Prawns Quick

Silverbeet and prawns with fried dough

Name: Prawn and silverbeet salad recipe
Yield: 4
Ingredients: 1 small bunch silverbeet; 1/4 cup (60ml) vegetable oil; 4 anchovy fillets, drained; 1 small brown onion, finely chopped; 30g unsalted butter; 7 okra, trimmed, sliced; 1 green capsicum, seeds removed, finely chopped; 4 long green shallots, thinly sliced; 3 thyme sprigs; 1 habañero chilli; 1 cup (250ml) coconut milk; 24 green prawns, peeled (tails intact), deveined; Juice of 1 lemon; 540g plain flour, plus extra to dust; 20g baking powder; 1 sachet (7g) dried yeast; 20g unsalted butter, melted; 1 tbs caster sugar; Sunflower oil, to shallow-fry

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https://healthimprovements.info/recipes/prawn-silverbeet-salad-recipe/4rqcyz5u — Silverbeet and prawns with fried dough

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by Paul Carmichael

Nov 01, 2019

This Caribbean-style salad is filled with fresh seafood and balls of fried dough.

1 small bunch silverbeet
1/4 cup (60ml) vegetable oil
4 anchovy fillets, drained
1 small brown onion, finely chopped
30g unsalted butter
7 okra, trimmed, sliced
1 green capsicum, seeds removed, finely chopped
4 long green shallots, thinly sliced
3 thyme sprigs
1 habañero chilli
1 cup (250ml) coconut milk
24 green prawns, peeled (tails intact), deveined
Juice of 1 lemon

Fried dough

540g plain flour, plus extra to dust
20g baking powder
1 sachet (7g) dried yeast
20g unsalted butter, melted
1 tbs caster sugar
Sunflower oil, to shallow-fry

Method

1.

For the fried dough, place all ingredients (other than the oil) plus 2 tsp salt flakes and 320ml water in a stand mixer with the dough hook. Knead on low speed for 10 minutes or until the dough is soft, smooth and elastic. Set aside to rest for 1 hour. Divide the dough into 6 pieces and roll into balls, dusting with a little extra flour if necessary. Rest for a further 30 minutes then roll into 15cm rounds
2.

Meanwhile, heat the oil to 180°C (a cube of bread will turn golden in 30 seconds when the oil is hot enough). Working in batches, shallow-fry the dough rounds for 1-2 minutes on each side until golden brown. Drain on paper towel and season to taste.
3.

Tear silverbeet leaves into large pieces and finely chop stems. Set aside leaves and stems separately
4.

Heat oil in a large, high-sided frypan over medium heat, add anchovy and onion, and cook for 4-5 minutes until onion has softened.
5.

Add silverbeet stems and cook for a further 2-3 minutes. Reduce heat, add butter, silverbeet leaves, okra, capsicum, long green shallot, thyme, chilli, 1 cup (250ml) water and coconut milk. Bring to the boil, reduce heat to low and simmer for 10-12 minutes until reduced to a thick sauce consistency. Stir in prawns and cook, stirring occasionally, for 5-6 minutes until prawns are cooked. Add lemon juice to taste and season. Serve with fried dough.