Simple & Delicious ‘Starter’ Recipe For Your Next Sustainable Seafood Dinner Party

 In Sustainability, Sustainable, Tom Kime

* Buy your sustainable Banana prawns from us, $39 per kilo

INGREDIENTS

250g of fresh prawns de veined and cut into 1 cm pieces

150g of sweet potato peeled and cut into thin matchsticks

3 x spring onions cut into thin slices

freshly ground black pepper

120g plain flour sifted

80g rice flour 220ml of water

half a teaspoon of baking powder

half a teaspoon of salt

1 teaspoon of sugar

vegetable oil for frying

METHOD

Combine the two types of flour with the salt, baking powder, sugar and black pepper

Mix in the water until you have a smooth batter

Leave to rest for ten minutes

Mix in the sliced spring onions, the sweet potato and the chopped raw prawns

In a heavy bottomed pan heat 2-3 cm of oil until 180 C

To test to see that the oil is hot enough drop a little of the mixture into the oil it should start to bubble and sizzle straight away. This is an important test for the taste also. If you are going to make a batch of something, which will be cooked. You must always taste one before you commence cooking the rest of the batch. You do not want to cook them all, to find that you have not seasoned them correctly

Taste the sample and adjust the seasoning

Place two heaped tablespoons of the mixture onto a metal spatula, pat the prawn batter into an irregular shape about 1cm thick push the mixture in the oil

Cook in batches about 3 or 4 at a time

Fry the cakes turning them once until golden brown on all sides

Drain on kitchen paper

Keep warm in an oven if necessary

To eat, wrap the prawn cake in a combination of some fresh herbs ( mint, coriander ,Thai basil, rocket and/or watercress)  and dip into the Nuac Cham dipping sauce

NUAC CHAM DIPPING SAUCE

3 x small Thai birds eye chillies finely sliced

1 x clove of garlic finely chopped

1 x tablespoon of sugar

100ml of warm water

2 limes juiced

4 tablespoons of fish sauce

METHOD

Cut the chilli into thin round slices

Reserve one third of the chillies for garnish

In a pestle and mortar crush the remaining chilli, garlic and sugar until a smooth wet paste

Add the warm water

Transfer to a bowl and add the lime juice and the fish sauce

Stir to dissolve the sugar

Add the remaining chopped chillies to the dipping sauce

Chopped ginger, fresh coriander, spring onions or thin slices of carrot can be also added to the dipping sauce as well as chopped roasted peanuts, so that it can accompany numerous types of dishes.

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