50 mlolive oil 1small onion, finely chopped1garlic clove, finely chopped1 tspfinely chopped lemon thyme150 gmminced pork75 mlchicken stock100 gmgreen prawn meat (about 6 medium prawns), finely chopped2 tbspfinely chopped flat-leaf parsley1lemon, finely grated rind only¼ tspcayenne pepperFor deep-frying:vegetable oilTo serve:lemon wedgesKoupes dough320 gm(2 cups) fine burghul75 gm(½ cup) plain flourHoney dressing30 gmflaked almonds190 gmAttiki honey (see note)2limes, zested rind only1lime, juice only1 tbspfish sauce¼ cupfinely chopped corianderParsley coleslaw2 tbspolive oil2 tbspGreek-style yoghurt6 eachbaby purple carrots and Dutch carrots, trimmed, cut into very fine julienne (see note)1 bunchbaby turnips, trimmed, cut into julienne2 cups(loosely packed) flat-leaf parsley, coarsely torn
For koupes dough, combine burghul in a heatproof bowl with 375ml boiling water and ½ tsp sea salt and stand for 2 hours. Add flour, mix to combine then turn onto a lightly floured surface and knead to form a coarse-textured dough (5-6 minutes). Cover with plastic wrap and rest for 2 hours.
For honey dressing, preheat oven to 160C. Spread almonds on an oven tray and roast until golden (4-5 minutes), then cool. Meanwhile, warm honey in a small saucepan over medium heat until runny, remove from heat, add lime rind and juice and fish sauce and stir to combine, then stand for 1 hour to infuse. Just before serving, stir in coriander and roast almonds.
Heat olive oil in a saucepan over medium-high heat, add onion and garlic and sauté until soft and translucent (4-5 minutes). Add minced pork and thyme and sauté until browned (4-5 minutes). Add stock, reduce heat to medium and cook until liquid is absorbed (5-6 minutes). Add prawn meat, cook until just opaque (1 minute), then transfer to a bowl and cool to room temperature. Add parsley, lemon rind, cayenne and 2 tsp sea salt flakes, mix to combine, check seasoning and set aside.
Form a 50gm piece of koupes dough into a 4mm-thick oval with lightly oiled hands. Place a tablespoon of pork mixture in centre and fold sides over to join, pinching edges to seal. Transfer to a tray, then repeat with remaining koupes dough and pork filling until all dough and mixture are used. Cover and refrigerate until required.
Meanwhile, for parsley coleslaw, combine olive oil and yoghurt in a large bowl, season to taste. Add remaining ingredients, toss well to combine and set aside.
Preheat vegetable oil in a deep-fryer or deep-sided saucepan to 180C and deep-fry koupes in batches, turning occasionally, until golden brown (4-5 minutes; be careful, hot oil may spit). Drain on absorbent paper, season to taste with salt and serve hot with parsley coleslaw, drizzled with honey dressing.
Note Attiki honey comes from the island of Attiki where the
bees feed off thyme. You can substitute other honey. Baby purple
carrots are available from select growers' markets. If unavailable,
substitute Dutch carrots.
This recipe is from the March 2010 issue of Australian Gourmet