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Shirni Parwana's masala carrot cake

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Green papaya, mango and coconut slaw


The sweet and sour flavour of this slaw would go really well with barbecued fish, chicken or prawns.

You'll need

2 green mangoes, cut into julienne on a mandolin 2 green papaya, cut into julienne on a mandolin 1 cup coarsely torn coriander, plus extra, to serve 90 gm (½ cup) coarsely grated fresh coconut 25 gm (¼ cup) dried shrimp (see note), soaked in water for 10 minutes 4 red shallots, thinly sliced 2 kaffir lime leaves, cut into julienne   Tamarind dressing 40 gm tamarind pulp (see note) 100 gm light palm sugar Juice of 2 limes, or to taste 40 ml fish sauce, or to taste

Method

  • 01
  • For tamarind dressing, soak tamarind pulp in 80ml boiling water to soften (5 minutes). When cool enough to handle, squash pulp with your fingers into the liquid to dissolve as much as possible, then pass through a coarse sieve (discard solids). Pound palm sugar until smooth with a mortar and pestle, add lime juice, fish sauce, tamarind water and 80ml water, stir to dissolve sugar, season to taste and set aside.
  • 02
  • Combine remaining ingredients in a large bowl, add tamarind dressing, toss to coat and serve within an hour scattered with coriander.
Note Dried shrimp and tamarind pulp are available from Asian grocers.

At A Glance

  • Serves 6 people
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At A Glance

  • Serves 6 people

Featured in

Jan 2015

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