Prawn Pops with Cheat’s Aioli
Pieces of prawn coated in a spicy, golden batter served with a ‘cheats‘ aioli – a quick, yummy snack.
- Serves: 20 |
- Yields: 4-6 |
- Difficulty: easy
- Prep Time : 10 mins |
- Cook Time : 0 mins
¼ C (60 ml) corn flour
1 ½ tsp (7.5 ml) baking powder
1 C (250 ml) ice cold soda water
2 tsp (10 ml) cayenne pepper
pinch of white pepper
pinch of chilli powder
1 tsp (5 ml) freshly ground salt
400 g large prawn tails, shelled and deveined
½ C (125 ml) seasoned flour
juice and zest of 1 small lemon
2 cloves garlic, crushed
chopped chives and cayenne pepper to garnish
Whisk the batter ingredients together until smooth. Allow to stand for 15 minutes before using.
Heat the vegetable oil in a saucepan to frying temperature.
If the prawns are large, slice each one in half.
Coat the prawn meat in seasoned flour, and then dip into the batter. Fry the battered prawns in batches; the prawn pops should be golden and crispy – this should take no more than a minute. Drain on kitchen towel to absorb excess oil.
Mix the aioli ingredients together and season to taste.
Serve the prawn pops lightly dusted with cayenne pepper and enjoy with aioli. Delicious served with a salad of avo, cucumber and fine green beans dressed in lemon vinaigrette.