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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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.

Marion & Silvia Make Eggs | Real Deal Carbonara & Thai Crab Omelette | WOK x POT Ep 9

These Hot Honey Halloumi Wraps are packed with crispy, salty halloumi, sweet honey, and spicy chilli oil, topped with a refreshing tzatziki sauce. Ready in just 25 minutes, this easy recipe is perfect for a quick lunch or dinner.

Hot Honey Halloumi Wraps Recipe | Marion&#039;s Kitchen

Halloumi, sliced

tbsp Marion’s Kitchen Crispy Chilli oil

tbsp honey

flour tortillas

Tzatziki sauce

cucumber, finely grated

greek yogurt

lemon juice

olive oil

salt

tbsp fresh mint, chopped, optional

Start by making the tzatziki sauce: Place the cucumber on a towel and gently squeeze out a bit of the excess water. In a medium bowl, combine the cucumber, yogurt, lemon juice, olive oil, garlic, salt, dill, and mint, if using. Chill until ready to use.

Begin preparing the hot honey halloumi wraps by heating a frying pan over medium heat and add the Marion’s Kitchen Crispy Chilli Oil.

Step 3

Once hot, add the halloumi slices and fry for 2-3 minutes on each side until golden and crispy.

Step 4

While the halloumi is cooking, drizzle honey over the top and toss gently to coat. Allow the honey to caramelise slightly, giving the haloumi a sweet, sticky glaze.

Step 5

Toast the flour tortillas or flatbread until slightly crispy, then set aside.

Step 6

To assemble, spread a generous amount of the tzatziki sauce on each wrap.

Step 7

Place the crispy halloumi slices on top of the tzatziki sauce, then drizzle with any remaining hot honey and sprinkle with coriander and pomegranate seeds, serve immediately.

Now THIS is a sandwich recipe! Crunchy baguettes stuffed with lemongrass-fragranced pork skewers, lettuce and chilli sauce for added punch.

Lemongrass Pork Skewers

(1 lb) pork mince

Vietnamese-Style Lemongrass & Garlic marinade

lemongrass stalks, halved crossways

butter lettuce leaves,

mint

Marion’s Kitchen Coconut Sriracha (or any hot chilli sauce

lime wedges,

Place the pork and 1 tbsp of the Vietnamese Style Lemongrass &amp; Garlic in a bowl. Season well with salt and black pepper and knead until mince is sticky.

Use wet hands to divide the mixture into 8 portions and roll each portion into a small sausage shape. Transfer to a tray and place, uncovered, in the fridge for 30 minutes to rest.

Thread the pork onto the lemongrass sticks, pressing well.

Lightly oil a barbecue flat plate or non-stick frying pan and heat to medium. Cook the skewers, turning and basting with the remaining marinade, for 8-10 minutes or until cooked through.

Remove the pork from the lemongrass skewers and serve in baguettes with lettuce, herbs and chilli sauce. Serve with lime wedges.

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Top 5 chilli sauces recipes from across the web

The most viewed chilli sauces recipes by Recipe Cart users, saved from over 20,000 sites. Or, go to our Recipe Search Engineic_arrow_forward_48px

Top Tags

Vietnamese-style Cold Rolls | Mario...

Sticky Grilled Chicken Salad | Mari...

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Hot Honey Halloumi Wraps Recipe | M...

Lemongrass Pork Skewers

The most viewed chilli sauces recipes by Recipe Cart users, saved from over 20,000 sites. Or, go to our Recipe Search Engine