Crisp baby zucchini and flowers with prawns that make for an easy and delicious canapé.
- vegetable oil, for deep frying
- 250 g plain flour
- 1 tsp bicarbonate of soda
- 200 ml ice-cold sparkling water
- sea salt and freshly ground black pepper, to taste
- 12 raw prawns, shelled, intestinal tract removed, tails in tact
- 4 baby zucchini with their blossoms, halved lengthways, stamens removed
- 1 lemon, half thinly sliced and the other cut into wedges
Oven temperatures are for conventional; if using fan-forced (convection), reduce the temperature by 20˚C. | We use Australian tablespoons and cups: 1 teaspoon equals 5 ml; 1 tablespoon equals 20 ml; 1 cup equals 250 ml. | All herbs are fresh (unless specified) and cups are lightly packed. | All vegetables are medium size and peeled, unless specified. | All eggs are 55-60 g, unless specified.
1. Place the oil for deep-frying in a saucepan or deep-fryer and heat to 180ºC.
2. Meanwhile, place the flour, bicarbonate of soda and sparkling water in a large bowl. Season with salt and pepper, then gently stir to obtain a sticky batter. Don’t worry if there are lumps.
3. Cooking in batches, dip the prawns, zucchini and lemon slices in the batter, allow the excess to drip off, then deep-fry for 2-3 minutes or until crisp. Drain on paper towel, season, then serve immediately with the lemon wedges and an extra pinch of salt.
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