Deep-fried shrimps
For 6 Poole prawns are in season from June to September in a warm summer, and are caught in pots that the Dorset fishermen make specially for the purpose. The prawns are brown, about 3 cm (1.1/2 in) long excluding the whiskers, and are sold live.
1.5 kg (3.1/4 lb) live Poole prawns or similar brown shrimps
sunflower oil for deep-frying
Maldon salt and freshly ground black pepper
Chilli sauce
4 medium to large fresh red chillies, seeded and finely chopped
200 ml (7 fl oz) extra virgin olive oil
juice of 1 lemon
Herb salad
300 g (10 oz) altogether of mixed herb leaves (dill, red and green basil, mint, rocket)
3 tablespoons of extra virgin olive oil
2 tablespoons of lemon juice
For the chilli sauce, mix the ingredients together and season with salt and pepper.
To prepare the prawns – which are eaten whole – cut off the unicorn spike on the head of each, using scissors.
Heat the oil to 180° C/350° F. Deep-fry the prawns in batches that will fit into your fryer, just for 1 minute. They will turn bright pink as they cook. Drain well on kitchen paper, then season generously with salt and pepper.
Serve the prawns hot with the chilli sauce and dressed herb salad.