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 3,854
printed 222

saved 1

A cool kind of dish for entertaining.

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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.

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