Preparation time 15 mins Cooking time 10 mins Serves 6
1kg green king prawns,
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.