Ingredients

• 200g/4oz vermicelli pasta
• 2 tbsp olive oil
• 12 raw tiger prawns
• shelled
• 1 large bunch basil
• leaves only
• salt and freshly ground black pepper
• 1 lemon
• zest and juice
• 2 handfuls fresh basil leaves
• 2 free-range egg yolks
• 1 tsp white wine vinegar
• 1 tsp Dijon mustard
• 200ml/7floz rapeseed or light olive oil
• salt and freshly ground black pepper

Directions

• For the prawns
• preheat a deep-fat fryer to 180C/350F.
• Cook the vermicelli in boiling water for 2-3 minutes
• or until just softened. Drain and refresh in iced water
• then drain once more. Pat dry with kitchen paper and mix with a little of the olive oil.
• Wrap each prawn in a basil leaf
• then wrap with 4-5 vermicelli strands.
• Carefully lower the prawns into the deep-fat fryer and cook for 2-3 minutes
• or until the prawn is cooked through and the pasta is crisp and golden-brown. Repeat with the remaining prawns.
• Remove the prawns from the deep-fat fryer
• set aside to drain on kitchen paper and season with a little salt and freshly ground black pepper.
• For the lemon basil mayonnaise
• blend the lemon zest
• basil leaves
• egg yolks
• vinegar and mustard in a food processor until smooth. While the motor is still running
• slowly add the oil until the mixture has emulsified and all of the oil has been added. Season with the lemon juice
• salt and freshly ground black pepper.
• To serve
• spoon the mayonnaise into the centre of the serving plates. Place three prawns onto each plate
• then scatter over the remaining basil leaves and drizzle with olive oil.