Pickled Prawns & Hot Cross Bun Waffles
Why settle for pickled fish when you can have pickled prawns!
All recipes by Clement Pedro
Serves: 6-8
Preparation: 20 minutes
Cooking: 45 minutes
Ingredients:
For the pickle
- 3T Woolies Cape Malay curry spice mix
- 2t ground turmeric
- 1T black peppercorns
- 1T coriander seeds
- 3 green chillis, split through the middle
- 8 bay leaves
- 3/4 cup sugar
- 750ml brown vinegar
- 5 onions, sliced into rings
- Salt to taste
- 2T corn flour
For the prawns
- 500g freshly frozen uncooked extra large black tiger prawns, thawed
- 2 cups of self raising flour, extra for dusting
- 2T Woolies Cape Malay curry spice mix
- Salt and freshly ground black pepper to taste
- 3 cups of water, or enough to form the thick batter
- Oil to shallow fry
Serve with:
- hot cross buns
How To Make Pickled Prawns
- Add the spice mix, turmeric, peppercorns , coriander seeds and green chillis to a large pot along with the bay leaves, sugar and vinegar.
- Place over a medium heat and gently simmer before separating the onion rings and adding it to the pickling liquid.
- Cook for 20 minutes allowing the flavours to marry and the onions to cook until soft and translucent.
- While the pickle is cooking prepare the prawns by removing the shells.
- For the batter combine the flour with the spice mix, salt and pepper and the iced water to form a thick pancake like batter.
- Heat the oil for shallow frying.
- Dust the prawns with some flour before dipping them in the batter coating them well.
- Carefully place the prawns in the oil and fry for 2 minutes or until the batter forms a crust and just begins to brown.
- Turn over and cook the other side for another 2 minutes.
- Remove from the oil and place on absorbent kitchen paper.
- Repeat this process with the remaining prawns.
- At this point the onions and pickle should be ready.
- Add some of the pickling liquid to the corn flour in a separate bowl and mix to form a slurry.
- Add the slurry to the pickling liquid to thicken it slightly which will help it coat the battered prawns.
- Add the prawns to the pickle and gently fold through to combine.
- Dish into a large serving dish and allow to cool before serving.
- Unlike pickled fish this dish can be made a few hours before serving instead of days before, but both are perfectly paired with hot cross buns.
Ingredients:
- 3 free range eggs
- 3T sugar
- 1t vanilla paste
- 2 cups of cream
- 1 cup of milk
- 6 Woolies extra spicy hot cross buns
Serve with:
- Woolies pistachio ice cream
- Roughly chopped pistachios (optional)
How To Make Hot Cross Bun Waffles
- Add you eggs and sugar to a mixing bowl and beat until most of the sugar has been dissolved then add the cream and milk and combine by mixing.
- Preheat your waffle iron.
- Dip you buns into the mixture and ensure it get fully saturated in the mixture before
adding to your waffle iron and cooking until golden brown and crisp. - Soak your next batch of buns while cooking the first batch.
- Serve your hot cross bun waffles with a generous scoop of pistachio ice cream, and if you’re feeling extra fancy a few roughly chopped pistachios will make the perfect topping.