Spicy Fried Prawns with Fattoush Salad
Photography by 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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Issue #114
Autumn has arrived, and with it, the latest issue of dish, jam-packed with recipes that will have you fizzing to get in the kitchen! With a long Easter lunch featuring perfectly pink, blushing roast leg of lamb and wildly decadent baked mashed potatoes with caramelised onions, to simply scrumptious chocolate treats and sensational seasonal baking this issue has you covered - we reckon the Hot Cross Buns are our best yet! Salads make way for soothing soups, pies, puddings and our cover star beef cheek ragù with spaghetti – a must-make dinner for family and friends. With over 60 recipes in our latest issue there’s plenty of inspiration to keep you busy – and well-fed! Don’t forget to share your dish dishes with our Facebook community.