Sometimes all we want is some quick snacks to munch on, without feeling guilty. These three recipes don't require any oil and are very easy to make. These are my favourite snacks that I often make for myself and my family, who also love them.
Crispy Baked Zucchini
Ingredients: 2 zucchini 1 egg 1 cup bread crumbs 2 tsp mixed dry herbs (thyme, basil, oregano or any herb you like) 1 tsp garlic powder 1 tsp paprika 1/4 cup grated parmesan cheese Salt and pepper
Cut the zucchini into long sticks. The thickness should be like French fries. Mix the herbs, salt, pepper, garlic, paprika and cheese with the bread crumbs. Preheat your oven to 350°F/ 175°C
Beat the egg. Dip the zucchini sticks in the egg and then coat them in the breadcrumb mixture. Place them on a baking sheet in a single layer. Bake them in the middle rack of the oven for 15 minutes and then broil for two to three minutes until brown. Serve hot with your favourite dip, ketchup or marinara sauce.
Shrimp rolls with nuoc cham
This is my favourite of the lot. With all the fresh herbs, its a great summery snack.
Ingredients: For the dipping sauce (nuoc cham): 1 tbsp fresh lime juice 2 tbsp sugar 3 tbsp fish sauce 1 tbsp rice vinegar 2 cloves of garlic, minced 2 fresh hot chillies
For the filling: 10 rice paper rolls One bunch fresh basil One bunch fresh mint One bunch fresh cilantro 10 shrimps, boiled and sliced in half (lengthwise) 1 cup carrot julienne 1 cup cucumber julienne 1/2 packet boiled rice noodles
Directions: Mix all the ingredients for the dipping sauce and keep it in the fridge. Arrange all your filling ingredients in small bowls near your workstation. In a wide pan keep some warm water. Place one rice paper in the water for 30 seconds to soften up. Once soft, place it on a paper towel to soak extra water. Place the shrimp, noodles, carrot, cucumber and herbs on one side of the rice paper. Now roll it like spring rolls. Continue in the same manner with the rest of the rice papers. Serve with the nuoc cham.
Garlic miso chicken wings
I had this dish in a restaurant specialised only for yakitori during my visit to Tokyo and fell in love with it. This is a super easy recipe.
12 chicken wings 3 tbsp miso paste 2 tbsp minced garlic 2 tbsp soya sauce 1 tbsp rice wine vinegar 1/2 tsp black pepper powder 2 tsp vegetable oil
Wash the chicken wings well and pat dry with paper towel. Mix all the ingredients with the chicken and leave to marinate in the fridge for three to four hours. To cook the wings, line a baking sheet with aluminum foil. Place the chickens one inch apart on the baking sheet. Place the baking sheet on the middle rack of the oven and broil for 10 to 15 minutes or until its brown Turn the wings over and broil the other side for 10 to 15 minutes more. They will be ready to serve once nicely browned on both sides.
Note: The cooking time will vary according to the temperature of your oven.
Rice paper and Miso paste are available at Komart in Banani.
Farzana Romine is a food lover and travel enthusiast whose mission is recreating restaurant quality dishes at home and she invites you to come along for the ride