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Ingredients
- 24 raw medium king (large) prawns, shelled, tails intact
- 4 eggs
- 2 tablespoons soy sauce
- cornflour for coating
- dry breadcrumbs
- oil for deep frying
Tartare sauce
- 1 cup mayonnaise
- 1 tablespoon grated onion
- 1 tablespoon capers, chopped
- 1 tablespoon gherkins, finely chopped
- 1 tablespoon lemon juice
- 1 tablespoon finely chopped fresh parsley
- dash tabasco sauce
Method
1. To butterfly prawns, slit open down back, remove vein and flatten gently with hand.
2. Beat eggs and soy sauce in small bowl until combined. Dip prawns in cornflour, then in egg mixture and finally in dried breadcrumbs. Refrigerate to firm up.
3. Heat oil in deep pan until moderately hot. Deep fry prawns in batches until lightly golden. Drain on paper towels; serve with tartare sauce and lemon wedges, if desired.
4. To make Tartare Sauce: Combine all ingredients in medium bowl. Cover and refrigerate until needed.
