The Paris issue

Our October issue is on sale - the Paris special. Grab your copy for all-things Parisian, plus ultimate French baking recipes and more.

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Seven ways to do dumplings

Dumplings may be bite-sized, but they pack a flavourful punch. Here are seven mouth-watering recipes, from Korean mandu to classic Chinese-style steamed dumplings.

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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.

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Prawn tacos with jicama slaw


The coastline of Baja California provides a vast array of seafood, which stars in many of the region's best known dishes. Seafood filled soft tacos are among the most popular.

You'll need

  Tacos 32 green medium king prawns, peeled and cleaned 1 tsp each ground cumin, ground allspice and chilli powder 2 tbsp vegetable oil 1 small red onion, finely chopped 2 cloves of garlic, finely chopped 2 vine-ripened tomatoes, peeled, seeded and finely chopped 1 lime, juiced ¼ cup coarsely chopped coriander 12 white or yellow corn tortillas 4 cocktail avocados, halved and seeded and sliced into wedges To serve: Limes and sour cream, optional   Jicama slaw 1 (285gm) jicama, peeled and cut into julienne 1 baby cos, finely shredded 1 fresh green serrano or other long green chilli, seeded and thinly sliced 1/3 cup finely chopped coriander 1 lime, juiced ¼ cup vegetable oil ¼ tsp chilli powder

Method

  • 01
  • Place prawns, cumin, allspice, ½ tsp chilli powder and 2 tbsp oil in a glass bowl, season to taste with sea salt and freshly ground black pepper and stir to combine. Cover and refrigerate for 10 minutes.
  • 02
  • For jicama slaw, place jicama, cos, green chilli and coriander in a bowl, season to taste and stir to combine. Add dressing to jicama mixture and toss gently.
  • 03
  • Heat 2 tbsp oil in a large, heavy-based frying pan, add onion, garlic, tomatoes, lime juice and remaining chilli powder and cook over medium heat for 5 minutes or until soft, then season to taste.
  • 04
  • Barbecue or char-grill prawns for 4-5 minutes or until cooked through, then transfer to tomato mixture, add coriander and stir to combine. Barbecue or char-grill tortillas, for 30 seconds on each side or until just warm and lightly golden, then transfer to a plate and cover with a tea towel to keep warm.
  • 05
  • Serve warm tortillas, prawn and tomato mixture, jicama slaw, avocado, lime halves and sour cream, if using, separately, for guests to assemble their own tacos.

At A Glance

  • Serves 4 people
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At A Glance

  • Serves 4 people

Drink Suggestion

2006 Jacob’s Creek Sauvignon Blanc.

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