Great alternative to prawn cocktail with a real kick (L)

I love duck eggs , was just a little fed up with eating them just boiled. I thought of my other deep fried egg recipe on here, but wanted something a little different. Then I thought of making Scotch Eggs with them, but decided to just use flour, egg and breadcrumb mix instead.They make awesome very yellow sponge cakes too. They are heavier than chicken eggs, they usually work out about two duck eggs to three chicken eggs, but can vary hugely in size so weigh then up against chicken eggs.

The izakaya my husband goes to a lot serves shrimp-mayonnaise with a sauce that contains a little ginger. I tried it and it was delicious, so I copied it.You just need a tiny bit of garlic. Maybe less than 1 gram is all you need.You need about the same amount of ginger juice too.This 'hidden flavor' is what makes the sauce so good.If you slit the back of the shrimp, they open up and look bigger than in reality. Recipe by Izumiuna

I love Dhal ( lentil sauce). I thought combining some of my favourites. Sweet peppers , onions, nuts, almonds, lentils, coconut, mushrooms and chillies.The combination worked very well

I thought that I could make shrimp with mayonnaise easily using sweet chili sauce, so I tried it out. I adjusted the recipe to be simple and delicious using just a few ingredients.The sweet chili sauce has umami, so only a few ingredients are needed to make this easy and delicious dish. I served the shrimp on a bed of mizuna greens, and they were also delicious on a bed of deep fried harusame glass noodles. For 3 to 4 servings. Recipe by Lesser Panda

I used to coat the shrimp in katakuriko and then fry them, but then I saw recipe that boiled them so I decided to try it. Since it turned out quite delicious, I've started making this dish that way. These also taste good if you coat the shrimp in tempura coating and fry them, before seasoning them with the sauce. It will become a very filling dish.Please adjust the amount of doubanjiang to your preferences. Don't boil the shrimp for too long or they will become tough. You can optionally add 1 egg as a topping at the end, which will make the spiciness a bit milder but it will be just as delicious. Recipe by Yuuyuu0221

We had a barbecue and decided to make these as an appetizer.

I usually make a lot like when I'm making hayashi rice, and then eat it the next day too.-I used thinly sliced shoulder roast this time.-Step 8: Be careful not to let it simmer for too long.-Step 9: If the saltiness is just right, then just season with pepper.-There will be less liquid in the leftovers, so it's better to heat it up in the microwave than on the stove. Recipe by putimiko

Lovely with not too much of the sauce, as it can be overpowering. No need for pics, so simple

It is a simple lemon butter sauce salmon where you pound the salmon into cutlets like a chicken fillet and have a creamy sauce with lemon and I served it over a pasta

I love Kohlrabi I don't find it very often in UK where I live, so when I go home to Germany I bring some back and cook it like I have always known it to be cooked. It is good enough to eat on its own as I do, but it can be served with meat #mycookbook #myfavouriterecipes

My oldest son loves cucumber so much, you might wonder if he's actually a kappa. Plus, he adores salty foods. So, this recipe dedicated to him.The amount of salt at step 5 depends on how much salt and pepper you add at step 3, so add to taste.At summer time, you'll get lots and lots of cucumbers and don't know what to do with it When that happens, you can use it all up in this delicious way.Try this recipe using other vegetables like cabbage too. Recipe by Kana2143