potato crisp, fennel and prawn salad
vegetable oil, for deep- frying 1kg potatoes, peeled and thinly sliced 240g bulb baby fennel, thinly sliced 12 cooked tiger prawns, peeled, tails intact
and halved lengthways chervil leaves, to serve
mustard and cayenne dressing
½ tablespoon hot English mustard 2 tablespoons apple cider vinegar ½ cup ( 150g) whole- egg mayonnaise ¼ teaspoon cayenne pepper sea salt and cracked black pepper Place the mustard, vinegar, mayonnaise, cayenne pepper, salt and pepper in a bowl and whisk to combine. Set aside. Heat the oil in a large saucepan over medium heat until the temperature reaches 180C on a deep- frying thermometer. Cook the potato, in batches, for 4- 5 minutes or until golden and crisp. Drain on absorbent paper. Divide the potato, fennel and prawns between plates, top with the chervil, sprinkle with salt and pepper and drizzle with the dressing. Serve immediately. Serves 4.