FEATURE RECIPE
Crisp school prawns with alioli

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.

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


1 Preheat oil in a deep-fryer or deep-sided saucepan to 180C.
2 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.
3 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


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