Salt & Pepper Prawns with Tartar Sauce

Ingredients

20 Angelakis South Australian Prawns

½ Cup Corn flour

1 tbls Sea salt

1 tbls Cracked Black Pepper

Vegetable oil for Deep frying

Tartar Sauce

1 + ½ Cups Good quality store bought Mayonnaise

½ Cup Dill pickles

2 tbls Baby capers

¼ Cup Flat leaf parsley, finely chopped

2 tbls Dill fronds, finely chopped

2 tsp Lemon juice

Cracked Black Pepper

Method

To make the tartar sauce, drain and chop the dill pickles & baby capers, mix into the mayonnaise along with the chopped parsley and dill. Stir in the lemon juice & season with cracked black pepper.

Devein the prawns by cutting along the back of the prawn with a small sharp knife & removing the vein. We’ve left the tails on in this recipe but they may be removed.

In a large bowl combine the corn flour, sea salt & black pepper. In small batches, toss the prawns in the flour mixture & fry in a deep fryer or saucepan at 180℃ until prawns are golden and crispy, drain on paper towel.

Serve with Tartar sauce & lemon wedges.

Cook’s Tip

The tartar sauce will keep in the fridge for 7-10 days. Serve with fish, prawns or chicken.

---