Prawns with fregola sarda salad and curry oil
Brown Brothers chef Douglas Elder shared a couple of recipes with me, which I have simplified so they can be produced easily at home. Elder used fregola sarda, a coarse beadlike semolina, for this recipe. It’s available from www.sabato.co.nz, but you could use the large Israeli couscous that’s available in most supermarkets.
|400 g||Fregola sarda (or Israeli couscous)|
|2 Tbsp||Extra virgin olive oil|
|100 g||Toasted peanuts|
|1 bunch||Fresh coriander|
|12||Queensland banana prawns|
- Simmer the fregola sarda in a large saucepan of boiling salted water for 5 minutes. Drain and rinse in a sieve under cold water.
- Peel the carrots and chop into small dice.
- Heat the oil in a sauté pan, then add the carrots and cook gently for about 7 minutes until soft.
- Soak the sultanas in hot water for a few minutes, then chop roughly. Chop the toasted peanuts roughly. Finely chop the coriander, saving a few small sprigs for decoration.
- To make the dressing, finely chop the chilli and shake the ingredients together in a small jar.
- Place the fregola, carrots, sultanas, peanuts and coriander in a bowl and stir in enough dressing to gently coat the salad.
- Place 2 tablespoons of curry oil in a heavy frying pan and toss the prawns until they turn bright orange and are just cooked through.
- To serve, place a generous helping of the salad and 3 prawns on 4 dinner plates. Drizzle with a little extra curry oil and decorate with a sprig of coriander.
- Place all the spices and half the oil in a saucepan and cook over a gentle heat for about 10 minutes until fragrant and lightly toasted.
- Keep the heat very low to ensure the spices do not burn.
- Add the remaining oil, then gently simmer for 5 minutes. Remove from the heat and leave to infuse for several hours.
- Strain with an oil filter or through muslin and keep covered until ready to use.