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NTF : December 13th 2010
Food by Abi Weeks MOREREVIEWSninetofive.com.auPLUSMOREFOOD 400g raw prawn (shrimp) meat, finely minced Sea salt Cracked white pepper 1teaspoon chopped garlic chives Zest of 1lemon 40 won ton wrappers 1free-range egg, beaten Peanut oil for deep-frying Sweet chilli sauce, to serve Sweet chilli sauce 200g caster sugar 4long redchillies, chopped 5garlic cloves 10g fresh galangal, chopped 21⁄2 teaspoons sea salt 100mL rice vinegar 3kaffir lime leaves Fried prawn won tons Recipes and images from My Party by Pete Evans, published by Murdoch Books RRP $49.95 To make the sweet chilli sauce, dissolve the sugar and two tablespoons of water in asmall saucepan over low heat. Cook for afurther 10 minutes until the bubbles on the surface become large. Do not allow it to change colour.Blend the chilli, garlic, galangal and sea salt. Then add to the sugar mixturealong with the rice wine vinegar,cook for another 10 minutes and remove from the heat. Add the lime leaves when the sauce is cool. Season the minced prawn with the sea salt and cracked white pepper.Add the garlic chives, lemon zest and mix well. Lay the won ton wrappers on awork surface and fill each with ateaspoon of the prawn mixture. Brush alittle of the egg around the edge of the wrapper.Join the four corners together and give alittle twist to seal. Heat the oil to 180°C (350°F) in awok or deep saucepan. Fry the won tons for 2-3 minutes or until golden and crispy.Drain on kitchen paper,arrange the won tons on aplatter and serve immediately with the sweet chilli sauce on the side. with sweet chilli 48
December 6th 2010