Find here recipes you can enjoy making with our NAFI'S Ginger/Lemon Grass. Your new favorite dish is a click away!...
SPICY SHRIMP BAKE
1 cup olive oil 2 tablespoons NAFI'S Ginger/ Lemon/Grass(buy now)
1 tablespoon fresh lemon juice
2 tablespoon chopped garlic
1 tablespoon chopped fresh parsley
1 table spoon chopped fresh chives
2 pounds medium raw shrimp, shelled, deveined, with tails attached.
Preheat oven to 450 degrees F (230 degrees C).
In a small saucepan over medium heat, warm up the olive oil, than add NAFI'S ginger/ lemon grass lemon juice, garlic, and parsley, and chives, stir for one minute, remove from heat.
Arrange shrimp in a shallow baking dish. Pour the mixture over the shrimp.
Bake in preheated oven for 12 to 15 minutes or until the shrimp are pink and opaque. Salt and pepper to taste
1 table spoon olive oil1 table spoon NAFI'S Ginger/lemon grass(buy now)
2 tablespoons soy sauce
1 clove garlic, minced
1/8 teaspoon ground black pepper
1 small red bell pepper3 thyme leaves
1 pound salmon.
In a small bowl, mix the olive oil, NAFI'S condiment, soy sauce, garlic, and pepper.
Place salmon in a shallow baking dish. Cut the pepper in very thin slices as well as the red onion.
Place these slices under and over the salmon.
Coat with the mixture. Cover the dish, and marinate salmon in the refrigerator 30 minutes, turning once. Preheat oven to 400 degrees F (200 degrees C). Place the baking dish in the preheated oven, and bake salmon covered for 20 minutes, then uncover for 5 minutes, or until easily flaked with a fork.
SHRIMP & CHICKEN SOUP
3 cups fat-free, less-sodium chicken broth
1 cup bottled clam juice
1 tablespoon fish sauce
2 teaspoons minced garlic
1 1/2 teaspoons minced fresh ginger
1 table spoon NAFI'S Ginger/Lemon grass(buy now)
1 (8-ounce)sliced mushrooms
1/2 pound peeled and deveined large shrimp
1/2 pound skinless, boneless chicken breast, cut into 1-inch pieces
1 (3-ounce) trimmed snow peas, or edamame
1/4 cup fresh lime juice
2 tablespoons sugar
2 tablespoons (1/2-inch) sliced green onion tops
2 tablespoons chopped fresh cilantro
1 (13.5-ounce) can light coconut milk
Combine the first 6 ingredients including NAFI'S Ginger/Lemon Grass(buy now)
in a large Dutch oven, stirring with a whisk. Add mushrooms; bring to a boil. Reduce heat, and simmer 4 minutes. Add the shrimp, chicken, and snow peas(or edamame beans) bring to a boil. Cover, reduce heat, and simmer 3 minutes. Stir in lime juice and remaining ingredients. Cook 2 minutes or until thoroughly heated. decorate with grated carrots.
SEA BASS WITH SPRING ONIONS
6 sea bass fillets, about 140g each, skin on, descaled
3 tbsp sunflower oil
1 tea spoon or 1 table spoon NAFI'S Ginger lemon grass (buy now)
(according to the desired level of heat)
1 large red bell pepper cut in julienne
A bunch spring onions, shredded length-ways
1 tbsp soy sauce
.Season the fish with salt and pepper, then slash the skin three times.
Heat a heavy based frying pan and add 1 tbsp oil. Once hot, fry the fish, skin side down, for 5 minutes until the skin is very crisp. The fish will be almost cooked through. Turn over, cook for another 30 seconds to 1 minute, then transfer to a serving plate and keep warm.
Heat the remaining oil, then fry NAFI'S ginger lemon grass with the red bell peppers 2 minutes.
Take off the heat and toss in the spring onions. Splash the fish with a little soy sauce and spoon over the contents of the pan.
NAFI'S CHICKEN FINGERS
FOR THE DIPPING SAUCE:
1½ cups greek yogurt
¼ cup honey
2 tbsp. finely chopped chives
1teasp. fresh lemon juice
1 tbsp.NAFI'S Ginger/Lemon grass (buy now)
Sea salt to taste (Another version of the dipping sauce allows you to use any flavor of NAFI'S
condiments with red or green salsa, instead of greek yogurt. Just pick your favorite or offer your guests several choices.)
FOR THE MARINADE:
2tbspNAFI'S Ginger/Lemon grass
1/2cup apple cider vinegar
FOR THE CHICKEN FINGERS:
2 lb. boneless, skinless chicken breasts, cut into 3"-long-by-1"-wide strips
1 tbsp. sugar
1 tbsp. kosher salt
1 teasp. freshly ground black pepper
1½ tsp. garlic powder
1 tsp. Freshly ground black pepper
1 tsp. dry mustard powder
1tsp celery powder
1 ½ teasppon cayenne pepper
1 cup flour 4 eggs, lightly beaten
3 cups finely ground fresh breadcrumbs or panko
Canola oil, for frying
Make the dipping sauce:
In a medium bowl, whisk together the Greek yogurt with the honey and the rest of the ingredients. Season with salt and pepper, and stir together until smooth; set dipping sauce aside.
Make the chicken fingers:
First marinate the chicken fingers, placing them in a bowl with 2 table spoons of .NAFI'S Ginger/Lemon grass mixed with 1/2 cup of apple cider vinegar. leave over night or 3 hours. When ready, remove from the marinade that you will discard.
In a medium bowl, toss together chicken, sugar, salt, pepper, garlic powder, celery, and mustard; set aside. Place flour, eggs, and breadcrumbs in 3 separate shallow dishes; set aside. Pour oil to a depth of 2″ into a 6-qt. Dutch oven; heat over medium-high heat until deep-fry thermometer reads 325°. Working in batches, coat chicken in flour, shake off excess, and dip in eggs; coat in breadcrumbs. Fry chicken until golden brown and crisp, about 3 minutes. Transfer to paper towels to drain. Repeat with remaining chicken. Serve with dipping sauce.