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Crunchy toast triangles topped with juicy prawns, spring onions
and nutty sesame seeds, dipped in a sticky sweet chilli sauce
Vegan spring rolls v
SERVES 4 READY IN 30 MINS PRICE PER SERVING 94p
Crammed with crunchy veg
and flavoured with garlic
and ginger, dip these crispy
golden bites in sweet soy sauce
SERVES 6 READY IN 40 MINS
PRICE PER SERVING 78p
1clove garlic, crushed
1tsp Asda Easy Ginger
2 spring onions, thinly sliced
1 medium egg, beaten
180g pack Asda frozen Raw & Peeled
King Prawns, thawed and drained
4 medium slices white bread,
aside and allow to cool. Divide the
chilled prawn mixture between
the slices of toast and spread over
evenly, all the way to the edges.
4 Sprinkle the sesame seeds
evenly over each piece of toast
then brush with the sesame oil.
1tbsp sesame oil
2 cloves garlic, thinly sliced
1 red pepper, thinly sliced
180g trimmed fine beans
2 spring onions, halved then thinly
5 Put the toasts on the tray and bake
for 8-10 mins, until the prawn mixture
is pink and cooked through, and the
sesame seeds are golden brown. Cool
for 5 mins then cut into triangles.
6 Sprinkle over the remaining spring
onions. Serve the prawn toasts with
the sweet chilli sauce, for dipping.
2tbsp sesame seeds
1tsp sesame oil
Sweet chilli sauce, to serve
1 Blitz the garlic, ginger, the spring
onions, the egg and the prawns to
a rough paste in a food processor.
Transfer to a bowl; chill for 15 mins.
2 Preheat the oven to 220C/20OC
Fan/Gas 7. Line a baking tray with foil.
3 Lightly toast the bread, then set
2tsp Asda Easy Ginger
225g tin Asda Water Chestnuts,
drained and sliced
Each 100g serving contains
7.3g 1.3g 14g 0.75g
200g Asda Ready Rolled Filo Pastry
Reduced-salt soy sauce, to serve
of your reference intake
Ty pical energy values per 100g: 770k184kcal
1 Preheat the oven to 200C/180C
Fan/Gas 6. Line a baking tray with
2 Heat 2 the sesame oil in a wok or
large nonstick frying pan. Stir-fry the
garlic, beansprouts, pepper, beans
and onions for 3-4 mins on a high
setting until starting to colour. Take
the pan off the heat and stir in the
ginger and water chestnuts.
3 Slice the filo into 12 rectangles. Put
1 heaped tbsp of the veg mixture at
one end of each piece of filo and roll
up, making sure the ends are folded
in. Brush a little of the remaining oil
over the edge of the filo to seal.
4 Arrange the spring rolls on the
baking tray and cook in the oven
for 15-18 mins, until golden brown
and crisp: Serve the spring rolls
with the soy sauce, for dipping.
Each 138g serving contains
Fat Saturates Supars Salt
7% 1 4 %
ANof your reference intake
Typical energy values per 100g: 490k/H7kcal
ASDAGOODLIVING.CO UK I 17