Cider Battered Prawns with Aubergine Salad
This is a dish that eats like a restaurant starter but comes together quickly at home. A light cider batter fries the prawns to a shattering crisp, while a warm aubergine salad, sharp with pomegranate molasses and bright with lemon, cuts straight through the richness. It is a plate built on contrast, and it looks a great deal harder than it is.
Why this works
- Cider in the batter. The natural fizz and acidity give a lighter, crisper coat than water would, and it fries to a deep golden colour.
- The aubergine is charred, not just cooked. Frying it hard in a hot pan concentrates its flavour and lends a smoky depth that soft, pale aubergine never has.
- Pomegranate molasses does the dressing. Its sweet-sharp tang balances the fried prawns and seasons the aubergine with no need for extra oil.
Ingredient notes and swaps
- Prawns. Raw tiger prawns are ideal for their size and sweetness. Pat them dry before battering so the coat clings.
- Flour. The recipe uses gluten-free self-raising flour, which fries beautifully crisp; ordinary self-raising works just as well.
- Pomegranate molasses. Worth seeking out for its unique sweet-sour note. A reduction of balsamic vinegar is the nearest swap.
- Pistachios. There for crunch and colour; toasted flaked almonds stand in happily.
Cider Battered Prawns with Aubergine Salad
FavouriteIngredients
Method
- Pan-fry the aubergine in the olive oil over a high heat until charred and softened.
- Spoon the aubergine into a bowl and mix through the pomegranate molasses, lemon juice and zest, pistachios and chopped parsley.
- Set aside.
- Heat a deep fryer, or a deep pan of oil, to 180°C.
- Whisk the flour and cider together with a pinch of salt to make a smooth batter.
- Dip the prawns into the batter and fry in batches until golden and crisp.
- Drain on kitchen paper and serve straight away, piled on the aubergine salad.
Nutrition
Notes
Tried this recipe?
Let us know how it was!Tips for success
- Bring the oil to a steady 180°C. Too cool and the batter drinks oil, too hot and it colours before the prawn is cooked.
- Fry the prawns in small batches so the temperature does not crash.
- Dress the aubergine while it is still warm so it drinks up the molasses and lemon.
- Serve straight away, as batter waits for no one.
Make ahead, storage and reheating
- The aubergine salad can be made a few hours ahead and served warm or at room temperature.
- The prawns are best fried to order and eaten at once, as they do not keep or reheat well.
- Any leftover salad keeps in the fridge for a day.
What to serve it with
- Serve as a starter for four, or a light main for two with warm flatbread.
- A crisp green salad and the rest of the cider alongside.
- A cool yoghurt or tahini dip works beautifully against the warm spices.
FAQ
Can I bake the prawns instead of frying? For this batter, frying is what gives the shatter. A light flour coat and a hot oven will crisp them, but not in quite the same way.
What is pomegranate molasses? A thick, tangy syrup of reduced pomegranate juice, common in Middle Eastern cooking. A balsamic reduction is the closest substitute.
Can I make it gluten-free? Yes. The recipe already uses gluten-free self-raising flour, so simply serve it with gluten-free flatbread.
Can I prepare anything ahead? The aubergine salad, yes. The battered prawns should be fried just before serving.
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