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MMMMM------------------------CHOUX PASTE----------------------------- 150 ml Water 50 g Unsalted butter 75 g Plain flour 2 Eggs; beaten 1 Pinches garlic salt Grating of nutmeg Crushed white pepper Chilli powder To make the choux paste, boil the water and butter together, add the spices, remove from the heat and stir in the flour until well mixed. Slowly beat in the eggs until thick. Chop the chillies with a pinch of salt, removing the seeds and pith. Chop the avocado, prawns and marjoram and mix with some grated lime and the choux paste. Drop little spoonfuls of this mixture in to a deep fat fryer and cook until golden brown and crispy. Meanwhile, in a blender, add the vinegar, sugar, mustards, tomato puree and tomatoes and blend well with a little seasoning. Slowly add the oil until emulsified then strain through a sieve. Add half of this mixture to half of the fromage frais and mix well. Thin down the remaining fromage frais with a squeeze of lime. Make some fancy lemon and lime wedges and serve the fritters with these, the fresh herbs and a decoration of tomato vinaigrette and fromage frais dressings. DISCLAIMER? Copyright 1996 - SelecTV Cable Limited. All rights reserved. Carlton Food Network http://www.cfn.co.uk/
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|Serving Size: 1 Serving (3369g)|
|Recipe Makes: 1|
|Calories from Fat: 709 (48%)|
|Amt Per Serving||% DV|
|Total Fat 78.8g||105 %|
|Saturated Fat 11.3g||56 %|
|Monounsaturated Fat 49.2g|
|Polyunsanturated Fat 11.7g|
|Cholesterol 152mg||47 %|
|Sodium 524.9mg||18 %|
|Potassium 7885.8mg||208 %|
|Total Carbohydrate 190.3g||56 %|
|Dietary Fiber 70.6g||282 %|
|Sugars, other 119.8g|
|Protein 53.8g||77 %|
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Calories per serving: 1467
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