Quick snack: garlic prawn and asparagus cream cheese crackers

This is a snack that would go well with alcohol or if you are unable to consume alcohol like me as I am a nursing mother, sparkling juice will do as well. Good for a chill out session at home, any time of the day.

Ingredients:
Meiji plain crackers
Cream cheese
Asparagus chopped
Peeled prawns
Garlic powder
Herbs of your choice eg parsley, dill or rosemary
Olive oil
Pinch of salt
Freshly cracked black pepper

1. Heat pan.
2. Add olive oil.
3. Sautée prawns and asparagus, add garlic powder, herbs and a pinch of salt. Cook thoroughly and remove from heat.
4. Spread cream cheese thinly onto each cracker.
5. Place prawn and asparagus on each cream cheese cracker.
6. Serve with freshly cracked black pepper and the drink of your choice.

Inspiring Yummy Mummies
PoshPearl

Tempura Cereal Prawns

Imagine crispy prawns in yummy crunchy cereal plus deep fried curry leaves. So yummy isn't it. You can never stop at 1!

Ingredients:
500g Tails on Frozen large prawns or fresh large prawns
100g Nissin Tempura flour (the best!!!)
160ml cold water
5 tablespoon Nestum Cereal
1 tablespoon milk powder
1 tablespoon sifted icing sugar
Curry leaves
Chili padi

Tempura prawns
1. Mix tempura flour with cold water
2. Dip prawns in flour mixture
3. Deep fry at 160 deg Celsius till golden brown
4. Drain oil and set aside
5. Deep fry curry leaves at 160 degree Celsius for 1-2 minutes or until leaves turn translucent and crispy. Avoid placing it too long as it will brown and turn bitter.

Cereal
1. Combine cereal, milk powder and sugar and mix well.
2. Stir fry in low heat till warm and set aside

Presentation:
Place tempura prawns on plate, followed by cereal and curry leaves and garnish with chili padi if desired.

Enjoy!

Inspiring Yummy Mummies
PoshPearl

A Rendition of Fish and Co's Shrimp Pasta Salad

My family had a craving for Fish & Co's shrimp pasta salad and I knew I had to fix that craving straight away!
It's easy and fast to prepare! Results? Happy bellies!

Ingredients:
12 Cooked and chilled shrimps ( use either fresh or frozen)
1/2 Chopped and chilled Iceberg lettuce
200g Cooked and chilled San Remo Angel Hair pasta
Chilled Mizkan Goma sauce
1 tablespoon Kewpie Mayonnaise
1 teaspoon sesame oil

1. Toss Chilled angel hair pasta in Goma sauce and place in the middle of the plate.
2. Toss lettuce in mayonnaise and sesame oil and place it around the pasta.
3. Place shrimps on top of pasta.
4. Now it's done! Enjoy!

Inspiring yummy mummies
PoshPearl