Fried School Prawns & Summer Slaw
- 1 bunch of red radishes
- 300 g red cabbage
- 1 celeriac
- 1 large carrot
- 1 bunch of mint
- 1 bunch of parsley
- 1 red apple
- 250 ml garlic aioli
- 200 g cooked and shredded baccala or salted ling fish, cooked and reconstituted (you can substitute with 95g of finely chopped white anchovies if you prefer)
- 1 lemon, cut into segments
- 1 rice flour (sufficient to coat the prawns)
- 1 kg school prawns
Finely shred the fruit and vegetables. Add aioli and torn herbs into the bowl and combine evenly. Season with pepper and add a little olive oil. Add shredded baccala (or white anchovies if you prefer) and stir until well combined. Taste to see if salt is required as the salt cod or anchovies may carry some residual salt.
In a separate bowl, mix rice flour and pepper then coat school prawns. Ensure prawns are coated well and the flour is sticking to them. Fry the coated prawns in a fryer at 190 degrees until crispy and cooked through - this will probably only take around 15 seconds depending on the size of the prawn. Allow them to sit on a paper towel to drain the excess oil.
On a long platter, simply place the slaw in a nice line down the middle and scatter school prawns on top along with some lemon segments.
The perfect starter for the warmer months.
