Thai Seafood Basil

I love all Thai food, so when i found this recipe and adapted it for SW i was over the moon!!
You can make it as spicy as you like, by adjusting the amount of chillies and chilli sauce you put in. Add whatever vegetables you want too. It is also great with chicken. The whole dish is only 1.5 syns on extra easy and that's for the chilli sauce, so you can alter that to your taste. 1 tbsp is 0.5 syns on extra easy.
This dish serves 2/4 people.

Ingredients

1lb of raw squid and prawns
3 birds eye chillies sliced
3 tbsp chilli sauce
2 tsp fish sauce
juice of 1 lime
1 tbsp light soy sauce
big handful Thai basil
1 onion chopped
8oz oriental mushrooms
8oz tenderstem broccoli

Method

In a hot wok, sprayed with frylight, stir fry the onions for 1 minute, then add the broccoli and chillies, stir fry for 1 minute, add oriental mushrooms and stir fry for another minute, add the chilli sauce, fish sauce, lime juice and soy sauce, add the seafood and stir fry until the seafood is cooked, throw in the Thai leaves and serve.
It is great with rice or noodles.

Crab and Prawn Singapore Noodles

I love Singapore noodles from the Chinese, so when i came across a recipe for them i decided to adapt it for Slimming World, so instead of using lots of syns, i have created a syn free noodle dish with all the taste and flavour of what you will get from a Chinese takeaway, in fact i would even say it tastes better.

It went really well with a big bowl of Crispy Kale

Syn free on extra easy

Ingredients

1 packet of vermicelli noodles
½ tsp turmeric
2 tsp sweet curry powder
4 spring onions sliced diagonally
1 red chilli
1 garlic clove
1 red pepper sliced
200g crab meat
20 cooked prawns
2 tbsp light soy sauce
1 egg beaten
handful coriander leaves

Method

Cook the noodles as per packet instructions.
Blitz the chilli and garlic in a blender or finely chop.
In a wok sprayed with frylight pour in the egg and swirl around to make a thin omelette, toss and cook on the other side until set. remove and chop up.
In a wok sprayed with frylight, fry the onions and red pepper, add the garlic and chilli, turmeric and curry powder and fry for 1 minute, stir in the noodles and stir together, then stir through the crab, prawns, egg and coriander until warmed through, pour in the soy sauce and mix together then serve.

Seafood Salad

I didn't want to use my HE A&B on my lunch as i like to save them for using in my main meal or, as a nighttime snack of cheese and biscuits.

I found a baking potato in the potato bag so decided to have a baked spud. But what to put on it????

I fancied tuna, but i want to take it up a notch, so i defrosted some prawns and chopped up some veggies. 

It was delicious and only 1 syn on extra easy for the mayonnaise.

Preheat the oven 200c, 400f, gas mark 5

Ingredients

1 baking potato, baked in the oven for about an hour until the skin is golden and crispy.

1 tin of tuna in brine or spring water

A dozen cooked prawns

2 inches cucumber diced

half a red pepper diced

2 spring onions sliced

1 tbsp capers

1 tomato, deseeded and chopped

2 tbsp light than light mayonnaise 1syn

a good shaking of tabasco sauce

Method

It couldn't be simpler, just mix everything but the potato together, then put on top of the potato.

The Seafood salad is also very nice with a bowl of mixed lettuce leaves, or you could make wraps out of it using romaine leaves. You can also mix it with cold pasta to make a delicious pasta salad. You can use any seafood you like and any vegetables.

Spicy Squid and Shrimp Salad

I had some squid in the fridge and wanted to make a nice salad to take on a picnic, instead of having the usual sandwiches. So decided to make a light and refreshing dressing for the squid, then remembered i had some shrimp in the freezer, so decided to add them too.

The salad turned out lovely the squid and shrimp were so tender and the dressing had a kick and a zing!

Syn free on extra easy.

Ingredients

8 oz baby squid cleaned and cut into rings
20 raw shrimp
1 yellow pepper finely diced
½ cucumber seeds removed and finely diced
1 red chilli deseeded
1 garlic clove
juice of 1 lemon
½ tsp sweetener
salt and pepper to taste
A handful mint leaves finely chopped

Method

In a blender, blitz the chilli, garlic, lemon juice, sweetener and salt and pepper. Mix in the mint, cucumber and yellow pepper.

In a very hot wok or frying pan, sprayed with olive oil frylight, fry the squid and shrimp for 2-3 minutes and the shrimp turn pink. Add to the dressing and let stand until it's room temperature.