Prawn Mushroom Rolls Recipe

In a bowl, whisk half the corn flour, half the cornmeal, flour, and milk into a liquid batter. Season with salt, ground black pepper, and ground red pepper to taste. Set aside. In a shallow dish, combine remaining corn flour and cornmeal. Make a breading station using the batter and corn flour mixtures.

Heat enough oil in a deep saute pan over medium heat. Dip a prawn in the batter then in the corn flour mixture. Dip in the hot oil then release into the oil away from you. Flip, then remove from the oil once browned on both sides and cooked through. Working in small batches to avoid overcooking, repeat process with remaining prawns and oyster mushrooms. Drain on a rack over paper towels.

To serve, cut French bread in half. Spread a generous amount of tartar sauce on bottom half, and top with prawns followed by oyster mushrooms. Top with red onions, drained, before adding the top bread half. Secure with toothpicks, if desired, before serving. Recipe originally published in the July 2016 issue of Good Housekeeping.