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.
