Chicken Fingers and Pesto Mayo (top) and Tiny Shrimp Cakes (bottom)

Give your meals a healthy lift with two delightfully easy recipes from Nestle Pure Life that are sure to please the whole family. You can prepare these light and delectable dishes in only 20 minutes, and you’ll enjoy it even more with a refreshing bottle of Nestle Pure Life, which is cleaned by reverse osmosis and contains essential minerals added for your health.

Chicken Fingers and Pesto Mayo

Preparation time: 10 Minutes        
Cooking time: 10 minutes
Serves: 4

Ingredients:

240 g ( 8 oz ) chicken breast fillet (sliced)
Salt and pepper to taste
200 g (7 oz) all purpose flour
3 whole eggs
500 g (16 oz) Japanese breadcrumbs
250 ml (8 fl oz) frying Olive oil

In a medium bowl, combine mayonnaise, olive oil, parsley, basil, lemon, salt, and pepper. Mix all together well with a wire whip, put in a container, and refrigerate. Preheat pan with oil for 5 minutes. Marinate sliced chicken breast with salt and pepper. And cover with all purpose flour, coated with beaten egg and breadcrumbs. Carefully deep fry the chicken piece by piece until golden brown, approximately 2 minutes. Drain excess oil, and pat with paper towel. Serve with honey mustard sauce on the side.

Ingredients for the Pesto Mayo Sauce:

200 ml (7 0z) Mayonnaise
60 ml (2fl. Oz) Pure Olive oil
15g (1/2 oz) Chopped Parsley
15g (1/2 oz) chopped fresh Basil
30ml (10z) lemon juice
Salt and Pepper to taste

Tiny Shrimp Cakes

Preparation time: 10 Minutes        
Cooking time: 10 minutes
Serves: 4

Ingredients:

32 pieces of siomai or wanton wrapper
300 g ( 10 oz ) alamang shrimp
60 g  ( 2 oz ) onion white , chopped
30 g ( 1 oz ) garlic, minced
4 pieces onion leeks
Salt and pepper to taste

For the egg batter mix:

4 pieces egg, whole
2 teaspoons baking powder
2 cups cornstarch
1 cup all purpose flour
Salt and pepper to taste
250 ml ( 8 oz ) frying oil

In a large bowl, mix the egg, baking powder, cornstarch, all purpose flour, salt, and pepper. This serves as your batter mix. Put in a container and set aside. Preheat pan with oil for 5 minutes. In a separate medium bowl, mix the shrimp, onion, garlic, onion leeks, and salt and pepper to taste. Grab 2 pieces of siomai wrapper. Lay it over your hand, overlapping each other. Put the shrimp mixture in the center of the wrapper. Then ladle a spoonful of batter mixture and put in the center of the wrapper and shrimp. Carefully put the shrimp puff in a preheated pan with oil and cook for about 60 seconds or until golden brown in color. Drain excess oil and pat with paper towel. Serve with lemon wedges.