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Recipes with zucchini

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Shirni Parwana's masala carrot cake

"I'd love to make Shirni Parwana's masala carrot cake for our next birthday party. Would you ask for the recipe?" Emily Glass, Glynde, SA REQUEST A RECIPE To request a recipe, email fareexchange@bauer-media.com.au or send us a message via  Facebook . Please include the restaurant's name and address, as well as your name and address. Please note that because of the volume of requests we receive, we can only publish a selection in the magazine.

Twelve-hour Indian-spiced lamb shoulder with saffron pilaf

As the name indicates, this dish requires planning ahead. That said, the long cooking time is offset by simple preparation, with melt-in-the-mouth textures and deep flavours the pay-offs. Start this recipe two days ahead to marinate and roast the lamb.

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Dandelion: Sizzling coconut pancakes with spanner crab and barbecue pork


You'll need

250 ml (1 cup) coconut milk 4 eggs 375 gm rice flour 2 tsp ground turmeric 1 tsp caster sugar 2 tbsp vegetable oil, plus extra for brushing 250 gm char siu pork, thinly sliced (see note) 150 gm spanner crab meat 150 gm bean sprouts 3 spring onions, thinly sliced 2 birdseye chillies, seeds removed, thinly sliced 50 gm (10cm piece) ginger, thinly sliced To serve: Iceberg lettuce leaves, coriander, mint and Vietnamese mint   Nuoc cham 55 gm (¼ cup) caster sugar, or to taste 2 red banana chillies, thinly sliced in rounds 1 lemon, segmented and diced Juice of ½ lemon, or to taste To taste: fish sauce

Method

  • 01
  • Whisk coconut milk, eggs, rice flour, turmeric, sugar, vegetable oil and 500ml iced water in a large bowl until smooth and thin, then rest at room temperature for at least an hour.
  • 02
  • Meanwhile, for nuoc cham, stir sugar and 150ml water in a bowl to dissolve, then add remaining ingredients, adjusting seasoning to taste; it should be sweet, sour, salty and spicy.
  • 03
  • Heat a 23cm-diameter non-stick frying pan over high heat until very hot. Brush pan with 1 tsp oil and add one-sixth of coconut batter, swirling pan to cover the base and sides. Scatter over one-sixth of each of the pork, crab, bean sprouts, spring onion, chilli and ginger and cook until pancake is crisp (5-7 minutes), then invert onto a plate and keep warm. Repeat with remaining ingredients. Serve pancakes with iceberg lettuce leaves, coriander, mint and Vietnamese mint for wrapping, and nuoc cham sauce for dipping.
Note Char siu (or barbecue) pork is available from Chinese and Vietnamese barbecue shops.

This recipe is from the September 2011 issue of Australian Gourmet Traveller.

At A Glance

  • Serves 6 people
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At A Glance

  • Serves 6 people

Drink Suggestion

2009 Bodega Castro Martin Albariño.

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