Prawns

Fritto misto with roasted lemon aioli

Name: Fritto misto with roasted lemon aioli
Yield: 4
Ingredients: 2 lemons, halved; 2 egg yolks; 1 tsp Dijon mus; 1/2 small garlic clove, crushed; 1/2 cup (125ml) sunflower oil, plus extra to deep-fry; 1 cup (150g) self-raising flour, plus extra to dust; 1 tbs cornflour; 1/2 tsp bicarbonate of soda; 325ml sparkling water, chilled; 12 prawns, peeled (tails intact), deveined; 2 skinless snapper fillets, pin-boned, halfed crossways; 1 calamari tube, halved horizontally, scored, thickly sliced; 1/2 bunch basil, leaves picked

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by delicious. team

delicious. team

Aug 12, 2018

Enjoy this little slice of Venice.

2 lemons, halved
2 egg yolks
1 tsp Dijon mus
1/2 small garlic clove, crushed
1/2 cup (125ml) sunflower oil, plus extra to deep-fry
1 cup (150g) self-raising flour, plus extra to dust
1 tbs cornflour
1/2 tsp bicarbonate of soda
325ml sparkling water, chilled
12 prawns, peeled (tails intact), deveined
2 skinless snapper fillets, pin-boned, halfed crossways
1 calamari tube, halved horizontally, scored, thickly sliced
1/2 bunch basil, leaves picked

Method

1.

Preheat oven to 250°C. Grease a baking tray and line with baking paper.
2.

To make the aioli, place lemons, cut-side up, on prepared tray and roast for 20 minutes or until charred. Set aside to cool. Whiz egg yolks, mustard, garlic and juice of half a roasted lemon in a small food processor until well combined. With the motor running, gradually add oil in a thin, steady stream until completely emulsified, then stir through 2 tsp hot water.
3.

To make the batter, whisk flour, cornflour and bicarb until combined, then gradually whisk in sparkling water.
4.

Half-fill a deep-fryer or large saucepan with extra oil and heat to 180°C (a cube of bread will turn golden in 90 seconds when the oil is hot enough). Dust seafood in extra flour and shake off excess. In 3 batches, deep-fry seafood, turning halfway, for 2 minutes or until golden and crisp. Remove with a slotted spoon and drain on paper towel. Using tongs, dip basil in batter and deep-fry for 30 seconds or until light golden. Serve seafood and basil immediately with aioli and lemon.