Peruvian Shrimp Chowder (Chupe de Camarones)

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Today is Pieter’s birthday. He wanted to stay in and requested this Peruvian soup he remembers from when we were in Lima. I am very happy to oblige since of course I want to make him something that he really enjoys, but also a mini proud moment since of everything he wanted, he requested something from my home country. This soup is a sort of bisque. This version can be made anywhere. It is just very important to get whole shrimp (with shells and heads) since they are the base for this soup. Served with some lime wedges and it’s heaven in a bowl.

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This recipe serves 3.

Ingredients:

750g whole medium shrimp (peeled and deveined, reserve the shells and heads)

½ red onion, finely chopped

3 cloves of garlic, minced

½ cup tomato puree

2 teaspoons of tomato paste

3 Russet potatoes, peeled and chopped (or any other kind for mashing, you want it to give consistency to the soup)

Handful of rice

2 liters of seafood stock (I boiled 1 crab, 300 gr of vongole, 1 diced carrot, 2 stalks of celery and 1 leek)

2 tablespoons of butter

½ cup of white wine or Pisco

Salt

Olive oil

¼ cup of peas

¼ cup of broad beans

½ cup of corn kernels

200ml cream

1 tablespoon of dried oregano

150gr feta, crumbled

½ bunch of fresh coriander, chopped

Extras:

3 eggs, fried

Lime wedges for serving

 

To make the stock, just boil the crab with the vongole, carrot, celery and chopped leek for about 20-30 minutes, Then drain and reserve the stock.

To prepare the shrimp sauce, first peel the shrimp and then remove the veins. Reserve the shells and heads. Put the clean shrimp tails in a bowl and reserve in the fridge. (if you want you can reserve 3 whole shrimps and cook them with the shells and then reserve them for decorating the plate)

In a medium pan and over medium-high heat, add 2 tablespoons of butter and olive oil. Then add the shells, heads and white wine. Cook until the wine has reduced. Put the shells in a blender; add some salt and about 3 cups of the seafood stock. Blend until smooth and then sift the mixture. Reserve it.

In a large pot, add 3 tablespoons of olive oil over medium heat. Add the onions and cook until translucent. Then add the garlic and tomato paste. Cook for a couple of minutes and then add the tomato puree. Add the remaining of the seafood stock and the shrimp sauce. Add the potatoes, a handful of rice and some salt. Let it simmer on medium heat for 20 to 30 minutes.

Add the peas, broad beans, corn kernels and shrimp tails to the soup. Let it cook for about 3 minutes and then add the cream.  Add the oregano, half of the chopped coriander and taste for salt.

Pour the soup into 3 bowls and sprinkle with some feta and more coriander. Place a fried egg on top of each bowl and serve with lime wedges. Enjoy!

For more foodie inspiration, you can follow me on Instagram and Facebook. For behind the scenes, more of Amsterdam and a peek of press events, you can follow my Instagram stories and my Snapchat: cravingsinams.

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Salmon Poke Sushi Tacos

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Gimme sushi any day and I am a happy woman! Okay, so this is not really a taco, but it’s a fun way to serve sushi. If your rolling skills are not very good or you don’t have the patience for it, this is an easier way to serve it. You will just need a 9 cm mold to make the round nori sheets. To the salmon poke, I added a bit of chili oil and a sprinkle of togarashi for some heat.

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This recipe makes 16 small tacos.

Ingredients:

For the sushi rice:

2 cups of sushi rice

2 cups of water

¼ cup to ½ cup of sushi vinegar depending on your taste

For the salmon poke:

460grs of salmon, sliced into small cubes

¼ cup of soy sauce

1 tablespoon of sesame oil

1 teaspoon of chili oil

1 ½ tablespoons of minced ginger

1 1/2 teaspoons of white sesame seeds

1 1/2 teaspoons of black sesame seeds

Extras:

16 nori sheets

Togarashi, to taste

3 tablespoons of chopped chives

300gr of Wakame salad

 

Start by making the sushi rice. Place the sushi rice in a strainer and rinse it under cold water until the water comes out clear.

Place the rice and 2 cups of cold water in a medium saucepan over high heat. Once it comes to a boil, cover the pan and cook over low heat for 20 minutes. Then remove it from the heat and let it sit covered for 10 minutes.

Then transfer the sushi rice to a large bowl, add ¼ of a cup of sushi vinegar and mix. Taste it and add a bit more sushi vinegar if you want. Keep stirring until all the sushi vinegar is absorbed. Allow it to cool down to room temperature before making the tacos.

Once the sushi rice has cooled down, start making the salmon poke. Just mix the salmon with the rest of the ingredients and keep it in the fridge until ready to serve.

Place a nori sheet (or 3 stacked on top of each other) on a cutting board. Place a 9cm round mold on top of the nori sheet. With a sharp knife, cut the nori into a round shape. Repeat until you have 16 round nori sheets. Don’t discard the remaining nori pieces, you can keep them in a Ziploc bag and use them later for a stir-fry, or to add it to soup.

To assemble the tacos, place one round nori sheet underneath the round mold. Then add a thin layer of sushi rice, pressing with the back of a spoon so it sticks to the nori. Repeat for all 16 nori sheets.

Then add a bit of the wakame salad and then the salmon poke (don’t over fill them, otherwise you won’t be able to fold them into tacos). Sprinkle some togarashi and chopped chives. Serve right away. Enjoy!

For more foodie inspiration, you can follow me on Instagram and Facebook. For behind the scenes, more of Amsterdam and a peek of press events, you can follow my Instagram stories and my Snapchat: cravingsinams.

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Thai Red Curry Mussels

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It’s mussel season again. I love them so much that I will sometimes make them for just myself. My hubby will eat them but it’s not his favorite thing in the world. So if I crave them often, I will just make them for lunch. They take so little effort to cook that I don’t mind making them for just myself.

I usually make them the classic way with parsley, garlic and tomatoes. But this time, I made them with Thai red curry. Something my hubby is more likely to enjoy since he loves Thai curry, and so do I.  We both devoured them.

This recipe serves 2.

Ingredients:

4 kilos of mussels, scrubbed and beards removed

2 tablespoons of minced ginger

1 lemongrass, finely chopped (hard outer part removed)

70grs of Thai red curry paste

400ml of coconut milk

1 tablespoon of vegetable oil

½ a bunch of coriander, chopped

2 tablespoons of chopped Thai basil

Extras:

Crusty bread for serving

Lime wedges

Extra Thai basil for decoration (optional)

 

Rinse and scrub the mussels well under cold water, pulling off any beards. Discard any mussels that are broken or that don’t clamp shut when tapped.

Heat the vegetable oil in a Dutch oven over medium heat. Once the oil is hot, add the lemongrass, ginger and curry paste. Cook for 1 to 2 minutes while stirring. Then add the coconut milk and whisk till it is completely incorporated.

Then add the mussels and cover the pot. Let them steam until they open. This will only take a couple of minutes. Then remove the mussels using tongs. Discard of any mussels that haven’t opened. Let the sauce reduce for a couple of minutes.

Place the mussels on your serving bowls, pour the sauce over them and sprinkle with the chopped coriander and Thai basil. Decorate it with some whole Thai basil leaves if you wish. Serve it with lime wedges and crusty bread. Enjoy!

For more foodie inspiration, you can follow me on Instagram and Facebook. For behind the scenes, more of Amsterdam and a peek of press events, you can follow my Instagram stories and my Snapchat: cravingsinams.

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Octopus Tacos with Sweet Peppers & Kalamata Olives Salsa

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It’s been a while since I posted a new recipe for Taco Tuesday and I’ve had this one in mind for over a month now. Octopus is so delicious, and I definitely don’t eat it often enough.  I boiled it first. Then I pan-fried it in some olive oil with some garlic, parsley and lemon juice. A Mediterranean style kinda tacos. We are finally moving to our new apartment this weekend and I couldn’t be more excited.

This recipe makes 12 small tacos.

Ingredients:

12 small tortillas

50grs of lamb’s lettuce of watercress

For the octopus:

1 medium octopus (about 1.1 kilo) cleaned

For boiling:

1 bay leave

1 lemon cut in half

1 teaspoon of salt

For the pan:

2 cloves of garlic, minced

3 tablespoon of olive oil

Handful of chopped parsley

Juice of half a lemon

Salt

Pepper

For the salsa:

100grs of pitted Kalamata olives, finely chopped

2 sweet peppers, finely chopped

Juice of 1 lemon

1 tablespoon of olive oil

Salt

Pepper

 

Boil some water with 1 teaspoon of salt, the lemon cut in half and the bay leave. Once the water is boiling, submerge only the tentacles in the water for a few seconds. The tentacles will start to curl up. Do this 3 times. Then completely submerge the whole octopus in the water and cover it with a lid. Let it cook until it is tender. This octopus took 40 minutes. To check when it’s done, just pierce it with a knife (if it goes easily, it’s done) or slice off a piece and try it.

Remove the octopus from the pot and let it cool down.

In the meanwhile, make the salsa. Just mix the Kalamata olives, sweet peppers, lemon juice, olive oil, salt and pepper. Mix it well and set it aside.

Cut off the head and the beak from the octopus and pat it dry with some paper towels.

Chop it into bite size pieces.

Heat up the olive oil in a cast iron skillet over medium high heat. If your pan is small, fry the octopus in 2 batches. Fry it for 2 minutes and then add the garlic. Cook for 1 more minute will stirring to prevent the garlic from burning. Take it off the heat and add the lemon juice and parsley. Add salt and pepper to taste.

Warm up the tortilla in a pan.

Serve the octopus right away with the lamb’s lettuce and salsa. Enjoy!

For more foodie inspiration, you can follow me on Instagram and Facebook. For behind the scenes, more of Amsterdam and a peek of press events, you can follow me on Snapchat: cravingsinams.

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Mini Salmon Caesar Salad Cups

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Caesar salad has been a favorite of mine since I was a little kid. I slightly change the dressing recipe depending on what I feel at the time, using mayo or Greek yogurt. This time I went for half & half, and skipped on the Parmesan to make it a bit health“ish”. If you want to go all Greek yogurt, you need to adjust the seasoning a bit since it is not as flavorsome as mayo. Since they are mini portions, they are perfect for a BBQ or dinner party!

This recipe makes about 17 mini cups.

Ingredients:

For the Salmon:

450grs of salmon, minced with a knife

2 tablespoons of chopped coriander

½ teaspoon of celery salt

½ teaspoon of garlic powder

½ teaspoon of onion powder

Pinch of cayenne

1 ½ tablespoons of Greek yogurt

½ cup of breadcrumbs

Pinch of salt

1 egg yolk

1 egg

Zest of 1 lime

Pinch of black pepper

1 tablespoon of all-purpose flour

For the dressing:

½ cup of mayonnaise

Juice of 1 lime

5 anchovy fillets, minced

2 tablespoons of white vinegar

Small pinch of garlic powder

½ cup of Greek yogurt

Pinch of salt

Extras:

4 mini little gem lettuce (cleaned, dried and leaves separated)

½ cup of olive oil for pan-frying the salmon

9 quail eggs

 

Start by making the dressing. Place all of the ingredients in a jar with a lid and shake it till it emulsifies. Keep it in the fridge until ready to serve.

To make the salmon cakes, place all of the ingredients in a large bowl and mix well. Then form small balls with about ¼ of a cup of the salmon mixture. Once all the salmon cakes are assembled, keep them in the fridge until ready to fry.

In the meanwhile cook the quail eggs. What I normally do is boil some water in a kettle, place the quail eggs in a saucepan and then carefully pour in the boiling water. Cook over medium heat for about 2 ½ minutes. Then rinse them under cold water to stop the cooking. Peel them, slice them in half and set them aside.

Pour the olive oil into a large pan over medium heat. Once the oil is hot, fry the salmon cakes for about 2 minutes per side, pressing a bit with a spatula to flatten them. I did it in 2 batches.

To assemble the salad, place one salmon cake over each lettuce leave. Add half of a quail egg and drizzle some of the sauce. Enjoy!

For more foodie inspiration, you can follow me on Instagram and Facebook. For behind the scenes, more of Amsterdam and a peek of press events, you can follow me on Snapchat: cravingsinams.

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Steamed Buns with Crispy Calamari & Korean Sauce

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Fried calamari is one of my favorite summer meals. And it is very cheap and easy to make at home. I must admit that cleaning squid is not favorite cooking activity but it doesn’t take very long and the finish product is well worth it. If you don’t feel like doing it, you can always buy them cleaned. The cornmeal and panko coating make the calamari rings extra crispy, just how I love them! For the buns, I just got them frozen at my local Asian store. Just 5 minutes in the steamer since they are quite small and I was done. No need to thaw them.

For the sauce, this time I went for Korean. For some freshness, I added a cucumber and radish salad in a sesame dressing. It is such a great combination with the crispy calamari. My hubby and I finished everything in no time.

This recipe makes 10 small sandwiches.

Ingredients:

10 small steamed buns, I get the frozen ones.

500grs of squid, about 8 small ones (cleaned)

For the coating:

2 cups of all-purpose flour

2 cups of panko

1 cup of cornmeal

½ teaspoon of onion powder

½ teaspoon of garlic powder

Salt

4 eggs, beaten

For the Korean sauce:

4 tablespoons of sesame oil

1 ½ tablespoons of minced ginger

3 cloves of garlic, minced

2 tablespoons of Korean chili paste

1 tablespoon of brown sugar

2 tablespoons of honey

1/3 of a cup of soy sauce

1 tablespoon of white vinegar

For the cucumber and radish salad with sesame dressing:

1 cucumber, thinly sliced

10 radishes, thinly sliced

¼ of a cup of sesame oil

1/3 of a cup of white vinegar

3 tablespoons of honey

2 tablespoons of soy sauce

1 tablespoon of ginger syrup (if you can’t find it, just add 1 teaspoon of grated ginger)

Juice of 1 lime

1 teaspoon of black sesame seeds

1 teaspoon of white sesame seeds

Extra:

1 litter of vegetable oil

Coriander for garnish

 

Start by making the sauce. Place the sesame oil in a medium pan over medium heat. Once the oil is hot, add the minced ginger, garlic and Korean chili paste. Cook while stirring for about 1 minute. Then add the brown sugar, honey, soy sauce and white vinegar. Stir until everything is well mixed and the sugar has dissolved. Once the sauce is ready, set it aside in a bowl.

To make the cucumber and radish salad, whisk all of the ingredients for the dressing until evenly combined. Then add the sliced cucumber and radish and mix well. Set it aside.

Then start to prepare the squid. You can ask your fishmonger to clean them for you or you can do it yourself. If you have never cleaned a squid before, start by slicing the tentacles off. Just slice it below the eyes. Reserve the tentacles but discard of the beak.

Then holding the body, pull out the head and the inner parts. Also remove the flaps. What I like to do is pull the squid inside out so I can rinse it properly under cold water, don’t forget to also rinse the tentacles. Then pull it back to normal and peel the thin skin so that you are left with only white meat. Pat the squid dry with some paper towels and then slice it into small rings. Repeat for all.

Once all your squid are cleaned, start making the coating. In a medium bowl, mix the panko, cornmeal, onion powder, garlic powder and a pinch of salt. Have another bowl ready with the beaten eggs and another one with the flour.

Dip each squid ring and tentacle in the flour, then the eggs and finally in the panko/cornmeal mixture. Repeat for all. Once all the calamari is well coated, place it on a tray in a single layer and keep it in the fridge until ready to fry.

In the meanwhile, start prepping your steamed buns. I got them frozen and they went into my steamer for 5 minutes without thawing. The time will depend on the instructions in the package.

Then place the vegetable oil in a medium saucepan over medium heat. Once the oil is hot, fry he calamari in batches until they are golden. This will only take a few minutes per batch. Just make sure the oil is not too hot that it burns them quickly.

Serve each bun with some of the cucumber and radish salad, calamari and drizzle some of the Korean sauce. Serve straight away. Enjoy!

For more foodie inspiration, you can follow me on Instagram and Facebook. For behind the scenes, more of Amsterdam and a peek of press events, you can follow me on Snapchat: cravingsinams.

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Peruvian Rice with Clams & Prawns (Arroz con Mariscos)

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This morning I had to go to the Peruvian embassy to vote so I thought, might as well have a Peruvian lunch.This is my version of the classic Arroz con Mariscos., a Peruvian rice with seafood. It usually also has fish, octopus, squid and scallops. Mine is a simpler version with just prawns and clams. It is like a seafood risotto with chilies, coriander and lime. For this recipe you need 2 kinds of Peruvian chili paste. You can usually find them at Latin American stores or online.

This recipe serves 3.

Ingredients:

7 cups of cooked rice

500grs of clams (I used cockles)

400grs of large prawns

2 tablespoons of olive oil

2 tablespoons of butter

½ red onion, chopped

3 cloves of garlic, minced

2 tablespoons of aji panca (a type of Peruvian Chili paste)

2 tablespoons of aji amarillo (Peruvian yellow chili paste)

½ cup of white wine

1 cup of fish or seafood stock (you can also use any stock you like)

1/3 cup of tomato puree

250ml of cream

¾ cup of frozen peas

20grs of grated parmesan

½ cup of chopped coriander

Salt to taste

Juice of ½ a lime

Extras:

More chopped coriander for decoration

Lime wedges for serving

 

Cook the rice. Once it is cooked, start with the rest.

Rinse the clams under cold water for a couple of minutes. Discard of any that are open and don’t close when you tap them.

In a large pan over medium heat, add the butter and olive oil. Once the butter has melted, add the onion and cook until translucent.

Then add the garlic, aji panca and aji amarillo. Cook for 1 minute while stirring.

Add the prawns and cook until they turn pink and are cooked through. This will only take a few minutes, depending on their size. Remove the prawns from the pan and set them aside.

Add the white wine, clams and stock to the same pan where you cooked the prawns. Cover it with a lid until the clams open. Once the clams are cooked, remove them from the pan and set them aside. Discard of any that didn’t open.

Add the tomato puree to the same pan. Stir to mix it well and then add the cooked rice. Stir and add the cream, Parmesan, peas and coriander. Stir until the peas are cooked. Add the juice of ½ a lime and salt to taste.

To plate up, place the prawns and clams on top of the rice. Add extra chopped coriander and serve with lime wedges.

For more foodie inspiration, you can follow me on Instagram and Facebook. For behind the scenes and more of Amsterdam, you can follow me on Snapchat: cravingsinams.

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Cucumber “Noodle” & Radish Salad with Miso Salmon

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I love to making oven-roasted miso salmon. This miso sauce adds so much flavor and I love to pair it with a cucumber and radish salad. This time I made the cucumber into noodles by using my mandoline with the julienne attachment. A very easy and flavorsome meal.

This recipe serves 2.

Ingredients:

For the salmon:

320 grs of Salmon, pin bones removed and sliced into 2 fillets

2 tablespoons of red miso paste

2 tablespoons of brown sugar

¼ cup of soy sauce

2 tablespoons of peeled and grated fresh ginger

2 tablespoons of white vinegar

2 tablespoons of sesame oil

2 teaspoons of white sesame seeds

For the cucumber noodles:

3 cucumbers, washed

10 radishes, thinly sliced

2 tablespoons of black sesame seeds

For the sesame dressing:

¼ of a cup of sesame oil

1/3 of a cup of white vinegar

3 tablespoons of honey

2 tablespoons of soy sauce

1 tablespoon of ginger syrup (if you can’t find it, just add 1 teaspoon of grated ginger)

Juice of 1 lime

 

To prepare the cucumber and radish salad. You can use a mandoline or a spiralizer. I used my mandoline with the julienne attachment. I sliced the cucumber into noddles, but I stopped when I got to the seed part (discard the core). For the radishes, I just thinly sliced them.

Place the cucumber noodles in a large sieve with a bowl underneath to catch all of the water. Let it stand like these to loose the moisture until ready to serve.

To make the vinaigrette, place all of the ingredients in a jar with a lid, seal it and shake it. Set aside.

To prepare the salmon, whisk the vinegar, miso, brown sugar, sesame oil, soy sauce and ginger in a bowl until combined.

Put the salmon on a plate and add the miso sauce. Make sure to coat the salmon pieces well in the marinade. Cover with plastic film and refrigerate for 20 minutes.

Preheat the oven to 180C.

Remove the salmon from the fridge and place it on an oven dish lined with parchment paper. Pour some of the sauce on top and cook for about 10 minutes.

After 10 minutes, turn on the broiler on for about 2 minutes. Check constantly so it doesn’t burn. It should be a bit browned.

Remove the salmon from the oven.

Press on the cucumber noodles to try to get most of the moisture out. Then place the cucumber noodles in a bowl, add the radishes, black sesame seeds and the sesame dressing. Mix well.

Divide the salad among 2 bowls and add the roasted salmon. Sprinkle some white sesame seeds over the salmon. Enjoy!

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Clam Chowder

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I love how filling and flavorful chowders can be. They also bring back good memories for me since they remind of the times when I lived in the States. I love the mix of flavors of the clams, smoked bacon, corn and potatoes. Some of my favorite things together in one bowl.

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This recipe serves 3.

Ingredients:

600grs of clams, scrubbed

7 slices of smoked bacon

Kernels of 2 corns on the cob or about 1 cup of frozen corn

2 tablespoons of olive oil

½ cup of white wine

1 leek, finely sliced (white part and light green part only)

1 medium shallot, finely chopped

2 cloves of garlic, minced

500gr of potatoes (not the kind for mashing), peeled and chopped into small cubes

1 ½ litter of vegetable stock

250ml of heavy cream

Celery salt

Pinch of onion powder

Extras:

Fresh thyme leaves

Chopped chives

Crusty bread

 

Rinse the clams under cold water for a couple of minutes. Discard of any that are open and don’t close when you tap them.

Bring the stock to a simmer. Once it is simmering, add the clams and cook them until they open. This will only take a few minutes.  Then remove the clams with a slotted spoon, discard of any that haven’t open and set them aside to cool down a bit.

In the meanwhile, transfer the stock to a large bowl. Be careful if there is a bit of sand left from the clams at the bottom, make sure if there is not to transfer it to the bowl.

Remove the clams from the shell and chop them. Keep them in the fridge until ready to use.

Cook the bacon slices in a large pan with no oil over medium heat. Cook until crispy and reserve the fat. Chop the bacon slices into small pieces and set it aside.

In a large saucepan, add the olive oil and bacon fat over medium heat. Add the leek and shallot. Cook for a few minutes while stirring until they become a bit transparent and soft. Then add the garlic and cook for another minute. Add the onion powder, celery salt and white wine. Stir until half of the wine has evaporated. Add the potatoes and the stock. Cook for about 25 minutes.

Add the cream and cook for another 5 minutes, stirring from time to time.  Then add the corn kernels and cook for 2 minutes. Finally add the clams and let them warm up for an extra minute.

Adjust the salt to your liking.

Serve the chowder among 3 bowls. Sprinkle with the bacon pieces, chopped chives and a few fresh thyme leaves. Eat it with some crusty bread slices.

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Thai Red Curry with Shrimp & Sugar Snaps Peas

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This flavorsome meal with store bought curry is perfect for a weeknight. Easy and ready in under 30 minutes. I added sugar snap peas to have an extra crunchy texture in the curry.

This recipe serves 3 small bowls or 2 large ones.

Ingredients:

2 tablespoons of vegetable oil

1 clove of garlic, minced

1 ½ tablespoons of minced ginger

1 lemongrass, (white part only) finely chopped

50grs of red curry paste

1 ½ teaspoons of brown sugar or palm sugar

2 tablespoons of fish sauce

600ml of coconut milk

1 sweet pepper, finely chopped

250grs of shrimp, cleaned and deveined

Juice of ½ a lime

For the sugar snaps:

150grs of sugar snaps

1 tablespoon of vegetable oil

Salt

Extras:

Cooked white rice

Coriander leaves

Lime wedges

 

Pour one tablespoon of vegetable oil in a large pan over medium heat. Once the pan is hot, add the sugar snap peas and cook them for about 1 minute, while stirring. Add salt and set them aside.

In the same pan, add 2 tablespoons of vegetable oil. Once the oil is hot, add the garlic, ginger and lemongrass. Cook for about 1 minute until it becomes fragrant. Then add the sugar, curry paste and fish sauce. Cook for another minute while stirring. Then add the coconut milk, mix it well and let it simmer for about 10 minutes on medium-low heat until it thickens.

Then add the sweet peppers and shrimps. Cook until the shrimp are pink and cooked through. This will take about 3 to5 minutes. Turn off the heat and add the sugar snap peas and the juice of half a lime. Mix well.

Serve with white rice, coriander leaves and lime wedges.

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