Spicy Fried Prawns with Fattoush Salad
Photography Nick Tresidder.
Serves: 4
INGREDIENTS
2 medium pita breads, halved
olive oil
sea salt and freshly ground pepper
Prawns
16 large raw prawns, peeled with tail attached
1/2 cup chickpea flour
1 teaspoon each ground turmeric and cumin
1/4 teaspoon cayenne
1 teaspoon sea salt
Fattoush salad
1/2 red onion, very thinly sliced
2 tablespoons olive oil
1 tablespoon lemon juice
1/2 telegraph cucumber
3 radishes, julienned or thinly sliced
2 vine tomatoes, sliced
1 cos lettuce, thinly shredded
1 avocado, sliced
1/4 cup chopped mint or coriander
METHOD
Preheat the oven to 180°C.
Brush the rough side of each pita bread with olive oil and sprinkle with sea salt and freshly ground pepper. Place on a baking tray and cook until lightly golden and crisp. Cool.
Salad: Soak the onion in cold water for 10 minutes. Drain and squeeze dry in a clean tea towel.
Whisk the olive oil and lemon juice together in a large bowl and season. Add all the salad ingredients and toss to coat.
Prawns: Combine the chickpea flour with the spices and salt in a shallow dish. Toss the prawns to coat well. Heat a little olive oil in a sauté pan and cook the prawns for about 1 minute each side until golden and just cooked through. Drain on kitchen towels.
To serve: Place a pita bread on each plate and pile the salad and prawns on top, allowing 4 prawns per serve.
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latest issue:
126
We start by sharing what’s on the dish team’s radar, what we’re watching, listening to and reading. Harry Butterfield puts a twist on his Nonna’s agnolotti, Malissa Fedele reminds us of the importance of fibre, and Phoebe Holden fulfils a long-held dream, sitting down with Yotam Ottolenghi. Autumn is an abundant time, we make the most with pumpkin, kūmara, cabbage, cauliflower, feijoas, apples and pears. We’re dishing up dinners for two, including a Chicken Dumpling Lasagne, alongside easy weeknight meals. We honour our mums, revisit timeless classics, and add a little baking challenge. This issue, we encourage you to slow down, to enjoy writing your shopping list, and spending time in the kitchen. Because even when life feels relentless, there’s always space to share something delicious.