King prawn zoetry

SERVES 2

Moira-based eatery Masala Hut brings a new flavour to traditional Indian cuisine for diners in Northern Ireland with its unique combination of exotic dishes and quality local produce. King prawn zoetry, one of the restaurant’s most popular original dishes, fuses traditional Indian flavours with a Portuguese influence and making it at home offers the perfect chance to impress your friends and family with an unexpected midweek treat.

WHAT YOU’LL NEED

8 king prawns

Coconut flakes for coating prawns (approx 50g)

Handful of green beans, cut into 4cm pieces

20g breadcrumbs

Small handful of sultanas

1egg

15ml mango puree

Half a white onion

Half a fresh mango

METHOD:

Deshell the king prawns and cut down the middle into a butterfly shape to flatten.

Pour coconut flakes onto a flat plate and spread out. Completely coat each king prawn.

Separate egg yolks, whisk in a bowl and then add breadcrumbs to make a batter.

Dip coconut-coated king prawns into the breadcrumb mix to fully coat and then deep fry for approximately three minutes, until golden brown. For onion gravy:

Finely dice half an onion. Add to a bowl with mango puree and blend with a stick blender.

Heat gravy in a pan on hob until cooked through (approx two minutes). Chop half a mango into small chunks and add to the gravy mix along with sultanas and green beans. Allow the gravy to simmer on medium heat for two to three minutes until reduced slightly and beans are cooked through.

Place king prawns on a plate and dress with onion gravy before serving.

For more information visit www. masalahutmoira.co.uk