Dublin Bay Prawn Scampi Lemon Mayonnaise, Mango & Chilli Salsa – Serves 4
24 peeled fresh Dublin bay prawns
100gr of mayonnaise
Oil for deep frying
100gr of flour
100gr of cornflour
400gr of sparkling water
1 red chilli
1 red onion
Small bunch of coriander
200ml Olive Oil
Mix the plain flour, cornflour and sparkling water together, give it a good whisk, cover and it & place in the fridge to rest.
Season the mayonnaise with lemon juice, microplane the rind of the lemon and salt to taste.
Mango Salsa: A nice even Brunoise (diced) of mango and shallots.
Finely chop chilli and rough chop the coriander
Add a squeeze of lime and olive oil. Season to taste and give it a good mix.
To bring the dish together, heat oil to 180 degrees in the fryer
Dip prawns in the batter and deep fry till golden brown and just cooked.
Place on a dry cloth or kitchen roll and season with a little salt and lemon juice.
Arrange them on a plate with the mayonnaise, then add a good spoonful of salsa.