Brioche-crusted prawns with coriander and green chilli aïoli

1.Preheat oven to 180C. Place brioche slices on an oven tray and bake until lightly toasted (4-5 minutes), set aside to cool, then process in a food processor until fine crumbs form. Set aside.

2.Meanwhile, for coriander and green chilli aïoli, cook garlic in a small saucepan of boiling water until tender (4-5 minutes), strain and mash with a fork until smooth. Transfer to a bowl, add yolk and vinegar and whisk to combine. Add oils in a thin steady stream, whisking continuously until thick and emulsified and thinning with a little hot water if necessary. Meanwhile, dry-roast coriander and caraway seeds until fragrant (1-2 minutes), then finely grind in a mortar and pestle. Stir through aïoli with mint, coriander and chilli, season to taste and refrigerate until required. Makes about 1 cup.

3.Preheat oil in a deep-fryer or deep saucepan to 180C. Halve prawns lengthways, keeping intact at tail end. Dust in seasoned flour, dip in egg, then brioche crumbs, shaking off excess in between. Deep-fry, in batches, turning occasionally until golden and cooked through (2-3 minutes). Drain on absorbent paper, season to taste and serve hot with coriander and green chilli aïoli and lime cheeks.