mock crispy duck canapés

these are a lower carb version of the little mock duck pancakes that I get from Feng Sushi in London. They are absolutely delicious and moreish and I love a canapé, I’d live on them if I could as they are tiny and tasty. You can serve them on Chinese pancakes if you prefer.

makes about 15

Ingredients

1 block of very firm tofu ( I use Tofoo co but Sainsbury’s are making it too now)

a jar of good quality hoisin sauce (check for gluten if you are gluten free)

a bunch of spring/green onions

1 large cucumber

a cup of cornflour in a bowl

quarter of a cup of oil (I use mild coconut)

black sesame seeds

Salt

Lime wedges (optional)

How

firstly slice the onions lengthwise as fine as possible and put them into iced water to curl up, this takes about an hour.

Next chop the tofu into very small cubes and stick into the cornflour bowl, then remove and gently shake the excess flour off (this can be a bit messy, wear an apron to be on the safe side) Heat the oil in a large frying pan and fry the tofu till crispy and golden then drain on a clean kitchen towel and sprinkle with salt.

Cut the cucumber into thin discs that are thick enough to be rigid to hold the rest of the ingredients and place on a serving plate.

Put one or two pieces of tofu on to the cucumber discs with a splodge of the hoisin sauce. Drain the onions on a tea towel and garnish the tofu with as much as you fancy. Sprinkle with black sesame seeds and add an optional squeeze of lime and serve.

If using Chinese pancakes (available from Chinese supermarkets, Waitrose and Tesco) cut them in half and add the crispy tofu, onions, and hoisin sauce with some slivers of cucumber and roll them up.

Vietnamese(ish) noodle salad

A colourful refreshing salad that is really tasty and healthy and full of fresh veg, herbs and noodles. You can add hot fried prawns to it if you fancy and If I want to make a lower carb version I use zero noodles (there are lots of makes…) which have no carbs and are available in most supermarkets, Asian shops and online.


Ingredients

Serves 3-4

Dressing 

  • 3 tbsp fish sauce(you can also get vegetarian fish sauce in Asian supermarkets or online)
  • 3 tbsp rice vinegar
  • 2-3 tbsps maple syrup 
  • Juice 1-2 limes
  • 1 large garlic clove, crushed
  • 1 small red chilli, finely chopped

The Salad

  • ½ red onion, finely sliced
  • 1 large carrot, julienned (cut into matchsticks) or grated
  • 200g rice noodles 
  • 1 tsp toasted sesame oil 
  • 1 small or half a cucumber sliced into ribbons with a vegetable peeler 
  • A handful of radishes very finely sliced
  • A bunch of fresh Thai basil or basil leaves picked off of stems
  • Small bunch of fresh coriander, leaves picked off stems
  • Small bunch of fresh mint, leaves picked off stems
  • Large handful salted roasted peanuts, finely chopped
  • Ready-made crispy fried onions, from a tub, to sprinkle (check for gluten, otherwise fry a shallot or onion till crispy)

How:

Firstly mix the fish sauce, vinegar and maple syrup from the dressing ingredients in a small bowl and pour half the dressing into a big bowl. Add the onion and carrots and stir to coat in the liquid making sure everything is covered in the liquid. Set aside, moving it around now and then, so the veg absorbs the flavours. Stir the juice of 1 lime, a minced garlic and the chopped chilli into the remaining dressing in the other bowl.

Cook the noodles according to the  instructions on the packet, removing them a slightly before you’re supposed to. Rinse thoroughly in a colander with warm water to wash off the starch, then drain again, shake dry and generously drizzle over the sesame oil to coat the noodles evenly. 

Put the cucumber, radishes and herbs in a large bowl with half the peanuts. Once the onion and carrot have taken on the dressing flavours, drain and add to the bowl (discard the liquid they were in) 

Scatter with the remaining peanuts, herbs, plenty of the crispy onions and wedges of lime and serve.

I shop at:
Waitrose
Sainsbury’s
Tesco
Lidl

pho

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