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"I'd love to make Shirni Parwana's masala carrot cake for our next birthday party. Would you ask for the recipe?" Emily Glass, Glynde, SA REQUEST A RECIPE To request a recipe, email fareexchange@bauer-media.com.au or send us a message via  Facebook . Please include the restaurant's name and address, as well as your name and address. Please note that because of the volume of requests we receive, we can only publish a selection in the magazine.

Fried rabbit


"When I was coming up with this menu I had to ask myself if it's really okay to eat the Easter bunny," says Lindsay. "I say yes - especially when it tastes this good." Start this recipe a day ahead to marinate the rabbit.

You'll need

1 rabbit, jointed into 8 pieces 500 ml (2 cups) buttermilk (see note) 150 gm Korean hot bean paste For deep-frying: vegetable oil To serve: lemon cheeks   Crumb coating 300 gm (2 cups) plain flour 60 gm (1 cup) panko crumbs (see note) 75 gm (½ cup) cornflour 2 tsp onion powder

Method

  • 01
  • Combine rabbit, buttermilk and hot bean paste in a large bowl, mixing well, cover and refrigerate overnight to marinate and tenderise the rabbit.
  • 02
  • Heat oil in a deep-fryer or large saucepan to 170C. Combine crumb coating ingredients and 1 tsp freshly ground black pepper in a large bowl. Drain rabbit pieces and cover evenly in the crumb, shaking off excess. Deep-fry in batches, turning, until golden (4-5 minutes; hot oil will spit). Drain on paper towels, season to taste and serve hot with lemon cheeks.

Note Real buttermilk is available from health-food shops. If it's unavailable, use yoghurt thinned with a little milk. Panko breadcrumbs are available from Japanese grocers and select supermarkets. If they're unavailable, substitute dried breadcrumbs.


At A Glance

  • Serves 6 - 8 people
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At A Glance

  • Serves 6 - 8 people

Drink Suggestion

A 2012 Michel Guignier Gamay rosé, Beaujolais, France.

Featured in

Apr 2014

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