Hey guys

Tomorrow is #nationalchipanddipday celebrated every 23rd March & a few days back on the 14th March was #nationalchipday. With the romantic meeting of chip to dip, I think it’s safe to say, it’s the celebration of the couple’s wedding anniversary, they just meant to be together. Partners in crime (the fat crime).

The celebration is a perfect combination that is loved by many across USA. Chips and dip are a popular party dish as it is not only favoured by most but also quick and easy to prepare. However we South Africans are huge “dipper fans” from savouries to sweet etc.

The national chip & day usually includes the packet chips (lays, Doritos, etc.) but not necessarily these days there is such a wide variety of dippers such as:

From Breads, bruschetta’s, oven baked vegetable chips (parsnips & potatoes) , polenta, parmesan crisp baked cheese, tortilla chips, corn chips, pretzel chips and even popcorn…

There are meaty dippers as well, lamb cutlets (Moroccan style) tandoori drumsticks, wings, spring rolls phyllo pastry, prawns, vegetables in rice paper wraps…& the list goes on. (Besides the normal ramadhaan stuff)

As for the dips there are endless of ideas:

Hummus (famous), pates (thick spreads) tzatziki ,salsas (chunky dips), baba ghanoush dip (yoghurt & eggplant), sauces, creamy dips with sour cream, cheese dips , pesto’s , mashes etc. Don’t hesitate to mix up your favourite or try something new! Today I am going to pimp up chip & dip with a hint if chef.

 

Basil Prawns with Avocado Mash

 

Ingredients:

1kg large prawns (shell & deveined)

1/2 cup basil leaves

2 cloves garlic (crushed)

15ml finely grated lime rind

1 red chilli (optional)

5ml lemon juice

salt

For avocado mash:

2 medium avocados (1 coarsely chopped & 1 mashed)

30ml lime juice

2 medium tomatoes (finely chopped)

1 small red onion (finely chopped)

30ml basil leaves (finely chopped)

30ml coriander leaves (finely chopped)

2 small red Thai chillies (finely chopped)

10ml ground cumin

Salt

Paprika (for sprinkling)

 

Method:

1. Combine prawns, basil, garlic, lemon juice & rind in a large bowl, marinate for 3 hours or overnight.
2. Cook prawns on an oiled griddle pan/barbeque grill until change in colour or cooked through.
3. For the avocado mash, only mash 1 avocado & leave 1 chopped than mix all the ingredients well

Viola!

Bon appetit!

Chef Tasneem Saith