From Fast Ed’s kitchen

Make crowd-pleasing chicken wings for footy season and can’t-stop-at-one slice desserts anytime!

Prawn Po-boys

This famous New Orleans sandwich is fried seafood on French bread. Yum!

Preparation time 15 mins Cooking time 10 mins Serves 6

1kg green king prawns,

peeled, deveined

1 Tbsp celery salt

½ cup plain flour

¼ cup polenta

6 cloves garlic, chopped

2cm piece ginger, chopped

2 long red chillies, seeded, chopped Sea-salt flakes and freshly ground

black pepper, to season

2 Tbsp apple cider vinegar 2 free-range egg yolks

250ml vegetable oil

4 sticks celery, finely sliced 2 red onions, finely sliced 2 tsp capers, finely chopped ½ bunch basil, chopped Vegetable oil, for deep-frying 6 brioche hot dog buns Shredded lettuce, to serve Hot sauce, to serve

STEP 1 Toss prawns and celery salt in a large bowl. In a separate bowl, combine flour and polenta, add prawns and toss to coat well. Set aside.

STEP 2 Combine garlic, ginger and chillies in a mortar and pound until smooth, then season. Transfer to a large bowl, add vinegar and yolks and whisk until combined. Pour in vegetable oil in a steady stream, whisking constantly until smooth and creamy. Fold in celery, onions, capers and basil.

STEP 3 Pour oil into a large, deep saucepan until 5cm deep. Heat to 180°C on a cook’s thermometer, or until a cube of bread turns golden in 30 seconds. Fry prawns in batches for 1-2 minutes until crisp. Split the bread rolls, top with lettuce, celery and onion mixture, and prawns, then drizzle with hot sauce.