ASIAN SNACKS RECIPE RECIPES

Steps:

• 1. Lightly toast the peanuts in a dry frying pan, then crush in a pestle and mortar and put aside. Peel and finely chop the garlic and ginger.
  2. Put 1 tablespoon of sesame oil and the star anise into the frying pan on a medium-high heat. Add the mince, breaking it apart with a wooden spoon, followed by half the garlic and ginger and the honey. Stir-fry for 5 minutes to crisp up and get golden brown.
  3. Meanwhile, crush the remaining garlic and ginger into a paste in the pestle and mortar, then muddle in the fish and soy sauces and lime juice to make a dressing.
  4. Cook the noodles according to the packet instructions.
  5. Trim the spring onions, then finely slice with the chilli (deseed if you like). Prep the salad veg, breaking the lettuce leaves apart and matchsticking or finely slicing any crunchy veg so it’s all a pleasure to eat.
  6. Load up your plates with that lovely salad veg, then drain and add the noodles. Spoon over the dressing, sprinkle over the crispy beef, chilli, spring onions and crushed peanuts, pick over the coriander leaves and tuck in.

Steps:

• 1. For the marinade, peel and crush the garlic into a shallow bowl. Peel and finely grate in the ginger, followed by the zest of half the lime.
  2. Next, add the soy, juice from half the lime, the honey and oil and mix together well.
  3. Preheat the grill to medium and line a baking tray with tin foil.
  4. Check that there aren’t any stray bones lurking in the salmon fillets, then cut them up into 2.5cm cubes. Toss them in the marinade and leave for around 10 minutes to absorb the flavour.
  5. Thread the salmon onto 2 large or 4 small skewers (soak them first, if wooden), but don’t push the pieces too tightly together, then place onto the tray.
  6. Grill for around 8 to 10 minutes, or until beautifully glazed and cooked through, turning regularly and brushing with leftover marinade.
  7. Toast the sesame seeds (if using) in a dry non-stick frying pan until golden, then tip onto a plate and leave to cool.
  8. Once cooked, transfer the skewers to a plate and sprinkle with the toasted same seeds (if using), dunking the cubes of salmon in any that escape onto the plate.
  9. Cut the remaining lime into wedges for squeezing over. Delicious served with plenty of greens and brown rice or noodles.