Salad and Eggplant Fritters
16 raw king prawns, heads removed
1 baby eggplant
1/4 pound Greek kasseri cheese
1/2 bunch watercress, chopped
2 cups cooked couscous
1/2 cup tomato concasse (recipe follows)
1 clove garlic, minced
extra-virgin olive oil, as needed (about 1/3 cup)
juice of 1 lemon
salt and pepper
1/3 cup self-raising flour
2 tablespoons cornmeal
1 12-ounce can of beer (pale ale preferred)
vegetable oil for frying (an inch deep in the pot)
Shell the prawns. Cut along the back to butterfly and remove entrails. Put in a bowl and toss with a little olive oil and salt and pepper. Set aside. Slice eggplant on a 45-degree angle to create 8 thin, oval slices. Lightly sprinkle with salt and place over a cake rack for about 20 minutes to drain liquids. Wash eggplant slices and pat dry. Slice kasseri cheese finely and make 4 “sandwiches” by placing the cheese between slices of eggplant. Cover with a damp cloth and set aside. To make the batter for the eggplant, combine the flour and cornmeal in a bowl and whisk in the beer until liquid is smooth and even. Lightly dust the eggplant and cheese sandwiches with flour, dip in batter and fry in 350-degree oil until golden brown. The cheese acts as a glue to bind it all together. Quickly char-grill the shrimp and set aside in a warm place.
For the salad, combine the watercress, couscous, tomato concasse, garlic, extra-virgin olive oil and lemon juice in a bowl and toss well. Season with salt and pepper. Set aside.
Turmeric Oil
1 cup extra-virgin olive oil
2 tablespoons turmeric powder
Place 4 tablespoons of the olive oil in a small pan. Add the turmeric and fry to release a pungent aroma. Remove from heat and add the remaining oil. Return to burner and very gently heat for 15 minutes without oil ever getting too hot to touch. Store in an airtight container for 1 week before using. Shake vigorously for 20 seconds each day.
Tomato Concasse
Take a paring knife and score 2 or 3 tomatoes with an “x” at the end opposite the stem side. Immerse in boiling water for 10 seconds or until they start to blister. Plunge immediately into iced water until cold. Peel the skin and cut in half crossways. Hold the tomato halves cut-side down, and squeeze to rid them of their seeds and water. Dice to medium size and set aside.
To assemble the dish, place a spoonful of couscous salad on the center of each plate and top with an eggplant fritter. Surround with 4 grilled shrimp each; finish off with a drizzle of turmeric oil. Serves 4.
