Ingredients
- For the lemon aioli:
- 1 large egg yolk
- 1 tbsp Dijon mustard
- 1 garlic clove, grated
- Juice and zest of half a lemon
- 250ml vegetable oil, approximately
- Sea salt
- 100g rice flour
- 100g plain flour
- Sea salt
- Black pepper
- 250g large prawns, butterflied and de-veined
- 250g baby squid, sliced
- Vegetable oil
- Lemon wedges, for garnish
- Start by making the lemon aioli. Add the egg yolk, Dijon mustard, garlic, lemon juice and lemon zest to a food processor and blend. Slowly add the oil while blending until a thick emulsion is formed. Adjust the seasoning with salt and some more lemon juice, then set aside.
- Place the rice flour and plain flour into a large bowl. Season well with salt and pepper and stir to combine. Add the sliced squid and butterflied prawns to the seasoned flour and mix lightly to coat evenly in flour. Then take the prawn and squid pieces out, shake off excess flour, and place on a plate ready to cook.
- Place a medium, heavy-based saucepan on a medium heat, and heat a good amount of vegetable oil, enough to have roughly a one and a half inch depth of oil in the saucepan. To check if the oil is hot enough, sprinkle a bit of flour in the oil: you want it to gently sizzle straight away.
- Carefully place the floured squid and prawns in the oil and cook for three minutes until lightly golden. Use tongs or a slotted spoon to carefully lift them out and place on some kitchen paper to remove excess oil.
- To serve, spoon the lemon aioli into a side dish and place on a large serving plate. Add the fried prawns and squid, and serve with a lemon wedge on the side.
