| Prep |
Cooking |
Serves |
 |
 |
 |
| 20 mins |
15 mins |
2 Adults |
This dish brings a variety of flavours and textures together in one delicious meal.
Recipe by The Devilled Egg | The Online Cookery School.
Ingredients
-
Fussels Extra Virgin Rapeseed Oil for frying
- 100g quick polenta
- 150g broccoli, roughly chopped
- 1 tablespoon of dukkah spice mix
- Large handful of fresh herbs, roughly chipped (basil, coriander, oregano, parsley)
- 1 teaspoon of Dijon mustard
- 1/2 teaspoon of sea salt
- 2 tablespoons of grated parmesan
For the prawns:
- 200g raw prawns
- 2 tablespoons of plain flour
- 1 teaspoon of Cajun spice mix
- Large pinch of salt
For the pickled veggies:
- 1 small cucumber
- 2 small carrots
- 1 tablespoons of Fussels Extra Virgin Rapeseed Oil
- 1 teaspoon of cider vinegar
- Large pinch of salt
For the dressing:
- 1 tablespoons of Fussels Garlic Rapeseed Oil
- 2 tablespoons of Fussels Extra Virgin Rapeseed Oil
- Juice from 1 lime
- 1/2 teaspoon of fresh ginger, finely grated
- 1 teaspoon of red chilli, finely sliced
- Large pinch of salt
- 1 spring onion, finely sliced
- 1 tablespoon of chopped coriander leaves
Method
Preheat a glug of oil in a pan on a high heat and fry the broccoli for 2-3 minutes.
Pour in a splash (40ml) of water and wait for it to evaporate. Leave to one side.
Make the polenta according to the packet instructions and add all the other ingredients, apart from the fresh herbs, leave to cool slightly.
Mix in the fresh herbs and pour into a tray lined with baking paper.
Leave to set fully (should take about 30-40 minutes).
Slice into 2 and leave to one side.
Whilst you are waiting - pickle the vegetables: slice the cucumber and carrots into thin strips using a peeler and combine with the other ingredients.
Leave at room temperature for 20-30 minutes.
Combine the dressing ingredients just before frying the polenta and prawns.
Mix the flour, salt and spices in a bowl and coat the prawns.
Preheat a large glug of oil in a frying pan (ideally use 2 pans - one for the polenta and one for the prawns OR preheat the oven to 150C and once the polenta is ready, keep it warm in the oven and fry the prawns in the same pan).
Add the sliced polenta and fry on all sides until golden and crispy.
Preheat oil in a frying pan on high heat and fry the prawns until cooked through and starting to char.
Place the polenta on plates, top with the pickled vegetables followed by the prawns and finish with the dressing.
