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Gusto
Gusto

Deep Fried Prawn with Prawn Oil Tartar Sauce

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Serves: 2-3 as an Appetizer

Ingredients

Fried Prawn:

  • 1 lb (450 g) Large prawns, cleaned and shelled (reserving shells)
  • ½ cup Flour
  • 4 Tbsp Corn starch
  • 2 Tbsp 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 Tbsp  Dried Chilli
  • 2 sprigs Thyme
  • 3 oz Prawn shells
  • Salt
  • 2 Tbsp Paprika

Mayonnaise:

  • 1 ½ tsp (7.5 ml) Dijon mustard
  • 2 cloves Garlic
  • 2 Egg yolks
  • Salt and pepper
  • 4 Tbsp Lemon juice
  • 2 tsp (10 ml) Capers
  • 1 cup Prawn oil

Directions

  1. Prepare prawns – remove shells except for the tails and reserve.
  2. Combine flour, corn starch, and powdered ginger in a bowl for dry dredge. Season with salt and pepper.
  3. 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.
  4. Transfer prawns to a serving plate and drizzle mayonnaise over top. Garnish with fresh thyme leaves.

For the Prawn oil:

  1. In a sauce pot combine all ingredients, let steep for 30 min on low heat.
  2. Strain oil from saucepan into a jar. Place in a bowl of ice water and set aside until completely cool.

For the mayonnaise:

  1. 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.
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