Fried curry school prawns with spicy aioli

Summer breeze, cold beer and big bowl of crunchy curry school prawns with a spicy aioli dip; sit back, relax and watch the world go by. If you’re a little squeamish about school prawns — as you gotta eat the whole thing, heads and all — you need to get over it! You’re missing out on a brilliant snack.

INGREDIENTS

oil, for frying

200g plain flour

2 tablespoons curry powder

1 teaspoon cayenne pepper

1 tablespoon sea salt flakes, plus extra to taste

1 egg white

500g school prawns

lemon cheeks, to serve

SMOKED PAPRIKA AIOLI

2 garlic cloves

salt

2 egg yolks

1 tablespoon lemon juice, plus extra to taste

250ml extra virgin olive oil

1/2 teaspoon smoked paprika

METHOD

To make the aioli, crush the garlic to a paste with a pinch of salt, then add to a food processor together with the egg yolks and lemon juice, and blend to combine. While the processor is still running, in small amounts, pour in the oil slowly in a steady stream, making sure the oil is properly blended in and amalgamated before each addition. The aioli should be thick and glossy when it’s ready. Season with the smoked paprika, salt and lemon juice to taste.

Use a deep-fryer if you have one. If not, fill a large, deep saucepan with the oil to about a third full. Bring the oil temperature up to 180ºC over a medium–high heat.

Combine the flour, curry powder, cayenne pepper and salt in a bowl. Add the egg white to the prawns in a large bowl and stir to mix well.

In batches, dust the prawns in the seasoned flour, shaking off the excess. Deep-fry in the hot oil until golden and crisp, about 2–3 minutes. Drain on paper towel and sprinkle with salt while still hot. Serve immediately with the smoked paprika aioli and the lemon cheeks.

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