Singapore chilli prawns
Wednesday, April 19th, 2006
I went to a Sydney Seafood School class to learn how to make Singapore Chilli Crab. Prawns are a much less fiddly alternative.
Archive for April, 2006
Thai Style Money Bags
Wednesday, April 19th, 2006
This recipe came from a Women’s Weekly cookbook. Warning – it is very time consuming, as you need to make and cook the filling first, then wrap the parcels and then tie the chive around it, then deep frying it! Also it is best to eat straight away after cooking as they become soggy after a short time. Serve with Sweet chilli sauce. Not low fat!
Here’s the link to the recipe:
http://aww.ninemsn.com.au/ARTICLE.aspx?id=151411&_cobr=optus