Deep-Fried Prawns with Pesto and Saffron Mayonnaise

Crispy battered tiger prawns served with fresh homemade basil pesto and a rich, fragrant saffron-infused garlic mayonnaise.

Seafood Appetiser Pesto Prawns Deep-Fried Mayonnaise

Estimated Nutrition

Calories

1422.6

kcal / serving

2845.2 kcal total

Carbs

92.8g

per serving

185.6 g total

Fat

96.3g

per serving

192.5 g total

Protein

39.2g

per serving

78.4 g total

Cook Time

minutes

Serves

people

Dietary

Vegetarian Vegan Dairy Free Gluten Free

Ingredients

BakingIngredients

150

Self-Rising Flour

CondimentsSauces

0.5

tsp

White Wine Vinegar

tbsp

Dijon Mustard

Dairy

Parmesan

grated

piece

Egg

free-range

piece

Egg Yolk

free-range

Fruits

piece

Lemon

cut into wedges

GrainsCereals

Plain Flour

Liquids

100

Sparking Water

NutsSeeds

to taste

Salt

to taste

Black Pepper

freshly ground

clove

Garlic

peeled

handful

Basil

fresh leaves

Pine Nut

clove

Garlic

crushed

pinch

Saffron

soaked in 15ml warm water

tbsp

Parsley

chopped fresh

OilsFats

300

Vegetable Oil

for deep frying

tbsp

Olive Oil

200

Vegetable Oil

for mayonnaise

Seafood

piece

Tiger Prawn

raw, peeled, tails left on

Vegetables

piece

Spring Onion

finely chopped

Method

Serve prawns on a plate with pesto, mayonnaise, and lemon wedges.

Stir in spring onions, saffron with its liquid, and parsley.

Heat vegetable oil in a deep saucepan until a bread cube sizzles.

Slowly whisk 200ml vegetable oil into the egg mixture until thick.

Mix the egg, egg yolk, vinegar, mustard, and garlic with seasoning in a bowl.

Blend all pesto ingredients in a food processor until smooth.

Coat prawns in 50g plain flour, dip in batter, and deep fry for 6-8 minutes until golden.

Whisk 150g self-raising flour and 100ml sparkling water with salt and pepper into a batter.