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Cider Battered Prawns with Aubergine Salad

Cider Battered Prawns with Aubergine Salad

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Crispy, golden cider-battered tiger prawns find their perfect partner in this vibrant aubergine salad. The rich, smoky flavour of charred aubergine is uplifted by the sharp sweetness of pomegranate molasses and zesty lemon, offering a delightful contrast to the sweet, succulent prawns.
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Prep Time 17 minutes
Cook Time 15 minutes
Total Time 32 minutes
Servings: 2 people
Course: Main Course
Cuisine: British
Calories: 500
Ingredients Method Nutrition Notes

Ingredients
  

  • 12 raw tiger prawns
  • 100g gluten-free self-raising flour
  • 300ml cider
  • 1 aubergine, diced
  • 50ml olive oil
  • 25ml pomegranate molasses
  • 1 lemon, juice and zest
  • Pistachio nuts, chopped
  • 15g parsley, chopped
  • Pomegranate Seeds, to garnish
  • Pinch of salt

Method
 

  1. Pan-fry the aubergine in the olive oil over a high heat until charred and softened.
  2. Spoon the aubergine into a bowl and mix through the pomegranate molasses, lemon juice and zest, pistachios and chopped parsley.
  3. Set aside.
  4. Heat a deep fryer, or a deep pan of oil, to 180°C.
  5. Whisk the flour and cider together with a pinch of salt to make a smooth batter.
  6. Dip the prawns into the batter and fry in batches until golden and crisp.
  7. Drain on kitchen paper and serve straight away, piled on the aubergine salad.

Nutrition

Calories: 500kcalCarbohydrates: 44gProtein: 19gFat: 30gSaturated Fat: 4gSodium: 70mgFiber: 3gSugar: 31g

Notes

Make sure the fryer oil is at the correct temperature before adding the prawns to ensure a crispy batter. Work in small batches to avoid overcrowding.

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