Mango Chilli Prawn Rice Paper Rolls

Ever since I began foodling, I have been wanting to illustrate this recipe. It is a spicy colourful, flavourful one that is ideal because its Mango season and ripe mango is considered good for the body just now. Not that one needs and excuse to eat Mangoes. And the sweetness of the mango is tempered by the spicy chillies and combined with the mildly pungent crunch of spring onions greens all rolled into soft Vietnamese style Rice Paper Rolls. Wonderfull to make ahaed, serve them as appetisers, a light lunch option or Tiffin filler. They are also lovely for a light Summer dinner when the appetite is sluggish. 

This one was tought to illustrate, took me longer than usual because I wanted to include all the details but I love Rice paper rolls so I do hope you will enjoy them. 

Ingredients 

12 medium prawns, cleaned and deveined
1 cup mango pulp2-4 Thai red chillies, sliced (alternatively use more regular red chillies)
1/2 c spring onion, chopped
1 packet rice paper
Salt to taste

Method
Combine chillies, salt, and mango with Prawns and toss well. Marinate for 10 minutes. Stir fry for about 5-7 minutes till prawns are cooked and marinade has dried out.To make rolls, dampen rice paper in hot water and lay flat on a smooth surface. Place 2-3 slices of chilli down one side, top with cooked prawns, and spring onions. Fold the edge of the rice paper over the filling, fold sides over and then roll up. Repeat with the rest of the rice papers.

Notes
Vegetarians can use cucumber sticks instead of prawns.
You will find rice paper (Blue Dragon Brand has convinient packets of 10 papers to start with) at Nature's Basket and they are also importing spicy Thai chillies currently. 

This is a recipe video for a slightly different version I created for Nature's Basket Last Summer but its great for learning the method. Spicy Prawn and Mango Rice Paper Rolls  Sunday, Mar 11, 2011 and here is a picture of the real stuff! 

 

 

Garlic Chilli Roasted Grapes for the Nonchalant Gourmand

Soon after I began  #365PerfectFoodles, I realised I needed a name for it and asked the Twitterverse for help, promising a dedicated illustration to the winners. Two peoples suggestions finally came together in this name. One of them was my friend Nikhil who also has a very attractive blog - Nonchalant Gourmand. He requested a recipe with garlic in shades of Purple since that is the color of his blog. It took me a while to actually come up with a recipe but here it is 

Chilli Garlic Roasted Grapes #365PerfectFoodles - 11 (15 Apr 2012)

 

I have been wanting to do a caramelised fruit recipe as well as cook with grapes so this recipe does both. Grapes are in season just now and chilled make the ideal summer fruit/snack. But what I have found over time is that all fruit get even more delicious when subjected to a little heat that caramelises the sugar they contain. This recipe also has two favourite ingredients, garlic on request by Nikhil, which is important for adding caramelly, savoury notes and chillies for a little heat that will help the roasted grapes hold their own with the cheese later. But most impotantly in this platter is an ingredient that is very local. In arranging the platter I have scattered little sprigs of baby Methi all over it. Baby Methi to translate it to world gourmet terms would be Fenugreek Mesclun and has been a regular on the menus of Gujarati and Maharashtrian cuisines for eons. In this platter it makes an important additions, its slightly sweet-bitter crunchiness offering a contrast in texture and flavour to the soft sweet grapes and savoury cheese. In retrospect a few toasted walnut flakes could also be scattered over....

Here is the written Recipe 

Ingredients

3 cups/250 gms large red seedless grapes, a few halved, rest kept whole

1/3 cup / 40 cloved Garlic, chopped fine

4-5 / 15 gms Red Chillies, chopped fine 

1/3 cup / 80 ml Robust Red Wine

Sea Salt to taste (optional)

To Serve 

A selection of Sharp goats milk or smelly-spicy cheeses (Camembert, Roquefort, Brie, Feta, Gorgonzola to name a few)

1 bunch Baby Methi (Fenugreek Mesclun), cleaned and trimmed

Toasted walnuts (optional)

Sea salt (adjust quantities if used in roasting also)

Method 

Preheat oven to 180 degrees Centigrade. In a large mixing bowl, combine the grapes, garlic, chillies  wine, sea salt if using and mix well. Transfer to a baking tray and place in preheated oven. Roast for 15-20 minutes till skin of grapes gets slightly wrinkly and garlic is well browned. Whille grapes are roastin arrange your cheeses on a platter. Scatter the grapes around the cheeses with drizzles of pan juices. Arrange sprigs of the baby methi all over. Scatter walnuts and sea salt if using. Serve with the red wine you used to cook! Bon Apetit!  

For those of you who want a look at the real thing, here is a picture. This pan full was wiped out by the husband.

Straight out of the oven

Closer shot.

Cinnamon Chicken Rub

#365PerfectFoodles - 6 (9 Apr 2012) - Cinnamon Chicken Rub dedicated to Cinnamon Stays, a cosy little B&B thats come to be my home in Gurgaon. I created this recipe for them for a recent dinner we had there. This Foodle was the most elaborate one I have attempted so far. But It was FUN! Toast 2 spicy chillis (or 1 Naga Chilli), 2 Star Anise and 3 sticks Cinnamon. Grind, mix with honey and salt and rub on 250 gms chicken chunks. Allow to marinate for 30 minutes, skewer and grill! Serve hot.