Andrew Nutter
from
Great Food Live
Andrew Nutter wraps spicy prawns in delicate spring roll pastry, and serves them with a rich buttery sauce
Andrew Nutter wraps spicy prawns in delicate spring roll pastry, and serves them with a rich buttery sauce
King prawn fritters with garlic butter sauce
Method
2. Add the coriander and spring onions and stir briefly. Remove from the heat and season to taste with salt and pepper.
3. Heat the oil in a deep fat fryer to 180C
4. Cut the spring roll pastry dough into 5cm wide strips. Place a spoonful of mixture on each strip and fold to form a neat triangle. Brush with beaten egg.
5. Deep fry the fritters for 2-3 minutes until golden brown and crisp.
6. To make the garlic butter sauce: heat the white wine, vinegar and garlic together and bring to the boil. Cook steadily until reduced by half, then add the cream and continue cooking until reduced again.
7. Whisk in the butter, add the coriander and season to taste with salt and pepper.
8. For the king prawns: heat the olive oil in a frying pan and fry the king prawns until cooked through - about 3-5 minutes.
9. To serve: arrange the cucumber spaghetti on a plate. Place the fritters and prawns on top and spoon over the sauce.
Ingredients
For the king prawn fritters
1 tbsp Olive oil1 garlic clove, chopped
3 cm piece fresh ginger root, chopped
1 red chilli, finely chopped
6 king prawns, shelled and chopped
1 tbsp chopped Coriander
4 Spring onions, finely chopped
4 sheets spring roll pastry
1 egg, beaten
vegetable oil, for deep frying
For the garlic butter sauce
100ml White wine100ml white wine vinegar
1 garlic clove, finely chopped
1 tbsp Cream
100g Butter
1 tbsp chopped Coriander
For the king prawns
1 tbsp Olive oil6 king prawns, shelled
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