RECIPES
SIZZLING SNACKS Food to set the mood
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it’s important to serve the ummer is in full swing, so you two recipes from Spar, g brin We d. right sort of foo tomers in the mood. guaranteed to keep your cus
WATERMELON ANID PRAWN PAD THA nutes Prep Time: 15 -20 mi tes Cook Time: 10 minu
s a subtle wn noodle dish add termelon to this pra r of the prawns. The addition of wa vou fla the out ngs ness which bri and delicate sweet
GS IN W N E K IC H C Y K IC T S time excluded) tes (day marinade Prep Time: 10 minu nutes (oven) tes (braai) or 35 mi Cook Time: 20 minu
Kids love these for casual, around-the pool lunchtime snacks, or pop them onto a braai for a nice change. Serve with some oven chips and don’t forget the paper napkins for sticky fingers! Ingredients • 12-15 chicken wings For the marinade • 80 ml Barbeque Sauce • 60 ml SPAR tomato sauce • 10 ml spicy barbeque spice • 60 ml SPAR brown sugar • 60 ml SPAR apricot jam • 10 ml Worcestershire sauce • 3 ml dried chilli flakes Method • Place the chicken wings in a shallow container. • Mix together all the marinade ingredients together and pour over the chicken. Leave to marinate for at least two hours, or overnight if you can, turning occasionally. • Cook the chicken on the braai, over medium-hot coals and cook for about 20 minutes, brushing with any marinade left in the dish as it cooks. If it’s colouring too quickly, move to a cooler part of the barbecue to cook more gently. It’s important you cook the chicken all the way through. • The chicken can also be cooked in the oven for perfect picnic food. Preheat the oven to 200 º C. Transfer the chicken into a roasting tray with a couple of spoons of marinade. Place in the oven for about 35 minutes, turning occasionally and basting with the marinade and juices until thoroughly sticky and dark golden-brown, adding extra marinade to the tray if necessary. Hints and Tips Line the baking tray with foil before adding the chicken. Marinade is very messy and this suggestion ensures easy cleaning up afterwards by just discarding the foil.
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Ingredients • 200g flat rice noodles • 2 tbsp canola oil • ½ tsp sesame oil • 1 large thumb size of fresh ginger, cut into strips • 2 cloves garlic, finely chopped • 1 chilli, de-seeded and finely chopped (optional) • 500g cleaned medium prawns • 2 tbsp soy sauce • 1 tbsp fish sauce • 1 cup shredded cabbage • ½ cup Julienne carrots • ½ cup frozen peas • ½ cup spring onions, trimmed and chopped • 1 cup fresh bean sprouts • 2 tbsp fresh coriander, chopped • 1 cup seedless watermelon puree • ½ cup chopped dry roasted peanuts Method • Place the noodles in a heatproof bowl and cover with boiling water. • Allow to stand, nudging them apart with a fork, until tender. About eight to 10 minutes. • Drain. Heat the oil and sesame oil in a wok over a mediumhigh heat. • Sauté the garlic and ginger for 60 seconds and then add the prawns. • Cook for three minutes. • Now add the soy sauce and fish sauce, then add the cabbage and carrots. • Cook for about three minutes then add the peas. • Now add the noodles and stir in the spring onions, sprouts and coriander. • Add the watermelon puree and cook until hot, sprinkle with the chopped peanuts and serve immediately. Hints and Tips To make the watermelon puree, remove seeds from fresh watermelon and cut into large chunks. Place in a blender and process until smooth and well pureed, sieve to ensure no seeds remain. For more recipes, visit www.spar.co.za