Hot Prawn Salad with Mangoes and Pineapple

Featuring crispy prawns and sweet chunks of fruit, this Asian favorite makes for a light yet satisfying lunch. To retain the crunch, fry the prawns just before serving.

Serves 4  

Prep Time 20 minutes  

Cooking Time 10 minutes

Ingredients:

1/4 cup mayonnaise

2 tablespoons condensed milk

1/2 cup mango, cut into 1/2-inch cubes

1/2 cup pineapple tidbits, drained

salt and white pepper to taste

1 egg

3/4 cup cornstarch

3/4 teaspoon salt

10 medium prawns, shelled, deveined with tails left on

oil for deep-frying

6 small romaine lettuce leaves (optional)

Procedure:

1  In a medium bowl, mix together mayonnaise and condensed milk. Toss in mango cubes and pineapple tidbits. Season to taste with salt and white pepper. Chill and set aside.

2  In a small bowl, combine egg, cornstarch, and salt. Whisk until batter becomes smooth. Dip prawns in the batter, one at a time, and deep-fry in preheated oil. Fry a few pieces at a time. Cook prawns just until they turn pink and batter is light golden brown. Drain on paper towels.

3  To serve, arrange lettuce on a platter. Add the fruit-mayonnaise mixture and top with the fried prawns. Alternatively, you may toss the prawns in the mayonnaise mixture then transfer to the platter. Serve immediately.

Chicken Alfalfa Wraps

Cooking can be a chore with the summer heat. Keep your cool with this no-cook, deliciously healthy wrap. For variety, change the chicken to ham, turkey, or any cold cut of choice.

Serves 3 to 4  

Prep Time 10 to 15 minutes

Ingredients:

For the honey-mustard dressing

2 tablespoons Dijon mustard 

2 tablespoons honey

1 (8-ounce) package cream cheese, softened

3 large whole-wheat tortillas

6 slices smoked chicken

1 pack alfalfa sprouts

Procedure:

1  Make the honey-mustard dressing: Combine mustard and honey; mix well and set aside.

2  Make the wrap: Spread 3 to 4 tablespoons cream cheese on one side of the tortilla. Lay 2 slices of meat on top of the cheese. Spread a thin layer of the honey-mustard mixture on the meat. Arrange the sprouts on top of the meat. Roll up the tortilla and secure tightly with a toothpick or wrap in wax paper. Repeat with the remaining ingredients to make 3 large wraps.

Mushroom-Mozza Triangles

Looking for an elegant, make-ahead appetizer for your next gathering? These crisp savory bundles will surely tickle your guests’ appetite.

Serves 4  

Prep Time 30 minutes  

Cooking Time 30 minutes

Ingredients:

1 1/2 tablespoons olive oil

1/4 cup chopped shallots

2 teaspoons minced garlic

1/3 cup chopped Parma ham or jamon Serrano

2 cups shiitake mushrooms or fresh button mushrooms

1 tablespoon chopped fresh thyme or 1 1/2 teaspoons dried thyme

salt and pepper to taste

3/4 cup grated mozzarella cheese

4 sheets filo pastry

2 tablespoons melted butter

Procedure:

1  Preheat oven to 350ºF.

2  Heat oil in a medium frying pan. Sauté shallots until translucent. Add garlic and sauté until fragrant.

3  Add chopped ham and fry for 30 seconds. Add mushrooms and cook over high heat for 1 minute. Add thyme, then season with salt and pepper. Mix well. Transfer mixture to a bowl and let cool. Once cooled, add mozzarella cheese and mix well.

4  Place 1 sheet filo pastry on a chopping board. Cover the rest of the filo sheets with wax paper then place a damp towel over them. Cut the sheet into 3 (3x16-inch) strips. Repeat with the remaining sheets, making a total of 12 strips.

5  Brush one strip of filo pastry with melted butter. Put a heaping tablespoon of mushroom filling on the edge. Fold the end over the filling to form a triangle. Continue to fold the strips in triangles, like folding a flag. 

6  Repeat with remaining strips of dough, placing filled triangles on a parchment paper-lined baking sheet and keeping them covered until ready to bake.

7  Brush the triangles lightly with butter. Bake for 20 to 25 minutes or until golden and crisp. Serve hot.