Crisp school prawns with alioli

AT A GLANCE

  • Serves 4 people

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.

  • For deep-frying: vegetable oil
  • 500 gm school prawns
  • For dusting: seasoned plain flour
  • 1 lemon, finely grated rind only
  • To serve: finely chopped rosemary
  •  
  • Alioli
  • 2 egg yolks
  • 2 garlic cloves, crushed
  • 1 lemon, juice only
  • 1 tsp white vinegar
  • 50 ml each extra-virgin olive oil and olive oil
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.

Recipe:

GOURMET FOOD TEAM

Photography:

BEN DEARNLEY

Styling:

GERALDINE MUNOZ AND GOURMET FOOD TEAM

FEATURED IN

May 2009

May 2009

View Full Site