April 08, 2018
Condiments, Shellfish, Shrimp,
Nuts/Seeds, Pine Nut, Appetizers, Australian, No-Cook, Entertaining, Game/Sports Day, New Years, Potluck, Gluten-Free, Non-Dairy, Oil, Spicy more
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"From a free promotional booklet from our fish monger. Times and serves are estimated."
Deseed and finely chop the red chillies and combine with the grated ginger, the juice of the lime and the caster sugar and finish with some chopped coriader leaves to serve.
Combine the mayonnaise with the paprika, cayenne and lemon juice.
Blend rocket leaves with toasted pine nuts, horseradish, the juice of the lemon and good quality olive oil.
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Recipe Stories / Blog
Ah. Homemade Coconut Chicken Fingers. Ya got to love them. First, plain and...
Made the smoke chili mayo dipping sauce to go with some oven-roasted shrimp today. We love the smoky taste of paprika and the subtle "kick" from the cayenne was a nice addition. It made a really nice dipping sauce for our shrimp.