Image
HomeRecipes

Banana Bread

Sticky prawns and cured salmon with fragrant vegetables and crispy shallots

Cured salmon, sticky prawns and a fragrant Asian salad on the side – a perfect dish for warmer weather.

Ingredients:

  • 1 tbsp fine salt
  • 1 tbsp caster sugar
  • 300g/10�oz sushi grade salmon
  • 1 cucumber, thinly sliced
  • 1 fennel bulb, core removed, thinly sliced
  • 3 spring onions, thinly sliced
  • 1 bunch thai basil, finely chopped
  • 1 bunch fresh coriander, finely chopped
  • 1 bunch fresh mint, finely chopped
  • 2 limes, juice only
  • 2 green chillies, thinly sliced
  • 1 banana shallot, thinly sliced
  • 2 tbsp thai fish sauce
  • 25g/1oz palm sugar
  • 3 garlic cloves, crushed
  • 3 banana shallots, thinly sliced
  • vegetable oil, for deep-frying
  • 75g/2�oz plain flour
  • salt
  • 1 tbsp groundnut oil
  • 6 large raw prawns, shells removed and butterflied
  • 1 red onion, thinly sliced
  • 1 red chilli, finely chopped
  • 2 garlic cloves, crushed
  • 2 tbsp honey
  • 2 tbsp light soy sauce
  • 1 lime, juice only

Directions:

  • To make the salmon, sprinkle the salmon flesh with the salt and sugar and coat well. Set aside in the fridge for 1 hour.
  • To make the salad, mix the cucumber, fennel, spring onions and herbs together in a bowl. Mix together the lime juice, chillies, shallots, fish sauce, palm sugar and garlic in a small bowl. Add the dressing to the vegetables and herbs and mix well.
  • Slice the salmon thinly and place on a large plate. Top with the salad making sure it is well coated with dressing. Leave to marinate.
  • To make the crispy shallots, sprinkle some salt over the shallots and set aside for 30 minutes.
  • Fill a deep-fat fryer or a large, deep, heavy-bottomed pan two-thirds full with the oil. Heat to 180C (a cube of bread should turn brown in one minute when dropped in.) CAUTION: Hot oil can be dangerous. Do not leave unattended.
  • Season the flour with salt and squeeze the shallots to remove excess liquid. Dust the shallots in the seasoned flour then deep-fry until golden. Drain on kitchen paper and set aside.
  • To make the prawns, heat the oil in a frying pan until hot, add the prawns and cook for 2�3 minutes, or until pink and cooked through. Remove the prawns from the pan and set them aside. Add the red onion, chilli and garlic to the pan and stir-fry over a high heat for 2 minutes. Add the prawns back into the pan then stir in the honey, soy sauce and lime juice. Remove from the heat.
  • To serve, top the salmon salad with the prawns and sprinkle the crispy shallots over the top.