Tempura Prawns

Tempura Batter
75g (1/2 cup) cornflour (cornstarch)
75g (1/2 cup) plain flour
1 egg, lightly beaten (we use eggs with a minimum weight of 59g)
188ml (3/4 cup) cold soda water


Uncooked king prawns (the above recipe should make enough batter for up to 1.5kg of medium king prawns)
Vegetable oil, for deep-frying © exclusivelyfood.com.au


Shell and devein prawns. We left the tails on for presentation purposes.
Sift flours together in a medium bowl. Add egg and soda water and mix until just combined (it is okay if the batter is a little lumpy). Allow batter to stand for a few minutes.


Heat oil in a large saucepan or wok. Holding prawns by the tails, dip in the batter and allow excess to drain away. Deep-fry prawns until batter is very lightly browned and prawns have turned pink and are cooked through. (It is best to fry the prawns in batches, so as not to overcrowd the pan.)

Drain and serve

Chicken Teriyaki

Chicken Teriyaki (鳥照り焼き) is a lunchtime staple in Japan, filling bento boxes being carted off to offices and schools alike. Teri refers to the lacquered sheen that teriyaki sauce develops on the surface of the chicken, while yaki means grilled. Almost any cut of chicken can be used, but chicken teriyaki is most commonly prepared with the leg meat (thighs or drumsticks) which is filleted to ensure it cooks evenly. The skin is left on the chicken to keep the meat moist and it takes on a wonderful caramelized hue while getting slightly crispy as it grills.
So what makes for an authentic teriyaki sauce?
It’s simple… equal parts soy sauce, mirin, sake, and sugar.

Chicken Teriyaki

for brine
1/2 cup water
2 tablespoons Japanese soy sauce
2 tablespoons dark brown sugar
2 tablespoons mirin

4-6 skin-on filleted (boneless) chicken thighs

for teriyaki sauce
2 tablespoons mild flavored honey (or maltose)
2 tablespoons dark soy sauce
2 tablespoons mirin
2 tablespoons sake

Combine the water, soy sauce, brown sugar and mirin in large ziploc bag and add the chicken thighs. Press out as much air as you can and seal the bag. Let this sit in the fridge for at least an hour.

To make the teriyaki sauce, just add the honey, soy sauce, mirin and sake to a small sauce pan and boil over medium heat until the sauce is glossy and slightly viscous (it won’t get quite as thick as the jarred types). It should take on a caramelized taste but be careful not to burn it.

When you’re ready to grill the chicken, turn the broiler on and move the oven rack up to the upper position. Put a wire rack on a baking sheet (I use the rack out of my toaster oven), and put the chicken thighs skin side down onto the rack (the idea is to keep the meat elevated off the pan).

Grill until brown then flip so the skin side faces up. Baste the skin side with teriyaki sauce and continue to broil until the skin is golden brown with just a few charred spots. Give the chicken one final baste with the teriyaki sauce and serve.

1. substitute for mirin ......Sake can be used ....

2. Substitutes: 1 tablespoon dry sherry + � teaspoon sugar OR sherry OR heat two parts sake and one part sugar OR white wine + sugar to taste OR white wine 

3.apple juice 

Weight watchers sushi recipe

Sushi is the most famous traditional Japanese meal. It is a food made of vinegared rice combined with various toppings or fillings, which includes seafood and can also include vegetables, mushrooms, eggs, or meat. Sushi toppings may be raw, like most fish; cooked; blanched; or marinated.

There are various types of sushi, the most common one being maki (rolls) – sushi served rolled in dried nori sheets.

Weight Watchers Sushi recipe
Makes 4 servings

Ingredients
sushi rice
3 cups japanese-style cooked rice
3/4 cup rice vinegar
1 teaspoon sugar
1 teaspoon salt
roasted nori

Preparation
1. Cook rice according to package instructions.
2. Mix vinegar, sugar and salt.
3. Cut vinegar mixture into cooked rice until well combined.
4. To roll sushi you can use a bamboo sushi mat, or just use a clean towel instead, or you can even forego the roller and just carefully roll using your hands.
5. Place nori sheet on roller and spread a thin layer of the sushi riceover the nori.
6. Place your filling in a center line on the nori sheet.
7. Begin rolling by carefully folding over the top edge and starting the roll.
8. Continue to roll, keeping the roll as tight as possible.
9. Take a sharp knife and slice the roll into 1- 1 1/2 inch pieces.

Possible Sushi Filling Combinations: avocado, cucumber, scallops, omelet, raw tuna, raw salmon, crab meat, squid, salmon egg, lettuce, and more….

WW POINTS per serving: 4
Nutritional information per serving: 185 calories, 0.3g fat, 0.4g fiber

Weight watchers japanese veg pancakes

Makes 4 servings

Ingredients
1/2 small green cabbage (3-4 cups), shredded
3 stalks celery, minced
1/2 onion, diced
1 large carrot, shredded
1 egg, beaten
2 cups whole wheat flour or white flour (you may need a bit more)
1 (10 ounce) can evaporated milk
1 teaspoon salt
2 tablespoons brown sugar
water
1/2 cup left over chicken or fish (optional)

Preparation
1. Mix together the vegetables.
2. Mix together the remaining ingredients to form a smooth batter.
3. Mix the vegetables in the batter – the mixture should be of a consistency that you can spoon the patties on to the skillet.
4. On a heated skillet sprayed with oil, drop spoonfuls of the batter (about 3 tablespoons for each pattie).
5. On medium heat, brown well the patties on one side, then flip and brown on the other side.
6. Serve hot or cold.

WW POINTS per serving: 7
Nutritional information per serving: 381 calories, 7.9g fat, 10.6g fiber