Recipe

Crispy prawns with rhubarb vinaigrette

For a delicious starter or snack, try these crispy prawns with punchy rhubarb dipping sauce and a squeeze of lime.

Apr 30, 2009 2:00pm
  • 15 mins preparation
  • 15 mins cooking
  • Serves 4
    • Print
    Print

Ingredients

Crispy prawns with rhubarb vinaigrette
  • 1 teaspoon vegetable oil, plus extra to deep-fry
  • 1 brown onion, finely chopped
  • 1 bunch rhubarb, trimmed, coarsely chopped
  • 3 green cardamom pods, bruised
  • 1/4 cup firmly packed brown sugar
  • 2/3 cup red wine vinegar
  • 1/2 cup cornflour
  • 1/2 cup rice flour
  • 1 egg, lightly whisked
  • 1/2 cup soda water
  • 24 medium uncooked prawns, peeled leaving tail intact, deveined
  • dill sprigs and mint sprigs, to garnish
  • mixed salad leaves and lime cheeks, to serve

Method

Crispy prawns with rhubarb vinaigrette
  • 1
    Heat oil in a large frying par: over moderate heat. Cook and stir onion, rhubarb and cardamom for 5 minutes or until rhubarb softens. Add sugar and vinegar; bring to a simmer. Cook and stir for 5 minutes or until mixture thickens. Strain through a fine sieve into a bowl, pressing with the back of a spoon.
  • 2
    Combine flours in a large bowl. Make a well at centre. Add egg and soda water; whisk until a smooth batter forms.
  • 3
    Heat extra oil in a large heavy-based saucepan over moderate heat (oil is ready when a cube of bread crisps quickly without absorbing oil).
  • 4
    Dip prawns in batter; deep-fry, in batches, for 2 minutes or until golden and cooked. Using a slotted spoon, transfer to paper towels.
  • 5
    Place prawns on serving plates. Garnish with dill and mint. Serve with salad, lime cheeks and vinaigrette.

Notes

没有小豆蔻吗?我用1茶匙地面豆蔻nstead. No rice flour? Use plain flour instead. Reheat oil for deep-frying between batches if necessary.

The Latest from Food To Love