Crispy Prawn Sliders with Fennel Slaw and Dill Pickle Mayonnaise
- ½ cup whole-egg mayonnaise ½ cup chopped dill pickles
- ¼ cup dill sprigs, chopped
- 1 tablespoon lemon juice
- 1 cup plain flour
- ⅓ cup cornflour
- 1 teaspoon baking powder
- 1 teaspoon caster sugar
- 1 teaspoon sea salt
- 330ml beer
- 24 medium green Australian prawns
- Vegetable oil, for deep frying 8 dinner rolls, halved
- Butter lettuce to serve
- Deli crisps and lemon to serve
To make the dill pickle mayonnaise: Place mayonnaise, pickles, dill and lemon juice into a bowl and mix to combine.
Place flour, cornflour, baking powder, sugar, salt and beer in a large bowl and whisk until just combined. Heat oil in a large saucepan over a medium heat until the temperature reaches 180C on a deep frying thermometer.
Peel and devein the prawns, leaving the tails intact or remove if desired. Dip the prawns in the batter and cook in batches for 1-2 minutes or until golden and cooked through. Drain on paper towel. Spread mayonnaise over the base of the rolls and top with cooked prawns. Serve with deli crisps and lemon.