Spicy Fried Prawns with Fattoush Salad

, from Issue #22, page 92. September, 2015
Photography Nick Tresidder.
    Spicy Fried Prawns with Fattoush Salad

    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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