RECIPE: Green tiger prawns with an Asian flavour
Enjoy sesame barbecue prawns with chilli jam and pear and herb salad for your summer time get-togethers.
20 large raw green tiger prawns, deveined, head intact Good pinch pepper ¼ cup corn flour 1 egg 1 tsp sesame oil 2 tsp tamari ¼ cup Japanese rice sesame and nori seasoning or a mixture of finely chopped nori, sesame seeds, fried shallots - Asian style - chopped and a sprinkle of dashi powder ¼ cup peanut oil for frying
METHOD: Combine the pepper with the cornflour and dip the prawns only on the outside in the corn flour. Combine the egg with the sesame oil and tamari and whisk. Dip in the egg mixture and then in the chopped sesame, nori and fried shallots.
Heat the oil in a frypan and fry on both sides until the sesame seeds are golden and prawns are just cooked. Serve hot with a small amount of the salad on top.
SALAD INGREDIENTS: 2 cups mixed herbs - coriander, Vietnamese mint, thai basil, spearmint 4 red radish, julienne 1 lebanese cucumber, julienne ½ cup diakon, julienne 1 punnet shiso herbs 1 fuji pear, julienne 1 cup green papaya, julienne or shredded 2 long red chillies, deseeded and julienne
METHOD: Combine all ingredients and toss together.
DRESSING INGREDIENTS: 5 cloves garlic 60ml good quality chilli jam 30ml rice vinegar 60ml fish sauce 65ml lime juice 30ml lemon juice
METHOD: Combine all the ingredients and adjust seasoning.
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