Prawn Hushpuppies

• ¾ cup of instant polenta
• ¾ cup of self-raising flour
• ½ tsp bicarb soda
• 1 tsp sugar
• 1 tsp salt
• 400 ml buttermilk
• 1 egg
• Zest of 1 lemon and juice of half
• 500 g prawns, peeled, deveined and finely chopped
• 3 spring onions, finely chopped
• Vegetable oil, for deep-frying
• Aioli (mayonnaise flavoured with garlic)

1. 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.
2. 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.
3. Fill a deep fryer or pot half full with oil and heat to 180°C.
4. 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 colour evenly. Cook in batches and then drain on paper towel.
5. Serve the hush puppies with aioli and extra lemon wedges.

Hushpuppies is the name originally given by American pioneers to the cornmeal batter fried in oil that they fed their dogs to hush them up.













Janina Clinning