Butterfly Prawns Dipped in Lemon Pepper
Lemon pepper combines tart lemon with black pepper, garlic, and other seasonings. Use to enhance the taste of seafood in cooking.
INGREDIENTS | SERVES 4–6
- 2 garlic cloves
- 4 cups oil, or as needed
- 2 lemons
- 3 tablespoons lemon pepper
- 24 large prawns, raw or cooked
Smash and peel the garlic cloves. Cut the lemons into wedges.
Peel the prawns but leave the tail on. Cut a slit along the back, being careful not to cut through. Open the two cut halves to form a butterfly shape. If there is a black sand vein, remove it. Rinse the prawns in cold water and pat dry.
Add the oil to the fondue pot, making sure it is not more than half full. Heat the pot on a stove element over medium-high heat. When the oil is hot, add the garlic cloves. Brown and then remove them from the pot. Move the fondue pot to the table and set up the burner.
Place the butterflied prawns on a serving plate, with the lemon wedges as a garnish. Use dipping forks to spear the prawns and cook in the hot oil until golden brown. Drain on paper towels if desired. Dip into the lemon pepper.
Bread Cubes in Oil Fondues
Bread does double duty in an oil fondue. First, adding a bread cube to the heating oil will tell you when it's ready to use. Hot oil will sizzle all around the cube. At the table, adding a bread cube to the fondue pot helps prevent oil splatters: The bread absorbs moisture coming from excess marinade or meat or vegetables that are not thoroughly dry.
