Ingredients:
20 yabbies (prawns, shrimp or squid)
100g rice flour or breadcrumb
5g salt
10g Alpine Pepper
80g rocket (arugula) or mizuna leaves
2-3 litres vegetable oil
skewers
Method:
Start out by freezing your catch for 2 hours immediately
before the preparation.
Begin by heating up vegetable oil in a deep pot on the stove. Take a lot of care
when deep frying and watch the protruding handle on some pots since bumping it
can splash the oil and lead to a fire. I like to use vegetable or peanut oil as
the plain flavours don’t over-power the subtle flavours of the seafood. (Vic
tells me that they also have a higher smoke point than olive or other nut oils
so you reduce the oxidation of the fats and this makes them better for deep
frying.)
Remove the head from each yabby and peel off the shell by snipping the edges of
the shells with kitchen scissors. You can reserve the shells and heads, roast
them and make a delicious stock or bisque (not needed for this recipe) so freeze
everything but the tail meat for up to a few weeks until
you need it.
Depending on the size of each yabbie, you may need 5-6 smaller tails per skewer
or 2 – 3 larger ones. Mix the salt & pepper with the rice flour and coat the
skewered yabbies generously.
Before you cook the yabbies, you’ll need to test the heat of the oil. As we
demonstrated on the show, you can do this by placing a skewer in the heated oil.
If bubbles come out of the end of the
skewer, the oil is hot enough. Lower the yabbies into the hot oil, they will
need only 2-3 minutes to cook and the coating should be golden brown. Drain on
paper toweling to soak up any excess oil.
This recipe is from How To Cook Fish - http://www.howtocookfish.info