PRAWN DAGWOOD WITH CHILLI MAYO

SERVES 24 PREP 20 MINS COOK 20 MINS

◆ 1 ¼ cups self-raising flour, plus ¹ ⁄ ³ cup extra

◆ 330ml bottle beer

◆ 24 green king prawns, peeled, deveined, tails intact

◆ 24 wooden skewers

◆ oil, for deep-frying

CHILLI MAYO

◆ ½ cup whole-egg mayonnaise

◆ 1 tbsp hot chilli sauce

◆ 1 tbsp sweet chilli sauce

1 Sift flour into a large bowl. Make a well in the centre and gradually whisk in beer until mixture is smooth. Set aside 10 mins.

2 CHILLI MAYO Meanwhile, in a small bowl, mix all ingredients together.

3 Thread each prawn onto a skewer, carefully pushing from the top to the tail end (see tip).

4 Heat oil in a medium saucepan on high until a drop of batter sizzles as soon as it is added.

5 Dust prawns in extra flour. Working in 4 batches, dip into batter and lower into hot oil, using skewer as a handle. Deep-fry 3-4 mins until puffed and golden. Drain on paper towel. Serve prawns hot with chilli mayo for dipping.

MACADAMIA & RUM SHORTBREAD SLAB

SERVES 12 PREP 25 MINS COOK 30 MINS

◆ 250g butter, softened

◆ 1 cup caster sugar

◆ 1 tbsp dark rum

◆ 2 cups macadamia nut halves

◆ 2 cups plain flour

1 Preheat oven to 180°C. Trace a shape of Australia approx 30cm x 30cm on a large sheet of baking paper.

2 In a large mixing bowl, using an electric mixer, cream butter and sugar together. Beat in rum, then fold through nuts and flour.

3 Transfer dough to a large sheet of baking paper. Roll shortbread out to an even 1cm thickness.

4 Cover with baking paper template and mark out shape onto dough with a small sharp knife or skewer. Cut away excess dough.

5 Transfer to a large baking tray. Bake 30 mins until a pale golden colour. Allow shortbread to cool on tray. Serve whole with a butter knife to cut off pieces.