Note: For this recipe you can make your own mayonnaise or use some good quality store bought, whole egg mayonnaise. For simplicity’s sake we will just include mayonnaise as an ingredient.
Begin by mixing together the mayonnaise with the garlic and lemon juice and zest, then season to taste with salt and pepper. In a separate bowl – mix the flours, milk powder, salt and pepper together and set aside.
For the prawns, remove all the excess moisture with some paper towel or in a colander, then toss them through the flour mixture. In a saucepan, heat your canola oil to 180°C. If you have a deep fryer you can use this. To ensure the prawns stay crispy, fry them off in 4 batches. Take them out of the flour and remove any excess, place them into the hot oil and move them around with slotted spoon. Remove from the oil and drain on some paper towel. When all your prawns are cooked, season them with salt and pepper and serve with the mayonnaise and some fresh lemon.
800g school prawns
1 cup rice flour
1 cup potato flour
¼ cup milk powder
1 teaspoon salt
1 teaspoon pepper
1L canola oil for frying
1 cup whole egg mayonnaise
¼ teaspoon crushed garlic
zest and juice of half a lemon
salt and pepper