Fried School Prawns with Lemon and Parsley Mayonnaise

Inspiration: 
This is a great way to kick off your Christmas lunch. There should always be prawns for an Aussie Christmas. These prawns will go will go great with a glass of Hunter Valley Semillon and this dish like the rest of our Christmas feast is all about simplicity, with quality ingredients so you can spend more time enjoying the company of friends and family.

Serves 4

Chefs Tips: The mayonnaise will make more than enough for the fried prawns and to have a little extra with the grilled chicken for the Christmas feast.

Ingredients:
Fried Prawns
400g School prawns (local)
300g Corn flour
1 tsp Table salt and extra to taste
2 lemons

Mayonnaise
2 whole eggs
60ml lemon juice, plus zest from 1 lemon
25g Dijon mustard
1 bunch Parsley
5g sea salt
240ml vegetable oil
240ml olive oil

Method:
Mayonnaise
Zest and juice lemon, then pick and finely chop parsley.
Crack eggs into tall cylinder measuring jug or you can use a bowl.
Add lemon juice, mustard, parsley and salt to eggs.
Stick blend on a high speed for 20 seconds.
Continue to stick blend while slowly pouring in both of the oils, until thick, creamy and fully emulsified.

Fried Prawns
Preheat deep fryer to 200°c
Cut lemon into wedges and deseed
Wash and drain prawns
Put the corn flour into a large bowl and season
Toss ¼ of the prawns in corn flour, shake excess flour off and drop into deep fryer for 1-2 minutes
Drain and place in bowl with paper towel to soak excess oil, season and serve with lemon wedges and mayonnaise