Deep-fried Prawn And Aubergines In Green Vinegar Sauce

A cool kind of dish for entertaining.

Recipe By: KitchenCIB (https://cookbuzz.com/kitchen/94)
Serves 4 Prep: 20 min Cook: 15 min

Ingredients

King prawns 200g
Sake 1 tbsp
Aubergine 1
Potato or corn starch as required
Vegetable oil (for deep frying) as required
Green vinegar dressing:
Cucumber 10cm
Granulated sugar 1.5 tbsp
Vinegar 3 tbsp
Lemon juice 2 tbsp
Salt a pinch

Method

1
Wash the prawns thoroughly, removing the black thread down the spine. Pat dry and cover in the sake.
2
Cut the aubergine in half across first then into 8 long wedges per half. Score a cross on the skins, then soak in water to remove any harshness.
3
Cut the cucumber in half lengthways and scoop out the seeds in the middle before you grate it.
4
Heat the oil 170C. Pat dry the aubergines and deep fry. Dredge the prawns in corn starch and deep fry.
5
Lightly squeeze the water from the grated cucumber and mix with the other ingredients. Pour onto the fried aubergines and prawns as a sauce.

Tips & Note

Make the green vinegar sauce just before serving, as it will easily lose its colour.
You could also use squid instead of prawns.

Deep-fried Prawn And Aubergines In Green Vinegar Sauce

A cool kind of dish for entertaining.

Recipe By: KitchenCIB (https://cookbuzz.com/kitchen/94)

Serves 4

Prep: 20 min

Cook: 15 min

Ingredients

King prawns 200g
Sake 1 tbsp
Aubergine 1
Potato or corn starch as required
Vegetable oil (for deep frying) as required
Green vinegar dressing:
Cucumber 10cm
Granulated sugar 1.5 tbsp
Vinegar 3 tbsp
Lemon juice 2 tbsp
Salt a pinch

Deep-fried Prawn And Aubergines In Green Vinegar Sauce

Recipe ID :709 Posted on 05 JUN 2015

Serves 4

Prep 20min
Cook 15min
views 3,363
printed 219

saved 1

A cool kind of dish for entertaining.

Share

Ingredients

Print Ingredients Email Ingredients
200g
1 tbsp
1
as required
as required
10cm
1.5 tbsp
3 tbsp
2 tbsp
a pinch

Method

Prep
20min
Cook
15min
1
Wash the prawns thoroughly, removing the black thread down the spine. Pat dry and cover in the sake.
2
Cut the aubergine in half across first then into 8 long wedges per half. Score a cross on the skins, then soak in water to remove any harshness.
3
Cut the cucumber in half lengthways and scoop out the seeds in the middle before you grate it.
4
Heat the oil 170C. Pat dry the aubergines and deep fry. Dredge the prawns in corn starch and deep fry.
5
Lightly squeeze the water from the grated cucumber and mix with the other ingredients. Pour onto the fried aubergines and prawns as a sauce.

Tips & Note

Make the green vinegar sauce just before serving, as it will easily lose its colour.
You could also use squid instead of prawns.

HOME
KitchenCIB
I’ve got 204 recipes!

KITCHENCIB
Step into my kitchen!
Use a batella mould to make this easy sushi.
Cooked rice, Sushi vinegar, Smoked mackerel fillets, Pickled ginger (gari), Wasabi
HOME
Shiso herbs typically go with mooli, but I used coriander this time which makes it more Asian.
Fresh mooli, Pickled mooli (takuan), Coriander leaves, Ponzu dressing
HOME
There are many reasons why it's called puttanesca, but no-one is really sure, but this dish will really stimulate your appetite!
Garlic, Dried chilli, Black olives, Anchovy fillets, Capers, Tinned tomato (chopped), Olive oil, Fresh parsley, Spaghetti
HOME
The pickled onion is great, so is the salmon, so they should be brilliant when put together!
Making the sliced onion pickle, Onion (medium), Carrot (medium), ●Gherkins, ●Noodle broth (mentsuyu), ●Rice vinegar, ●Ponzu vinegar, ●Water, ●Sugar, ●Sundried chilli, Salmon fillets, Salt & pepper, Flour, Vegetable oil
HOME
Super simple and a lovely nutty flavour with lots of vegetables.
Pointed cabbage, Green beans, Beansprouts, Pork belly, Garlic, Ginger, Sesame oil, Water, Sake, Sesame paste, Light soy sauce, Salt & pepper
HOME
The 3 fresh ingredients combined in a bowl makes a good summer salad.
Cucumber, Takuan (pickled mooli), Umeboshi, Mayonnaise, Chilli powder
HOME

Similar Recipe

Peel the aubergine and get a beautiful jade colour by washing immediately under cold running water.
Tofu (firm), Aubergines , Flour, Mooli (grated), Ginger (grated), Spring onions, Noodle broth (concentrated)
Make a delicious dressing and add toppings of your choice!
Ramen noodles, Toppings (lettuce, tomato, ham, prawns..., ...avocado, surimi, sweetcorn), Hard boiled egg, Dressing:, Soy sauce, Vinegar, Sugar, Sesame oil, Crushed sesame seeds, Sesame seeds, Mayonnaise, Chinese chilli bean sauce, Miso (red)
Tobuchan
HOME
You won't be able to wait to eat these!
Tofu, Prawns, Frozen edamame beans, Egg, Potato starch, Salt, Ginger, Vegetable oil, Chilli powder (optional), Lemon (optional)
Mizue
PRO
Using the egg white separate from the yolk makes this batter really light and fluffy.
Egg white, Egg yolk, Flour for batter, Water, Flour, Prawns, Noodle broth (concentrated)
A delicious recipe for reusing prawns with heads removed from a soup stock.
Frozen prawns with head and shell, Vegetable oil for frying, Salt , Sesame seeds
KitchenCIB
HOME
The sweet miso sauce really gets your appetite going!
Hot cooked rice, Aubergine, Eggs, Flour, Breadcrumbs, Miso (red), Sugar, Mirin, Ginger, Vegetable oil
Mizue
PRO

All New Recipes

All you have to do is pour the sweet and sour leek sauce onto deep fried chicken, both easy and delicious.
Chicken pieces (breast or thigh), Leek, Soy sauce, Sake (or white wine), Ginger (grated), Egg yolk, Corn starch, Vegetable oil, 【Leek Sauce】, Vinegar, Mirin, Sugar, Garlic (finely chopped), Sesame oil
Tobuchan
HOME
The only effort required is shredding the cabbage. Once you've cleared that, all you have to do is add the sauce and mix well into the cabbage. The result is amazingly delicious.
Cabbage (sweetheart), Tuna (in oil tin 140g), Salt, Soy sauce, Sugar, Vinegar, crushed sesame seeds, Sesame seeds, Chilli powder
KitchenCIB
HOME
I put a lot of my favourite broccoli in my favourite bulgogi, it's a delicious sweet and spicy sauce.
Broccoli, Onion, Beef (for steak), Carrot, Garlic, Ginger, Spring onions, Salt (for boiling broccoli), Soy sauce, Sugar, Sesame oil, Soy sauce for finishing, Crushed sesame seeds
KitchenCIB
HOME
Traditional cuisine from Alsace, France. Originally fermented cabbage was a preserved food. Sour cabbage is often eaten in Alsace and Germany, once you get used to it, you'll be addicted to it!
Cabbage (sweetheart), Onion, Sausages, Bacon rashers, Garlic, Olive oil, Salt and pepper, White wine, White wine vinegar, Cumin (if you have), Bay leaf (if you have), Wholegrain mustard
It's similar to a Ratatouille in France, but the point is that caponata is sweet and sour with sugar and vinegar. It is best to put it on bread and eat it.
Aubergine, Tomatoes (medium), Onion, Garlic, Capers, Olives (green), Olive oil, Salt and pepper, Fresh chilli, Sugar, Vinegar, Basil
You can find John West's "Dressed Crab" in supermarkets. This is an excellent seasoning.
Dressed crab(John West), Broccoli (small), Surimi (crabsticks), Leek, Vegetable oil, Egg, Salt (for boiling), Chicken stock, Salt, Sake (white wine), Corn starch (in water), Milk
KitchenCIB
HOME