CRUMBED AUSTRALIAN PRAWNS WITH RASPBERRY CHILLI JAM
The iconic Iced Vovo inspired crumbed Australian Prawns with Raspberry chilli jam. Sounds like an unusual combo, but it works. Tastes amazing. Tastes like Australia.
PREPARATION TIME
10 minutes
COOKING TIME
15 Minutes
INGREDIENTS
for 8 to 10 servings
125g plain flour, plus extra for dusting
1½ tsp baking powder
Sea salt and freshly cracked black pepper
1 medium egg, beaten
150ml ice-cold water
1 cup panko breadcrumbs
1 cup unsweetened desiccated coconut
28 large green Australian prawns, peeled and deveined with tails intact
Vegetable oil for deep frying
Sour cream to serve
250g raspberries
3 long red chillies, stem and seeds removed, roughly chopped
1 garlic clove
3 tablespoons red wine vinegar
2 cm piece ginger, skin removed and chopped
The zest and juice of two limes
2 tablespoons soft brown sugar
A pinch of ground allspice
½ teaspoon sea salt
PREPARATION TIME
10 minutes
COOKING TIME
15 Minutes
PREPARATION
1
Sift the flour, baking powder and salt into a bowl. Make a well in the centre and add the egg. Gradually whisk in the cold water to make a smooth batter.
2
Place the breadcrumbs and coconut in a bowl, season with salt and pepper
and toss to combine.
3
Dust each prawn in extra flour, shaking off any excess. Dip the prawns into
the batter allowing any excess batter to drip back into the bowl. Roll the
prawn in the coconut crumbs, pressing down so the mixture sticks. repeat
with remaining prawns.
4
Heat oil in a large saucepan to 180˚C. Fry prawns in batches for 1-2 minutes
or until golden and allow to drain on paper towel. Serve with raspberry
chilli jam and sour cream.
5
To make the raspberry chilli jam, place the raspberries, chillies, garlic, red wine vinegar, ginger, lime juice
and zest, brown sugar, allspice and salt into a food processor and process
until smooth.
6
Pour into a saucepan and bring to the boil. Reduce to a simmer and cook
gently over low heat for 5 minutes or until thick and glossy. Set aside to
cool.
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