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This healthy, fast and easy to make baked scone cake recipe makes a great lunch or dinner side dish or main course for all ages. Tastes wonderful accompanying a meat main course. This recipe serves 4 and is a thirty minute meal.
INGREDIENTS:
1 large and thick round unsweetened scone
1 cup prawns, shelled and deveined
1 cup frozen peas and carrots, defrosted
1/2 cup lime juice
1 cup thick cream
1 tbsp. Thai green curry paste
1 tsp. turmeric
1 cup coconut cream
METHOD:
Preheat oven to 400 F (200 C). Using a food processor, blend prawns, lime juice, cream, Thai green curry paste, turmeric and coconut cream until smooth. Fold in peas and carrots.
Cut scone in half horizontally. Spoon on prawn mixture and spread across evenly like filling a cake. Press on scone lid firmly, but gently. Wrap in foil and bake for 20 minutes until hot. Serve hot or cold with a light salad and soft rolls for a quick dinner.
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