Coriander Battered PrawnsI got a cookbook on coriander for my secret santa gift at work. My “santa” knew I wasn’t the biggest fan of coriander but also knew that I liked to cook and ran this site… so it was a smart choice. I’ve taken it as a challenge. I don’t hate coriander, I just find people dump large quantities of the stuff on curries or other dishes without much thought, large amounts of coriander end up tasting like soap to me and it makes me gag. Small amounts, spread about and thoughtfully added to influence (not overpower) a dish is nice. I love coriander seeds, it’s just coriander leaves that drive me nuts. So as I was flicking through the cookbook I noticed a recipe for coriander coated prawns. It seemed quite nice and it wasn’t loaded with coriander so I thought I might as well try it.
The recipe is essentially prawns coated in a batter mixed with coriander and topped with cheese. It seemed simple and light. I don’t really cook many battered foods, I don’t really have much experience making batters so this would be something a little different for me. I like the idea of using a batter, I like the end results of food fried in a batter (who doesn’t?) but the whole process seems messy. But I was surprised by how easy these are to make and once battered they can be turned around quickly, so they would make great party food.
I actually think this would make a better starter than a main course or it needs something more substantial than rice to accompany it. Either way it is still a nice little dish, the coriander and the other spices give the batter a nice flavour while the prawns remain juicy, with a little melted cheese on top it makes these little bites incredibly moreish.
Ingredients (Serves 2 or 4 as a starter):
750g Raw, frozen, shell-on prawns (or 600g fresh)
100g Cheese (Cheddar or similar)
75g Cornflour
3 tsp Ground Cayenne Pepper
1 tsp Ground Cumin
1 tsp Salt
1 Lime
Small bunch of coriander
Plain Flour (for dredging)
Method:
1. Peel & Wash the prawns, then mix the cornflour, cayenne pepper, cumin, salt and coriander together in a small bowl.
2. Prepare a second bowl with the plain flour and another bowl with just water.
3. Dredge the prawns in the flour, shake lose any excess flour then dip in the water, finally coat in the cornflour mix.
4. Fill a wok or saute pan with a couple of centimeters of oil and set to a high heat.
5. Once the oil begins to shimmer, reduce the heat slightly and start adding the prawns in batches.
6. Fry each side until it starts to go crispy, then turn and fry the other side. Remove and allow to rest on some paper towels while adding in the next batch.
7. Finely grate the cheese and then sprinkle over the resting prawns to melt.
8. Cut the lime into wedges and serve with the prawns.
Tips:
– Try not to disturb the prawns as they are frying, until the batter goes crispy it will easily fall off the prawns.
– When turning the prawns, use tongs as it will allow you to take a quick firm grip without removing the uncooked batter on the other side.
– Experiment with different cheeses, Pecorino adds a nice salty flavour while Gruyere melts beautifully.
– A bit of chilli sauce for dipping is a nice addition, I prefer Sriracha but you might prefer a sweet chilli dip.
Drinks Matching:
Cocktail: Cosmopolitan – while the fancy cocktail glass might look a little ostentatious with this simple looking food, the orange citrus and dry cranberry flavours pair nicely with the food.
Regular Drink: Beer – eaten on their own this is like a nice spicy bar snack and as such, a nice refreshing beer pairs with it nicely.
Non-Alcoholic: Fresh Orange & Soda – As with the Cosmo, the orange citrus pairs nicely and the fizzy soda water adds a nice refreshing element (much like the beer).
Not logged in