Better Homes and Gardens (Australia) - - Summer Favourites -

Prepa­ra­tion time 15 mins Cook­ing time 10 mins Serves 6

1kg green king prawns,

peeled, de­veined

1 Tbsp cel­ery salt

½ cup plain flour

¼ cup po­lenta

6 cloves gar­lic, chopped

2cm piece gin­ger, chopped

2 long red chill­ies, seeded, chopped Sea-salt flakes and freshly ground

black pep­per, to sea­son

2 Tbsp ap­ple cider vine­gar 2 free-range egg yolks

250ml veg­etable oil

4 sticks cel­ery, finely sliced 2 red onions, finely sliced 2 tsp ca­pers, finely chopped ½ bunch basil, chopped Veg­etable oil, for deep-fry­ing 6 brioche hot dog buns Shred­ded let­tuce, to serve Hot sauce, to serve

STEP 1 Toss prawns and cel­ery salt in a large bowl. In a sep­a­rate bowl, com­bine flour and po­lenta, add prawns and toss to coat well. Set aside.

STEP 2 Com­bine gar­lic, gin­ger and chill­ies in a mor­tar and pound un­til smooth, then sea­son. Trans­fer to a large bowl, add vine­gar and yolks and whisk un­til com­bined. Pour in veg­etable oil in a steady stream, whisk­ing con­stantly un­til smooth and creamy. Fold in cel­ery, onions, ca­pers and basil.

STEP 3 Pour oil into a large, deep saucepan un­til 5cm deep. Heat to 180°C on a cook’s ther­mome­ter, or un­til a cube of bread turns golden in 30 sec­onds. Fry prawns in batches for 1-2 min­utes un­til crisp. Split the bread rolls, top with let­tuce, cel­ery and onion mix­ture, and prawns, then driz­zle with hot sauce.

Prawn Po-boys

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