Fried School Prawns with Aioli

From Matt Moran. "when I get home" page 50

Vegetable oil, for deep frying
100g plain flour
Salt and pepper
600g raw school prawns
3 bunches flat leaf parsley
2 lemons, cut into wedges

Quick Aioli
100g mayonnaise
1/2 clove garlic, crushed
Juice 1/2 lemon
Salt and pepper

Prepare Aioli, mix together mayo, garlic and lemon juice and season with S & P.
Cover and leave in frig for at least an hour, then remove from fridge and pass Turku fine sieve.

Heat oil to 180' (cube of bread dropped in browns in 15 seconds)

Season flour with S & P. Toss the prawns through the flour, then carefully lower into hot oil. Cook for 1 minute, then remove and drain on kitchen paper. Season to taste with salt.

Place small bunches of parsley in hot oil and cook for 10sec until golden brown and crunchy. Remove and drain on kitchen paper.

To sve, place prawns and parsley in large bowl. Serve with Aioli and lemon wedges.