SALT & PEP­PER PRAWNS WITH SWEET CHILLI SYRUP

Woman’s Day (Australia) - - Food To Love -

SERVES 8 PREP 15 MINS COOK 20 MINS

1kg un­cooked medium prawns ¾ cup panko crumbs 1 tsp cracked black pep­per­corns 1 ½ tsp piri piri sea­son­ing 2 tsp sea salt flakes 1 egg white, beaten lightly veg­etable oil, for deep­fry­ing 1 long red chilli, sliced thinly co­rian­der leaves, to serve

SWEET CHILLI SYRUP

½ cup white sugar ½ cup wa­ter ½ cup sweet chilli sauce 4 kaf­fir lime leaves, torn 1 small piece fresh gin­ger, chopped finely 2 co­rian­der roots and stems, washed, sliced thinly

1 SWEET CHILLI SYRUP

In a small saucepan, com­bine all in­gre­di­ents and stir over medium heat 1-2 mins un­til the sugar dis­solves. Bring to the boil, re­duce heat. Sim­mer, un­cov­ered, 5 mins un­til sauce thick­ens slightly. Re­move from heat. Stand 15 mins, then dis­card the lime leaves.

2 Mean­while, shell and de­vein prawns, leav­ing tails in­tact.

3 In a small bowl, com­bine bread­crumbs, pep­per, sea­son­ing and salt. Hold­ing prawns by the tail, dip one at a time into egg white, then coat in crumb mix­ture.

4 Fill a large saucepan or a deep-fryer one-third full with oil. Heat to 180°C, or un­til a cube of bread turns golden in 10 sec­onds. Deep-fry prawns, in batches, for 1 min un­til cooked through and crisp. Drain on pa­per towel.

5 Sprin­kle prawns with chilli and co­rian­der leaves. Serve with sweet chilli syrup for dip­ping.

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