Preparation time is 10minutes
Cook time is 12minutes
Total time is 22minutes
Serve is for 4 people
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Difficulty level: 2 out of 4
14 Ingredients
Number of servings
4
For the lemon aïoli
- 1/2 lemon, juice only
- 3 spring onions, chopped
- 2 garlic cloves, crushed
- 1 pinch salt
- 1 pinch freshly ground black pepper
- 110grams mayonnaise
- 2 cup sunflower oil, for frying
- 1 egg
- 130grams plain flour
- 1teaspoons paprika
- 1/2teaspoons cayenne pepper
- 1/2teaspoons salt
- 75grams panko breadcrumbs
- 24 king prawns, peeled and deveined
Description
Japanese panko breadcrumbs give these prawn a real crunch. Day-old breadcrumbs work well, too.
Method
Step 1 of 4
In a large, heavy-based saucepan or deep-fat fryer, heat the oil to 190°C, as shown in the technique of heating oil for deep-frying.
Step 2 of 4
Break the egg into a bowl, add 1 tbsp water, and whisk with a fork. In a separate large bowl, mix the flour, paprika, cayenne pepper, salt, and breadcrumbs.
Step 3 of 4
Dip the prawns in the egg wash and toss them in the breadcrumb mixture, coating each one evenly. Fry the prawns in batches of 6 for 3-4 minutes each, or until golden brown.
Step 4 of 4
For the aïoli, whisk the mayonnaise, lemon juice, spring onions, and garlic in a small bowl and season to taste. Serve with the prawns.
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