Deep-fried Prawns in Chickpea Batter with eggplant and yoghurt relish

Name: Deep-fried Prawns in Chickpea Batter with eggplant and yoghurt relish
Yield: Serves 8
Ingredients: 1 teaspoon ground coriander; 40 large green prawns (shrimp); 475 mL (15 fl oz) eggplant (aubergine) pickle; ⅓ cup (90 mL/3 fl oz) egg white; 1 teaspoon ground cumin; 4 tablespoons cornflour (cornstarch); 1¾ cups (310 g/10 oz) natural plain yoghurt; 1 teaspoon chilli powder; Extra chopped fresh coriander leaves for garnish; Vegetable oil for deep-frying; 4 tablespoons chickpea (garbanzo bean) flour; ¾ cup (185 mL/6 fl oz) beer; ½ teaspoon sea salt; ½ teaspoon freshly ground black pepper; ½ cup fresh coriander (cilantro) leaves

Preparation info

Serves
8

Difficulty
Medium

Appears in

A Taste of Australia

By Victoria Alexander and Genevieve Harris

Published 1995

About

At the restaurant we make our own eggplant pickle. This is very labour intensive, and you can instead use a good quality Indian eggplant pickle (Brinjal).

Ingredients

40 large green prawns (shrimp)

Fish course
Pescatarian

Method

PEEL AND DEVEIN the prawns. Set aside.

TO MAKE DRESSING, mix the eggplant pickle and yoghurt in a bowl. Chop the coriander leaves and add. Season with the pepper.

TO MAKE BATTER, place all the dry ingredients in a large bowl. Make a well in the centre and pour in the egg white and beer. Using a whisk, slowly incorporate the dry ingredients into the liquid un