- 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
- 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.