PREPARATION TIME: 15 MINUTES

COOKING TIME: 15 MINUTES

SERVES: 4–5

DEEP-FRIED SCHOOL PRAWNS, SPICED AÏOLI AND BEER

If I go to a pub or a restaurant and they have deep-fried school prawns on the menu, good beer on tap and a good atmosphere, I’m in heaven. I thought I would share this super-quick and simple recipe with you so you can have your own special little moment at home.

vegetable oil, for deep-frying

185 g (6½ oz/1¼ cups) plain (all-purpose) flour

1 tablespoon celery salt

750 g (1 lb 10 oz) school prawns (shrimp), left intact (see note)

lemon or lime wedges, to serve

SPICED AÏOLI

MAKES ABOUT 11¼ OZ/1¹/₃ CUPS

125 ml (4 fl oz/½ cup) grapeseed oil

125 ml (4 fl oz/½ cup) olive oil

2 free-range egg yolks, at room temperature

2 garlic cloves, crushed

1 teaspoon dijon mustard

1 teaspoon smoked paprika, or to taste

large pinch cayenne pepper, or to taste

squeeze lemon juice

To make the spiced aïoli, combine the grapeseed and olive oils in a measuring jug. Place the egg yolks, garlic, mustard and a pinch of sea salt in a food processor (or use a mortar and pestle if you’re old school) and process quickly to combine. With the motor running (or stirring vigorously), slowly add the oils a drop at a time to begin with, then in a slow, steady stream until you have a thick, creamy emulsified mayonnaise. Add the paprika and cayenne pepper and a small squeeze of lemon to taste. If the aïoli is too thick, add a little boiling water to thin out the consistency. Transfer to a bowl, cover with plastic wrap and refrigerate until ready to serve (see note).

Fill a deep-fryer or large saucepan one-third full with vegetable oil and heat over medium heat to 180°C (350°F), or until a cube of bread dropped in the oil browns in 15 seconds. Combine the flour and celery salt in a large zip-lock bag, shake well to combine.

Working in batches, shake the prawns through the seasoned flour, dust off excess and add the prawns carefully to the hot oil. Cook for 3 minutes or until prawns change colour and become golden and crisp. Drain on paper towel and serve with the spiced aioli, lemon or lime wedges, ice-cold beer and some friends.

NOTES

∎   Leftover aïoli will keep in an airtight container in the refrigerator for up to 1 week.

∎   School prawns are a more sustainable and environmentally conscious choice than most other prawn species. If you don’t like eating the head, you can remove them prior to cooking. I like to keep mine on!

∎   As you are working in batches, it’s a good idea to preheat your oven to keep earlier batches warm and crisp so you can serve the prawns all at once. Or just eat them as they come straight out of the fryer.

∎   If you’ve never made mayonnaise before — don’t stress. Feel free to buy good-quality whole egg mayo and just add your spices to that.