Crispy polenta-fried prawns with Bloody Mary dipper

Crispy polenta-fried prawns with Bloody Mary dipper recipe

These tasty prawns are perfect to serve before a meal.

Crispy polenta-fried prawns with Bloody Mary dipper

Ingredients

  • Prawns

  • 12 – 14 prawns, shelled and cleaned
  • sea salt and freshly ground black pepper, to taste
  • 60g (½ cup) cake flour
  • 1 egg, beaten
  • 250g polenta
  • vegetable oil, for frying
  • Bloody Mary Dipper

  • 500ml (2 cups) tomato juice
  • sea salt and freshly ground black pepper, to taste
  • 5ml (1 tsp) Tabasco sauce
  • 15ml (1 tbsp) Worcestershire sauce
  • juice of 1 lime
  • 4 – 5 ice cubes
  • celery sticks, to serve
  • fresh lime wedges, to serve

Instructions

1

Season the prawns well.

2

Dip the prawns into seasoned flour, followed by the beaten egg and finally the polenta.

3

Heat the vegetable oil in a deep-fat fryer and fry the prawns in batches until crisp and golden, 7 – 8 minutes. Remove from the fryer and drain on kitchen paper.

4

For the Bloody Mary dipper, combine all of the ingredients in a large jug and mix well (add more Tabasco for extra spice). Add the ice to the jug to cool. Pour into shot glasses and add a fresh celery stick to each shot glass.

5

Serve the crispy polenta prawns with the Bloody Mary dipper and plenty of fresh lime wedges.

Notes

Cook's tip: Substitute the prawns with cubes of fresh linefish.

 

 

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