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1 tbsp cornflour

1 tbsp Maldon sea salt

1 tsp paprika

1 tsp mild chili powder

1 tbsp chopped coriander

5 large shrimp, peeled, tails left on

500ml/17fl oz vegetable oil, for frying

For the dip

150ml/5¼fl oz good quality mayonnaise

50g/2oz harissa (click here fore recipe)

1 tsp lime juice


To make the dip, simply place all the ingredients except the into a bowl and mix well, then transfer to a small dipping bowl.

In a large bowl mix together the cornflour, paprika, chili, salt and coriander. Add the shrimp and toss until coated.

Heat the vegetable oil in a deep, heavy-bottomed saucepan. It is ready when a breadcrumb which is dropped in sizzles gently in it.

Deep fry the shrimp for 30 seconds, then drain on kitchen towels. Serve the shrimp in a warm bowl with salad and the dip.

Recipe adapted from: Good Food

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