Kambrook KFP95 - Manual (Page 25)

25
Fish and Prawn Cakes with
Peanut Sauce
Makes 12
300g fish fillets
600g green prawns, peeled and deveined
1 tablespoon Penang curry paste
½ cup dessicated coconut
1 teaspoon ground black pepper
3 chillies, seeds removed
2 tablespoons brown sugar
Peanut Sauce
1 teaspoon sesame oil
1 clove garlic, peeled and chopped
2 small red chillies, chopped
½ cup crunchy peanut butter
1 cup/250ml water
2 tablespoons soy sauce
¼ cup coconut milk
1. Use the processing blade on
MED speed.
2. Place fish and prawns in the
processing bowl and process until
minced finely. Add coconut, curry
paste, pepper, chillies and sugar and
process until well combined. Mould
tablespoons of the mixture into round
patty shapes and grill or barbecue
until golden brown. Serve hot with
peanut sauce.
Peanut Sauce
3. Heat sesame oil in saucepan. Add
garlic and chillies and sauté for 1
minute. Stir in peanut butter, water
and soy sauce. Heat stirring until
well combined and thickened. Fold
through coconut milk and serve.
Basic Buttercake
185g butter or margarine, cubed
1 cup sugar
½ teaspoon vanilla
3 x 60g eggs
3 cups self-raising flour
¾ cup milk
1. Use the mixing blade on MAX speed.
2. Place butter, sugar and vanilla into
the processing bowl and process until
light and fluffy.
3. While motor is running, add eggs
one at a time through the feed tube,
until well combined. Gradually add
remaining flour and milk through
the feed tube until mixture is well
combined (approx. 1 minute).
4. Remove the mixture from the bowl into
a well greased, deep 20cm square
cake tin and bake in moderate oven
(180ºC) for approximately 40 minutes
or until golden brown.
Variations:
Light Sultana Cake
1. Add 1 cup sultanas after the addition
of flour and milk, pulsing sultanas
through until just combined.
Cherry Cake
1. Add 125g diced glace cherries after
the addition of the flour and milk,
pulsing through until just combined.
KFP95_IB_FA.indd 25 16/11/09 4:40 PM