The Christmas issue

Our December issue is out now, featuring Paul Carmichael's recipes for a Caribbean Christmas, silly season cocktails and more.

Subscribe to Gourmet

Subscribe to Australian Gourmet Traveller before 28th December, 2016 for your chance to win a share of $50,000!

Gourmet digital

Subscribe to Gourmet Traveller for your iPad or Android tablet.

Chilled recipes for summer

When the mercury is rising, step away from the oven. These recipes are either raw, chilled or frozen and will cool you down in a snap.

Decadent chocolate dessert recipes for Christmas

13 of our most decadent chocolate recipes to indulge guests with this Christmas.

What the GT team is cooking on Christmas Day

We don't do things by halves in the Gourmet office. These are the recipes we'll be cooking on the big day.

Sydney's best dishes 2016

For our 50th anniversary issue in 2016, we scoured Australia asking two questions: What dishes are making waves right now? What flavours will take us into the next half-century? Sydney provided 16 answers.

Top 35 recipes of 2016

2016 was all about slow-roasting, fresh pasta and comfort food. These are the recipes you clicked on most this year, counting back to number one.

Summer feta recipes

Whether in a fresh salad or seasonal seafood dish, feta's creamy tang can be used to add interest to a variety of summer dishes.

Mango recipes

Nothing says summer like mangoes. Go beyond the criss-cross cuts - bake a mango-filled meringue loaf with lime mascarpone, start off the day with a sweet coconut quinoa pudding with sticky mango, or toss it through a spicy warm weather Thai salad.

Christmas vegetarian recipes

The versatility of vegetarian dishes means they can be served alongside meat and seafood, or enjoyed simply as they are. With Christmas just around the corner, we’ve put together some of our favourite vegetarian recipes to appease both herbivores and carnivores alike.

Crisp school prawns sautéed with chilli and garlic


You'll need

100 gm salt 500 gm school prawns 75 gm cornflour 75 gm glutinous rice flour 75 gm tapioca flour For deep-frying: 1 litre vegetable or grapeseed oil 1 tbsp olive oil 3 large garlic cloves, finely chopped 1 long red chilli, seeds removed, finely chopped 1 tbsp dry apera (sherry) 3 spring onions, thinly sliced

Method

  • 01
  • Add 100gm salt to a litre of cold water and stir until dissolved. Add prawns to brine and leave for 10 minutes, then strain prawns (discarding the brine) and pat dry with a clean tea towel.
  • 02
  • Thoroughly combine all the flours. Pass through a sieve into a bowl to remove any lumps. Toss prawns in flour to lightly coat, shaking off any excess flour in a sieve.
  • 03
  • Pour vegetable oil into a deep saucepan and heat to 180C. (If you don’t have a thermometer, test temperature of oil by adding a couple of prawns; they should take about 90 seconds to become crisp and golden.) Deep-fry prawns in small batches, a handful at a time, for about 90 seconds until crisp and golden (be careful as hot oil will spit). Remove prawns as they are cooked and drain on absorbent towel.
  • 04
  • When all prawns are almost done, heat olive oil in a frying pan over medium-high heat and sauté garlic and chilli until garlic becomes aromatic and just starts to colour. Add cooked prawns to pan, followed by sherry – once sherry is added, it is important to work quickly. Vigorously toss prawns, coating them evenly with garlic and chilli, and cook for a minute over high heat until sherry has evaporated. Finally add spring onion and season prawns with a touch of salt if needed. Tip prawns straight from pan onto absorbent towel to absorb any excess oil.
  • 05
  • Transfer prawns onto a platter and serve immediately.
Note Cumulus Inc. by Andrew McConnell is published by Penguin Lantern ($59.95, hbk). This extract has been reproduced with minor GT style changes.

This recipe is from the November 2011 issue of Australian Gourmet Traveller.

This recipe was originally inspired by Jeffrey Steingarten's book The Man Who Ate Everything. The amount of chilli suggested here gives the prawns a subtle tang. Feel free to add more chilli or replace the long red chilli with small hot birdseye chillies for more kick. Glutinous rice flour and tapioca flour are available from Asian grocery shops. I prefer to serve these on a flat plate, as when served in a deep bowl they tend to sweat in their own heat and become sodden.

At A Glance

  • Serves 6 people
GT
Signature Collection

Find out more about the Gourmet Traveller Signature Collection by Robert Gordon Australia, including where to buy it in store and online.

Read More
The GT x STILY
Christmas Boutique is now open

The smallgoods, homewares, art and more from the pages of GT are now all under one roof, ready to take their place under the tree.

Read More
Gourmet TV

Check out our YouTube channel for our latest cover recipes, chef cooking demos, interviews and more.

Watch Now

At A Glance

  • Serves 6 people

You might also like...

Italian breakfast recipes

recipes

Christmas pudding ice-cream

Pizza recipes

recipes

Raspberry and Mint Mojito

Chef's spaghetti Bolognese recipes: L to Z

recipes

Neil Perry: Prawn cocktail

Chef's spaghetti Bolognese recipes: B to K

recipes

Serge Dansereau: Blueberry vanilla tart

Mother's Day recipes

recipes

Barbecue trout bundles with prosciutto and button mushrooms

Easter recipes

recipes

Serge Dansereau: Homemade lemonade

Classic Italian recipes

recipes

Serge Danserau: Duck confit and potato terrine

Easter lunch recipes

recipes

conversion tool

 
get the latest news

Sign up to receive the latest food, travel and dining news direct from Gourmet Traveller headquarters.

×