Crispy Prawns Over Orange Slaw

The most difficult and time consuming part of this recipe is julienning the slaw. It is important that the cabbage be finely shredded. You can use a mandolin or food processor slicing plate to do this. Once the cabbage is shredded, put it into a large bowl.

The pepper and orange have to be done by hand to get the thinnest julienne possible. Core, remove seeds and julienne the pepper and put it into the bowl with the cabbage.

For the orange, peel it and pull the wedges apart. Slice each wedge into thinner wedges, about 1/8″. Then, thinly slice each of those wedges into strips. It’s OK if some of them fall apart. Put the orange into the bowl with the cabbage. Make sure that all the juice that accumulates on the board goes into the bowl as well.

Mix the cabbage, peppers and orange together with salt and pepper to taste. This can be done ahead and kept in the refrigerator.

For the prawns: First, peel them, leaving the tail on. Set them aside. On a plate, mix together flour and 1 teaspoon each of the seasonings. Pour panko onto a separate plate. Beat egg, butter and milk together in a shallow bowl. Butter will become a bit chunky, but whisk the mixture well and it will smooth out.

Heat about 2 inches of canola oil in a heavy sauce pan to 350 F.

Season prawns with remaining seasoning. Dust them with the flour mixture, dunk them in the egg mixture and then coat well with panko. Drop the prawns in the hot oil for about 5 minutes, turning from time to time to brown evenly. When golden brown, remove them from the pan and drain them on a paper towel. You may need to work in batches to get all the prawns cooked. Do not overcrowd pan.

Place 1/4 cup of slaw onto a plate and top with two prawns to serve.