Brioche-crusted prawns with coriander and green chilli aïoli – Gourmet Traveller

Ingredients

• 200 gm brioche, thinly sliced (about ½ a loaf; see note)
• For deep-frying: vegetable oil
• 12 medium uncooked prawns, cleaned, tails intact
• For dusting: seasoned plain flour
• 2 eggs, lightly beaten
• To serve: lime cheeks
• Coriander and green chilli aïoli
• 3 garlic cloves
• 1 egg yolk
• 15 ml Champagne vinegar
• 75 ml each canola oil and olive oil
• ½ tsp each coriander seeds and caraway seeds
• 2 tbsp each (firmly packed) mint and coriander, finely chopped
• 1½ long green chillies, seeds removed, finely chopped