AT A GLANCE
Flash-fried prawns dipped in alioli - is there any better accompaniment to a cold beer or glass of wine? Don't bother peeling these little beauties. Pop them in your mouth whole and savour the crunch. Whitebait served this way is great, too.
|01||Preheat oil in a deep-fryer or deep-sided saucepan to 180C.|
|02||For alioli, whisk yolks, garlic, lemon juice and vinegar in a bowl to combine. Add combined oils in a thin stream, whisking continuously until thick and emulsified, season to taste and set aside.|
|03||Toss prawns in seasoned flour, shaking off excess, then deep-fry in batches until pink and cooked through (2-3 minutes). Remove with a slotted spoon and transfer to an absorbent paper-lined bowl. Scatter with lemon rind and rosemary and serve immediately with alioli.|