Asian-style prawns with spiced herb relish
- November 2016
- Serves 6-8
- Hands-on time 40 min
Serve this Asian-style prawn recipe at your next dinner party as an everyone-dig-in starter – it’s sure to leave your guests wanting more.
- 28.3g (6.9g saturated)
- 14.2g (0.9g sugars)
- 1 litre sunflower oil for frying
- 24 sustainable king prawns, heads removed, peeled and deveined, tails left on
For the batter
- 1 large free-range egg
- 200ml coconut milk
- 100g plain flour
- 25g cornflour
- ½ tsp salt
- Juice 1 lime, plus wedges to serve
For the relish
- 1 tbsp cumin seeds
- 1 tbsp coriander seeds
- 120ml olive oil
- Large bunch fresh coriander
- Large bunch fresh mint
- Large bunch fresh Thai basil (or regular basil)
- 1 garlic clove
- Juice 2 limes
- 3-4cm piece fresh ginger, grated
- 2 bird’s eye chillies, or 1 deseeded if you prefer less heat
- ½ tsp salt
You’ll also need…
- Digital probe thermometer
- To make the batter, mix together the egg and coconut milk in a large mixing bowl using a balloon whisk. Gradually whisk in the flour, cornflour, salt and lime juice. Set aside while you prepare the relish.
- Heat a small frying pan over a low-medium heat. Toast the cumin and coriander seeds for 2 minutes or until fragrant. Tip into a food processor and allow to cool.
- Add the remaining relish ingredients to the food processor, reserving a few coriander leaves, then whizz to a paste (or pound in a mortar and pestle). Taste and season.
- Heat the sunflower oil in a medium heavy-based, deep frying pan to 190°C when tested with a digital probe thermometer. Lay kitchen paper in a roasting tray. Add the prawns to the batter and coat well. Carefully lower 4 prawns at a time into the hot oil using a slotted spoon and fry for 3-4 minutes until the batter is golden and crisp and the prawns are cooked. Remove and drain on the kitchen paper (keep warm) while you cook the next batch of 4. Check occasionally that the oil is hot enough, using the thermometer.
- Once all the prawns are ready, transfer them to a serving plate, then sprinkle with salt and the reserved coriander leaves. Serve with the relish and lime wedges to squeeze over.
To prepare the prawns, first remove the heads and shells – leave the tails on. Run a sharp knife along the back of each prawn, then pull out and discard the dark vein. Keep the heads and shells to make a light shellfish stock for a fish soup (simmer in water for 30 minutes or so).
Make up the batter and prep the prawns up to 12 hours ahead; keep covered in the fridge. Make the dip up to 6 hours ahead, then cover and chill.
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