Bush Fennel Fried Prawns with Finger Limes and Samphire Salsa Australian native ingredients and Australian prawns are perfect for Australia Day. Samphire is a succulent foraged from the coastline and finger limes have caviar like pearls with a lovely citrus finish.
green Australian prawns, peeled tails intact › 11 kilo cornflour › 1 cup self raising flour › 1 cup ½ cups chilled soda water › Vegetable oil for deep frying › 6 finger limes, halved and pearls removed › FENNEL SALT AND PEPPER fennel seeds › 21 teaspoons teaspoon black › 2 teaspoons salt peppercorns › SAMPHIRE SALSA fresh samphire, roughly chopped › 13 cup finely chopped › 1 cornichons, of chopped mint › 1 tablespoon of chopped parsley › 2 tablespoon tablespoons lemon juice › ¼ cup › olive oil
PREP TIME: 20 MINS
› COOKING TIME: 25 MINS › SERVES: 4
For the fennel salt and pepper: Place the fennel and pepper in a small dry saucepan over medium heat. Swirl the saucepan regularly until the fennel and pepper are fragrant, then remove from the heat. Add the salt and use a mortar and pestle to pound to a powder. For the samphire salsa: Place the samphire, cornichons, mint, parsley, lemon juice and olive oil in a bowl and mix to combine. Place the cornflour and half the self-raising flour in a large bowl. Gradually add the soda water and whisk to combine. Place the remaining flour in a small bowl. Heat oil in a large deep saucepan or wok over medium heat until the temperature reaches 180°C. Working in batches, dust the prawns with the flour, then dip into the batter and carefully lower into the oil. Cook for 3 minutes or until crisp and golden. Drain on paper towel. sprinkle with fennel salt and top with finger lime pearls. Serve with fresh samphire salsa.
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