AJLA Restaurant, Clarinbridge offers an array of delectable menus to tempt all palates and incorporates delicious seasonal Irish ingredients throughout, compiled using the best fresh, local produce. Award-winning Head Chef Judy Forde has a genuine flare and passion for food and is always working to bring out the best from natural ingredients. This specially selected fish recipe is perfect for this month’s celebration of the fruits of the sea.

INGREDIENTS

MAKES 4

12 jumbo prawns

50g desiccated coconut

2tsp black onion seed

1 mango, peeled and pitted

1 red chilli, finely diced

1 clove of garlic, crushed

1 cube fresh ginger, grated

Fresh coriander, chopped

100g bread crumbs

100g plain flour 

2 eggs

4 tbsp white wine vinegar 

4tbsp extra virgin olive oil

Seasoning

METHOD

Mix the breadcrumbs, coconut and black onion seeds in a bowl. In another bowl whisk the eggs.

Toss the prawns gently in the flour.

Remove one prawn and coat in egg mix then roll in breadcrumbs to coat generously. Leave aside, repeat until all prawns are coated in the crumb and place in the fridge until cooking.

Chop the mango flesh into small cubes.

Place the garlic, ginger, chilli, coriander and black onion seed in a small mixing bowl.

Pour in the olive oil and white wine vinegar and whisk thoroughly. Mix in the chopped mango.

Shallow fry the prawns for 4 minutes in vegetable oil until crisp and golden. Season and serve warm with a spoonful of salsa on the side.

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