Friday, June 29, 2012

Yum Recipes for a Great Weekend!

Weekend is here, so why not get prepared for some yum things? For past few weeks we have been suggesting you some dining out options, so this time we decided to offer some easy-to-make recipes at home. Consider a laid back weekend this time, and enjoy some easy delights with your family and friends.
Check out these two recipes that have been shared by Del Monte. Visit to know more on the same.

Crunchy Honey-Chilli Prawns
Servings: 4
Preparation Time: 15 min
Cooking Time: 15 min

De-veined Prawns, tail on - 22 - 24 pieces (1 kilo)
White Vinegar - 2 tbsp
Soy Sauce - 2 tbsp
Fresh Crushed Pepper - to taste
Corn Flour -1 tbsp
Refined Flour - 1 tbsp
Eggs - 1-2 nos
Couscous or Corn Flakes - 2-3 tbsp
Refined Oil - to deep fry
Del Monte ZINGO - 2 cups
Spring Onions, thinly sliced - 1 cup

Wash & pat dry all the prawns and marinate in vinegar, soy sauce and crushed pepper & refrigerate for about 20-30 minutes.
Add corn flour, refined flour and egg, mix well & arrange on a tray.
Sprinkle couscous or crushed corn flakes on prawns and pat lightly with dry wooden spoon.
Heat refined oil in kadai / deep fat fryer on medium heat and deep fry until golden & crunchy.
Heat and reduce Del Monte ZINGO until slightly sticky in a frying pan & toss crunchy prawns briefly & remove in a serving platter.
Garnish with sliced spring onions & serve immediately.

Fresh Baby Corns may be used to create vegetarian option. Egg may also be replaced with little water in veg option. 

Zingo KimChi Salad

Servings: 4
Preparation Time: 20 min
Cooking Time: N/A

Cabbage cut into triangles/squares - 1 head of 
600 grams
Carrots cut into Roundels / half-moons - 1 cup
Sweet Corn whole kernels - 1 cup
Spring Onions sliced - 1 cup
Salt - 1 tsp
Dressing & Garnish:
Del Monte ZINGO - ¾ cup / to taste
Sesame Oil - 1 tbsp
Light Soy Sauce (naturally brewed) - 1 tbsp
Fresh Coriander leaves - handful
Black & White Sesame Seeds toasted - 1 tbsp

Mix & toss all the above ingredients (except dressing & garnish) in a large bowl. Leave it in the refrigerator for an hour or until cabbage starts to look wilted.
Squeeze it to remove excess water out of salad.
Prepare a dressing by whisking Del Monte Zingo, sesame oil and soy sauce together and mix it well with the salad.
Serve chilled sprinkled with little toasted sesame seeds & few fresh coriander leaves.

Share with us on Monday, which one did you try, and how did you find it....

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