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Mango recipes

Nothing says summer like mangoes. Go beyond the criss-cross cuts - bake a mango-filled meringue loaf with lime mascarpone, start off the day with a sweet coconut quinoa pudding with sticky mango, or toss it through a spicy warm weather Thai salad.

Chilled recipes for summer

When the mercury is rising, step away from the oven. These recipes are either raw, chilled or frozen and will cool you down in a snap.

Shark Bay Wild Scampi Caviar

Bright blue scampi roe is popping up on menus across Australia. Here's why it's so special.

Dark chocolate delice, salted-caramel ganache and chocolate sorbet

"The delice from Source Dining is a winner. May I have the recipe?" Rebecca Ward, Fitzroy, Vic REQUEST A RECIPE To request a recipe, email fareexchange@bauer-media.com.au or send us a message via Facebook. Please include the restaurant's name and address, as well as your name and address. Please note that because of the volume of requests we receive, we can only publish a selection in the magazine.

Taming the Wilderness

Heading to Canada’s far-flung places means a whole lot of adventure with life’s luxuries on the side.

Garlic recipes

This pungent yet essential little bulb sets the foundation for countless dishes across the globe. Slowly roast it alongside spatchcock or whole snapper, or grind it down to thick paste for a rich alioli. When it comes to garlic, the possibilities truly are endless.

Koh Loy Sriracha Sauce, David Thompson's favourite hot sauce

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Cooking breakfast like a chef

Direct from our Fare Exchange column and recipe vault, we've picked the best breakfast recipes from chefs cooking around Australia. From croque-monsieur to Paris Brest, you won't find poached eggs on toast here. All of the dishes are the perfect accompaniment to your morning coffee.

Twice-cooked king prawns with soy sauce (si yow wong ha)


In the hands of chef Lui, this simple but sophisticated dish looks deceptively easy, but there are a couple of pointers to take into consideration. It's best to deep-fry the prawns until they're partially cooked, so the prawn shells take on a distinctive fragrance. The other point to remember is the timing - have all your ingredients ready or premixed. It's all about split-second cooking so the prawns cook through but remain succulent. Should you decide not to deep-fry the prawns, you can stir-fry them instead. To devein the unshelled prawns, insert a thin skewer where the body joins the head and tease the vein out.

You'll need

For deep-frying: vegetable oil 12 uncooked prawns, unpeeled, deveined To serve: finely chopped spring onion   Prawn seasoning 1½ tsp light soy sauce ¾ tsp dark soy sauce 60 ml Shaoxing wine 2 tsp caster sugar, or to taste

Method

  • 01
  • For prawn seasoning, combine ingredients in a bowl, mix well and set aside.
  • 02
  • Half-fill a large wok with vegetable oil and heat over high heat until almost smoking (about 240C). Add prawns in batches (be careful, hot oil will spit and bubble up) and deep-fry, turning occasionally, until shells turn red (1-2 minutes). Remove with a slotted spoon and drain on paper towels.
  • 03
  • Return wok to medium-high heat with 1 tbsp frying oil, add prawns and prawn seasoning and stir-fry for 30 seconds to combine, then serve hot topped with spring onion.

At A Glance

  • Serves 6 people
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At A Glance

  • Serves 6 people

Drink Suggestion

Sancerre matches well with the caramelised soy sauce on the prawns.

Featured in

Sep 2014

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