Fried school prawns starter

Summer dreaming: Fried school prawns with lemon and parsley mayonnaise. Picture: Dominique Cherry

Summer dreaming: Fried school prawns with lemon and parsley mayonnaise. Picture: Dominique Cherry

THE DISH

Fried School Prawns with Lemon and Parsley Mayonnaise

INSPIRATION

This is a great way to kick off your Christmas lunch and school prawns can be picked up from your local fish market and it’s the perfect season. These prawns will go great with a glass of Hunter Valley Semillon and this dish like the rest of our Aussie Christmas feast is all about simplicity, with quality ingredients so you can spend more time enjoying the company of friends and family.

CHEF’S TIP

The mayonnaise will make more than enough for the fried prawns and to have a little extra with the grilled chicken for the Christmas feast.

Serves 4

INGREDIENTS

Fried Prawns

400g school prawns (local)

300g corn flour

1 tsp table salt and extra to taste

2 lemons

Mayonnaise

2 whole eggs

60ml lemon juice, plus zest from 1 lemon

25g Dijon mustard

1 bunch Parsley

5g sea salt

240ml vegetable oil

240ml olive oil

METHOD

Mayonnaise

Zest and juice lemon, then pick and finely chop parsley.

Crack eggs into tall cylinder measuring jug or you can use a bowl.

Add lemon juice, mustard, parsley and salt to eggs.

Stick blend on a high speed for 20 seconds.

Continue to stick blend while slowly pouring in both of the oils, until thick, creamy and fully emulsified.

Fried Prawns

Preheat deep fryer to 200°c

Cut lemon into wedges and deseed

Wash and drain prawns

Put the corn flour into a large bowl and season

Toss ¼ of the prawns in corn flour, shake excess flour off and drop into deep fryer for 1-2 minutes

Drain and place in bowl with paper towel to soak excess oil, season and serve with lemon wedges and mayonnaise

WINE SUGGESTION

2016 Wild Semillon, Gun Dog Estate  It's almost impossible not to recommend Hunter semillon. Generally, bone dry and full of fresh citrus, sometimes herbal/grassy aromas, coupled with thirst crushing natural acidity, makes it cinch to pair with maritime edibles. This wine is distinctively bright, the classic grassy citrus flavours are enhanced by a crisp white stone-fruit sweetness, thanks to a flash of residual sugar. Slightly textual to complement the crunch, wildly complex, and braced by razored acidity balances the zesty, seafaring flavours of the dish. (Daniel Honan)

The chef: Frank Fawkner, EXP Restaurant

The chef: Frank Fawkner, EXP Restaurant

EXP Restaurant

exprestaurant.com.au

1596 Broke Road, Pokolbin 4998 7264

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