Friday, April 9, 2010

Garlic fried prawns on table lands golden scallop potato with spring onions, seedless lime dressing and tempura oyster

Recipe by Ajay Zalte Executive Chef Rydges Esplanade Resort Cairns

4 Entrée portions


3 Medium sized potatoes

12 Prawns with tail on

40 gm Crushed fresh garlic

1 Bunch Spring onions

1 Large Lime

200ml Canola/vegetable oil

3Tbsp honey

4 Rock oyster

1 Medium size onions

Batter Tempura

75gm Corn flour

75gm Plain flour

Soda water as required to make a dipping tempura batter

Salt as per taste

Pepper as per taste

Oil for deep frying tempura oysters


Peel and slice the potatoes and onion thinly.

Slice spring onions thinly.

Heat 60ml (four tablespoons) oil in a pan. Place potatoes,, onions, add salt, pepper and fry carefully till lightly brown without burning on high heat.

Lower the heat and cover and cook on a low heat till soft and cooked

Add spring onions to the potatoes and mix carefully to avoid breaking of the potatoes. Keep hot

Squeeze the juice of lime in a bowl, add salt, honey and mix thoroughly

Add in 100ml oil slowly, whisking through all the way till a dressing is formed.

Make a tempura batter by mixing through the ingredients listed above for the batter. Dip the oysters in tempura better.

Fry the oysters till crispy. Drain and season with salt and pepper.

Heat remaining oil in another pan; add garlic, prawns, salt, pepper and fry till cooked through.

Arrange scallop potatoes in the centre of a plate, place three prawns on top and one oyster on top of the prawn, garnish with spring of coriander or parsley

Drizzle lime dressing around and serve hot.

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