1:- QUICK RECIPES IN 10 MINS

Chili garlic prawns

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  Ingredients
• 2 tablespoons olive oil
• 80g butter
• 4 garlic cloves, thinly sliced lengthways
• 2 long fresh red chillies, finely chopped
• 1kg peeled green prawns, with tails intact
• 2 tablespoons fresh lemon juice
• 3 teaspoons grated lemon rind
• 1/4 cup chopped fresh coriander
• Rocket leaves, to serve
• Crusty bread, sliced, brushed with oil, char-grilled, to serve

 METHOD

1. Step 1
   Heat the oil and butter in a large frying pan over medium-high heat. Add the garlic and chilli and cook, stirring, for 1 minute or until aromatic. Add the prawns and season with salt and pepper. Cook, stirring, for 3-4 minutes or until the prawns are just cooked through.
2. Step 2
   Add the lemon juice, lemon rind and coriander to the prawn mixture and toss to combine. Divide the prawns among serving plates and serve with rocket and bread

2:-Flash-fried rice with fried egg and togarashi

Ingredients

• 2 garlic cloves, finely chopped
• 1 long red chilli, seeds removed, finely chopped
• 2 tsp grated ginger
• 1 cup trimmed, sliced snow peas
• 4 cups cooked white rice
• 1 tsp caster sugar
• 2 tsp fish sauce
• 2 tbs light soy sauce
• 1/3 cup (50g) roasted unsalted peanuts, finely chopped
• 4 spring onions, thinly sliced on an angle, plus extra shredded to serve
• 4 eggs
• 1 tbs shichimi togarashi (see notes)
• Coriander sprigs, to serve

 METHOD

1. Step 1
   Heat a wok over medium-high heat. Add 1 tbs oil and stir-fry garlic, chilli and ginger for 15 seconds or until fragrant. Add the snow peas and stir-fry for 1 minute, then add rice and stir-fry for 1 minute or until heated through. Add sugar, fish and soy sauces, peanuts and thinly sliced spring onion, stirring until sugar dissolves. Remove pan from heat, cover and set aside.
2. Step 2
   Heat remaining 1 tbs oil in a separate frypan over medium-high heat. Break eggs into pan and fry until cooked to your liking.
3. Step 3
   Divide rice among 4 bowls, top with an egg and sprinkle each with 1 tsp shichimi togarashi. Scatter with coriander and shredded spring onion.

3:- Crab & corn soup

• 1 x 500g pkt sweet corn and chives soup (Campbell's Velish brand)
• 250ml (1 cup) vegetable stock
• 1 x 125g can corn kernels, drained
• 2 x 170g cans crab meat, drained
• 3 green shallots, ends trimmed, thinly sliced diagonally
• Pinch of salt

METHOD

Ingredients

1. Step 1
   Combine the soup, stock and corn kernels in a large saucepan over medium-high heat and bring to the boil. Cook, uncovered, for 5 minutes.
2. Step 2
   Reduce heat to low and stir in the crab meat and half the shallots. Taste and season with salt.
3. Step 3
   Ladle the soup into serving bowls and sprinkle with the remaining shallots.