'nduja Tiger Prawns Recipe

Make batter

In a medium bowl whisk together the chickpea flour, baking powder, salt, ground cumin and ground coriander. Stir in the chopped parsley, green onion and cilantro. Add the cold water and lemon juice and whisk until a thick, spoonable batter forms — it should be like thick pancake batter. If too thick add 1–2 teaspoons water; if too thin add 1 tablespoon chickpea flour.

Fry fritters

Heat about 1/2 inch of vegetable oil in a large skillet over medium-high heat until shimmering (around 350°F / 175°C). Spoon heaping tablespoons of batter into the oil, flattening slightly with the back of the spoon to form 2–3 inch rounds. Fry in batches without crowding, 2–3 minutes per side, until deep golden and crisp. Transfer to a paper towel-lined tray and keep warm in a low oven (100–120°C / 210–250°F) while you finish cooking.

Prepare compound butter

In a small bowl combine the softened butter, nduja, finely chopped peppadew peppers, lemon zest, black pepper and salt. Mash and mix thoroughly with a fork until the nduja and peppers are evenly distributed and the butter is smooth. Taste and adjust salt or nduja quantity for heat. Transfer to plastic wrap, shape into a small log if desired, and chill in the refrigerator for at least 15 minutes to firm slightly (or keep at room temperature for easier spooning if serving immediately).

Season prawns

Pat prawns dry with paper towels. In a bowl toss the prawns with olive oil, minced garlic, smoked paprika, sea salt, black pepper and the tablespoon of lemon juice until evenly coated. Let rest 5 minutes while oil heats.

Cook prawns

Heat a large skillet or cast-iron pan over high heat until very hot. Add a drizzle of olive oil if needed. Add prawns in a single layer and cook 1.5–2 minutes per side until they turn pink and opaque with a slight char — avoid overcooking. Remove from heat.

Coat prawns with butter

While prawns are hot, add about 1 tablespoon of the nduja-peppadew butter to the pan and tilt the pan, spooning the melted butter over the prawns to glaze them. Reserve remaining butter for the fritters and plating.

Place two warm chickpea fritters on each serving plate. Top each stack with 3 glazed tiger prawns. Spoon a little extra melted nduja-peppadew butter over the prawns and fritters. Scatter microgreens or baby arugula around and finish with a light sprinkle of coarse sea salt and an additional squeeze of lemon if desired. Serve immediately while hot and crisp.