Nigel Slater’s recipe for fried prawns and watermelon

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Scorching prawns in a savoury crust, with cool watermelon. A supper of contrasts.

In a shallow bowl, combine collectively 3 tbsp of Thai or Vietnamese fish sauce, 2 stage tsp of dried chilli flakes, a grinding of black pepper and a few good pinches of sugar. Put 250g of medium-sized or massive peeled prawns into the marinade and put aside for half-hour.

Peel a big and completely chilled wedge of watermelon – about 750g in weight – and slice into items roughly 0.5cm in thickness, selecting out the seeds with some extent of a knife as you go. Put the items of melon on a serving plate. Combine collectively the juice of a lime, a handful of (about 12) finely chopped mint leaves and, if you want, a handful of coriander leaves then toss the melon in it.

Sprinkle 5 tbsp of rice flour over the prawns and toss them round. They are going to be coated in a really gentle batter. It’s nice if it goes slightly lumpy – like tempura.

Warmth 200ml of groundnut oil in a shallow pan or wok, add the prawns and allow them to fry for two or 3 minutes until golden, flip and repeat for an additional minute until golden and calmly crisp.

Take away the prawns from the warmth and scatter over the chilled watermelon and serve. Sufficient for two

The enjoyment of that is the distinction between every mouthful of scorching, umami-rich prawns and ice-cold watermelon. They need to be eaten collectively and I recommend getting the melon completely chilly and able to be tossed with the prawns as they arrive scorching from the pan.

If a number of the rice flour batter falls off throughout cooking, let it crisp slightly within the pan then scatter over the salad with the prawns.

It is a gentle foremost dish. I wish to serve it amongst different dishes, akin to a bowl of jasmine rice and a few slices of grilled or baked squash.

Observe Nigel on Twitter @NigelSlater

The Observer goals to publish recipes for fish rated as sustainable by the Marine Conservation Society’s Good Fish Information




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