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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.

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

Featured in

May 2009

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