Prawns, with their sweet and succulent flavor, are a seafood lover’s delight. In this recipe for two, Steve created a tantalizing dish as his opening for the invention test in Masterchef: The Professionals (Series 4) that featured prawns, chili, micro-coriander leaves and chocolate which he didn’t use in the end. He came up with this really pleasing dish featuring pan-fried prawns served alongside crispy prawn fritters. To add a burst of tropical sweetness, he drizzled it all with a luscious mango puree dressing and finished with a sprinkle of delicate micro-coriander leaves. Also on that dish were some pickled chilli slices to add heat. It wowed Monica and Greg even though he had butterflied the wrong end of the prawn.
Ingredients
For the Pan-Fried Prawns:
- 12 large prawns, peeled and deveined – the prawns to be served as is will be butterflied!
- Salt and pepper, to taste
- 2 tablespoons olive oil
- 2 cloves garlic, minced
- 1 large chilli
- 1 tablespoon fresh lemon juice
- 1 tablespoon chopped fresh parsley
For the Prawn Fritters:
- 6 large prawns, peeled and deveined
- 1/4 cup all-purpose flour
- 1/4 teaspoon baking powder
- 1/4 teaspoon salt
- 1/4 teaspoon black pepper
- 1/4 cup water
- Vegetable oil, for frying
For the Mango Puree Dressing:
- 1 ripe mango, peeled and diced
- 1 tablespoon honey
- 1 tablespoon lime juice
- Pinch of salt
For Garnish:
- Micro-coriander leaves (or regular cilantro leaves if micro-coriander is unavailable)
- Pickled chili slices – a chili is sliced diagonally and bathed in rice vinegar or cider vinegar but not malt vinegar whilst the cooking is being conducted.
Preparation
1. Prepare the Pan-Fried Prawns:
- Pat the prawns dry with paper towels and season them generously with salt and pepper.
- Butterfly the prawns for serving as whole but not for the fritters.
- Heat olive oil in a skillet over medium-high heat. Add the minced garlic, a red chilli and cook for about 30 seconds until fragrant.
- Add the seasoned prawns to the skillet in a single layer. Cook for 2-3 minutes on each side, or until they are pink and opaque.
- Drizzle lemon juice over the cooked prawns and sprinkle them with chopped fresh parsley. Remove from heat and keep warm.
2. Make the Prawn Fritters:
- In a mixing bowl, combine the all-purpose flour, baking powder, salt, and black pepper.
- Gradually whisk in the water until a smooth batter forms.
- Heat vegetable oil in a separate skillet or deep fryer to 350°F (180°C).
- Dip each of the remaining prawns into the batter, coating them evenly.
- Carefully place the battered prawns into the hot oil and fry until golden brown and crispy, about 2-3 minutes per side.
- Once cooked, transfer the prawn fritters to a plate lined with paper towels to drain any excess oil. Keep warm.
3. Prepare the Mango Puree Dressing:
- In a blender or food processor, combine the diced mango, honey, lime juice, and a pinch of salt.
- Blend until smooth and creamy. If the dressing is too thick, you can add a splash of water to thin it out.
- Taste and adjust the sweetness or acidity if necessary.
4. Assemble the Dish:
- Arrange the pan-fried prawns and prawn fritters on a serving platter.
- Drizzle the mango puree dressing over the prawns and fritters, ensuring they are evenly coated.
- Garnish with a sprinkle of micro-coriander leaves and pickled chilli for a pop of color and flavour.
5. Serve and Enjoy:
- Serve the pan-fried prawns and prawn fritters immediately while they are still hot and crispy.
- Pair them with your favorite side dishes or enjoy them on their own as a delicious appetizer or main course.
This dish is a celebration of the sea’s bounty, with the sweetness of the prawns perfectly complemented by the tropical flavors of mango and the aromatic freshness of micro-coriander leaves. It’s a culinary masterpiece that’s sure to impress your dining partner and leave them craving more. Bon appétit!
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