The only dish you need to get the party started!
Recipe by Anna Montali
Assisted by Nomvuselelo Mncube
Photograph by Karl Rogers
Crumbed prawns with cheat’s aïoli
- 600g queen prawns, peeled and cleaned, tails intact
- salt and freshly ground black pepper, to taste
- 4 large eggs, lightly beaten
- 200g fresh breadcrumbs
- sunflower oil, for deep-frying
- 150ml good-quality mayonnaise
- 3 garlic cloves, crushed
- lemon wedges, to serve
Place the prawns in a mixing bowl and season well.
Place the beaten eggs in a shallow bowl and the breadcrumbs in another shallow bowl. Dip each prawn in the egg to coat well (lifting with a slotted spoon to drain off any excess) then in the breadcrumbs, tossing until well coated. Place the crumbed prawns on a plate and refrigerate for 10 minutes.
Heat the oil in a deep pan and gently fry the prawns until golden, about 5 minutes. Drain well.
For the aïoli, mix the mayonnaise and garlic well together.
Serve the prawns hot, with the aioli and lemon wedges on the side.