Prawns Fried In Young Green Rice Flakes Tom Chien Com Recipes

SOUTHERN-FRIED PRAWNS

Southern-fried prawns image

Experiment with Southern-style coating on prawns, instead of chicken. These moreish prawns have a crispy, spicy coating and taste great with a hot gumbo dip and lemon wedges

Provided by Tom Kerridge

Time 20m

Number Of Ingredients 13

Ingredients

sunflower oil , for deep-frying
½ bunch of coriander , leaves picked, to serve
1 lemon , zested (optional) and cut into wedges to serve
100ml buttermilk
½ tsp garlic granules
1 tsp ground ginger
18 jumbo raw prawns , head left on, tails peeled, butterflied
100g plain flour
1 tbsp cornflour
½ tsp cayenne pepper
½ tsp dried thyme
½ tsp ground coriander
50g cornflakes , crushed to fine crumbs

Steps:

To prepare the prawns, mix the buttermilk, garlic granules and ground ginger together in a bowl. Add the prawns and stir to coat, then chill for at least 30 mins or overnight.
Meanwhile, make the coating by combining all of the ingredients with a pinch of salt in a shallow dish. Set aside.
Allow any excess buttermilk marinade to drip off the prawns, then dip in the coating mixture, turning to ensure an even covering.
Heat a deep-fat fryer no more than a third full of oil to 180C. Or, heat the oil to a depth of 10cm in a pan until a cube of bread sizzles and turns golden in 30 seconds. Carefully lower 3-4 prawns into the oil at a time and deep-fry for 2 mins, or until crisp and golden. Transfer to a plate lined with kitchen paper using a slotted spoon, then season and sprinkle with the coriander leaves and lemon zest, if you like. Serve with the hot gumbo dip (see below) and some lemon wedges for squeezing over.

Nutrition Facts : Calories 243 calories, Fat 11 grams fat, SaturatedFat 1 grams saturated fat, Carbohydrate 24 grams carbohydrates, Sugar 2 grams sugar, Fiber 1 grams fiber, Protein 12 grams protein, Sodium 1 milligram of sodium

PRAWN FRIED RICE

Prawn fried rice image

Make this easy Asian-inspired dish in just 30 minutes. It's healthy and low in calories but big on flavour, making it perfect for a speedy family supper

Provided by Esther Clark

Categories Dinner, Supper

Time 30m

Number Of Ingredients 13

Ingredients

250g long-grain brown rice
150g frozen peas
100g mangetout
1½ tbsp rapeseed oil
1 onion , finely chopped
2 garlic cloves , crushed
thumb-sized piece of ginger , finely grated
150g raw king prawns
3 medium eggs , beaten
2 tsp sesame seeds
1 tbsp low-salt soy sauce
½ tbsp rice or white wine vinegar
4 spring onions , trimmed and sliced

Steps:

Cook the rice following pack instructions. Boil a separate pan of water and blanch the peas and mangetout for 1 min, then drain and set aside with the rice.
Meanwhile, heat the oil in a large non-stick frying pan or wok over a medium heat and fry the onion for 10 mins or until golden brown. Add the garlic and ginger and fry for a further minute. Tip in the blanched vegetables and fry for 5 mins, then the prawns and fry for a further 2 mins. Stir the rice into the pan then push everything to one side. Pour the beaten eggs into the empty side of the pan and stir to scramble them. Fold everything together with the sesame seeds, soy and vinegar, then finish with the spring onions scattered over.

Nutrition Facts : Calories 418 calories, Fat 11 grams fat, SaturatedFat 2 grams saturated fat, Carbohydrate 54 grams carbohydrates, Sugar 7 grams sugar, Fiber 6 grams fiber, Protein 22 grams protein, Sodium 0.5 milligram of sodium

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