Discover a vibrant and flavorful spring recipe crafted by renowned culinary columnist and Executive Chef Paul Watters. This dish showcases perfectly crispy tempura-curried prawns, complemented by a bed of spicy vegetable couscous that bursts with fresh, seasonal flavours.
Designed to impress and delight, this recipe combines expert techniques with bold spices and vibrant ingredients, making it an ideal choice for springtime gatherings or a sophisticated yet approachable meal at home.
Let Paul Watters guide you through creating a dish that balances texture, spice, and freshness in every bite…
Prawns and Batter
- 6 large king prawns
- 2 cups self-raising flour
- 1 tablespoon cornflour
- 2 cups sparkling water
- Salt and freshly ground pepper, to taste
- 1/2 teaspoon curry powder
- 1/2 teaspoon chili powder
Preparation:
- In a large mixing bowl, combine 1 cup of self-raising flour. In a separate bowl, mix the remaining dry ingredients—self-raising flour, cornflour, curry powder, chili powder, salt, and pepper—and gradually whisk in the sparkling water until smooth.
- Cover and refrigerate the batter for 10 minutes to chill.
Vegetable Preparation
- 1 red onion, finely diced
- 1 courgette, finely diced
- 1 red pepper, finely diced
- 1 green pepper, finely diced
- 1/2 bunch flat-leaf parsley, chopped
Grain Preparation
- 1/2 cup large couscous
- 2 cups boiling water
Method:
- Bring a medium-sized pot of water to a boil. Add the couscous, reduce the heat, and simmer for approximately 8 minutes. Drain through a fine sieve or colander.
- In the same pot, briefly cook the diced vegetables until tender, then return to the heat. Add the drained couscous, season with salt and pepper, and stir in the chopped parsley and a drizzle of olive oil. Cover and keep warm.
Cooking the Prawns
- If available, use a mini deep-fryer set to 180°C (356°F). Alternatively, heat 4 cups of vegetable oil in a large pot or wok to the same temperature.
- Remove the batter from the refrigerator and give it a quick whisk.
- Dip each prawn first in the plain flour, then into the batter, shaking off any excess.
- Carefully fry the prawns in hot oil for approximately 4 minutes, turning occasionally to ensure even coating.
- Remove the prawns with a slotted spoon and drain on paper towels to absorb excess oil.
Plating
- To serve, use a large mold or scone cutter to shape the couscous mixture into a compact “mini castle” on the plate—about 4-6 spoonfuls. Carefully remove the mold.
- Arrange three prawns on top of the couscous tower. Garnish with a sprig of flat-leaf parsley.
- Finish by sprinkling curry powder and chili flakes around the plate for added flavor and presentation.
Enjoy your professionally crafted dish!
About Paul Watters
“I grew up in Belfast, Northern Ireland and have spent 30 years working within the hospitality industry. Cooking has always been my biggest passion, having discovered the love of food and cooking at just 16, there was no other career path for me.”
“I have been incredibly fortunate to have worked in many upscale kitchens including the Savoy in London and Sydney Opera House in Australia. Over the years it has been a pleasure to have had the opportunity to gain irreplaceable knowledge and precious experience whilst travelling the world, discovering different cultures and meeting some colourful culinary characters along the way.”
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