Plump large prawns, cooked in a crispy crumb and served with a lime mayonnaise.
18 raw tail-on tiger prawns
1 egg, beaten
50g Bart Sea Salt Cracked Black Pepper Crispy Crumbs
6 tablespoons mayonnaise
1 lime, zest and juice
Carefully cut the prawns almost in half to open out. Dip them in the beaten egg, then coat in crumbs.
Deep-fry the coated prawns for 1-2 minutes or until golden. Remove with a slotted spoon and drain on kitchen paper.
Mix the mayonnaise with all of the lime zest and 1-2 teaspoons of the juice. Serve with the prawns.