Indonesian Prawn Salad

I have this 200 Delicious Low Fat Dishes Cookbook given to me by my little sister last year. Wondering why low fat??? She said I will gain a lot weight when I'm away so that is why she got me this low fat cookbook.. haha..

I have not tried any of the recipes since I got this book. So tonight's dinner, I whipped up something from this cookbook. After  checking through the recipes, I decided to go for Indonesian Prawn Salad. It does not take very long; preparation and cooking time only takes 25 minutes altogether. I really like the pickled cucumber. I used the potato peeler to slice the cucumber thinly.  My omelette is a disaster. Please excuse the ugly omelette strips.. I had this salad as a main dish for my dinner but hub had this salad with his main dish. Overall, we both enjoyed this salad. :)) 

Indonesian Prawn Salad (adapted from 200 low fat dishes  ~ hamlyn all colour cookbook)

Ingredients:

4 oz (125g) rice noodles (I used cellophane noodles instead)

2-1/2 oz (65g) cucumber, thinly sliced

2 tbsp rice vinegar

2 tbsp caster sugar

1 egg, beaten

oil spray

4 shallots, sliced

2 garlic cloves, crushed

1 tsp grated fresh root ginger

1 tsp ground coriander

1 tbsp Thai fish sauce

8 oz (250g) cooked peeled prawns

1 tbsp soy sauce

salt

To serve:

fresh coriander leaves

prawn crakers 

chopped roasted peanuts

2 spring onions, finely sliced

my additional:

fresh lime

chilli flakes

Cook the noodles according to the instructions on the packet. Drain, rinse well and set aside.

Pickle the cucumber in equal quantities of rice vinegar and sugar for 5 minutes, drain and set aside.

Mix egg and 3 tablespoons water. Spray a wok or large frying pan with il and, when it is quite hot, make a thin omelette with the egg mixture. Roll it up, leave to cool and cut into thin strips.

Combine the shallot, garlic, ginger and ground coriander in a large bowl. Add  some chopped coriander leaves, fish sauce, prawns and noodles and mix in, using 2 spoons to lift and stir, until they are thoroughly combines. Add the soy sauce, salt to taste. ((Squeeze 1 fresh lime.))

Transfer to a serving dish and serve with omelette strips, pickled cucumber, prawn crackers, chopped roasted peanuts, spring onions and a dash of chilli flakes. 

Notes:

• In the original recipe, they added 2 peppers (chopped) and 2 red chillies (sliced). I have to omit these because, hub do not like peppers and chillies. 
• The dish has a little fishy smell from the prawns so I squeezed 1 fresh lime and the smell went away..

Indonesian Avocado Blended (Jus Alpokat)

This is a popular fruit juice/dessert in Indonesia. You could get this avocado blended in any Indonesian restaurant.
It is commonly served with condensed milk and chocolate syrup as a dessert-like treat.
You could even add a scoop of vanilla ice-cream to make this drink more smoothie-like.
I don't have chocolate syrup so I used Milo milk.
Perfect for a hot weather!

Ingredients::
2 avocado

1/2 cup milk

5 tbsp sugar

5 tbsp water

1 cup chocolate syrup

crushed ice

Make simple syrup by combine sugar and water in small saucepan over medium- high heat. Stir until clear. Remove from heat and let cool. Spoon out avocado pulp and place in blender. Add syrup and blend to mix, then add cold milk and blend. Divide between 2 tall glasses. Top each serving with  chocolate syrup (to form separate layer) and crushed ice.