Ingredients

• vegetable oil
• for deep frying
• 500g/1lb 2oz rabbit meat
• cut into 2cm/¾in cubes
• 500ml/18fl oz buttermilk
• 200g/7oz plain flour
• 100g/3½oz rice flour
• pinch dried thyme
• pinch dried oregano
• 4 tbsp cornflour
• 1 tsp cayenne pepper
• ½ tsp garlic powder
• ½ tsp onion powder
• 1 tbsp sea salt
• 1 tsp paprika
• 1 tsp baking powder
• 2 red chillies
• roughly chopped
• 8 lime leaves
• 2 lemongrass stalks
• tough outer leaves removed
• finely chopped
• 25g/1oz fresh root ginger
• roughly chopped
• 2 garlic cloves
• peeled
• left whole
• 2 small shallots
• roughly chopped
• 4 tbsp Thai fish sauce
• 3 tbsp sesame oil
• 50ml/2fl oz soy sauce
• 2 limes
• juice and zest only
• 150g/5½oz caster sugar
• 150g/5½oz tinned sweetcorn
• drained weight
• 2 egg yolks
• 2 tsp white wine vinegar
• 1½ tbsp Dijon mustard
• salt and freshly ground black pepper
• 300ml/10fl oz vegetable oil
• ¼ red cabbage
• thinly sliced
• 1 small carrot
• grated
• 1 small onion
• finely sliced
• 2 tbsp fresh parsley
• chopped

Directions

• For the crisp coated rabbit
• in a plastic container or bowl
• cover the rabbit pieces with the buttermilk. Chill in the fridge for 24 hours.
• The next day
• put all the dry ingredients in a large plastic food bag and mix. Remove the rabbit from the buttermilk
• put it in the bag with the seasoned flour and shake to coat.
• Heat a deep-fat fryer or a large
• deep
• heavy-bottomed pan two-thirds full with vegetable oil. Heat the oil to 165C
• or until a piece of bread turns golden-brown when dropped in the oil. (CAUTION: hot oil can be dangerous. Do not leave unattended.)
• Deep-fry the rabbit until golden-brown and cooked through. Remove with a slotted spoon and place on kitchen paper to drain.
• For the sweetcorn salsa
• blend all the ingredients
• except the caster sugar and sweetcorn
• to a smooth purée in a food processor.
• Heat the sugar in a heavy-based saucepan over a low-medium heat until it melts and forms a golden-brown caramel. Do not stir and keep an eye on it so that it doesn’t burn.
• Once the sugar has caramelised
• pour in the puréed mixture and stir well. Bring the mixture to the boil and add the sweetcorn. Reduce the heat and simmer for 4-5 minutes
• or until sticky and jam-like. Remove from the heat and set aside to cool slightly.
• For the mustard slaw
• first make a mayonnaise. Put the egg yolks
• white wine vinegar and a teaspoon of mustard into a food processor and blend until pale and creamy.
• With the motor running
• add the oil
• in a thin steady stream
• until the mayonnaise is thick (you may not need all the oil). Add the remaining mustard and stir.
• Put the cabbage
• carrot and onion in a large bowl and stir in the mayonnaise. Just before serving add the parsley and mix.
• To serve
• place the deep-fried rabbit on serving plates alongside the slaw. Serve the sweetcorn salsa in a little pot alongside.