Asian recipes

Mexican-style chorizo-and-seafood paella

1 hour

Prawns and

Prawn salad with black sesame tahini

Mexican recipes

Mexican-style seared tuna nacho salad

10 minutes

Curry recipes

Potato-crusted baked hake with smashed peas

35 minutes

Great value

Garlic-and-caper butter pan-fried hake

15 minutes

Fish recipes

Double-smoked salmon dip

Name: Prawn toast
Prep time: 15 min
Cook time: 15 min
Total time: 30 min
Yield: 4 servings
Cuisine: Starters & Light meals
Ingredients: For the prawn toast: ,white bread 4slices,butter 1T,prawns, cleaned and chopped 150g,garlic, crushed 1clove,ginger, peeled and crushed 1 x 1.5 cm piece,free-range egg whites 2,salt, to taste ,sesame seeds 2T,For the dipping sauce, mix: ,soya sauce ½cup,ginger, crushed 1 T,crushed smoked dried chillies 1½ t

By Siba Mtongana

Serves 6 to 8

Difficulty Easy

Prep Time 10 minutes

Ingredients

300 g Woolworths hot-smoked salmon fillet with pepper and dill
250 g mascarpone
1/2 lime, juiced
2 T soya sauce
2 T milk
1 t sriracha
2 T fresh dill, chopped, plus extra to garnish
100 g smoked salmon, thinly sliced, for serving
1/2 stick celery, cut into lengths, for serving
1 Mediterranean cucumber, peeled, cored and cut into sticks, for serving
Woolworths beetroot chips, for serving

Method

Blend the salmon, mascarpone, lime juice, soya sauce, milk, sriracha and dill until smooth and creamy.

Make salmon roses with the smoked salmon.

Transfer the dip into a serving bowl and garnish with chopped dill and the salmon roses.

Arrange on a platter with the celery, cucumber and beetroot chips.

Browse more dip recipes here.

This is a test recipe

5-ingredient caramelised onion tart

Baba ganoush with roast red peppers

Prawn toast

Teriyaki salmon noodle bowls

Mexican-style chorizo-and-seafood paella

Prawn salad with black sesame tahini

Mexican-style seared tuna nacho salad

Durban fish curry

Potato-crusted baked hake with smashed peas

Sardine-and-raisin fettucine

Baked mussel risotto

Garlic-and-caper butter pan-fried hake

Hake poached in olive oil