Ingredients

Serves 4

12 large green prawn cutlets
6 large waxy potatoes, peeled
Sea salt and freshly milled pepper
4 tbsp cornflour
4 tbsp verjus
200ml mayonnaise
2 limes, juiced and zested
1 lime, quartered, to garish

Tomato, chorizo and corn salsa:
½ chorizo sausage, diced and sautéed
1 tbsp olive oil
2 tomatoes, skinned, seeded and diced
½ red onion, finely diced
30g sweet corn, kernels
Dash tabasco
Squeeze lime juice
Sea salt and freshly milled pepper

Method

Thinly slice the large washed potatoes to achieve the largest slice possible. Heat some peanut oil to 160°C and blanch the slices until they are cooked without colour then remove from the oil and drain on a cloth. Mix together the verjus and cornflour. Season the peeled prawn tails and brush each slice of the potato with the cornflour mix. Place a prawn in the centre and roll to enclose the prawn in a neat ‘waistcoat’. Raise the heat of the oil to 180°C and deep fry prawns until golden. Meanwhile, combine mayonnaise, lime juice and zest. Serve prawns immediately with salsa and lime mayo.

For the salsa, sauté diced sausage in olive till golden. Combine with tomato, onion and corn. Add tabasco, lime juice and season to taste.

Notes:
The salsa is a terrific accompaniment to chicken, salmon, scallops or Moreton Bay bugs.
Prepare prawns in advance so they can be finished with a simple flourish in hot oil.