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Preparation
time: 30 minutes
Cooking time:
45 minutes
30ml (2tbsp) palm or vegetable oil
1 head garlic, peeled and chopped
1 sweet red pepper, deseeded and chopped
1 green pepper, deseeded and chopped
1 sweet yellow pepper, deseeded
and chopped
2 onions, chopped
300ml coconut milk
30ml (2tbsp) tomato purée
10ml (2tsp) shrimp paste
350g fresh white bread crumbs
200g plain flour
45ml (3tbsp) freshly chopped coriander
8 medium eggs, separated
5ml (1tsp) baking powder
75ml (3tbsp) olive oil
24 raw Tiger prawns, shelled
Ingredients
for the tomato salsa:
1kg tomatoes
50ml (2tbsp) olive oil
1 clove garlic, chopped
1onion, chopped
Ingredients
for the sauce:
500g Brazil nuts
500ml milk
Heat the palm or vegetable oil in
a large frying pan and sauté the garlic, sweet peppers and
onion for 4-5 minutes stirring occasionally until softened. Add the
shrimp paste and tomato purée to the sautéed vegetables
and cook on a low heat for 2-3 minutes. Stir in the coconut milk and
simmer for 3-4 minutes. Stir the breadcrumbs into the vegetables.
Remove from the heat and allow to cool slightly. Stir in the flour,
coriander, egg yolks and baking powder. Season with salt and freshly
ground black pepper. In a large bowl, whisk the egg whites until they
are firm and form stiff peaks. Stir some of the egg whites into the
mixture to loosen it slightly, then gently fold in the remaining egg
whites. Let this rest for 1 hour. Preheat the oven to 180ºC,
350ºF, gas mark 4. Pour the mixture into a lightly greased 20-
23cm round, loose- bottomed spring release cake tin and cook for
35-40 minutes until risen and golden. Remove from the tin and allow
to cool slightly. Meanwhile make the tomato salsa: cut the tomatoes
in half and remove the seeds. Cut the flesh into small cubes. Heat
the olive oil in a pan and add the onion and garlic, sauté for
3-4 minutes, then stir in the tomatoes.
Simmer for 15 minutes. Blend the
Brazil nuts with the milk in a food processor. Sieve the mixture to
separate the liquid from the pulp. Heat the liquid and season with
salt and freshly ground black pepper, add the pulp and stir until it
loosens. Heat the olive oil in a frying pan and cook the prawns until
they have turned pink. To serve slice the blini and arrange 3 pieces
on each plate. Place a little tomato beside each one and place 3
prawns on top. Add the Brazil nut cream and serve.
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