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Deep fried prawn with prawn oil tartare sauce
Ingredients
Fried prawn:
- 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)
Prawn oil:
- 2 cups canola oil
- 1 medium shallot chopped
- 3 cloves garlic
- 3 tablespoons dried chilli
- 2 sprigs thyme
- 85 grams prawn shells
- Salt
- 2 tablespoons paprika
Mayonnaise:
- 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
Directions
- 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.
