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18
PRAWN LAKSA
Serves 4
125g fresh ginger, peeled and roughly
chopped
2 small red chillies, seeds removed
4 stalks lemon grass, peeled and roughly
chopped
1
⁄3 bunch coriander
3 cloves garlic, peeled
3 tablespoons peanut oil
1 teaspoon shrimp paste
2 tablespoons green curry powder
500g green king prawns, shelled and
deveined
3 cups/750ml coconut milk
500g packet Asian style noodles, cooked
(follow directions on packet)
200g fresh bean sprouts
Using the processing blade on
speed 3
1. Place ginger, chillies, lemongrass,
coriander into processing bowl.
2. Process until ingredients are finely
chopped.
3. Heat oil in a saucepan and add the
processed herbs, shrimp paste and curry
powder. Cook stirring over a moderate
heat for 4-5 minutes until mixture has
softened.
4.Add prawns and coconut milk. Cook
gently until prawns are opaque and
cooked through.
5. Place noodles and sprouts in serving
bowl and spoon laksa over the top.
TABOULI
Serves 8
2
⁄3 cup cracked wheat
1
1
⁄2 cups parsley sprigs
3
⁄4 cup mint leaves
1 clove garlic, chopped
3 large tomatoes, quartered
1 medium onion, peeled and quartered
1
⁄4 cup olive oil
1
⁄4 cup lemon juice
1. Cover cracked wheat with boiling water
and stand for 15 minutes. Drain and pat
dry with paper towel.
Use the processing blade on speed 3
1. Place parsley, mint and garlic into
processing bowl and process until finely
chopped.
3.Add oil, lemon juice and cracked wheat
and pulse until combined.
COLESLAW
Serves 8-10
6 sticks celery
8 shallots
1
⁄4 red cabbage, separate leaves and roll
into bundles
1
⁄4 white cabbage, separate leaves and roll
into bundles
4 carrots, peeled