Tag-Archive for » lime «
This is also one of the recipes I made for my Asian night, again this is an excellent recipe and the chili, lime, mayonnaise goes exceptionally well with these little gems. All the recipes I made that night were very easy to prepare and did not take long to make. The biggest time consumer was getting all the veg and herbs chopped ready to make each recipe. I chose to do that all first along with making all the dipping sauces to save myself time. I will admit though I had help this time from my hubby helping to crush garlic and to wash up all my messy dishes as I like to do that as I go along so that saved a lot of time for me. If you would like to view the original recipe please click here.
Ingredients
600g White fish fillets, roughly chopped
2 Red chilies, finely chopped
2 Garlic cloves, crushed
2 Tablespoons smooth light peanut 
butter
2 Tablespoons finely chopped coriander
1 Tablespoon fish sauce
1 Small red onion, finely chopped
1/2 Cup mayonnaise
1/4 Cup coriander, roughly chopped
2 Tablespoons sweet chili sauce
1 Tablespoon grated lime rind
1 Teaspoon lime juice
Plain flour, for rolling
Oil, for shallow frying
Method
1. To make Chilli and Lime Mayonnaise: ~ Combine the mayonnaise, coriander, chilli sauce, rind and juice until smooth and chill for serving later.
2. Put the fish, chillies, garlic, peanut spread, coriander and fish sauce in a food processor and process until smooth. Place into a bowl and stir in the chopped red onion then cover and chill for about 5 minutes.
3. When chilled well shape the fish mixture, (this is easier using wet hands), into 30 × 2cm balls and roll lightly in flour.
4. Heat the oil in a large frying pan over medium heat.
5. Cook the balls, in 2 batches, for 5-7 minutes, or until golden and cooked through.
Serve with the Chilli and Lime Mayonnaise.
All photos taken by me unless otherwise stated.
This is my final recipe I made for the swap on Recipezaar, it was very good. I did make with a little more cream cheese than stated as I wanted to just decorate the top with the whipped cream not spread it across the top. I did keep the rest of the ingredient amounts the same, we all thought it was delicious.
Ingredients
Crust
1/2 Cup unsalted butter
1 1/2 Cups graham cracker crumbs
Filling
8 Ounces cream cheese, softened to room temperature
1(14ounce)can sweetened condensed milk
1/2 Cup key lime juice
1/2 Teaspoon vanilla
Topping
1 Cup heavy whipping cream
1 Tablespoon sugar
1 Teaspoon vanilla
Method
1. To make crust, preheat oven to 350 degrees. Melt butter and cool slightly. In medium bowl, combine butter and crumbs. With your fingers, press crust into a 9-inch pie plate. Bake 5 minutes. Set on rack to cool.
2. To make filling, beat cream cheese in bowl of electric mixer until very creamy. Slowly add condensed milk in a steady stream, beating until well-incorporated and scraping sides of bowl several times. Add lime juice and vanilla, mixing well. Pour mixture into pie shell. Cover with plastic wrap and refrigerate at least 5 hours.
3. Just before serving, whip cream with sugar and vanilla until stiff peaks form. Spread whipped cream over filling. Let pie sit for 30 minutes at room temperature before serving. Pie can be kept in refrigerator for up to 3 days.
All Photos taken by me unless otherwise stated.
