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EASY AND SATISFYING MENU FOR 6
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Prawn cakes with coriander sambal
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Madras-spiced beef with sultanas
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Yellow rice
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Tomato & onion salad
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Chilli & apricot chutney
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Coconut tart
Prawn cakes with coriander sambal
Serves 6 Prep 20 mins Cook 8 mins
FOR THE PRAWN CAKES
3 slices of white bread, halved
2 shallots, halved
1 garlic clove, crushed
400g raw peeled prawns or skinned unsmoked haddock generous grating of fresh nutmeg
1 egg
2 tbsp sunflower oil, for frying
FOR THE SAMBAL
1 green pepper, deseeded
1 green chilli, deseeded
2 garlic cloves
40g fresh coriander
1 tsp caster sugar
2 tsp white malt vinegar
1 small lemon, juiced
1 Put all the ingredients for the prawn cakes, except the oil, in a food processor with seasoning and blitz until really well blended. Shape into 12-18 round patties, then chill. Will keep, uncooked, in the fridge for one day.
2 Wash the food processor, then blitz all the sambal ingredients together to make a bright green, wet paste. Season and chill.
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Esta historia es de la edición January 2022 de BBC Easy Cook.
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