Ronson RFP200, Instruction Book

Page: 23 / 32

22
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
1.
Use the processing blade on
speed setting ‘3’.
2.
Place ginger, chillies, lemongrass,
coriander into processing bowl.
3.
Process until ingredients are
finely chopped.
4.
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.
5.
Add prawns and coconut milk. Cook
gently until prawns are opaque and
cooked through.
6.
Place noodles and sprouts in serving
bowl and spoon laksa over the top.
tabouli
Serves 8
2
⁄
3
cup cracked wheat
1½ cups parsley sprigs
¾ cup mint leaves
1 clove garlic, chopped
3 large tomatoes, quartered
1 medium onion, peeled and quartered
¼ cup olive oil
¼ cup lemon juice
1.
Cover cracked wheat with boiling
water and stand for 15 minutes. Drain
and pat dry with paper towel.
2.
Use the processing blade on
speed setting ‘3’.
3.
Place parsley, mint and garlic into
processing bowl and process until
finely chopped.
4.
Add oil, lemon juice and cracked
wheat and pulse until combined.