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Rebecca's Excella Cook-Off Dish


Rebecca's Excella Cook-Off Dish

Recipe by Rebecca Olorunnisola
Serves: 4
Prep time: 20 min
Cooking time: 40 minutes
½ cup Excella Mayonnaise
500g king prawns shell-off, tail on
1 pack spring roll sheet or phyllo pastry
1 cup coleslaw mix
½ tsp fresh ginger
½ tsp fresh garlic
2 tsp fresh parsley
1 tsp soy sauce
1 tsp white pepper
2 tbsp seasoning cubes
½ onion
Excella oil for frying

Main course:
2 cups Excella Thai Long grain rice
Excella oil for cooking
½ cup coconut cream
1 cup coconut milk
2 cups dry smoked catfish
3 tbsp crayfish fish powder
1 onion
2 beef seasoning cubes
2 red bell pepper
2 red habanero pepper
1tsp salt
1 tbsp white pepper
1 tsp fresh ginger
1 tsp fresh garlic
500g stewing beef
handful of scent leaves or Basil, but preferably scent leaves

To make the spring rolls, rinse the prawns and pat dry with towel then set aside. Stir fry vegetables and season them and then set aside to cool off for 10 minutes. Add Excella mayonnaise to vegetables and then fill each spring roll with about 1 ½ tbsp of the mixture and top with one prawn, fold and set aside. Fry each spring roll until golden brown then serve.

For the coconut rice, parboil your Excella rice for 10 minutes then we rinse off with cool water. Set aside. Blend pepper mix which is red bell pepper, red habanero pepper and onion to a liquid. Add water if not blending well. Set aside.

Rinse and boil the meat with the seasoning for about 15-20 minutes. Strain the meat but keep the liquid. Fry the pepper mix sauce with seasoning add coconut milk, ½ cup of the meat stock and coconut cream. Bring to a boil then add the parboiled Excella rice, dry fish crayfish and other seasoning while cooking.

Once all the liquid is absorbed and rice is cooked, fry the meat then serve on top of the rice and garnish with scent or basil leaves. Enjoy!

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