Prawn Hush Puppies

Cook Time 30 minutes

Servings 20-24

Ingredients

¾ cup of instant polenta

¾ cup of self-raising flour
½ tsp bicarb soda
1 tsp sugar
1 tsp salt
400ml buttermilk
1 egg
Zest of 1 lemon and juice of half
500g green prawns, peeled, deveined and finely chopped
3 spring onions, finely chopped
Vegetable oil, for deep-frying
1-2 tbsp whole egg mayonnaise
Pinch paprika

Method

In a large bowl, combine the polenta, flour, bicarb soda, sugar and salt. In a separate bowl or jug, whisk together the buttermilk, egg and lemon zest. Make a well in the centre of the dry ingredients and slowly pour in the buttermilk mixture, whisking to form a smooth batter. Now add the prawns and spring onions and fold through.

Fill a deep fryer or pot half way full with oil and heat to 180°C.

Drop heaped tablespoon-sized amounts of batter into the oil and cook for 2-3 minutes until golden and crispy, regularly turning to ensure they evenly colour. Cook in batches and then drain on paper towel.

For the sauce, combine the mayonnaise with paprika and juice of ½ the lemon. Serve alongside the hush puppies with extra lemon wedges.