Tuesday, October 6, 2009

Sour cream, chives and shrimp dip

Brought to you by FairPrice

A sure-fire hit

FairPrice Hot & Spicy Chicken Nuggets make for a zesty knock-out snack in more ways than one


ANNETTE TAN

food@newstoday.com.sg


These small bites pack a real punch. The "Hot & Spicy" labelling is not an exaggeration. One bite and you'll get a fantastic kick from the spice in these crispy and incredibly easy to prepare chicken nuggets.

Like FairPrice's popular original Chicken Nuggets, you can either deep-fry or shallow-fry these. I sometimes find it easier to just lay them out on a foil-lined baking tray and pop them in the oven for 20 minutes at 180°C. They still emerge crisp. And there's little washing up to be done after.

Whichever way you choose to prepare them, rest assured these wonderful snacks are trans fat- and preservative-free, and Halal - making them truly suitable for your whole family and friends.

You can serve them with ketchup or chilli sauce on the side. Personally, I like them with any kind of mayonnaise dipping sauce.

Otherwise, this tangy sour cream and chives dip makes for a nice accompaniment that counters the spiciness of the nuggets with the cooling qualities of cream. The bits of fresh shrimp also lend an added dimension, making it a "surf '*' turf" special of sorts.

Enjoy!



FairPrice Chicken Nuggets and Hot & Spicy Chicken Nuggets ($6.45, 850g each) are available at all FairPrice supermarkets.






Sour cream, chives and shrimp dip

Serves 4-6

  • 300g fresh prawns, peeled and de-veined
  • 450g light sour cream
  • A handful of chives or 4 sprigs of spring onions
  • 3 tbsp sweet chilli sauce
  • 1 tsp paprika
  • 1 tsp FairPrice salt
  1. Place prawns in a saucepan of boiling water. Cook for 5 minutes. Remove and cool.
  2. Once cool, roughly chop prawns.
  3. In a bowl, mix all the ingredients till well blended. Taste and adjust seasoning if necessary.
  4. Chill in the fridge for an hour before serving with FairPrice Hot & Spicy Chicken Nuggets.

From TODAY, Food – Thursday, 10-Sep-2009


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