chilli sauces

Unleash your creative side and choose your own adventure with these pretty-as-a-picture cold Vietnamese rolls. The sky&#039;s the limit!

Vietnamese-style Cold Rolls | Marion&#039;s Kitchen

Rice paper wrappers

water

Egg omelette:

vegetable oil

eggs, lightly whisked

Spicy devilled prawns:

tbsp gochujang*

tbsp Marion’s Kitchen Coconut Sriracha

soy sauce

small prawns, peeled & deveined

Spicy peanut dipping sauce:

peanut butter

hoisin sauce

lime juice

garlic clove, grated

Suggested fillings:

edible flowers

rice vermicelli noodles, cooked, cooled

dark green lettuce leaves

Asian herbs e.g. mint leaves, Thai basil leaves

cooked,

carrot

finely julienned capsicum

cucumber, cut into thin strips

garlic chives

Step 1.Before you start rolling, you’ll need to get all your fillings ready and cooled. To make the egg omelette, heat one tablespoon of the oil in a non-stick frying pan over medium-high heat (a pan 22cm in diameter will give you 2 omelettes). Pour in enough half the egg mixture and swirl the egg around the pan until the egg is almost set. Allow to gently cook on the heat until the top of the omelette is completely set. Then transfer to a cutting board and trim the edges to form a rectangle. Then cut the rectangle into 3 pieces. Set aside to cool and repeat with remaining egg.

Step 2.For the spicy devilled prawns, combine the gochujang, Coconut Sriracha and soy sauce in a large bowl. Add the prawns and mix to coat. Heat the vegetable oil in a large non-stick frying pan. Add the prawns and cook for 2-3 minutes each side or until cooked through. Transfer to a plate and set aside to cool.

Step 3.For the spicy peanut dipping sauce, combine the ingredients in a small bowl.

Step 4.To assemble the cold rolls, dip a sheet of rice paper into a large tray of warm water. Place the wrapper on a clean tea towel. Add your choice of fillings (see the video for ideas), then fold in the sides of the wrapper. Then fold the bottom of the wrapper over the filling and roll up the entire parcel into a tight, neat cylinder shape. Serve cold rolls with the spicy peanut dipping sauce.

Notes: – You can really go to town with these rolls and mix up the fillings to suit your personal tastes – use this recipe as inspiration and go from there! It’s also a fun activity to do with older kids.

– Gochujang is a Korean fermented chilli paste available in the Asian aisle of some supermarkets or from an Asian grocery store.

My supercharged marinade gets chicken sticky, sweet and charry in record time, making this a great weeknight salad. Make sure your pan is searing hot to help things along and get that magical sizzle! Virtuousness never tasted so good.

Sticky Grilled Chicken Salad | Marion&#039;s Kitchen

chicken thigh

(10 ounces) lettuce leaves

cauliflower florets

red cabbage

kale

tbsp sliced spring onion (scallions)

Marinade:

garlic cloves, finely grated

tbsp fish sauce

tsp dark soy sauce

brown sugar

Step 1.If your chicken pieces are thicker than 1cm (10mm), slice them lengthways so that they’re nice and thin. The chicken will cook quickly on the outside, so it’s important the pieces are no too thick.

Step 2.Combine the marinade ingredients and the chicken. Heat a non-stick frying pan over high heat. Add the vegetable oil and place the chicken in the pan. Place a saucepan lid directly on top of the chicken and press down gently. Cook for 2-3 minutes or until the chicken is deep, dark brown and charry on the first side. Remove the saucepan lid and turn the chicken over. Reduce the heat to low and continue cooking until chicken is cooked through (another 3-4 minutes). Remove chicken from the pan and rest for 3-4 minutes. Then slice.

Step 3.Mix vegetable ingredients together with the Coconut Sweet Chilli sauce.

Step 4.Divide among serving bowls and top with chicken and spring onion (scallions).

Quick, easy and ideal for weeknights, this fluffy crab omelette is perfect with crab, although you could also try it with prawns or pork.

Thai Crab Omelette | Marion's Kitchen

eggs

¼ tsp ground white pepper

tsp fish sauce

(0.33 lbs) cooked crab meat

red chilli

coriander

onion

Thai sriracha chilli sauce*

Step 1

Place eggs, pepper and fish sauce in a bowl and whisk until just combined. Stir through the crab meat.

Step 2

Fill a saucepan to about 1/3 capacity with the vegetable oil. Heat over high heat. The oil is hot enough when a wooden spoon dipped into the oil forms small little bubbles (about 325°F or 165°C). Have two spatulas ready as well as a baking tray lined with paper towel. Pour the egg mixture into the oil and use the spatulas to push and squeeze the egg mixture into a tight cylinder (this might take some practice! Watch the video and see how it works). Once the omelette is golden transfer it to the baking tray and blot with extra paper towel. Place onto a serving plate and top with the chilli and herbs. Serve with the chilli sauce.

https://www.youtube.com/watch?v=mUWbSi0Oc4s

The ultimate egg episode! @silviacollocafoodwriter's Real Deal Carbonara and my super-sized Thai crab omelette. 😱💥🤗

Our last episode of Wok X Pot 😢Hope you've all enjoyed the series!

Marion's recipe : http://www.marionskitchen.com/thai-crab-omelette
Silvia's recipe: https://youtu.be/odnZumMz-wU

Subscribe to my channel and press the bell button to get notifications every time I post a new recipe: http://bit.ly/2xOQ7zs

And subscribe to Silvia's channel for even more deliciousness: https://www.youtube.com/channel/UCi8i1gz_Zjz1Ax76wRnLRzA

Binge watch the whole Wok X Pot Series: https://www.youtube.com/playlist?list=PLalkNDnTHMUJ1TpzZSWZYG13OAuBReZ2O

Come chat with me on:
https://www.facebook.com/mariongrasby
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https://twitter.com/marionskitchen

And if you're in the USA, Australia or New Zealand you can buy my premium, all-natural Asian meal kits! You'll find them in the Asian aisle at these stores: http://bit.ly/2sNdNOJ

For more super tasty recipes: http://bit.ly/MKrecipes

ABOUT MARION

Marion Grasby is a food producer, television presenter and cookbook author who's had a life-long love affair with Asian food. 

Marion is a little bit Thai (courtesy of her mum) and a little bit Australian (courtesy of her dad).

​Marion lives in Bangkok, Thailand and travels throughout Asia to find the most unique and delicious Asian food recipes, dishes and ingredients.

ABOUT SILVIA

Silvia is an Italian born cookbook, columnist author and TV host.
Her love affair with Italian home-cooking is all consuming.

Silvia lives in Sydney with her husband, their three children and pets, Hazel (a free roaming minilop bunny) and Ciccia a very vocal Guinea Pig who loves cuddles and celery.

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