CRISPY SCHOOL PRAWNS WITH AIOLI AND FENNEL SALT

Summer is just around the corner! Can you feel it? The odd hot days of spring are becoming more frequent and more consecutive rather than sporadic. I've begun buying mangos, devouring them over the sink and eating breakfast outside. 

Summer is also about quick meals – the oven will rarely be turned on, but instead swapped for meals that need little or no cooking! Just fresh ingredients, a little love and punchy flavour combinations! I absolutely love school prawns, quickly flash fried and served with aioli – you eat them whole and they are extremely addictive! I've also paired these ones with some fennel salt, which you could change up with cumin or paprika! Perfect as a snack with some cold beers or chilled rosé on a summer's afternoon. 

Serves 6

Approx. 200g plain flour or corn flour for a gluten-free option

500g school prawns, left whole

vegetable oil, for deep frying

 

For the fennel salt

1 tbsp fennel seeds, lightly toasted

2tbsp sea salt flakes

 

For the aioli

2 egg yolks 

1 garlic clove, crushed

100ml vegetable oil

1 tsp white vinegar

To serve: lemon wedges

 

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Begin by heating vegetable oil in a deep fryer or pot to 180C.

For the fennel salt, crush the fennel seeds lightly in a mortar and pestle and combine with salt flakes. Set aside.

To make the aioli, whisk the egg yolks,  garlic and vinegar in a bowl to combine. While whisking, slowly add the oil in a steady stream until the aioli is pale and thick. Season to taste with salt and if more acidity is needed, add a little more vinegar. Keep in the refrigerator until ready to serve. 

Place the flour in a dish and season well with salt and pepper. Toss the prawns in the flour to coat and shake off any excess flour. Deep fry in the pre-heated oil until crispy, a little golden and cooked through (approximately 3 minutes). Drain on paper towel and serve immediately with fennel salt, aioli and lemon wedges.