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George Calombaris: Pork and prawn koupes with honey dressing and parsley coleslaw

You'll need

50 ml olive oil 1 small onion, finely chopped 1 garlic clove, finely chopped 1 tsp finely chopped lemon thyme 150 gm minced pork 75 ml chicken stock 100 gm green prawn meat (about 6 medium prawns), finely chopped 2 tbsp finely chopped flat-leaf parsley 1 lemon, finely grated rind only ¼ tsp cayenne pepper For deep-frying: vegetable oil To serve: lemon wedges   Koupes dough 320 gm (2 cups) fine burghul 75 gm (½ cup) plain flour   Honey dressing 30 gm flaked almonds 190 gm Attiki honey (see note) 2 limes, zested rind only 1 lime, juice only 1 tbsp fish sauce ¼ cup finely chopped coriander   Parsley coleslaw 2 tbsp olive oil 2 tbsp Greek-style yoghurt 6 each baby purple carrots and Dutch carrots, trimmed, cut into very fine julienne (see note) 1 bunch baby turnips, trimmed, cut into julienne 2 cups (loosely packed) flat-leaf parsley, coarsely torn


  • 01
  • 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.
  • 02
  • 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.
  • 03
  • 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.
  • 04
  • 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.
  • 05
  • 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.
  • 06
  • 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 Traveller.

At A Glance

  • Serves 4 people
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At A Glance

  • Serves 4 people

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