Honey Shrimps, Asian Slaw and Cake.


So today I want share recipes that are easy to make and taste delicious with just few ingredients. In summers I like to eat light meals, they makes me feel fresh and energetic … As summers are almost here, I want to share with you all the recipes for my easy breezy delicious “Honey Glazed Shrimps with Crispy Asian Style Slaw”. This is an absolute perfect for meal for anytime of the day or week. This meal can be put together in minutes and taste absolutely divine.

And to finish our meal, I want to share a beautiful recipe of “Yogurt and Semolina Syrup Cake with Rose Water” from the wonderful cookbook Falling Cloudberries by Tessa Kiros. This cake is not an ordinary cake but a rich dense cake with amazing flavor and fragrance of roses. It literary melts in your mouth. If you don’t want rose water, you can use lime/lemon juice in its place or just plain vanilla extract. This recipe is really very versatile and easy.

Honey Shrimps, Asian Slaw and Cake.


    For Shrimps
  • Shrimps – 12-14 ( ½ lbs ), jumbo.
  • Honey – 2 Tbsp.
  • Vegetable oil – 2Tbsp + 1tsp( for cooking ).
  • Lemon/Lime juice – 1 tsp.
  • Garlic – 1 tsp minced.
  • Ginger – ½ tsp minced.
  • Soy sauce – 2t tsp.
  • Salt and pepper as per taste.
  • Scallions – 2 chopped into a 2-3 inch size piece.
  • Lime wedges, optional.
  • Slaw-
  • Carrots – 1 cup, cut into julienne strips.
  • Cabbage – 1 cup, shredded.
  • Scallion – 1 julienned.
  • For Dressing-
  • Sesame oil – 2 tsp.
  • Cider vinegar – 1 tsp.
  • Sugar – 1 ½ Tbsp.
  • Black pepper – ¼ tsp or as per taste.
  • Lime juice – 2 tsp.
  • Sesame seeds – 2-3 tsp, slightly toasted.
  • For Cake-
  • Butter – ¼ lb + 1 Tbsp, softened.
  • Sugar – 1 cup, superfine.
  • Yogurt – 1 cup, plain.
  • Rose water – 1 Tbsp.
  • Eggs – 3 separated.
  • Lime zest – ½ tsp.
  • All purpose flour – 1 cup.
  • Semolina – 1 cup, fine.
  • Baking powder – 2tsp.
  • Almonds – ½ cup, ground.
  • Rose water syrup-
  • Sugar – 1 cup, superfine.
  • Rose water – 1 tsp.
  • Water – 1 cup.


    For Shrimps-
  1. Mix all the ingredients except shrimps and scallions to make the marinade.
  2. Wash and thoroughly pat dry the shrimps. Marinate the shrimps in the prepared marinade for at-least 30 minutes, for the flavor to develop properly. You can marinate this over-night if you want.
  3. When ready to cook, heat a non-stick pan and add 1 tsp of oil. Once the oil is well heated add the shrimps and stir-fry for 4-6 minutes. Keep stirring/tossing the shrimps while frying.
  4. Finally add the chopped scallions, give a last quick toss.
  5. Serve hot with lime wedges on side.
  6. If you want you can also grill these shrimps, just add them on skewers along with scallions, grill on each side for 2-3 minutes. Enjoy
  7. Asian Slaw-
  8. Mix all the ingredients for the dressing except the sesame seeds, cover and keep refrigerated until ready to use.
  9. On a dry heated pan slightly toast the sesame seeds until they just start to change the color; about a minute or 2. Keep stirring the seeds to avoid them from burning. Once done remove the seeds from the pan immediately and keep aside.
  10. Prepare the vegetables.
  11. When ready to make, toss the vegetable into the dressing. Toss well. Sprinkle the toasted seeds on the salad and give a final quick toss.
  12. Serve immediately.
  13. For Cake-
  14. Preheat your oven to 350 F. Grease and flour a 9-inch square cake pan. [I used 2 medium size loaf pan]
  15. Cream the butter and the sugar together. Whisk in the yogurt, rose water, egg yolks and lime zest. Stir in the flour, semolina and baking powder and mix well to incorporate. Mix the ground almonds.
  16. In a separate bowl, whisk the egg whites until they are white, fluffy and just making soft peaks. Carefully fold these into the mixture so that they are well incorporated.
  17. Pour the batter into the pan and bake for about 45 minutes or until the cake is deep golden brown and cooked through. Let cool while making the syrup.
  18. To make the syrup, put the sugar, rose water and 1 cup of water in a small saucepan and boil for about 5 minutes. Pour the hot syrup over the cake and let it cool completely.
  19. To serve, cut the cake in small pieces and serve with a not too sweet ice cream. {I enjoy this cake just by itself!}

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