The Paris issue

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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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Pickett's Deli & Rotisserie, Melbourne

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Apfel kuchen

"This is my mother's famous apple cake. The apples are macerated with sugar, cinnamon and lemon, and this lovely juice produces the icing," says Brigitte Hafner. The apples can be prepared the night before and kept in the fridge. This cake keeps well for four days and is at its best served the day after it's made."

Nougat, salted peanut caramel and milk chocolate tart

What's not to love about a Snickers bar? All the elements are here, but if you don't feel like making your own nougat, you could always scatter some diced nougat in the base of the tart instead. The caramel is dark, verging on bitter, while a good whack of salt cuts through some of the sweetness - extra roasted salted peanuts on top can only be a good thing.

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Tokyo eating guide

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Vietnamese prawn cakes


A classic street-food dish in Vietnam, these tasty treats wrapped in lettuce and dipped in nuoc cham are perfect summer fare.

You'll need

75 gm (½ cup) plain flour 50 gm (1/3 cup) rice flour 2 spring onions, thinly sliced 2 tsp white sugar ½ tsp baking powder 300 gm uncooked small prawns, peeled and deveined, or uncooked large prawns, peeled, deveined and coarsely chopped 200 gm sweet potato, cut into julienne For deep-frying: vegetable oil To serve: green oak lettuce leaves and 1 cup each (loosely packed) coriander, mint and Thai basil, coarsely chopped   Nuoc cham 1 garlic clove 2 tsp white sugar 2 tbsp fish sauce 2 tsp lemon juice ½ long red chilli, finely chopped

Method

  • 01
  • Stir flours, spring onion, sugar, baking powder and ½ tsp each sea salt and freshly ground black pepper in a large bowl with 250ml water to combine. Set aside for 10 minutes, then fold through prawns and sweet potato.
  • 02
  • Preheat oil in a deep saucepan or deep-fryer to 180C. Spoon quarter-cupfuls of mixture into oil and deep-fry, turning occasionally, until golden (2 minutes; be careful as hot oil will spit). Drain on absorbent paper, set aside and keep warm.
  • 03
  • For nuoc cham, crush garlic and sugar in a mortar and pestle until a coarse paste forms, then stir in fish sauce, juice and 2 tbsp water. Add chilli and stir to combine.
  • 04
  • Serve prawn cakes warm, wrapped in lettuce leaves with herbs and with nuoc cham for dipping.

At A Glance

  • Serves 4 people
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At A Glance

  • Serves 4 people

Drink Suggestion

Cold lager.

Featured in

Dec 2011

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