Pan-Fried Salt & Pepper Prawns With Spicy Tartar Sauce

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Spicy Tartar Sauce:

1 large egg yolk

1 tablespoon Dijon mustard

1 1/2 teaspoons lemon juice

1/2 teaspoon red wine vinegar

1/2 teaspoon kosher salt + more to taste

Freshly ground pepper

3/4 cup vegetable oil

4 cornichons, diced

1 teaspoon capers

1/2 teaspoon red chile flakes

1/4 teaspoon hot pepper sauce, or to taste


Vegetable oil for frying

1/2 cup rice flour

3 tablespoons kosher salt (preferably Diamond Crystal) + more to taste

1 tablespoon freshly ground black pepper + more to taste

8 raw medium-large prawns (8-10 ounces total), shells-on, deveined

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