Ingredients

  • 10 prawns, shells removed heads on

Batter

  • 250g plain flour
  • 50ml vodka
  • 200ml tonic
  • pinch salt
  • 1 tsp  yeast
  • pinch sugar
Salad
  • 1 aubergine diced
  • 50ml olive oil
  • 25ml pomegranate mollasses
  • 1 lemon juice and zest
  • 50g pistacios chopped
  • 1 bunch parsley chopped
To serve
  • 50g pomegranate seeds
  • Chopped parsley
  • Olive oil

  • Veg oil for frying

Method

Print Recipe

Pan fry the aubergine in olive oil until charred. Spoon into a bowl and mix with all the remaining ingredients.

Heat a fryer to 190c or a deep pan of veg oil. Whisk all the ingredients together for the batter dip all the prawns in and fry in batches .then drain on kitchen paper.

To serve, spoon the sauce onto plates top with the prawns pomegranate seeds and parsley.

Ingredients

  • 10 prawns, shells removed heads on

Batter

  • 250g plain flour
  • 50ml vodka
  • 200ml tonic
  • pinch salt
  • 1 tsp  yeast
  • pinch sugar
Salad
  • 1 aubergine diced
  • 50ml olive oil
  • 25ml pomegranate mollasses
  • 1 lemon juice and zest
  • 50g pistacios chopped
  • 1 bunch parsley chopped
To serve
  • 50g pomegranate seeds
  • Chopped parsley
  • Olive oil

  • Veg oil for frying

Method

Pan fry the aubergine in olive oil until charred. Spoon into a bowl and mix with all the remaining ingredients.

Heat a fryer to 190c or a deep pan of veg oil. Whisk all the ingredients together for the batter dip all the prawns in and fry in batches .then drain on kitchen paper.

To serve, spoon the sauce onto plates top with the prawns pomegranate seeds and parsley.

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