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.
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
4 tbsp white wine vinegar
4tbsp extra virgin olive oil
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.