asparagus, prawn & zucchini bites with sesame mayo
Wooo – Friday with a long weekend ahead – bring it on! I am quickly finishing this before heading off to yoga (Ohmmmm – did first proper one-arm, no-cheaty side crow recently – yeah baby!) so that you can get the ingredients sorted for this recipe today. Even if the weather doesn’t behave, these nibbles that I put together for the gorgeous Dish website, will bring a springy vibe to drinks with friends or family – the prawn, zucchini and asparagus combination works so well with a hit of toasted sesame, a decent blob of Japanese mayo and a sprinkling of spring onions, I would serve these with Asahi beers and a bottle (or two) of riesling or pinot gris…perfect!
…and not a lot else to report really. I have finally moved my darling Henry’s bed and special belongings up to my old study, created a proper studio/office for myself and done a bit of general re-arranging. Now everything feels light and fresh, and would be bloody fabulous if the dogs could just stop peeing on stuff for five minutes. I mean ffs I woke up this morning and Dougie had done a mega-wee on one of my leather club chairs. We’re talking swimming pool rather than a puddle. Blergh. Any way, they are off for a lovely little holiday at the farm dog kennels for the long weekend, so may they pee liberally wherever they wish and come back refreshed, clean, and slightly dehydrated.
Lovely Henry is busy designing his interior design logo (watch out for crazy nepotistic (possible word) son endorsement when he starts working for himself in the coming years, and Hoob is staring down the barrel of exams – that’s such a lovely way to describe it hey…not scary at all! I have faith that he will be steady and work his way through the end of his year in fine fashion. Anyhoo, must get ‘to the mat’ – have a great weekend, and watch out for another recipe tomorrow 🙂
400g raw prawn meat
4 spring onions, roughly chopped
1 teaspoon sesame oil
1/2 teaspoon soy sauce
1/3 cup plain flour
3-4 tablespoons cornflour
2 small zucchini / courgettes, grated
250g young asparagus, chopped
2 tablespoons sesame seeds
1/4 cup coconut oil
1 tablespoon black sesame seeds
1 spring onion, finely sliced
Put half of the prawn meat in a food processor, roughly chop the other half and set aside. Whiz the first lot of prawn meat with the spring onions, sesame oil, soy sauce, flour, 3 tablespoons of cornflour and the eggs. Pour out into a large bowl and add the reserved chopped prawn meat, chopped asparagus and grated courgettes. Mix well to combine. If using straight away the mixture should be fine as it is, if you are making it a few hours in advance, add the extra cornflour. Heat half of the coconut oil in a large frying pan and cook tablespoons of the fritter batter for a minute each side until golden and cooked through. Drain on paper towels and top with sesame mayo, sesame seeds and spring onions to serve. Makes: 22
2/3 cup japanese mayonnaise (or good quality egg mayo)
1 teaspoon sesame oil
Mix the mayo and sesame oil together and store in the fridge until required.
Are these OK to eat at room temp? I'm guessing they are most delicious when warm….
Hm – you could eat them at room temperature if not too long after cooking but they are definitely best eaten hot 🙂
When fresh asparagus is not in season, what could you use in replace of it.
Looking forward to trying tomorrow recipe tomorrow
Hi Elizabeth – peas would make a great replacement, or blanched edamame beans would work too! 🙂