Ingredients and Method
A quirky twist on an already delicious dish. The smoked salt makes this dish really special, elevating it to levels of haute cuisine with hardly any effort. The smoky flavour with the creamy mayo is a match made in heaven (we think).
1/2 kg fresh prawns, with legs and spikes removed (use scissors)
4 tspns Smoked Salt (we recommend Mesquite)
1/2 tspn chilli powder (optional)
1 tspn smoked paprika
6 tbspns rice flour
3 cups oil - for frying
1 tbspn chopped coriander, to serve
Coriander and Lime Mayo (to serve)
1 egg, separated
1/2 tspn Dijon mustard
1/4 bunch fresh coriander
2 tbspns lime juice
1/2 tspn lime zest
smoked salt, and pepper
1 to 1.5 cups rice bran oil (or other mild tasting oil)
Mix the salt and spices with the rice flour and place in plastic bag. Add the trimmed prawns and shake to coat. Set aside in the fridge.
For the Mayo: Blend the egg yolk with mustard, lime juice and zest in a blender or food processor until creamy. Slowly stream in the oil while blending, until the mayonnaise is thick. Add a little more oil to gain a thicker consistency. Season with smoked salt, pepper and a little more lime juice.
For the prawns: Heat the frying oil in a deep pan to approximately 180C - test with a piece of bread, which should sizzle but not to a crisp. Add the coated prawns a few at a time and cook until they begin to colour (around 7-8 minutes). The shells should be crispy but the inside moist.
Drain prawns on paper towel. Sprinkle with a little extra smoked salt and chopped coriander. Serve with the coriander and lime mayo.
Recipe thanks to Tania at My Kitchen Stories