The hot sweet chilli is cooled by the creamy mayo. A zing of lime and prawn crunchiness for dipping what a combo!
Ingredients
- Raw jumbo king prawns
- 20g plain flour
- 1/2 tsp sea salt & ground black pepper
- 1 egg, beaten
- 100g fresh breadcrumbs
- 300g vegetable oil, for frying
- 50g mayonnaise
- 50g Greek yogurt
- 1½ tbsp Thai sweet chilli sauce
- 1 lime, ½ zested and juiced, the rest cut into wedges to serve
Instructions
- Mix the flour with the salt and pepper. Put the egg in a second bowl and the breadcrumbs in a third.
- Dust 1 prawn at a time in the flour, then the egg, then roll to coat in the breadcrumbs. Place on a plate lined with baking paper.
- Pour enough oil into a large, deep saucepan so it reaches 1cm up the side.
- Heat over a medium heat until it reaches 180°C on a thermometer or a small piece of bread turns golden in 60 secs.
- Working in batches, carefully add the breaded scampi and cook for 3 mins, turning over halfway through. Remove and drain on kitchen paper, then season.
- Mix the mayonnaise, yogurt, chilli sauce and lime juice in a small serving bowl; top with the lime zest. Serve alongside the hot scampi with lime wedges to squeeze over.
