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Recipes with zucchini

Whether served raw with olive oil, grated with fresh herbs, or pan-fried in a pancake - zucchini is a must-have ingredient when it comes to spring cooking.

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.

First look: Cirrus, Sydney

Ahead of opening Cirrus at Barangaroo, Brent Savage and Nick Hildebrandt talk us through their design inspirations and some of their favourite dishes.

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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Melbourne's best late-night bars

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Prawn sambal


Pungent and spicy, Malaysian prawn sambal makes a moreish snack or, when served with coconut rice, a satisfying meal. It's traditionally served with crisp-fried dried anchovies and peanuts for crunch, although it's just as good served simply with cooling cucumber and soft-boiled eggs.

You'll need

To serve: dried anchovies (ikan bilis) and peanuts To serve: soft-boiled eggs (optional), halved, and thickly sliced Lebanese cucumber   Prawn sambal 15 gm galangal, coarsely chopped 10 gm fresh turmeric, coarsely chopped 2 red or golden shallots, coarsely chopped 2 garlic cloves, coarsely chopped 4 red birdseye chillies, coarsely chopped, or to taste 2 small dried red chillies, coarsely chopped 1 lemongrass stalk (white part only), coarsely chopped 2 tbsp grapeseed or vegetable oil 1 tbsp belacan (see note) 1 tbsp tamarind paste 1 tbsp caster sugar To taste: soy sauce and lime juice 500 gm medium uncooked prawns, peeled, deveined, tails intact

Method

  • 01
  • For prawn sambal, process galangal, turmeric, shallots, garlic, chillies and lemongrass in a small food processor to a paste. Heat oil in a wok or large frying pan, add spice paste and stir-fry until fragrant, adding belacan and tamarind paste in the last 5 minutes of cooking (8-10 minutes). Add 80ml boiling water, adjust seasoning to taste with sugar, soy sauce and lime juice, add prawns and stir occasionally until cooked through (2-4 minutes). Serve hot scattered with ikan bilis and peanuts, and topped with soft-boiled eggs and cucumber.

Note Belacan is a shrimp paste available from Asian grocers.


At A Glance

  • Serves 4 people
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At A Glance

  • Serves 4 people

Featured in

Feb 2015

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