Healthy

Surf 'n' turf soccas

Name: Surf 'n' turf soccas
Prep time: 10 min
Cook time: 15 min
Total time: 25 min
Yield: 4
Ingredients: 2 2/3 cups (400g) chickpea flour (besan); 1/2 tsp dried chilli flakes; 2/3 cup (165ml) extra virgin olive oil; 1 chorizo, skin removed, thinly sliced; 500g green prawns, peeled, butterflied (tails intact); 1 tsp smoked paprika (pimenton); Shredded spring onion, coriander leaves, thinly sliced radish and chopped salted peanuts, to serve; 1 cup (300g) whole-egg mayonnaise; 1 bunch coriander, leaves chopped; Juice of 1 lime, plus 1 tsp finely grated lime zest; 1/3 cup (50g) salted peanuts, crushed; 1 small garlic clove, crushed

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by Phoebe Wood

Dec 01, 2016

Looking to turn your hangover on Boxing day around? Cook up your leftovers in this tasty package and you'll find out how!

2 2/3 cups (400g) chickpea flour (besan)
1/2 tsp dried chilli flakes
2/3 cup (165ml) extra virgin olive oil
1 chorizo, skin removed, thinly sliced
500g green prawns, peeled, butterflied (tails intact)
1 tsp smoked paprika (pimenton)
Shredded spring onion, coriander leaves, thinly sliced radish and chopped salted peanuts, to serve

Peanut mayo

1 cup (300g) whole-egg mayonnaise
1 bunch coriander, leaves chopped
Juice of 1 lime, plus 1 tsp finely grated lime zest
1/3 cup (50g) salted peanuts, crushed
1 small garlic clove, crushed

Method

1.

For peanut mayo, place all ingredients and 1/2 tsp salt in a food processor and whiz until smooth. Cover and chill until needed.
2.

Combine chickpea flour, chilli and 1/3 cup (80ml) oil in a bowl. Make a well in the centre and gradually whisk in 2 1/3 cups (580ml) warm water until smooth. Set aside at room temperature for 2 hours to rest.
3.

Place the chorizo in a non-stick frypan over medium-high heat. Cook, stirring, for 6-7 minutes until golden. Add prawns and paprika, season and cook, tossing, for a further 3-4 minutes until just cooked.
4.

Meanwhile, heat 1 tbs oil in a 20cm frypan over medium heat. Add one-quarter batter to pan, swirling to coat. Cook, turning halfway, for 4-6 minutes until golden and cooked through. Keep warm. Repeat with the remaining oil and batter.
5.

Drizzle soccas with peanut mayo and top with chorizo, prawns, spring onion, coriander, radish and peanuts to serve.