Ingredients

  • 300g shelled prawns
Batter
  • 250g gluten free self-raising flour
  • 75ml tequila
  • Splash of tonic water
  • 1 tsp white wine vinegar
For the mayo
  • 3 egg yolks
  • 1 tbsp Dijon mustard
  • 200ml veg oil
  • Squeeze of lime juice and zest
Salad
  • Cucumber
  • Green apples
  • Mint
  • Vegetable oil for frying

Method

Print Recipe

Heat a fryer to 190c or a deep pan of veg oil.

Whisk all the ingredients for the batter together, dip all the fish in and fry in batches. Drain on kitchen paper.

In a small food processor blitz the eggs and mustard and slowly add the oil in a drizzle to make the mayo. Finish with the lemon, season and spoon into a bowl.

Ingredients

  • 300g shelled prawns
Batter
  • 250g gluten free self-raising flour
  • 75ml tequila
  • Splash of tonic water
  • 1 tsp white wine vinegar
For the mayo
  • 3 egg yolks
  • 1 tbsp Dijon mustard
  • 200ml veg oil
  • Squeeze of lime juice and zest
Salad
  • Cucumber
  • Green apples
  • Mint
  • Vegetable oil for frying

Method

Heat a fryer to 190c or a deep pan of veg oil.

Whisk all the ingredients for the batter together, dip all the fish in and fry in batches. Drain on kitchen paper.

In a small food processor blitz the eggs and mustard and slowly add the oil in a drizzle to make the mayo. Finish with the lemon, season and spoon into a bowl.

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