These are always popular! You can add chilli or other spices to enliven the prawns a little more and or do away with
the aioli, substituting a spicy guacamole from avocado or healthier salsas instead - the possibilities are endless.
- Potato Baskets with Salt and Pepper Prawns
- 2 floury/starchy potatoes, peeled and finely shredded
- vegetable oil for frying
- 500 grams of prawns/shrimps, de-veined with tails intact
- 30 grams of butter
- Sea salt
- Coloured Peppercorns
- Aioli or Mayonnaise - best sure to use the good stuff!
- Fresh herbs, I used chives and coriander
- Dry the shredded potatoes in an old tea towel or absorbent paper.
- Heat a deep-fry, saucepan or wok with vegetable oil, not more than ¾ full for deep frying.
- Test for the correct temperature with a cube of bread, when it sizzles and rises to the top immediately, it’s
ready, which is approximately 180°C (356°F) if you have a thermometer.
- Fry pinches of the potato, gathering it together between 2 slotted metal spoons or small brass frying spiders to
form little nests or baskets.
- Be sure to let the potato fry a little before gathering it together to prevent it sticking to the spoons.
- Drain the potato baskets on absorbent paper towels and repeat with the remaining shredded potatoes.
- In a fry pan sauté the prawns and butter over a high heat until cooked through. Toss through plenty of salt
and freshly ground coloured peppercorns.
- Arrange the potato baskets on a serving platter and top with a small spoonful of aioli, garlic or plain mayonnaise
and the salt and peppered prawns with fresh herbs to garnish.
- Serves 6 to 8