The Australian Women’s Weekly Food — November 2017

LITTLE THAI PRAWN

CAKES WITH CUCUMBER

DIPPING SAUCE

PREP + COOK TIME 45 MINUTES
(+ REFRIGERATION) MAKES 50

500g shelled, deveined uncooked
prawns (see tips)
300g firm white fish fillets, chopped
⅓ cup (100g) red curry paste
150g green beans, sliced thinly
4 kaffir lime leaves, shredded thinly
1 tablespoon thai basil leaves,
shredded
vegetable oil, to shallow−fry
fresh coriander sprigs, to serve

CUCUMBER DIPPING SAUCE
1 lebanese cucumber (130g)
1 small fresh green chilli,
chopped finely
2 tablespoons brown sugar
or palm sugar
¼ cup (60ml) rice wine vinegar
1 tablespoon finely chopped fresh
coriander

1 Make cucumber dipping sauce.

2 Process prawns, fish and curry

paste to a semi−smooth, sticky paste.

Transfer to a medium bowl. Using

your hands, stir in beans, lime leaves

and basil. Shape 2 teaspoons of

mixture into balls; flatten slightly.

Place on an oven tray lined with

baking paper. Cover; refrigerate

for 1 hour.

3 Heat oil in a wok or deep frying

pan; shallow−fry prawn cakes, in

batches, for 2 minutes or until

browned and cooked through.

Drain on paper towel. Leave for

2 minutes to cool slightly.

4 Top prawn cakes with coriander.

Serve with dipping sauce.

CUCUMBER DIPPING SAUCE

Cut cucumber in half lengthways;

remove seeds with a teaspoon. Finely

chop cucumber. Place cucumber in

a small bowl with the remaining

ingredients; stir until sugar dissolves.

LEMON MERINGUE

PIE SHOTS

PREP + COOK TIME 30 MINUTES MAKES 12

120g butternut snap cookies

420g lemon curd

2 egg whites

½ cup (110g) caster sugar

1 Process the cookies until fine

crumbs form. Divide crumbs between

12 x ⅓−cup (80ml) shot glasses.

Spoon curd into a piping bag; pipe

curd onto crumbs in glasses.

2 Whisk egg whites and sugar

constantly in a small saucepan over

low heat for 2 minutes or until mixture

reaches 50°C. Transfer to a small

bowl; beat or whisk with an electric

mixer on high speed for 10 minutes

or until firm peaks form and sugar is

dissolved (see tips on page 115).

3 Spoon meringue into a clean

piping bag fitted with a 1cm plain

tube. Pipe meringue on top of the

curd. Using a kitchen blowtorch,

lightly toast meringue until golden.

120 AWW FOOD • ISSUE THIRTY FOUR

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