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Crisp school prawns with alioli

You'll need

  • 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

Method

  • 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.

At A Glance

  • Serves 4 people
  • 15 min preparation
  • 10 min cooking
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At A Glance

  • Serves 4 people
  • 15 min preparation
  • 10 min cooking

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