Gin & tonic battered onion rings with prawn & melon salad

Gin & tonic battered onion rings with prawn & melon salad

By
From
James Martin's French Adventure
Serves
2
Photographer
Peter Cassidy

This spur-of-the-moment creation is a riff on a summertime theme, with fresh seafood and ripe melon – and gin and tonic, of course. Not really a classic combination but hey, what the hell… I just enjoyed cooking it.

Ingredients

Quantity Ingredient

For the salad

Quantity Ingredient
1 ripe galia melon
25ml raspberry vinegar
75ml grapeseed oil, plus 1 tablespoon extra
10 tarragon leaves
100g cooked and peeled crayfish
12 cooked and peeled prawns
12 ripe peaches, stones removed and flesh diced

For the onion rings

Quantity Ingredient
vegetable oil, for deep-frying
200g plain flour
75ml gin
50ml tonic water
2 large white onions, thickly sliced into rings

Method

  1. Start by making the salad. Cut the melon in half and discard the seeds. Using a melon baller (sometimes called a Parisienne scoop), scoop the melon into balls and set aside. Over a large bowl, squeeze the melon halves so any remaining juices are reserved in the bowl. Add the raspberry vinegar, grapeseed oil and tarragon leaves, then stir well and set aside to infuse.
  2. Place a non-stick frying pan over medium heat, drizzle in the extra tablespoon of oil and add the melon balls. Fry quickly for 1 minute, shaking the pan, then add the crayfish and prawns and cook for about 30 seconds, just to warm them through. Remove from the heat and add to the bowl with the dressing. Finally, add the peaches to the salad and gently toss everything together.
  3. For the onion rings, heat the vegetable oil in a deep-fat fryer to 180°C or in a deep heavy-based saucepan until a breadcrumb sizzles and turns brown when dropped into it (note: hot oil can be dangerous; do not leave unattended).
  4. Sift the flour into a clean bowl, then pour in the gin followed by the tonic water, stir well. Working in batches, dip the onion rings into the batter and then deep-fry in the hot oil for 3–4 minutes until crisp and golden brown. Drain on kitchen paper.
  5. To serve, arrange the salad on a platter and top with the onion rings.
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