Crisp school prawns with alioli

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.

Search for similar recipes...

Serves 4

Cooking Time Prep time 15 mins, cook 10 mins

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