Pint Of Prawns Chilli Mayo Food

A PINT OF PRAWNS AND GUINNESS CHASER - BRITISH PUB GRUB!

Steps:

• Divide the prawns between two glasses or pint mugs.
• Finely mince the garlic cloves. Halve and seed the chilli, then finely chop the chilli flesh. Mix the mayonnaise with the garlic and chilli, and divide between two small dishes.
• Serve the prawns with the garlic/chilli mayonnaise and lemon wedges for squeezing over the prawns, and a pint of Guinness or your favourite real ale.
• NB: The garlic & chilli mayonnaise also goes brilliantly with any grilled or barbecued fish or seafood. Try it with salmon steaks wrapped in vine leaves or uncooked prawns threaded onto skewers, cooked on the barbecue.

SPICED PRAWNS WITH CORIANDER MAYO

Steps:

• Mix the breadcrumbs, chilli powder, cumin, crushed chillies, if using, and lime zest with ½ tsp salt and lots of black pepper. Spread over a plate. Toss the prawns in the flour, then dip them into the egg and then into the crumbs. Shake off excess crumbs. Can be chilled in one layer for up to one day ahead.
• When ready to cook, heat a few centimetres of oil in a large, deep frying pan. The oil is hot enough when a few crumbs tipped into it sizzle and turn brown. Fry the prawns in batches for 2 mins, turning halfway, until the crumbs are crisp and golden all over. Lift them onto kitchen paper to drain (they will keep in a low oven for 15 mins if necessary), then serve on a warm plate, with lime wedges scattered around. Mix the lime juice and coriander into the mayonnaise and serve alongside.

CRISPY PRAWNS WITH WASABI MAYO & SWEET CHILLI PEPPER DIP

Steps:

• To make the mayo, mix the wasabi powder with 1 tbsp water to form a paste. Stir in the mayonnaise and sugar, then cover and chill. For the chilli dip, whizz the pepper, sweet chilli sauce and lime juice together in a food processor or blender until smooth. Set aside.
• In a bowl, whisk the egg and potato flour together with 4 tbsp very cold water to make a batter. Stir in the prawns.
• Heat the oil in a deep saucepan until a piece of bread browns in it after about 15 secs. Line a tray with kitchen paper. Lift the prawns out of the batter and fry, a few at a time, until the batter is golden and prawns pink. Lift onto the kitchen paper to drain, then sprinkle with salt. Serve hot, ready to dunk into the dips.

PRAWNS & RADISHES WITH CHILLI MAYO DIP

Steps:

• In a small bowl, mix the dip ingredients. Scrape into 2 small dipping bowls and place on 2 small plates with the prawns and radishes.

PRAWNS WITH CHILLI MAYO & PISTACHIO DUKKAH

Steps:

• Preheat oven to 350°F.
• Place the pistachios on a baking tray, and bake for 5 minutes or until lightly toasted. Place in a clean tea towel and rub to remove the skins. Set aside to cool.
• Mix the sesame seeds, coriander seeds and cumin seeds in a frying pan and heat over medium heat for 3 minutes or until aromatic. Remove from heat and set allow to cool.
• Pulse pistachios and sesame seeds mixture in the bowl of a food processor until coarsely chopped. Taste and season with salt and pepper.
• To make the chilli mayo, combine the mayonnaise, lime juice and chilli in a small bowl.
• Arrange the prawns on a serving platter. Serve with the chilli mayo, dukkah and lime wedges.