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.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
11⁄2 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
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
18
