Compressed Watermelon and King Prawn Curry | Recipe by sousvidetools.com

If you are ordering from the EU please visit www.sousvidetools.com/eu/

Compressed Watermelon and King Prawn Curry | Recipe by sousvidetools.com

Compressed Watermelon and King Prawn Curry

Compressed Watermelon and King Prawn Curry Fruits
  • COOK TIME: 1 hour
  • PREP TIME: 30 Minutes
  • DIFFICULTY: Easy
  • SERVES: 2

Ingredients

Watermelon Curry

  • 1 watermelon
  • 100g of butter
  • 2 tsp curry powder, mild
  • 1 tsp coriander seeds
  • 1 lemon, halved
  • 50g of fresh coriander, finely chopped
  • salt

Deep-fried Prawns

  • 6 king prawns, peeled and deveined
  • 2 Maris Piper potatoes, peeled
  • oil, for frying

To Garnish

  • micro basil

Equipment

EQUIPMENT

Method

Recipe courtesy of Simon Hulstone from www.greatbritishchefs.com

METHOD

  1. Remove the rind from the watermelon. Using a sharp knife, cut the flesh into 2cm thick slices. Lay the slices in a single layer inside a vacuum bag. Use a chamber sealer set on full pressure to seal the bag. This will compress the watermelon.
  2. Take the compressed watermelon out of the bag and chop into 2cm cubes, avoiding pips wherever possible. You will have some scraps of watermelon left over. Purée these scraps in a blender, then strain through a fine sieve to remove the pips.
  3. To make the curry sauce, melt a small amount of the butter (approx. 10g) in a saucepan. Add the curry powder and coriander seeds and cook very gently for 2 minutes. Measure out 200ml of watermelon purée and add to the pan. Heat until the liquid is boiling and allow to simmer for a few minutes, then pass the liquid through a fine sieve and leave to cool.
  4. Place the remaining butter and watermelon purée in a small saucepan over a gentle heat. Whisk until thoroughly combined. Squeeze the lemon and stir the juice into the butter and watermelon mixture. Add salt to taste.
  5. Preheat a deep-fryer to a temperature of 180⁰C.
  6. Next, prepare the prawns. Cut the potatoes into long, thin ribbons using a spiralizer and wind these ribbons around the prawns. Using the deep-fryer, cook the potato-covered prawns until golden brown and fully cooked. Sprinkle with salt and set aside.
  7. Warm the curry sauce in a small saucepan over a low heat. Gently stir in the watermelon cubes and the chopped coriander to finish the curry.
  8. To plate, divide the curry between two bowls. Add three crispy prawns to each bowl and top with the micro basil.
Back to Recipes

Cancel