Crispy deep fried prawn baguette with a fennel and buttermilk slaw
24 medium green Australian prawns, peeled and tails left intact
2 cups of buttermilk
1 litre vegetable oil for deep frying
3 small fennel, finely shaved on a mandolin
2 tbsp finely chopped chives
1⁄4 cup each of dill and chervil fronds
1 1⁄2 tbsp mustard powder
1 1⁄2 tbsp smoked paprika
1 1⁄2 tbsp crushed fennel seeds
1 1⁄2 tbsp garlic powder
1 tbsp baking powder
3 large eggs, whisked
1 long white baguette, cut in half lengthways
1 baby cos, leaves separated
1/3 cup sour cream
1/3 cup buttermilk
2/3 cup mayonnaise
Zest and juice of 1 lemon
To make dressing; whisk together all the ingredients in a small bowl and refrigerate until ready to use.
Place the prawns and buttermilk into a bowl and toss to coat. Refrigerate for 2 hours.
Preheat oil in a large wok or heavy based saucepan to 180°C.
Combine flour, mustard powder, smoked paprika, crushed fennel seeds, garlic powder and baking powder in a shallow bowl and season well with salt and pepper.
Working with one prawn at a time, lift out of the marinade and toss in the seasoned flour, shaking to remove excess. Then dip in eggwash and once more into the seasoned flour until well coated.
Deep fry in batches for 1-2 minutes or until golden and cooked through. Using a slotted spoon, transfer cooked prawns to a rack set over a baking tray to drain any excess oil.
Place the fennel, chives, dill and chervil in a bowl. Drizzle with buttermilk dressing and toss to combine.
Cut the baguettes lengthways and fill with cos leaves, coleslaw and crispy prawns.
Slice to serve.