Crispy prawns with lemon and confit garlic

Servings: 4

Preparation time: 25 minutes

Cooking time: 4 minutes

Ingredients

The shrimp

• 12 to 16 peeled shrimp (size 20/30)
• 30 ml (2 tbsp) Sambal Oelek hot sauce
• 15 ml (1 tbsp) sesame oil
• 30 ml (2 tbsp) soy sauce
• 15 ml (1 tbsp) sugar
• 125 ml (1/2 cup) cornstarch or flour
• 2 beaten eggs
• 250 ml (1 cup) panko breadcrumbs
• Salt and pepper to taste

Roasted garlic

• 5 cloves of garlic
• 60 ml (4 tbsp) olive oil
• 1 pinch of salt

Mayonnaise

• 1 egg, the yolk
• 15 ml (1 tbsp) mustard
• 500 ml (2 cups) canola oil
• 1 lemon, the zest
• 30 ml (2 tbsp) lemon juice
• 60 ml (4 tbsp) chopped coriander leaves
• Salt and pepper to taste

Preparation

1. Preheat the oven, with the rack in the center, to 180°C (350°F).
2. Place the garlic cloves, olive oil, and salt in a ramekin, cover with aluminum foil, and bake in the oven for about 45 minutes, until the garlic is tender. Mash the garlic.
3. In a bowl, mix the sambal oelek, sesame oil, soy sauce, and sugar. Then add the shrimp and let them marinate.
4. Prepare three bowls, one for the cornflour, one for the beaten eggs and one for the panko breadcrumbs.
5. Drain the shrimp, then coat them successively with cornstarch, egg and panko.
6. In oil heated to 190°C (375°F), cook the shrimp for 3 to 4 minutes, until golden brown.
7. For the mayonnaise, in a bowl, whisk together the egg yolk and mustard, then slowly drizzle in the canola oil until you get a firm texture.
8. In the mayonnaise, incorporate the pureed roasted garlic, lemon zest and juice, coriander, salt and pepper.
9. Serve the shrimp with mayonnaise.