450 grams large prawns, cleaned and shelled (reserving shells)
1/2 cup flour
4 tablespoons corn starch
2 tablespoons powdered ginger
Salt and pepper to taste
Thyme leaves (for garnish)
2 litres vegetable or peanut oil (for frying)
2 cups canola oil
1 medium shallot chopped
3 cloves garlic
3 tablespoons dried chilli
2 sprigs thyme
85 grams prawn shells
2 tablespoons paprika
1 1/2 teaspoon (7.5 milliliters) Dijon mustard
2 cloves garlic
2 egg yolks
Salt and pepper
4 tablespoons lemon juice
2 teaspoons (10 milliliters) capers
1 cup prawn oil
Prepare prawns – remove shells except for the tails and reserve.
Combine flour, corn starch, and powdered ginger in a bowl for dry dredge. Season with salt and pepper.
Coat prawns in dredge and gently lay in 350˚F (180˚C) oil, for about a minute, until golden. Remove to a paper towel-lined plate to drain excess moisture. Sprinkle with salt.
Transfer prawns to a serving plate and drizzle mayonnaise over top. Garnish with fresh thyme leaves.
For the prawn oil:
In a sauce pot combine all ingredients, let steep for 30 minutes on low heat.
Strain oil from saucepan into a jar. Place in a bowl of ice water and set aside until completely cool.
For the mayonnaise:
Combine mustard, garlic, egg yolks, salt, pepper, and lemon juice in a food processor and blitz. Pour in chilled prawn oil a little at a time, and continue blitzing. Toss in capers and pulse for just a second.