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"Gordita makes a splendid version of the Galician almond cake Tarta de Santiago, with its dramatic design. Would you please publish the recipe?" Michael MacDermott, Taringa, Qld 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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Pan-fried prawns with Creole spice


You'll need

12 large uncooked prawns, cleaned, tails intact 2 tbsp grapeseed oil To serve: micro coriander   Creole spice mix 1 tsp each coriander seeds, fenugreek and fennel seeds 2 dried pasilla chillies (see note) 1 tsp dried oregano 1 tsp dried thyme

Method

  • 01
  • For Creole spice mix, dry-roast coriander, fenugreek and fennel seeds until fragrant (1-2 minutes). Grind spices, chilli and herbs in a mortar and pestle or a small food processor to a fine powder, set aside. Creole spice mix will keep for 2 weeks stored in an airtight container in a dry place.
  • 02
  • Thread prawns onto short wooden skewers lengthways through the body. Heat oil in a large non-stick frying pan over medium-high heat. Add prawns, turn occasionally until just cooked, throwing in a good pinch of spice mix to taste and a pinch of salt while cooking (2-3 minutes). Serve hot topped with micro coriander.

Note Dried pasilla chillies are available from Herbie's Spices.


At A Glance

  • Serves 6 people
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At A Glance

  • Serves 6 people

Drink Suggestion

Hoppy American pale ale.

Featured in

Nov 2011

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