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    Crispy Wheat Cakes with Tangy Marinated Prawns

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    Crispy Wheat Cakes with Tangy Marinated Prawns

    These wheat cakes are made with Ebly, a popular French ingredient consisting of whole, pre-cooked durum wheat. The cakes are crispy on the outside but soft on the inside. When topped with marinated lime and herb prawns, they make an attractive, delicious and simple light lunch or supper dish. Buy large, ready cooked and peeled tiger prawns from the fish counter.

    • Preparation time: 10 minutes
    • Cooking time: 30 minutes
    • Total time: 40 minutes 40 minutes

    Serves: 4

    Ingredients

    • Prawns:
    • Salt
    • 6tbsp Lesieur French Herbs Dressing
    • Grated rind and juice of 1 lime
    • 225g giant tiger prawns, cooked and peeled
    • Freshly ground black pepper
    • The wheat cakes:
    • 225g Ebly
    • 1 bunch salad onions, finely chopped
    • 125g light garlic and herb soft cheese

    Method

    1. Simmer the Ebly in boiling salted water for 10 minutes. Drain and allow to cool.
    2. In a small bowl, mix the dressing with the lime rind and juice. Add the prawns, season and stir well. Cover and leave to marinate in the refrigerator.
    3. When the Ebly is cool, mix with the salad onions and cheese until the mixture is combined and season well. Spoon the mixture onto a non-stick baking tray to form 4 cakes. Bake in a preheated oven 200°C, gas mark 6 for 20 minutes until golden and crispy.
    4. Place each wheat cake on a plate, pile the prawns on top and spoon any remaining dressing over the top. Garnish with salad onions and slices of lime.
    5. Serve immediately with Waitrose Fresh Rocket Leaves.

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    Cook's tips

    Use a spoon to place the mixture onto the baking sheet as the mixture is very sticky and will stick to your hands, but don't worry if the cakes are not perfect rounds.

    Variation

    Why not make a warm salad - cook the Elby and whilst still warm toss in the prawns, marinated in Leiseur dressing and lime juice (as above), chopped spring onions, rocket leaves and some freshly chopped coriander. Season with black pepper and serve immediately.

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