Poole prawns with chilli, salt and lemon

Poole prawns with chilli, salt and lemon

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My Favourite Ingredients
Photographer
Jason Lowe

Available for just one month of the year – September – and named after Poole in Dorset where they come from, these are possibly the most delicious little prawns in the world.We deep-fry them in the hottest oil until crunchy and eat them whole – piping hot and sprinkled generously with salt. I encourage you to do the same – please don’t bother to peel them as the flavour is all in the shell.

Ingredients

Quantity Ingredient
20-30 prawns per person
corn oil, for deep-frying
sea salt
1 red chilli, deseeded and finely sliced, (optional)
generous squeeze lemon juice

Method

  1. Rinse the prawns and pat thoroughly dry with kitchen paper. Heat the corn oil in a deep-fat fryer or other suitable heavy-based pan to 170°C; check the temperature with a cook’s thermometer.
  2. Cook the prawns in several batches: add to the hot oil and cook for 1–2 minutes until bright red in colour and crunchy in texture. Remove with a slotted spoon and drain on kitchen paper while you deep-fry the rest. Season generously with sea salt and scatter over the sliced chilli if using. Finish with a good squeeze of lemon juice.
  3. These crunchy prawns are delicious as a pre-dinner nibble with a glass of Prosecco or Champagne.
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