BUSH FENNEL FRIED PRAWNS

BUSH FENNEL FRIED PRAWNS

Entertaining this Good Friday? Whip up these tasty Bush Fennel Fried Prawns served with lime and a delicious Samphire Salsa!

PREPARATION TIME
20 minutes
COOKING TIME
25 Minutes

INGREDIENTS

for 4 servings
1 kilo large green prawns, peeled tails intact
1 cup cornflour
1 cup self raising flour
1 ½ cups chilled soda water
Vegetable oil for deep frying
Vegetable oil for deep frying
2 teaspoons fennel seeds
1 teaspoon black peppercorns
2 teaspoons salt
1 cup fresh samphire, roughly chopped
3 cornichons, finely chopped
1 tablespoon of chopped mint
1 tablespoon of chopped parsley
2 tablespoons lemon juice
¼ cup olive oil
PREPARATION TIME
20 minutes
COOKING TIME
25 Minutes

PREPARATION

1
Place the fennel and pepper in a small dry saucepan over medium heat. Swirl the saucepan regularly until the fennel and pepper are fragrant, then remove from the heat. Add the salt and use a mortar and pestle to pound to a powder.
2
To make the Samphire salsa: Place the samphire, cornichons, mint, parsley, lemon juice and olive oil in a bowl and mix to combine.
3
Place the cornflour and half the self-raising flour in a large bowl. Gradually add the soda water and whisk to combine. Place the remaining flour in a small bowl.
4
Heat oil in a large deep saucepan or wok over medium heat until the temperature reaches 180°C. Working in batches, dust the prawns with the flour, then dip into the batter and carefully lower into the oil. Cook for 3 minutes or until crisp and golden. Drain on a paper towel. Sprinkle with fennel salt and top with finger lime pearls.
5
Serve with fresh samphire salsa.
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