RECIPE BY:

Courtney Roulston

SERVING SIZE:

2 – 4 people

INGREDIENTS:

  • 1kg Coles fresh green/raw prawns (from the Deli)
  • 600ml Cobram Estate olive oil to fry
  • 1 egg white
  • 1-2 cups potato starch
  • 1 spring onion, thinly sliced
  • 1 long red chilli, thinly sliced
  • 1 small clove garlic, crushed
  • Lemon cheeks to serve
  • ½ bunch coriander leaves to serve

Salt and Pepper Seasoning :

  • 1 teaspoons sea salt
  • ½ teaspoon Sichuan peppercorns
  • ½ teaspoon white pepper
  • ½ teaspoon ground ginger
  • 1 teaspoon sugar
  • ¼ teaspoon Chinese 5 spice

 

METHOD :

  • To make the salt and pepper seasoning, combine all the ingredients in a mortar and pestle, grind until a fine powder.
  • Remove the heads from the prawns and take out the intestine track.
  • Fill a large wok or pan 1/3 full with olive oil and heat to 170-180 degrees C.
  • Whisk the egg whites to soft peaks, then add the prawns to the egg. Using your hands, work the whites into all the prawns.
  • Gradually add in the potato starch, until the prawns look dry, shake off any excess flour and cook the prawns, in the hot oil. Using a slotted spoon, remove any small pieces of batter that rise to the surface. Cook the prawns in batches for 2 minutes, or until just cooked. Remove with a slotted spoon and place on kitchen paper to drain.
  • Drain the oil from the pan, reserving 1 tablespoon of oil, Place pan back over a high heat. Add the spring onion, chilli and garlic, toss to combine, then add the prawns, sprinkling over a little of the seasoning as you toss.
  • Serve with fresh lemon wedges and coriander leaves.

Related Recipes

Mushroom and Caramelised Onion Tarts

RECIPE BY: Matt Sinclair SERVING SIZE: 2 - 4 people INGREDIENTS: 3 Tbsp Cobram Estate Classic Extra Virgin Olive Oil 1 brown onion, finely sliced 150gm Swiss brown mushrooms Salt and pepper 4 spring fresh thyme 100gm baby spinach 60gm Zoosh French Onion Dip 1 Tbsp...

One Pan Quinoa

RECIPE BY: Olivia Wells SERVING SIZE: 2 - 4 people INGREDIENTS: 1 cup Coles White Grain Quinoa  2 cups water 1 brown onion, diced 1 Red capsicum, deseeded and diced 1 green capsicum, deseeded and diced 1 tin corn or fresh corn 1 tin black beans  1 head broccoli  1 tin...

Traybake Dinner

RECIPE BY: Matt Sinclair SERVING SIZE: 2 - 4 people INGREDIENTS: 2 red onions, sliced into wedges 4 carrots, peeled and halved lengthways 3 parsnips, peeled and halved lengthways 200g Brussel sprouts, halved (or quartered if very large) 3 cloves garlic, peeled and...

Fried Olives with Lemon-Herb Mayonaise

RECIPE BY: Courtney Roulston SERVING SIZE: 2 - 4 people INGREDIENTS: 20 large Coles green feta stuffed olives 1 cup plain flour 4 eggs, beaten 4 cups panko breadcrumbs Cobram Estate Light olive oil for deep frying LEMON-HERB MAYONNAISE: ¾ cup ZoOSh whole egg...

Rosemary and Fennel Flatbreads (Lavosh)

RECIPE BY: Matt Sinclair SERVING SIZE: 2 - 4 people INGREDIENTS: 230gm plain flour 1 tsp Bi Carb soda 125ml water 75ml Cobram Estate Classic Extra Virgin Olive Oil, plus extra 1 Tbsp chopped fresh rosemary 1 Tbsp Coles fennel seeds Salt   METHOD: Set oven to 220C and...

Spring Risotto

RECIPE BY: Michael Weldon SERVING SIZE: 2 - 4 people INGREDIENTS: 200g Arborio Rice 1L Massel Liquid Vegetable Stock 1 Onion, diced 2 Garlic Cloves, rougly chopped. 100mLs Chardonnay 150g Peas 150g Green Beans, chopped 150g Snow Peas, chopped 150g Celery, diced 3...

Print Friendly, PDF & Email