Recipe Ingredients: (Enough for 4)
- 200grs large prawns (puréed)
- 150grs cooked potato (puréed)
- 300grs Bulgur Wheat (medium)
- 1 egg (yolk to one side, whipped white to another)
- 1 Gem Lettuce (well crispy separated into leaves)
- 1 onion (finely chopped)
- 1/2 half a red pepper (finely chopped)*reserve a little for decoration*
- 2 garlic cloves (minced)
- 1 piece ginger (minced)
- 1 soup spoon of turmeric + 3 strands saffron
- 1 pinch chilli powder
- seasoning (salt and pepper)
- oil to fry
- some olive oil
The accompaniment is bulgur, which is cooked just in boiling water as you would do rice, placing in the water a little oil and some salt, it will cook in around 10-12 minutes, then you drain it and pass through it while draining some boiling water to remove starch. The grains will be well fluffy.
While it's draining, put a wok on the fire (or large frying pan) with a little olive oil, once hot add the onion, pepper, garlic, ginger and seasoning once golden golden add the turmeric and saffron as well as the chilli powder, stir for around 1-2 minutes, then add a little water like 1/3 of a glass,cook a further 1 minute and then add the drained bulgur, turn the heat off and mix it really well so that the whole flavour infuses it.
Then is just a matter of arranging this light meal on a plate, you can do it as it is shown in the picture or use your own ideas. I used some strips of red pepper to decorate the bulgur, and used the larger gem lettuce leaves to bed the prawn cakes, and with the remaining leaves I shredded them added a few bits of tomato & grated carrot, and drizzled them with balsamic vinegar and some olive oil.
Was delicious. hope you enjoy this summer meal.
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