Crispy Spiced Coconut Prawns With A Zesty Salsa
This dish is light, delicious and colourful and has an array of textures to delight the palate. It's fresh, zesty and a little spicy with smoked paprika and sriracha mayo for dipping. Ready and on the table within only 35 minutes! Goes perfectly with a chilled glass of Pinot Grigio.
INGREDIENTS
For the crispy spiced prawns:
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250 g jumbo raw king prawns, de-veined,
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1 large egg, beaten,
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30g panko bread crumbs,
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20g toasted coconut flakes, roughly ground,
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1 tsp smoked paprika,
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½ tsp red chilli flakes,
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½ tsp tumeric,
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½ tsp white pepper,
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2 tbsp cornflour,
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Vegetable oil for shallow frying.
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For the zesty salsa:
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½ lime cut into wedges,
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Zest and juice of ½ lime,
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Seeds of 1/3rd pomegranate,
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1/3 rd red bell pepper, diced finely,
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1/2 red onion, diced finely,
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2 vine salad tomatoes, diced finely,
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2 handfuls coriander, chopped roughly larger stalks removed
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Pinch white pepper,
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Pinch of sea salt.
For serve:
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Basmati rice, (75g dry weight per person),
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2 tbsp mayonnaise mixed with 2 tsp sriracha sauce.
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METHOD
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Toss the lamb in the marinade ingredients and set aside at room temperature while you prep.
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Heat a wok or cast-iron on high and add cumin seeds, toast until fragrant, about 1 minute. Set aside.
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Heat the wok on high and add the onions, season with salt and cook tossing until lightly charred, about 2 minutes. Set aside.
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Reheat the wok on high and add the remaining oil. Add the garlic and chilli flakes and toss for about 15 seconds. Add the lamb, mix and press evenly distributing against the wok. Do not disturb for 2 minutes to brown. After the 2 minutes toss the meat for an additional 2-3 minutes until the lamb is browned on the outside and medium juicy pink on the inside.
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Turn the heat off and mix in the cumin seeds, chilli pepper, coriander, spring onion and sugar tossing to wilt. Salt to taste.
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Divide the lamb into warm bowls with hot sticky rice and evenly layer the fresh herbs over the top. Serve alongside Yellow Tail's Malbec.
