You’ve probably had school prawns a billion times at Restaurants in Melbourne, they were cool about a year ago. Usually fried, served with aioli or similar. Just because they seem kind of old on menu’s now doesn’t mean they aren’t good. I mean who doesn’t like crunchy fried baby prawns, you get to eat their heads. Take that you crustacean bastards.
The best news about school prawns is that they are hella easy to make at home and are cheap to buy (circa $10 a kilo).
1kg school prawns
1 cup corn flour(real corn flour please)
1L vegetable oil for frying
Salt to taste
Optional (pequillo pepper aioli)
200g pequillo peppers roasted, peeled and cleaned
2 egg yolks
400ml of vegetable oil
1/2 clove garlic puréed
1 tbsp vinegar
Easy to make yo
1. Remove any funky looking prawns and give them a quick rinse. Dry on paper towel really well.
2. Dust in corn flower and shake off so it’s only a light coating.
3. Fry in hot oil until golden.
4. Drain and season with salt.
For the Aioli
1. Whisk the egg yolks and vinegar until it comes together
2. Slowly whisk in the oil until um well mayonnaise is formed.
3. Add the garlic and mix well.
4. Puree the peppers and add the mix and stir through.
Serve the prawns with the pequillo aioli and many many beers.
PS: Oh yeah, so we used a kg of prawns between 6 guys and it was plenty and at around $10 a kilo this is a really cheap bar snack to make.