![]() This cookie, set by Tribal Fusion, collects data on user visits to the website, such as what pages have been accessed. Google Analytics sets this cookie to store and count page views. The cookie stores information anonymously and assigns a randomly generated number to recognise unique visitors. Google Analytics sets this cookie to calculate visitor, session and campaign data and track site usage for the site's analytics report. This cookie can only be read from the domain they are currently on and will not track any data while they are browsing other sites. Google sets this cookie under the DoubleClick domain, tracks the number of times users see an advert, measures the campaign's success, and calculates its revenue. These cookies help provide information on metrics the number of visitors, bounce rate, traffic source, etc. Pile the mixture into the cabbage leaves and serve.Īnalytical cookies are used to understand how visitors interact with the website. Add the prawns and cashew nuts to the salad, pour in the dressing and mix to combine. To make the salad, toss all of the salad ingredients, except the cabbage leaves, together in a large bowl. To make the dressing, blitz all of the ingredients together with a hand blender or food processor. Remove from the oven and allow to cool, then transfer to a pestle and mortar. Toast the rice and salt evenly for 10–12 minutes. ![]() Mix the rice and salt and place in a baking tray. To make the toasted rice, preheat the oven to 220C/200C Fan/Gas 7. Keep the griddle warm. Sprinkle the cashews with the salt and toast the cashews on the griddle. Mix well and take off the heat. Heat a griddle pan, add the prawns and grill for a few minutes on each side until cooked through. Add the tamarind and all of the other ingredients except for the prawns, cashew nuts and salt. To make the prawns and cashews, heat the oil in a frying pan and fry the garlic until golden.
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