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Crispy cavolo nero with chilli, toasted sesame and spring onions
Serves 4 Starters and mains
Ingredients
- 250g fresh raw prawns, peeled
- 2cm piece of fresh ginger, finely grated
- 2 red chillies, deseeded, 1 finely chopped, 1 cut into thin rounds
- 2tbsp finely chopped chives
- 500g cavolo nero, thick ribs removed
- oil, for deep frying
- 1tbsp rice flour
To serve
- 1½ tbsp toasted sesame seeds
- 5 spring onions, thinly sliced diagonally
Method
Toss the prepared prawns in a bowl with the ginger, finely chopped chilli, the chives and a little salt and put aside. Make sure the cavolo nero is dry before rolling batches of the leaves into cigar-shapes to shred very thinly with a sharp knife.
Heat the oil in a deep fat fryer to 180°C/350°f. Care must be taken when frying high water-content ingredients such as cavolo nero as the fat will spit a lot. It is best to turn off the heat once it gets to temperature and turn on again to reheat between batches. fry the cavolo nero in 8 batches until crisp and it has stopped spitting (about 20 seconds). drain on kitchen paper. toss the rice flour into the prawns and fry in two batches for about a minute each until cooked. drain on kitchen paper. Scatter a little salt over the cavolo nero, top with the prawns and sprinkle over the sesame seeds, spring onion and chili rounds.
Serve right away with chopsticks and extra sea salt flakes.
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