Spiced Prawns with Coriander and Lemon

I have done this particular dish a few times now. I like it to eat this for dinner, after the gym. I am always ravenous after my workout and I like this because it takes minutes to cook (literally), when I get home. I prepare everything in advance, so all that is left to do is fry the prawns. That means, cleaning the prawns and seasoning the flour prior to leaving for the gym. For top efficiency, I even cook the rice beforehand, and have it waiting in the rice cooker.
I know deep fried prawns may seem a bit weird with an oil based dressing (and after the gym, but that’s another story). However, the brief cooking time means the prawns don’t really absorb that much oil, and the acidity from the lemon will cut through any remaining oil. And I don’t bother to serve any vegetables. I honestly cannot be bothered after all that weight lifting!

Ingredients
25g flour
25g cornflour
1 tsp ground cumin
1 tsp chili powder
Fresh black pepper
Fresh white pepper
A pinch of sea salt
1 kilo of large prawns, shells removed (my favorite is the Banana prawn)
30ml mild extra virgin olive oil
10ml fish sauce
Juice from half a lemon, or to taste
1 tsp very finely ground lemon zest
A big handful coriander, finely chopped
Oil for deep frying (peanut is the best)
White rice, to accompany
Lemon wedges, to garnish

Method
Combine the flour, cornflour, cumin, chilli powder, salt and two peppers. I use a whisk to remove any small lumps of cornflour.
Mix together the olive oil, fish sauce and lemon zest. I add the lemon juice and the coriander at the last minute to the dressing. I find the flavour of these ingredients changes rapidly upon standing, but do as you wish.
Toss the prawns in the seasoned flour, to coat.
Heat enough oil in a wok, to deep fry the prawns. When the oil is hot, fry the prawns until cooked in batches. They should only take 1 minute. I probably don’t need to tell you this, but you know when they are ready, because they turn pink.
Drain the prawns on kitchen paper, to remove excess oil.
Drizzle over with the prepared lemon dressing and serve immediately, with extra lemon wedges.
Under normal circumstances this amount of prawns would probably serve four people. However after lifting weights at the gym, it will only serve two.

Whitebait & Flowers

I have gone on a deep frying mission during this week of Hannukah. And, can you believe, I have actually lost weight! I can offer no scientific explanation for this and I am going to just enjoy this fried food feast while it lasts!
I think the best oil for deep-frying is peanut oil, but I sometimes use dripping as well. Dripping will smoke much easier than peanut oil, so make sure you have your exhaust fan on, or else you are going to smoke the whole house out.
Always heat your chosen fat over a medium heat (rather than a high heat). A medium heat will ensure it heats more evenly and will prevent “cool spots” in the fat. Once the oil is hot then you can turn up the heat to high and fry away. Have everything ready to go. Fried food is meant to be eaten immediately. So make sure everything is organized: hot fat; whatever ingredient you are frying; batter if using; tongs and draining paper; lemon wedges; salt etc. And of course, eager mouths to feed!

A Feast of Deep Fried Whitebait and Zucchini Flowers.

Ingredients
Zucchihi flowers, as many as you can afford (they are pricey)
Sea salt
500g whitebait (tiny, baby fish)
1 egg (free range of course)
1 tbsp of cornflour
1 tbsp of flour
Fresh sage leaves
Lemon wedges, to serve
Plenty of peanut oil for deep frying

Method
Heat the peanut oil in a wide pan, as described above.
In the meantime, place the whitebait in a large bowl.
Add the egg and combine well with your hands.
Sift in the cornflour and combine well again.
Sift in the flour and mix again. The egg and two flours will combine to form a light batter, which should sufficiently coat the fish.
When the oil is hot, turn up the heat slightly. You want the oil to be very, very hot. Ideally everything will cook in seconds.

I would start with the zucchini flowers. Fry them until crisp and golden, drain on absorbent paper, sprinkle with salt and offer them to hungry mouths.
Next fry the little fish. They will be in small clumps, because of the batter.
Cook the fish in batches, until all are done and crisp. Drain on paper.
Finally fry a handful of sage leaves until crispy and scatter all over the golden fish
Serve with lemon wedges and lots of cold beer. 500g whitebait should be enough for 4 people.