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    Recipes — deep fried

    Prawn Toasts

    Give a little nod to the finger food of the 60s while giving a more contemporary feel and taste to the classic prawn toast.

    Prep Time

        •    Prep and cook time: 45 minutes
        •    Yield: Serves 16

    Ingredients

        •    2 tsps soy sauce
        •    2 eggs, beaten lightly
        •    1/4 cup (35g) cornflour
        •    8 thick slices white bread
        •    vegetable oil, for deep-frying
        •    1/4 cup (60ml) chicken stock
        •    1/4 cup (60ml) sweet chilli sauce
        •    16 uncooked large prawns (750g)
        •    1 green onion (scallion), chopped finely

    Method

    1. Shell and devein prawns, leaving tails intact. Cut lengthways along backs of prawns, without separating halves. Toss flattened prawns in medium bowl with combined egg and cornflour; mix well.
    2. Remove and discard crusts from bread; cut each slice in half. Place one prawn, cut-side down, on each piece of bread; gently flatten prawn onto bread. Sprinkle prawns with onion; press on firmly.
    3. Heat oil in large wok; carefully lower toasts, in batches, into hot oil. Deep-fry until browned lightly and cooked through; drain on absorbent paper.
    4. For the dipping sauce, combine sweet chilli sauce, stock and soy in a small bowl.
    5. Serve prawn toasts with dipping sauce.



    This great family recipe is thanks to Women's Weekly Food Recipes at https://www.womensweeklyfood.com.au/recipes/prawn-toasts-12367

    Prawn Cutlets

    Prawn cutlets make an ideal first course or light meal. This is a particularly crisp, tasty batter thanks to the panko crumbs, parmesan and herbs. Serve as soon as they are cooked.

    Prep Time

        •    Prep and Cook Time: 35 minutes
        •    Yield: Serves 6

    Ingredients

        •    oil for deep-frying
        •    1 egg, lightly beaten
        •    3/4 cup seasoned flour
        •    1/4 cup finely grated parmesan
        •    tartare sauce, lemon wedges, to serve
        •    3/4 cup panko (Japanese dried breadcrumbs)
        •    500g green prawns, peeled deveined, tails intact
        •    2 tbsps finely chopped herbs (such as parsley, basil)

    Method

    1. Butterfly prawns by running a sharp knife down the back of each prawn.
    2. Dust prawns in flour, shaking off excess. Dip into egg, then press into combined panko, parmesan and herbs. Arrange on tray and chill 5 minutes.
    3. Half-fill a large saucepan with oil and heat until a cube of bread sizzles as soon as it is added.
    4. Deep-fry prawns, in 4 batches, 3-4 minutes each, turning, until crisp and golden. Drain on paper towels. Serve with tartare sauce and lemon wedges.



    This great family recipe is thanks to Women's Weekly Food Recipes at https://www.womensweeklyfood.com.au/recipes/prawn-cutlets-14678

    Prawn Balls

    This is a homemade version of a Chinese takeaway classic. Serve them with soy sauce or sweet chilli sauce for dipping. For this recipe you will need a deep-fat fryer.

    Prep Time

        •    Prep time: less than 30 minutes
        •    Cook time: 30 minutes
        •    Yield: Serves about 20 (depends on how many balls)

    Ingredients

        •    1 tsp oyster sauce
        •    1 tsp groundnut oil
        •    ¼ tsp fine sea salt
        •    1 tsp toasted sesame oil
        •    ½ tsp finely grated fresh root ginger
        •    300g/10½oz king prawns, raw and peeled
        •    dark soy sauce or sweet chilli sauce, to serve
        •    100g / 3½ oz sesame seeds oil, for deep-frying
        •    50g/1¾oz tinned bamboo shoots, drained and finely chopped

    Method

    1. Clean the prawns by removing the black intestinal sack that runs down the back of each one. Very finely chop two-thirds of the prawns using a sharp knife (or blend to a paste in a food processor) and cut the rest into 1cm/½in cubes.

    2. Mix the oyster sauce, groundnut and sesame oil, salt, ginger and bamboo shoots in a large pestle and mortar to make a paste. Stir in the finely chopped and the cubed prawns. Transfer to a bowl, cover and refrigerate for about an hour.

    3. Preheat a deep-fat fryer to 180C.

    4. To make the balls, shape spoonfuls of the prawn filling into 18 balls with lightly wetted hands. Put the sesame seeds in a bowl. Roll each prawn ball in the seeds to coat and transfer to a plate.

    5. Carefully place up to six balls, one at a time, in the hot oil. Cook for 3½–4 minutes, or until golden brown and cooked through – the prawns will be completely pink when cooked. Cook the remaining balls in batches.

    6. Carefully remove the cooked prawn balls using a slotted spoon and transfer to kitchen paper to drain. Serve the cooked prawn balls with dark soy sauce or sweet chilli sauce for dipping.



    This great family recipe is thanks to BBC Good Recipes at https://www.bbc.co.uk/food/recipes/prawn_balls_23044

    Salt and Pepper Prawns with Pineapple Dipping Sauce

    Contrast salt and pepper prawns with sweet chilli pineapple dipping sauce for a vibrant starter.

    Prep Time

        •    Prep time: 10 minutes
        •    Cook time: 1 hour & 5 minutes
        •    Yield: Serves 4

    Ingredients

        •    1 tsp fish sauce
        •    1 tbsp peanut oil
        •    2 tsps sea salt flakes
        •    2 tsps tamarind paste
        •    500g green school prawns
        •    Chopped long red chilli, to serve
        •    1 cup (150g) plain flour, seasoned
        •    1 tsp freshly ground black pepper
        •    Juice of 1 lime, plus lime wedges to serve
        •    1 tbsp sambal oelek (Indonesian chilli paste)
        •    3 eggwhites, lightly beaten with 2 teaspoons water
        •    1/2 pineapple, flesh chopped into bite-sized pieces

    Method

    1. Preheat the oven to 180°C.

    2. Toss pineapple with peanut oil, then spread over a baking paper-lined baking tray and roast for 45 minutes or until caramelised. Transfer to a food processor with lime juice, sambal oelek, fish sauce, tamarind and 1/4 cup (60ml) water, and whiz to combine. Strain through a sieve into a bowl. Set aside.

    3. Half-fill a deep-fryer or large saucepan with sunflower oil and heat to 190°C (a cube of bread will turn golden in 30 seconds when the oil is hot enough).

    4. Place eggwhite mixture and seasoned flour in separate bowls. Working in batches, dip prawns in egg, shaking off excess, then coat in flour and deep-fry for 2 minutes or until golden and crisp. Drain on paper towel.

    5. Toss prawns with salt flakes and black pepper, then transfer to a platter. Scatter with chilli and serve with pineapple dipping sauce and lime wedges.



    This great family recipe is thanks to delicious Recipes at https://www.delicious.com.au/recipes/salt-pepper-prawns-pineapple-dipping-sauce/76bd786c-5ca0-4b77-bdd2-8ad987b53edf?current_section=recipes&r=recipes/collections/prawnrecipes

    Spicy Salt Duck

    Prep Time

        •    Cook time: 45 minutes
        •    Yield: Serves 8-10

    Ingredients

        •    2 lemons

        •    1 large red chilli
        •    2-3 spring onions
        •    2 tbsps plain flour
        •    1 tsp chilli powder
        •    1/2 tsp ground cumin
        •    1/2 tsp ground ginger
        •    1/2 tsp ground fennel seeds
        •    700 ml vegetable oil , for deep-frying
        •    2 x 200 g duck breasts, skin on, trimmed of excess fat
        •    1/2 tsp sichuan seasoning, plus extra to serve (see tip)

    Method

    1. Arrange the duck breasts, skin-side up, on a heatproof plate that will fit inside a steamer basket. Place inside the steamer and position over a deep saucepan or wok of boiling water and steam, covered, for 12 minutes or until the duck is half cooked.

    2. Meanwhile, in a large bowl, combine the flour, chilli powder, cumin, fennel, sichuan seasoning (see tip), ginger and 3 teaspoons of sea salt.

    3. Remove the plate from the steamer, transfer the duck breasts to a wire rack and set aside for 25 minutes.

    4. Meanwhile, finely slice the chilli on the diagonal, then trim and julienne the spring onions. Halve the lemons.

    5. Toss the duck in the spicy flour mixture to coat well, shaking off any excess. In a wok, heat the oil until it shimmers slightly. Deep-fry the duck for about 2 minutes, or until just cooked through and lightly browned. Drain well on kitchen paper.

    6. Cut the duck on the diagonal into 1cm slices and arrange on a serving platter with a small bowl of sichuan seasoning.

    7. Garnish with the sliced chilli and spring onions, then serve immediately with the lemon halves for squeezing over the meat.

    TIP: Sichuan pepper with salt is a seasoning that crops up in many Chinese recipes. You can buy sichuan (or szechuan) pepper in Asian supermarkets, Waitrose and Ocado. To make sichuan pepper and salt seasoning, dry-roast 1 tablespoon of sichuan pepper and 3 tablespoons of sea salt in a heavy-based pan. When the peppercorns start to pop and become aromatic, remove from the heat and allow to cool. Once cool, grind to a powder in a pestle and mortar or spice grinder. Store in an airtight container. Makes 4 tablespoons.



    This great family recipe is thanks to Jamie Oliver Recipes at https://www.jamieoliver.com/recipes/duck-recipes/spicy-salt-duck/