Fried School Prawns with Black Garlic Mayonnaise


Serves 4


Fried Prawns

400g School prawns (local)

300g Corn flour

1 tsp Table salt and extra to taste

2 lemons



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.


Fried Prawns

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