Gamberetti

This is one of few dishes I can never remove from the menu. We have made slight changes here and there, but if it ever disappears, there would be riots. We are the only restaurant I have ever encountered that removes the heads from the school prawns. We are also the only venue I have ever been in where I have watched guests attempt to peel fried school prawns before they eat them.

INGREDIENTS

Serves 4

100g cornflour

100g (⅔ cup) plain flour

30g dried oregano

5g black peppercorns, toasted and crushed

5g white peppercorns, toasted and crushed

2 litres vegetable or grapeseed oil, for frying

500g Clarence River fresh school prawns, heads removed

rocket leaves, to serve

1 lemon, cut into cheeks, to serve

LEMON AOILI

6 cloves finely minced garlic

6 egg yolks

¼ cup dijon mustard

700ml grapeseed oil

lemon juice and lemon zest, to taste

METHOD

1 To make the aioli, combine the garlic, egg yolks and mustard in a food processor and begin blending. Slowly add the grapeseed oil in a fine stream. If it gets too thick, add a spoonful of lemon juice. Continue blending until thick. Season to taste with lemon juice, lemon zest and salt.

2 Combine the cornflour, plain flour, oregano and pepper in a bowl and mix well.

3 Place the vegetable oil in a pot over high heat and heat until it reaches 180C on a kitchen thermometer.

4 Dust the school prawns in the flour mixture and, using a strainer, remove any excess flour. Add to the hot oil and fry, in batches, for 1–2 minutes until pink and crisp. Remove with a slotted spoon and set aside on paper towel, patting dry. Season with salt.

5 Place rocket leaves on a serving plate and top with the prawns. Serve with aioli and lemon cheeks.

This is an edited extract from Icebergs Dining Room and Bar 2002-2022 by Maurice Terzini (Simon & Schuster, $100). Photography: Jason Loucas.