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