Breville BDF450XL brochure Honey prawns, Fish and chips

Recipes

Honey prawns

Serves 4

INGREDIENTS

4 litres oil for deep frying

16 green king prawns, peeled and deveined

½quantity Tempura Batter

½cup honey, warmed

L cup toasted sesame seeds 100g packet vermicelli noodles

METHOD

1.Fill deep fryer with 4 litres of oil. Preheat to 190°C.

2.Coat prawns in batter allowing excess batter to drain off.

3.With basket in lowered position, deep fry in two batches until golden, approximately 3–4 minutes allowing oil to reheat between each batch.

4.Drain and drizzle with the warmed honey, then toss in sesame seeds.

5.Deep fry noodles a bundle at a time until the noodles rise to the surface, approximately 2–3 seconds. Drain.

Serve prawns with crispy noodles.

NOTE

When the basket is in the lowered position always use tongs and gently lower the battered food into the oil.

Fish and chips

Serves 4

INGREDIENTS

1¼ cups plain flour Pinch salt

2 eggs, separated 250ml beer

1 tablespoon oil

4 litres oil for deep frying

4 boneless fish fillets (150g each)

4 potatoes, peeled and cut in 1cm cubed chips Lemon wedges

METHOD

1.To prepare batter, sift flour and salt into a bowl. Make a well in the centre. Add egg yolks, beer and oil. Beat until smooth then stand for 30 minutes. Beat egg whites until soft peaks form, fold through batter.

2.Fill deep fryer with 4 litres of oil and preheat to 180°C. Preheat an oven to 150c to keep fish warm when cooked.

3.Coat the fish in batter allowing excess batter to drain off.

4.Deep fry fish in two batches until cooked and golden, approximately 3-4 minutes allowing oil to reheat between each batch. Drain and keep warm.

5.Increase deep fryer temperature to 190°C. When heated, deep fry chips in two batches until golden, approximately 12–15 minutes allowing oil to reheat between each batch. Drain.

Serve fish and chips with lemon wedges and Tartare sauce.

TIP

If fish fillets have skin on, remove the skin otherwise the fish curls up while frying.

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