Prawn Salad

Hoppit-battered king prawns with lime-dressed leaves

[vc_row fullwidth=”false” attached=”false” padding=”0″ visibility=”” animation=””][vc_column border_color=”” visibility=”” width=”1/1″][vc_column_text disable_pattern=”true” align=”left” margin_bottom=”0″]This starter, which serves four people, combines beer-batter and zingy Thai flavours

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Ingredients

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  • 20 Raw large prawns
  • 100g plain flour and extra for dipping
  • 35g Cornflour
  • Good pinch of salt
  • 1 Level tablespoon of bicarbonate of soda
  • 185ml Loddon Hoppit (ice cold)
  • 1 Lemon (cut in wedges)
  • Vegetable oil for frying

Dressing:

  • 1 Bag of mixed salad leaves
  • Juice of 1 lime and half the zest (grated)
  • 1tsp Clear honey
  • ½ tsp Grated ginger
  • 2tbsp Olive oil
  • 3tbsp Loddon Hoppit

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Method

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  • 1) Mix the flour, salt and cornflour together and place in the freezer for at least one hour before you wish to use it
  • 2) Make the dressing by mixing together all the ingredients except the leaves, place on one side
  • 3) De-vein the prawns and thoroughly dry. Place in a polybag with a little flour and coat well
  • 4) Mix the bicarbonate of soda into the flour, make a well in the centre and pour in the beer. Whisk well until the beer has been absorbed and you have a smooth batter – it should be the consistency of thick double cream
  • 5) Heat the oil to 180C either in a deep fat fryer or large saucepan (CAUTION: Never leave hot oil unattended)
  • 6) Dip the floured prawns into the batter making sure they are completely coated and pop into the hot fat using a slotted spoon
  • 7) Fry for 2-3 minutes until golden brown, remove and drain on kitchen paper. You may need to fry in 2, 3 or 4 batches – make sure not to crowd the pan
  • 8) Mix the leaves with the dressing and arrange on plates. Add the prawns and a wedge of lemon
  • 9) Serve!

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