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Tarta de Santiago

"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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Sweet and sour watermelon salad with pink grapefruit and prawns


The flavours here are pure summer fun - fresh, light, sour and sweet all at the same time.

You'll need

2 coriander roots, scrubbed 2 garlic cloves, coarsely chopped 60 ml (¼ cup) each fish sauce and lime juice 2 tbsp sweet chilli sauce 1 tbsp peanut oil 450 gm medium uncooked prawns, peeled with tails intact, deveined 1 mini watermelon, roughly spooned out into bite-sized pieces 1 pink grapefruit, segmented and broken into smaller pieces 50 gm roasted unsalted cashew nuts, coarsely chopped 2 large handfuls each of torn mint and coriander 2 red shallots, thinly sliced 3 kaffir lime leaves, julienned 80 gm fried shallots (optional), to serve

Method

  • 01
  • Pound coriander roots, garlic and a pinch of sea salt to a fine paste with a mortar and pestle. Add fish sauce, lime juice and sweet chilli sauce, stir to combine and set aside.
  • 02
  • Heat oil in a large frying pan over high heat and cook prawns in batches, stirring, until just cooked and golden-brown (2-3 minutes). Transfer to a plate.
  • 03
  • Toss watermelon, grapefruit, cashew nuts, herbs, shallots and lime leaves in a bowl, add prawns, toss to just combine and serve scattered with fried shallots.

At A Glance

  • Serves 4 people
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At A Glance

  • Serves 4 people

Featured in

Feb 2015

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