• These tasty prawns are perfect to serve before a meal.

    Crispy polenta-fried prawns with Bloody Mary dipper


    • 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



    Season the prawns well.


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


    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.


    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.


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


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