This bar snack is always a hit at Stokehouse.
- 200 gm brioche, thinly sliced (about ½ a loaf; see note)
- For deep-frying: vegetable oil
- 12 medium uncooked prawns, cleaned, tails intact
- For dusting: seasoned plain flour
- 2 eggs, lightly beaten
- To serve: lime cheeks
- 3 garlic cloves
- 1 egg yolk
- 15 ml Champagne vinegar
- 75 ml each canola oil and olive oil
- ½ tsp each coriander seeds and caraway seeds
- 2 tbsp each (firmly packed) mint and coriander, finely chopped
- 1½ long green chillies, seeds removed, finely chopped
- 1Preheat oven to 180C. Place brioche slices on an oven tray and bake until lightly toasted (4-5 minutes), set aside to cool, then process in a food processor until fine crumbs form. Set aside.
- 2Meanwhile, for coriander and green chilli aïoli, cook garlic in a small saucepan of boiling water until tender (4-5 minutes), strain and mash with a fork until smooth. Transfer to a bowl, add yolk and vinegar and whisk to combine. Add oils in a thin steady stream, whisking continuously until thick and emulsified and thinning with a little hot water if necessary. Meanwhile, dry-roast coriander and caraway seeds until fragrant (1-2 minutes), then finely grind in a mortar and pestle. Stir through aïoli with mint, coriander and chilli, season to taste and refrigerate until required. Makes about 1 cup.
- 3Preheat oil in a deep-fryer or deep saucepan to 180C. Halve prawns lengthways, keeping intact at tail end. Dust in seasoned flour, dip in egg, then brioche crumbs, shaking off excess in between. Deep-fry, in batches, turning occasionally until golden and cooked through (2-3 minutes). Drain on absorbent paper, season to taste and serve hot with coriander and green chilli aïoli and lime cheeks.
Note Brioche is available from David Jones food halls and select supermarkets, bakeries and delicatessens. This recipe is from the January 2011 issue of Australian Gourmet Traveller.
Drink Suggestion: 2008 Bründlmayer Terrassen Grüner Veltliner, Kamptal, Austria Drink suggestion by Lincoln Riley