Hotel Riu Palace Executive Chef Bruno Brazier recommends serving these fritters with a French white wine — Chablis, Pouilly Fume’ Val de Loire or Puligny Montrachet Latour — or a New Zealand Sauvignon Blanc.
Prawns
- Fresh Prawns 16 large
- Cayenne a pinch
- Salt a pinch
- Peel and devein the prawns, leaving the tails intact. Dust lightly with cayenne and salt. Refrigerate until you are ready to cook the prawns.
Batter
- Flour 125 g
- Salt 1 tsp
- Egg 1 large
- Vegetable Oil 1 Tbs
- Water 100 ml
- Beer 100 ml
- In a mixing bowl, whisk together the batter ingredients until smooth. Set aside to rest while you make the sauce.
Sauce
- Vegetable Oil 1 Tbs
- Garlic 1 clove, finely chopped
- Fresh Ginger a thumb-sized knob, finely chopped
- Shallot 1, finely diced
- Red Bell Pepper 1, finely diced
- Green Bell Pepper ½, finely diced
- Coconut Milk 150 ml
- Fish Stock or Water 100 ml
- Whipping Cream 100 ml, whipped
- Salt 1tsp, or to taste
- Tomato 1 medium finely diced
- Chives chopped, 1 Tbs
- Lemon Juice 2 Tbs
- Heat the vegetable oil in a skillet and sauté the garlic, ginger and shallot until fragrant but not browned, about 3 minutes. Add the bell peppers and sauté for another 3 minutes. Add the stock and coconut milk, reduce the heat and simmer gently for 5 minutes. Stir in the whipped cream, tomatoes and chives. Season with salt and lemon juice.
To Finish
- Vegetable Oil for deep frying
- Rice steamed, for serving
- Snowpeas blanched, for garnish
- Cherry Tomatoes halved, for garnish
- Lemon Wedges for serving
- Heat the oil in a deep saucepan until shimmering and a chopstick sizzles when dipped into it. A few at a time, dip the prawns in the batter, shake off excess and deep fry until golden, about one minute. Drain on paper towels.
- Spoon the rice into a small bowl and unmold onto 4 serving plates. Arrange the prawn fritters and garnishes around the rice and spoon the sauce over.
