Fri, 25 August 2017
INGREDIENTS
For Prawns: 12 prawns, 2ts flour, 1 red chili, 3 cloves garlic, finely chopped or grated, 1ts vegetable oil, 25g butter, salt, pepper, 1ts chives.
For Salad: ½ onion, ½ bulb fennel, thinly sliced, ½ apple, lemon juice, 1 tbsp olive oil, salt, pepper, handful of rocket leaves
For Rosti Potato: 400g potato, 1 egg yolk, salt, pepper, 1-2 tsp paprika, Vegetable oil, knob of butter.
METHOD
1. In a hot pan heat the butter and vegetable oil.
2. Add the flour, prawns, salt and pepper to a bowl and combine until the prawns are completely coated. Shake off excess flour and add the prawns to the hot pan. Cook for 2mins then turn. Add the chilli and garlic and cook for a further min or until the prawns are golden brown.
3. Remove from the pan and set aside
4. Peel and half potatoes and par boil for 5mins. Remove and allow to fully cool.
5. Beat the egg yolk, paprika, salt and pepper.
6. Grate the potato into a bowl and gentle mix through the egg mixture. Take a ball of potato, flatten into a pancake shape, and fry in the oil and butter in a frying pan on medium heat for approx 5mins or until the edges start to brown. Carefully turn and cook for a further 3 mins or until golden brown and crispy.
7. Place the rosti potato on a pre-heated plate. Add a layer of rocket leafs upon which you add a layer of salad. Add the prawns on top and spoon over the butter sauce from the pan. Sprinkle with chopped chives to garnish and a wedge of lemon on the side.
