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Battered prawns on chickpea, chilli and avocado salad
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Prep Time:
15 minutes
Cook Time:
5 minutes
Total Time:
20 minutes
Festive prawn starter with vibrant Christmas colors and flavors of summer.
Ingredients:
  • Vegetable oil, to deep-fry
  • 75g (1/2 cup) plain flour
  • 1.00 gm baking powder
  • Pinch of salt
  • 125ml (1/2 cup) ice water
  • 2 egg whites, lightly whisked
  • 16 green king prawns, peeled leaving tails intact, deveined
  • 1 x 400g can chickpeas, drained, rinsed
  • 3 vine-ripened tomatoes, quartered, deseeded, finely chopped
  • 1 ripe avocado, halved, stone removed, peeled, finely chopped
  • 1/2 red onion, finely chopped
  • 62.50 ml loosely packed coarsely chopped fresh coriander
  • 42.00 gm fresh lemon juice
  • 1 long fresh green chilli, finely chopped
  • 2 fresh red birdseye chillies (or to taste), finely chopped
Instructions:
  • Mix together the chickpeas, tomato, avocado, onion, coriander, lemon juice, garlic, and chillies in a bowl. Season with salt to taste and set aside.
  • Fill a large, deep frying pan with oil until it reaches a 4cm depth. Heat the oil over high heat to 190°C, indicated by a cube of bread turning golden brown in 10 seconds.
  • In a large bowl, mix together the flour, baking powder, and salt. Gradually whisk in the water and egg white until a smooth batter forms. Dip each prawn in the batter to coat evenly. Deep-fry until curled, golden brown, and cooked through, about 2 minutes. Transfer to a paper towel-lined plate and season with salt. Repeat with remaining prawns and batter, ensuring to reheat the oil between batches.
  • Divide the chickpea, chili, and avocado salad onto serving plates. Top with prawns and enjoy right away.

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