Women's Weekly (Malaysia) - - Living -

Prep 35 mins | Cook 15 mins | Serves 4 | Per serve 330 kcal

450g pota­toes, peeled, chunks 450g green king prawns, peeled, de­veined, very nely chopped cup quinoa akes ¼ cup chopped co­rian­der leaves 3 tsps Thai red curry paste 1 tsp lime juice 1 tbsp canola oil ASIAN SALAD 1 cup co­rian­der leaves 1 cup mint leaves 1 cup bean sprouts 1 Ja­panese cu­cum­ber, seeded, sliced 250g pun­net cherry to­ma­toes, halved 6 radishes, trimmed, sliced 1 red onion, thinly sliced 2 tb­sps sweet chilli sauce 2 tb­sps lime juice 2 tsps sh sauce

1. In a saucepan of boil­ing wa­ter, cook pota­toes 12 to 15 mins un­til ten­der. Drain, cool and mash. Trans­fer to a large bowl. 2. Add prawn meat, quinoa akes, co­rian­der, paste and lime juice to pota­toes, mix­ing well. Form heaped tb­sps mix­ture into balls. Ar­range on a lined tray and chill. 3. ASIAN SALAD In a large bowl, toss herbs, sprouts, cu­cum­ber, to­ma­toes, radish and onion to­gether. In a jug, whisk re­main­ing in­gre­di­ents to­gether. Set aside. 4. In a large fry­ing pan, heat oil on medium. Pan-fry prawn balls in three batches, 3 to 4 mins each, turn­ing, un­til cooked through. Drain on pa­per towel. 5. When ready to serve, toss balls through salad with dress­ing.

Chop the prawns finely - this helps the prawn ba stick to­gether.

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