Crispy Prawn Cocktail

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15 Ingredients

Number of servings

1 clove garlic, crushed (for dressing)
16 large green prawns
1/2 cup plain flour
4 Lebanese cucumbers
2 baby baby cos lettuce
1 red onion
1-2tablespoons tomato sauce
1 1/2teaspoons smoked paprika, save 1/2 tsp to garnish for later
1 lemon, for dressing
1/2 cup thick Greek-style yoghurt
2tablespoons extra virgin olive oil, for dressing
1L vegetable oil, to deep fry
2 eggs
1 stick celery
1 cup panko breadcrumbs

Method

Step 1 of 4

Combine the dressing ingredients in a bowl. Season and chill until ready to serve. Peel and devein prawns, leaving tails intact.

Step 2 of 4

Whisk eggs in a bowl, and place flour and breadcrumbs in separate bowls. Add paprika to the flour and season each bowl.

Step 3 of 4

Half fill a saucepan with oil and place over medium heat until oil reaches 180°C. Working in batches, coat prawns in flour, then egg, then crumbs. Fry in batches for 2-3 minutes or until golden. Remove and drain on paper towel.

Step 4 of 4

Cut lettuce into wedges and arrange on a platter with celery and cucumber. Add prawns and onion and drizzle with dressing. Sprinkle with extra paprika, to serve. Note: You can prepare the prawns a couple of hours ahead of time. Place on a plate and refrigerate until ready to cook.