King Prawns with a Citrus, Herb and Garlic Crust served with a Smoked Paprika Butter Sauce

• 15 king prawns deveined and cleaned
• 2 eggs, well beaten
• Sunflower oil for deep frying

For the crust

• Finely grated rind of half a lemon and half an orange
• 4 garlic cloves finely crushed
• 3 stalks of rosemary, leaves finely chopped
• 4 tbs of finely chopped flat leaf parsley
• 4 tbs of finely chopped coriander
• Sea salt flakes for seasoning
• 1/2 tsp of finely crushed red and green peppers OR if not available, 1/2 tsp of finely crushed fresh black peppercorns
• 4 tbs of freshly made breadcrumbs
• 1/4 tsp of coriander seeds, toasted and finely crushed

For the Smoked Paprika and Lemon Buttersauce

• 1 1/2 tsp of smoked Spanish paprika
• 5 heaped tbs of butter
• 3 tbs of sunflower oil
• 3 garlic cloves final crushed
• Juice of 1 large lemon
• Salt for seasoning

• For the prawns:
• Mix all ingredients for the Crust in a large bowl, combing well and checking for seasoning.
• Dip the prawns, one at a time, first into the beaten egg and then into the crust, coating generously and evenly
• Place aside.
• For the Smoked Paprika and Lemon Buttersauce:
• Prepare the Buttersauce by first melting the butter and oil together on a low heat in a saucepan
• As it begins to bubble gently, add the rest of the ingredients, apart from the lemon juice. Cook gently for 2-3 minutes, stirring constantly
• Add the lemon juice and cook for a further 1 minute. Set aside Heat the oil for deep frying. To test it is ready, drop in a small cube of bread and it should rise easily and quickly to the surface. Add the prawns, one at a time, taking care not to overcrowd the pan. Fry till the crust is a light golden brown.
• Pile on a large colourful platter and scatter with wedges of juicy lemon. Heat the sauce till hot and bubbling and place in a little sauce boat for everyone to serve themselves.