Deep-fried king prawn beignets with lemon and chervil mayonnaise

Deep-fried king prawn beignets with lemon and chervil mayonnaise

By
From
French Lessons
Serves
4
Prep
20 mins
Cooking time
10 mins
Photographer
Steve Brown

Ingredients

Quantity Ingredient
2 litres cooking oil
24 large king prawns, shelled and deveined
salt and pepper

Beer batter

Quantity Ingredient
375ml lager
160g plain flour
1 tablespoon salt

Lemon and chervil mayonnaise

Quantity Ingredient
500ml Mayonnaise
2 lemons, zested and juiced
1/2 cup chervil, chopped

Method

  1. To make the beer batter, put the lager in a mixing bowl and gradually whisk in the flour. The batter should be a thin consistency. Add salt. Leave to rest for 30 minutes before using.
  2. Make the mayonnaise and stir in the lemon zest and juice and the chopped chervil.
  3. Heat the oil in a deep-fryer or a large heavy-based saucepan to 180°C.
  4. Season the prawns well. Dip them in beer batter, 6 at a time, allowing any excess batter to fall back into the bowl. Add them carefully to the hot oil and deep-fry for about 2 minutes. Move them around in the oil so they cook evenly and are crisp and a light golden brown.
  5. Remove with a slotted spoon and drain on paper towels while you cook the remaining prawns. Serve immediately with the mayonnaise while still piping hot.
Tags:
French
France
European
Justin
North
chef
restaurant
basics
how to
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