**MAY RECIPES 3**

PRAWN SOUP:

• 500g of mushrooms
• 2 Spring Onions
• 16 Prawns, peeled
• 1 cup Chicken Soup Stock
• 3 tbsp Lemon Juice
• 1 tsp Chili Paste
• 3 tbsp Fish Sauce
• 1/2 Lime

• In a pot bring chicken soup stock to boil.
• Cut mushrooms into half. Cut spring onions into 2 inch long pieces. Wash prawns.
• Add lemon juice, chili paste and fish sauce to the chicken soup stock and stir.
• Add mushrooms, spring onions and prawns and let simmer for ten minutes.
• Reduce heat and season with lime juice.

WALDORF SALAD:

1/2 cup chopped, slightly toasted walnuts
1/2 cup celery, thinly sliced
1/2 cup red seedless grapes, sliced (or a 1/4 cup of raisins)
1 sweet apple, cored and chopped
3 Tbsp mayonnaise
1 Tbsp fresh lemon juice
Salt
Pepper
Lettuce

In a medium sized bowl, whisk together the mayonnaise (or yogurt) and the lemon juice.
Add 1/2 teaspoon of salt, 1/4 teaspoon of fresh ground pepper.
Mix in the apple, celery, grapes, and walnuts.
Serve on a bed of fresh lettuce.

SALSA OF THE SEA:

Fish of choice-cleaned & deboned(butterfly)
1 Tbsp. soy sauce
1 tsp. lemon juice
1 jar medium salsa

Combine soy and lemon juice in large baking pan.
Put fish in pan, turning to coat both sides with soy mixture.
Add salsa, coating both sides.

Cover and chill in refrigerator for 1 hour.


Heat grill; place fish in a grill basket. Grill fish over medium coals for about 15 minutes or until fish flakes easily when tested with a fork.

OR:

Can also be wrapped in foil and baked in the oven @ 180degrees.
If so, when fish is 3/4 done broil the last few minutes.
Make sure the fish is cut almost in half and laid out flat and well coated.