Kambrook KFP95, Instruction Booklet

25

Fish and Prawn Cakes with 

Peanut Sauce

Makes 12

300g fish fillets
600g green prawns, peeled and deveined
1 tablespoon Penang curry paste
½ cup dessicated coconut
1 teaspoon ground black pepper
3 chillies, seeds removed
2 tablespoons brown sugar
Peanut Sauce
1 teaspoon sesame oil
1 clove garlic, peeled and chopped
2 small red chillies, chopped
½ cup crunchy peanut butter
1 cup/250ml water
2 tablespoons soy sauce
¼ cup coconut milk

1. 

Use the processing blade on 
MED speed.

2. 

Place fish and prawns in the 
processing bowl and process until 
minced finely. Add coconut, curry 
paste, pepper, chillies and sugar and 
process until well combined. Mould 
tablespoons of the mixture into round 
patty shapes and grill or barbecue 
until golden brown. Serve hot with 
peanut sauce.

Peanut Sauce

3. 

Heat sesame oil in saucepan. Add 
garlic and chillies and sauté for 1 
minute. Stir in peanut butter, water 
and soy sauce. Heat stirring until 
well combined and thickened. Fold 
through coconut milk and serve.

Basic Buttercake

185g butter or margarine, cubed
1 cup sugar
½ teaspoon vanilla
3 x 60g eggs
3 cups self-raising flour
¾ cup milk

1. 

Use the mixing blade on MAX speed.

2. 

Place butter, sugar and vanilla into 
the processing bowl and process until 
light and fluffy.

3. 

While motor is running, add eggs 
one at a time through the feed tube, 
until well combined. Gradually add 
remaining flour and milk through 
the feed tube until mixture is well 
combined (approx. 1 minute).

4. 

Remove the mixture from the bowl into 
a well greased, deep 20cm square 
cake tin and bake in moderate oven 
(180ºC) for approximately 40 minutes 
or until golden brown.

Variations:
Light Sultana Cake

1. 

Add 1 cup sultanas after the addition 
of flour and milk, pulsing sultanas 
through until just combined.

Cherry Cake

1. 

Add 125g diced glace cherries after 
the addition of the flour and milk, 
pulsing through until just combined.

KFP95_IB_FA.indd   25

16/11/09   4:40 PM