Ingredients

500g prawn cutlets
2 tablespoons CSR Squeeze Golden Syrup
1 small chopped fresh red chilli
1 clove crushed garlic
1 tablespoon peanut oil
1 large red onion, sliced
1 bunch baby bok choy, roughly sliced
150g snow peas, trimmed
1 tablespoon CSR Squeeze Golden Syrup, extra
Juice of 1 lime
2 teaspoons soy sauce
1/3 cup chopped coriander

Rice for serving

Method

Combine the prawns with Golden Syrup, chilli, garlic and oil and marinate for 20 minutes.

Heat a little oil in a wok and stir-fry the prawns quickly they have just changed colour (they will turn pink when cooked). Remove from the pan. Heat a little more oil and stir-fry the onion 2-3 minutes.
Toss in the bok choy and snow peas and cook for 1 minute.

Stir in the extra Golden Syrup, juice, soy, and prawns. Toss though the coriander and serve immediately with rice.

This recipe is courtesy of CSR Sugar.

Ingredients

4 medium flathead fillets,
1 egg, beaten
1 teaspoon chopped chillies
2 tablespoons chopped coriander
2 tablespoons shredded coconut
1/2 teaspoon five-spice powder
1 kaffir lime leaf, sliced thinly
1 teaspoon fish sauce
2 spring onions, chopped
1/4 cup sesame seeds, (optional)
1 tablespoon canola oil

Method

1. Process the fish, egg, chilli and coriander in a food processor until smooth. Transfer the mixture to a bowl and combine with the coconut, seasoning and spring onions. If you have time, refrigerate the fish mixture for 15 minutes before forming into cakes and you will find the mixture firmer and easier to handle.
2. Form the mixture into small cakes and, if using, roll them in the sesame seeds.
3. Heat 2 teaspoons of the oil in a non-stick frypan over a medium heat and cook half the fish cakes until golden brown, 2 to 3 minutes on each side. Add the remaining oil to the pan and cook the rest of the fish cakes.
4. Arrange the salad on serving plates and top with the fish cakes.

This recipe is courtesy of Go For Your Life and the Cancer Council of Victoria.

Ingredients

12 mussels
1 cup long grain rice
300 g green prawns
200 g scallops, rinsed and if large cut in half
1 onion, finely chopped
2 cloves garlic, crushed
1 red capsicum, chopped
1 green capsicum, chopped
1 X 400g can crushed tomatoes
1 cup chicken stock
1 cup frozen or fresh peas
pinch cayenne pepper

Method

1. Scrub the mussel shells and remove the beards. Place into a large pan with ½ cup water. Cover and cook over medium heat for 5 minutes, shaking the pan occasionally. Discard any mussels which do not open in this time. Peel and devein the prawns, leaving the tails intact.

2. Spray a large nonstick frying pan with oil and heat. Add the prawns and scallops and cook over high heat for about 2 minutes or until the flesh turns white. Remove from the pan and set aside.

3. Add the onion to the pan and cook over medium heat for 3 minutes or until soft. Stir in the garlic and cayenne, then the capsicum and rice, and cook, stirring constantly, for a further 2 minutes.

4. Add the tomatoes, stock and peas and stir through. Bring paella to the boil then reduce the heat to very low and cover tightly. Cook for 20 minutes, or until the rice is just tender and the stock is almost all absorbed.

5. Add the prawns, scallops and mussels to the rice, and very gently stir through. Cover and cook for a further 3 minutes or until the seafood is heated through. Serve immediately.

This recipe is courtesy of Go For your Life and the Australian Sports Commission.

Ingredients

1⁄2 cup light soy sauce (salt-reduced)
2 garlic cloves, crushed
1 tsp Chinese five spice
1 tbs brown sugar
4 salmon fillets, skin on
400g button mushrooms, halved
100g pkt baby Asian Greens
1 red capsicum, cut into thin strips
1 cup bean sprouts, trimmed
1⁄2 cup fresh coriander leaves
1⁄2 cup fresh mint leaves
2 tbs sweet chilli sauce

1. Combine soy sauce, garlic, five spice and sugar in a jug. Place salmon and mushrooms in separate ceramic bowls. Pour half marinade over each, stir to coat. Cover and refrigerate for 2 hours.

2. Preheat a barbecue plate or non-stick frying pan over high heat. Drain salmon, discard the marinade. Cook salmon for 2 to 3 minutes each side or until cooked to your liking. Transfer to a plate, cover to keep warm.

3. Add Asian greens, capsicum, bean sprouts, coriander and mint to the marinated mushrooms, toss to combine. Flake the salmon fillets and add to the salad with sweet chilli sauce. Toss gently to combine. Serve with extra sweet chilli sauce if desired.

Recipe courtesy of Cooking with Mushrooms.