawn Potato Salad Serves 2:
200g new potatoes, sliced
1 tbsp grated ginger
Juice of 1 lemon
1 tbsp white wine vinegar
1/2 tbsp fish sauce
1 tsp sesame oil
1 tbsp groundnut oil
200g king prawns
75g courgette, diced
50g babycorn, diced
50g mangetout, chopped
Handful of fresh coriander
1) Gently bring the potatoes to boil, then leave to simmer for about 10 minutes until cooked through. Drain and keep warm.
2) Mix the ginger, lemon, vinegar, fish sauce and sesame oil in a small bowl. Set aside.
3) Add the oil to a hot wok. Fry the prawns for a couple of minutes, followed by the courgette, babycorn and mangetout. Pour in the ginger mixture, stir frying together for a few minutes.
4) Finally, carefully mix in the cooked potato slices, then leave to simmer for about 5 minutes. Throw in the fresh coriander before dishing up to serve.
200g new potatoes, sliced
1 tbsp grated ginger
Juice of 1 lemon
1 tbsp white wine vinegar
1/2 tbsp fish sauce
1 tsp sesame oil
1 tbsp groundnut oil
200g king prawns
75g courgette, diced
50g babycorn, diced
50g mangetout, chopped
Handful of fresh coriander
1) Gently bring the potatoes to boil, then leave to simmer for about 10 minutes until cooked through. Drain and keep warm.
2) Mix the ginger, lemon, vinegar, fish sauce and sesame oil in a small bowl. Set aside.
3) Add the oil to a hot wok. Fry the prawns for a couple of minutes, followed by the courgette, babycorn and mangetout. Pour in the ginger mixture, stir frying together for a few minutes.
4) Finally, carefully mix in the cooked potato slices, then leave to simmer for about 5 minutes. Throw in the fresh coriander before dishing up to serve.
If you liked this, you might want to try making these other takeaway alternatives too.
2 comments:
There you are making creative and beautiful dishes again! Hope all's well. In the U.S. we call these take-out meals! Yum :)
Hi Tricia, ah, thanks for the kind comments as always :-) Yeh, I'd hope that these make good alternatives to try for takeaways and takeouts ;-)
Hungry Jenny x
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