   makes 2 serves ingredients 8 green prawns 20g lemon butter cream 10g red seedless grapes, quartered 10g strawberries, quartered 5 g walnuts, toasted 1 chilli, finely chopped 1 small onion, finely chopped curry leaf plain flour and oil for deep frying lemon butter cream 2 tsp lemon cordial squeeze fresh lemon 30g sugar white vinegar to taste pinch salt 10g custard powder 30g water ¼ can evaporated milk 30g butter grape salad sauce 20g green seedless grapes 20 g red seedless grapes 1 tbsp orange cordial 1 tbsp lemon cordial 5 g fresh orange juice 1 tbsp fresh lemon juice 1 tbsp apple vinegar 1 tbsp white rice vinegar salt to taste 1 tbsp extra virgin olive oil method Coat prawns with flour and deep-fry till crispy and golden brown. Add the finely chopped chilli, onion and curry leaf to 2 tablespoons of lemon butter cream. Lastly add the prawns to the mixture and toss together Mix the grape and strawberries with 1 tablespoon of grape sauce, served with prawns Garnish with walnuts to serve Blitz all ingredients together (excluding olive); strain to remove any grape skins. Stir in olive oil. |
| source: Cravings Magazine Volume 9 |
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