Prawns, pickled ginger and kewpie

This makes a fantastic finger food dish for guests around with a glass of sparkling or Baffle Creek Beer or a Bargara Brew Co beer.

Depending on the size of your party these quantities are for 2 per person for approximately four to eight people. 

for the prawns

1kg prawns, cleaned. Try to use Black Tigers from Bundaberg Prawn Farm or green banana prawns from Grunskes seafood market, or sustainable Australian when these aren't available. 

1 ½ cups cornflour (can be replaced with Besson’s chic pea flour or rice flour for gluten free)

2 eggs, whisked

Sunflour oil

Five spice salt

2 tbs salt

½ tbs caster sugar

1 tbs white pepper

1 tsp of five spice powder

Kewpie mayonnaise as needed

Drop cleaned prawns into the cornflour, then into the egg and then into the cornflour again. 

Deep fry them until they are floating and golden in oil that is about 180 degrees.

Sprinkle with as much or as little  five spice salt while cooling on paper towel to drain.

Serve with a good squirt of Kewpie mayonnaise ontop (as per serving suggestion), with a few slices of Bunda Ginga pickled ginger and serve with fresh Bundy Limes on the side. 

Optional: Siracha chilli sauce for serious fans.

Thanks to Amanda Hinds from Indulge Cafe for this recipe. Amanda is an amazing culinary expert who promotes and uses nearly all local produce fromthe Bundaberg region in her cafe co-owned with husband Larry. Indulge was most recently included in Queensland's Top 100 food experiences and took out the People's Choice Award in the Good Food Guide 2015.