Crispy Seafood With Herb Dipping Sauce

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donna hay


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1 cup (200g) rice flour

1 teaspoon crushed fennel seeds

1 teaspoon sea salt flakes

1 teaspoon finely grated lemon rind

vegetable oil, for shallow frying

12 medium green (raw) prawns (shrimp), peeled, tails intact

2 eggwhites, lightly beaten

4 x 120g firm white fish fillets, skin removed, chopped

4 calamari hoods, cleaned, sliced and scored

¼ cup chopped chervil leaves

¼ cup chopped flat-leaf parsley leaves

1 cup (300g) whole-egg mayonnaise

2 tablespoons lemon juice

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