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Full Online Book HomeLearning KitchenFishandseafood - Shrimp - Prawn Pate/dip
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Fishandseafood - Shrimp -  Prawn Pate/dip Post by :dplapierre Category :Learning Kitchen Author :Unknown Date :February 2012 Read :1089

Click below to download : Fishandseafood - Shrimp - Prawn Pate/dip (Format : PDF)

Fishandseafood - Shrimp - Prawn Pate/dip

750g shelled and deveined fresh (cooked) prawns (save some for a garnish)
3 tablespoons lemon juice (or to taste)
salt and pepper to taste
pinch paprika
125ml safflower/ canola/ light olive oil (approx)
Crudites/ bread/ bread sticks to serve.


Place prawns, lemon juice, salt and pepper and paprika in a processor/ blender and mix until smooth. Turn it off. Scrape down the sides of the processor/blender. Gradually add the oil until the mixture becomes a smooth paste. (You might not need *all* the oil). Taste for lemon and salt and pepper. Serve in small terrine/ bowl with Crudites/ bread/ bread sticks to serve. Garnish with the reserved prawn(s).
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1 Tablespoon Chinese dried prawns 1 tablespoon chopped coriander leaves and stems * 2 cloves garlic 125g (4 ozs) cooked peeled prawns (Shrimp)** 500g ( 1 lb) lean minced pork 1 tablespoon fish sauce 1 egg 6 large slices of day old bread ( white) Vegetable oil for deep frying Finely chop the dried prawns, coriander and garlic in a food processor. Add fresh prawns and pork and grind to a paste like consistency. Season with fish sauce and add the egg. Process until thoroughly mixed. Spread mixture evenly over bread. Cut crusts from bread and cut into four
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Fishandseafood - Prawn Pate Fishandseafood - Prawn Pate

Fishandseafood - Prawn Pate
750 g. shelled and deveined fresh, prawns (save one for a garnish) 3 tablespoons (Aus= 60 mls.) lemon juice (or to taste) salt and pepper to taste pinch paprika 125 ml. safflower/ canola/ light olive oil (approx) Place prawns, lemon juice, salt and pepper and paprika in a processor/ blender and mix until smooth. Scrape down the sides of the processor/blender. Gradually add the oil until the mixture becomes a smooth paste. You might not need all the oil. Taste for lemon and salt and pepper. Serve in small terrine/ bowl. Garnish with the reserved prawn.
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