You can eat the crunchy shell of these small delicate and delicious school prawns. Whitebait can also be used with excellent results.
¾ cup of good-quality mayonnaise
2 garlic cloves, crushed
For the aioli, combine the mayonnaise and garlic in small bowl.
1 cup of fine semolina
1tsp smoked paprika
400g green school prawns
Vegetable oil – to deep-fry
Lemon wedges, to serve
Combine semolina and paprika in a bowl.
Add prawns, toss to coat, tip into a colander and shake off excess semolina.
Heat oil in a large deep pan or wok. Carefully lower a quarter of the prawns into hot oil.
Cook for 1 minute or until prawns change colour and begin to float to the top.
Drain on paper towel. Repeat with remaining prawns.
Sprinkle with salt and serve immediately with lemon and aioli.
Recipe supplied by J. Cage of WA