Courtney’s Salt & Pepper Seafood with Lime Mayonnaise
Courtney’s Salt and Pepper Seafood with Lime Mayonnaise
   1.2kg snapper fillets, pin-boned
   Vegetable oil, to deep-fry
   200g (1 cup) rice flour
   35g (1/4 cup) cornflour
   35g (1/4 cup) plain flour
   1 tbs sea salt flakes, plus extra
   3 tsp ground white pepper
   3 tsp ground black pepper
   2 tsp Chinese five-spice, plus extra, to serve
   24 medium green king prawns, peeled, deveined, tails intact
   Chopped red chilli, coriander and lime wedges, to serve
Lime Mayonnaise:
   2 egg yolks
   1 tbs Dijon mustard
   1 lime, zested and juiced
   125m1 (1/2 cup) light olive oil
   125m1 (1/2 cup) vegetable oil

To make lime mayonnaise, process yolks, mustard and lime zest and juice in a food processor until well combined. 
   With the motor running, gradually add oils, drop by drop at first, then in a thin steady stream until thick and emulsified. Season with salt and pepper. 
   Thin with 2 tbs water. Remove skin from fish and cut fish into strips a similar size to the prawns.
   Fill a wok one-third full with oil and heat to 180°C (or until a bread cube turns golden in 10 seconds). Combine flours, salt and spices in a large bowl. 
   Dust a quarter of seafood in flour mixture, shake off excess, then gently drop into oil and fry for one and a half minutes, turning halfway, or until light golden and just cooked through. 
Remove with a slotted spoon. Drain on paper towel. Sprinkle with a little extra sea salt and five-spice.
   Dust, fry and season the remaining seafood in 3 more batches.
   Serve with chilli, coriander, lime wedges and mayonnaise.

From: MasterChef Australia Volume Two The Cookbook. Published by HarperCollins.
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