sichaun prawns

This dish is good as part of a chinese meal or to serve as a starter.

200g raw, peeled tiger prawns
1/2 tsp sichaun pepper
generous pinch salt
1tsp 5 spice powder

for the sauce: 4 tbsp soy sauce, 1tsp sugar (1syn), 1 spring onion, finely chopped. (all mixed together)

toss the prawns in the 5 spice powder,sichaun pepper and salt.
Get a pan on a high heat.
add the prawns and stir fry.
when they are nearly cooked through add the sauce and toss until it thickens.
Serve hot or warm.
they are nice in lettuce leaf cups.

canape cases

Hey guys, so getting closer to christmas i have been experimenting with ideas for parties, i came up with my filo canape cases, you can fill them with anything from spicy indian chicken to mexican prawn salsa, and they are easy!!

25g filo pastry is 3.5 syns. (the filo i buy, one whole sheet is 25g)

I cut my filo into 4 rectangles, then those in half so you get 8.
I double these up and count them as 1 each although i know they are a little less.
i just layer them with a little egg, push them into a mini cupcake tray and spray with fry light and bake at 200oC for 5 minutes, keep an eye on them as they brown easily.
When browned, take them from the oven and leave them to cool before filling with whatever you are using!
Alternatively you could use reduced fat pastry at 4 syns per 25 g.

Over the next few days, i am going to gather up some classic party syns for you guys, just so you are aware when you go to parties how many syns are in things :)

i hope you can make use of this rcipe i will upload a few fillings today or tomorrow!