2 tsp baking powder
½ tsp cayenne pepper
½ tsp dried thyme
½ tsp white pepper
½ tsp garlic powder
½ tsp sea salt
½ tsp ground cumin
½ tsp ground coriander
4 tbsp nigella seeds
3 tbsp cream
3 egg whites
20 King prawns, peeled and deveined
Oil for frying
1 bunch basil
½ bunch flat leaf parsley
1 lemon, juiced
150ml extra virgin olive oil
6 ripe Roma tomatoes
2 tbsp extra virgin olive oil
2 French shallots, finely chopped
2 cloves garlic, finely chopped
1 red chilli, seeded and finely chopped
1 tsp tomato paste
Sea salt and freshly milled pepper
To make the tomato compote, core the tomatoes with a small sharp knife then make a cross on the top. Toss them into a pot of boiling water until the skin splits – this can be a matter of seconds if they are beautifully ripe. Plunge into a bowl of iced water to arrest the cooking then slip the skin off. Cut tomatoes through the equator and squeeze out the seeds. Cut each half into 6 pieces and set aside.
Preheat a medium pan over a medium heat. Add the olive oil and when it shimmers, add shallots, garlic and chilli, cook without colour for 2 minutes.
Next add the tomato paste and the chopped tomatoes. Stir to combine – count to ten – then remove from the heat and season.
Combine flour, baking powder, spices, herbs, nigella seeds and mix well. Set aside. Whisk cream and egg whites until well combined. Dredge prawns in spiced flour and gently combine. Shake off all excess flour then coat in cream mixture. Shake off excess cream then dredge again in flour. Shake off excess once again. Refrigerate until required.
Next prepare the basil oil by placing the herbs, lemon juice and olive oil in a deep jug and blend with a hand blender to achieve a thick salsa. This can also be done in a mortar and pestle.
Deep fry prawns at 180°C for 4 minutes. Drain well on absorbent paper then season lightly. Spoon tomato compote onto plates, arrange prawns on top and spoon over the basil oil.