Bush Fennel Fried Australian Prawns with Finger Limes and Samphire Salsa
A perfect Australia Day recipe using Australian Bush ingredients.
Samphire is a succulent that grows close to the ocean amongst the rocks and dunes. It has a salty burst of flavour when you bite into it. Finger limes (Citrus australasica) are native to the rainforests of Northern NSW and Qld. Their little roe-like fruits look like caviar and add a citrus bite to delicious Australian Prawns.
1 kilo green prawns, peeled tails intact
1 cup cornflour
1 cup self raising flour
1 ½ cups chilled soda water
vegetable oil for deep frying
6 finger limes, halved and pearls removed
Fennel salt and pepper
2 teaspoons fennel seeds
1 teaspoon black peppercorns
2 tsp salt
1 cup fresh samphire, roughly chopped 3 cornichons, finely chopped 1 tablespoon of chopped mint 1 tablespoon of chopped parsley 2 tablespoons lemon juice
¼ cup olive oil
For the fennel salt and pepper: place the fennel and pepper in a small dry saucepan over medium heat. Swirl the saucepan regularly until the fennel and pepper are fragrant, then remove from the heat. Add the salt and use a mortar and pestle to pound to a powder.
For the samphire salsa: Place the samphire, cornichons, mint, parsley, lemon juice and olive oil in a bowl and mix to combine. Place the cornflour and half the self-raising flour in a large bowl. Gradually add the soda water and whisk to combine. Place the remaining flour in a small bowl.
Heat oil in a large deep saucepan or wok over medium heat until the temperature reaches 180°C. Working in batches, dust the prawns with the flour, then dip into the batter and carefully lower into the oil. Cook for 3 minutes or until crisp and golden. Drain on paper towel. Sprinkle with fennel salt and top with finger lime pearls.
Serve with fresh samphire salsa.
Prep Time: 20 minutes
Cook time: 25 minutes