Ali Irvine

Salt & pepper prawn cocktail

INGREDIENTS

2 tsp sea salt flakes
1 tbsp Sichuan peppercorns
2L vegetable oil, for deep frying
2 ⁄3 cup whole-egg mayonnaise
1/4 cup tomato sauce
2 tbsp Worcestershire sauce
Tabasco sauce, to taste
1 tbsp lemon juice
4 cold eggwhites
32 large green king prawns, peeled & deveined with tails attached
1 cup cornflour
4 avocados, halved, stones removed
16 baby cos lettuce leaves
3 spring onions, sliced diagonally
8 lime cheeks

Equipment: Sharp knife; frying pan; mortar & pestle; large wok or deep fryer; cooking thermometer or piece of bread; 2 medium & large mixing bowls; whisk; tongs; paper towel

METHOD

Place salt flakes and peppercorns in frying pan over medium heat. Toast for about 10 mins, tossing occasionally until peppercorns are fragrant and beginning to crackle. Remove from heat and cool, then grind in mortar and pestle.

Make cocktail sauce Place mayonnaise, tomato sauce, Worcestershire, Tabasco and lemon juice in bowl and whisk to combine. Season with salt and pepper.

Heat vegetable oil in wok or deep fryer to 200C (a piece of bread will turn golden in 45 seconds when ready).

Whisk eggwhites in separate bowl until foamy. Holding them by the tail, dip prawns in eggwhites then coat in cornflour and shake to discard excess. Deep fry in 3 batches for 2 mins each, then drain on paper towel. Re-whisk eggwhites between batches.

While prawns are frying, cut each avocado half into 4 slices. Place lettuce leaves and 4 avocado slices around each serving plate.

Toss prawns in large bowl with salt and pepper mixture, then place on top of salad. Drizzle with cocktail sauce, sprinkle with spring onions and serve with lime cheeks.

Wine match
Taylors Jaraman Riesling 2011 (Clare & Eden Valleys, SA), $24.95.
Lovely crisp match for the salt & pepper prawns.