Fried School Prawns with Black Garlic Mayonnaise
400g School prawns (local)
300g Corn flour
1 tsp Table salt and extra to taste
2 whole eggs
30ml lemon juice, plus zest from 1 lemon
25g Dijon mustard
50g Black Garlic paste
5g sea salt
240ml vegetable oil
240ml olive oil
Crack eggs into bowl.
Add lemon juice, mustard, black garlic paste and salt to eggs.
Whisk together for 20 seconds.
Continue whisk while slowly pouring in both of the oils, the mayonnaise should become thick, creamy and fully emulsified.
Preheat deep fryer to 200°c
Cut lemon into wedges and deseed
Wash and drain prawns
Put the corn flour into a large bowl and season
Toss ¼ of the prawns in corn flour, shake excess flour off and drop into deep fryer for 1-2 minutes
Drain and place in bowl with paper towel to soak excess oil, season and serve with lemon wedges and mayonnaise