food

Prawn crackers with avo salad recipe

Recipe Christiaan Campbell Styling Raphaella Frame Photograph Angela Buckland Ingredients: 1,75kg sun-ripened cherry tomatoes, chopped 1 red pepper, seeded and chopped 4 table celery stalks, chopped 5 shallots, chopped 3 garlic cloves, chopped 1 small red chilli, seeded and chopped 1T fresh thyme leaves, chopped 12 fresh basil leaves, chopped 1t sea salt 2T caster sugar 50g cleaned prawn meat 150g tapioca flour (plus additional flour to roll) a pinch of salt 2 cups canola oil 800g saltwater prawns white cracked pepper sea salt flakes 4 ripe avocados, chopped 25ml chopped chives a squeeze of fresh lemon juice 100ml crème fraîche extra chives 1T lecithin Directions: Start preparing the tomato essence a day in advance: combine the tomatoes, pepper, celery, shallots, garlic, chilli, herbs, sea salt and caster sugar in a bowl, cover and refrigerate for 12 hours. Remove from the fridge and blend to a chunky texture. Cover a fine-holed colander or sieve with muslin cloth and place it over a bowl. Pour the tomato mixture into the muslin cloth, cover and return to the fridge for at least 12 hours. A tomato liquid will collect in the bowl. Decant the liquid into clean glass bottles with stoppers and refrigerate. Combine the cleaned prawn meat, tapioca flour and salt in a food processor and blend to a smooth paste. Press the mixture flat between two sheets of silicone paper with your hands, then, with a rolling pin, roll the dough to a thickness of 4mm. Cut the dough into neat 12x50mm rectangles. Steam them for 10 minutes in a basket steamer, then place on a rack to cool. Heat the oil to 175°C in a large pot, and deep-fry the prawn crackers until crisp and puffy. Drain on paper towel. Clean the saltwater prawns and season with cracked pepper and sea salt flakes. Place in a resealable bag, squeeze out as much of the air as possible and seal. Place the bag in a pot of simmering water for five minutes, then plunge into iced water. Dice the prawns and add the avocado, chopped chives and lemon juice. Lightly fold the crème fraîche into the mixture. Using three crackers per portion, sandwich the prawn filling between the crackers, tie together with a chive and place in the centre of a shallow serving bowl. Decant one cup of the tomato essence into a bowl, add the lecithin and emulsify with a stick blender. Blitz the tomato broth until a thick foam forms. Skim off the foam and spoon it into each serving bowl. Serves 4 This recipe was originally published in the 2012 House and Leisure Food issue…