Ingredients (Serves 4):
- 3/4 cup (180ml) orange juice
- 1/4 cup (60ml) lemon juice
- 2cm piece fresh ginger (10g), chopped coarsely
- 1 teaspoon black peppercorns
- 2 tablespoons white vinegar
- 1/2 cup (125ml) dry white wine
- 1/2 cup (75g) toasted macadamias
- 750g cooked peeled small prawns
- 1 egg, beaten lightly
- 1 tablespoon finely grated orange rind
- 4 green onions, chopped finely
- 1½ cups (110g) stale breadcrumbs
- 1 long loaf pide
- 2 tablespoons vegetable oil
- 4 egg yolks
- 250g butter, melted
- 80g watercress
- Combine juices, ginger, peppercorns, vinegar and wine in small saucepan; bring to a boil. Reduce heat; simmer, uncovered, about 8 minutes or until citrus mixture reduces to 1/2 cup. Remove from heat; strain into small jug.
- Meanwhile, blend or process nuts until finely chopped; place in large bowl. Blend or process 500g of the prawns until mixture forms a paste; place in bowl with nuts. Add remaining prawns, egg, rind, onion and 1 cup of the breadcrumbs; using hands, shape mixture into eight cakes. Press remaining breadcrumbs on to both sides of cakes; place on tray.
- Cut bread into four pieces; split each piece in half horizontally. Toast, cut-side up, under hot grill until browned lightly; cover to keep warm.
- Heat oil in large frying pan; cook cakes, in batches, until browned both sides and heated through. Cover to keep warm.
- Meanwhile, blend or process egg yolks with citrus reduction until combined. With motor operating, add butter in thin, steady stream; process until sauce thickens.
- Place two pieces of toast on each serving plate; top with watercress then two cakes and drizzle with sauce.
No comments:
Post a Comment