Japanese recipes @ Reward Me

A dim sum table

A couple of delicacies that will touch your heart.

Spiced pork terrines with apple and mint sauce

Makes about 24

A dim sum table Spiced pork terrines with apple and mint sauce


  • 1kg pork mince
  • 2 onions, finely chopped
  • 500ml fruit cake mix
  • 10ml ground cinnamon
  • 30ml freshly grated root ginger
  • 10ml crushed coriander seeds
  • 5ml grated nutmeg
  • 5ml coarsely ground black pepper
  • 5ml coarse sea salt
  • 10ml grated orange rind
  • 10ml chopped fresh sage


  • 500ml canned or bottled apple sauce
  • Handful fresh mint leaves

Mix all the terrine ingredients together and roll into small balls. Place in small greased muffin tins and bake at 180°C for 15-20 minutes. Remove and leave to cool. In a food processor, blend the sauce ingredients. Serve the cool terrines with sauce, tinned baby apples and fresh mint leaves.

Wasabi avocado and prawn ritz

Serves 20


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A dim sum table Wasabi avocado and prawn ritz


  • 500g prawn meat (out of the shells)
  • 3 ripe avocados
  • 1 small red onion, chopped
  • Juice and finely grated zest of 1 lemon
  • 5ml wasabi paste or powder, to serve
  • Fresh dill or fennel fronds, to serve
  • Dried shrimp to serve

Let the prawn meat thaw properly overnight in a strainer over a bowl in the fridge. Next day, gently steam or pan-fry until it turns pink. Do not overcook. Chill in the refrigerator. Combine the avocados, onion, lemon juice and wasabi paste or powder in a blender and pulse until you have a beautifully smooth creamy, green mixture. Serve in pretty spoons topped with prawn meat, lemon zest, dill and dried shrimp.

Hoisin beans and Carpaccio

Serves 20

A dim sum table Hoisin beans and Carpaccio


  • 10ml olive oil
  • 1 onion, finely chopped
  • 2 cloves garlic, finely chopped
  • 1 fresh red chilli, seeded and chopped
  • 5ml freshly grated root ginger
  • 250g chopped fine green beans
  • 20ml hoisin sauce
  • 15ml black sesame seeds
  • 15ml chopped fresh coriander
  • Carpaccio

Heat the olive oil in a roasting pan and fry the onion until golden and sweaty. Add the garlic, chili and ginger and fry for 2 minutes. Add the beans, reduce the heat and cook for 8-10 minutes until beans start to soften. Remove from heat and cool for 5 minutes. Stir in the hoisin sauce, sesame seeds and coriander and refrigerate for 1 hour. Make little pockets with the Carpaccio, spoon the hoisin bean mixture into the centre and serve garnished with fresh baby beetroot leaves or any luscious fresh herbs.

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