Prosecco battered Prawns with sweet chilli sauce
INGREDIENTS
- FOR THE SAUCE
- 1 cup castor sugar
- 1 cup rice wine vinegar
- 1 large clove garlic, chopped finely
- 1 large knob of ginger, chopped finely
- 8 red chilli, chopped finely, seeds included
- ¼ teaspoon salt
- 1 litre vegetable oil
- 1 kg green prawns, shelled retaining tail
- FOR THE BATTER
- ½ cup plain flour
- ½ cup self raising flour
- ¼ teaspoon salt
- 200 ml cold Prosecco
- 3 ice cubes
METHOD
For the sauce, place the sugar and vinegar in a small pan on medium heat and stir to dissolve the sugar. Add the remaining ingredients and simmer for 30 minutes or until thick and glossy, stirring occasionally to prevent sticking. Place in a sealed jar and refrigerate until needed, it will keep for 1 month.
For the batter, sift the flours and salt into a bowl, make a well in the centre and whisk in the Prosecco. Refrigerate until needed and just before using, stir in the ice cubes.
To cook the prawns, heat the vegetable oil gently in a deep pan until a cube of bread turns golden brown. Dip the prawns, 6 or 7 at a time, into the batter and place, one by one, in the hot oil and cook until golden.
Remove the prawns from the oil and drain on absorbent paper continuing until all are cooked. Serve immediately with the sweet chilli sauce and enjoy with the remainder of the Prosecco!
