The Perfect Crispy Fried Prawns For Any Occasion.
The warmer weather is nearing, so it’s the perfect time to whip out those seafood recipes. In this one, let’s make some easy, crispy & ultra-delicious fried prawns seasoned with fennel salt, served with delicious lemon aioli. The dusting coating the prawns is light, preventing loss of flavour from the meat rather than only tasting flour or batter. With it being so soft, it allows for a crispy surface & more flavour.
Crispy Fried Prawns
Ingredients
Prawns, Flour & Oil
- 1 kg King or Banana Prawns Peeled & Deveined
- 200 g Plain Flour All-Purpose
- 4.5 g Baking Powder
- Salt & Pepper To Taste
- Neutral Oil For Frying
Fennel Salt
- 10 g Fennel Seeds Toasted
- 15 g Sea Salt Flakes
Aioli
- 1 Egg Yolk
- 1 Garlic Clove Minced
- 5 g Dijon Mustard
- 60 ml Extra Virgin Olive Oil
- ½ Lemon Juice
- Salt & Pepper To Taste
Method
- To make the fennel salt, toast the fennel seeds in a dry pan over high heat for 2 minutes or until golden and crackling. Remove and cool slightly. Once cooled, place the fennel into a spice grinder or mortar and pestle and grind to a smooth powder. Add to a bowl with the sea salt flakes, mix well, and set aside.
- To make the aioli, add the egg yolk, dijon mustard and minced garlic to a bowl and whisk to combine. Once smooth, slowly pour in the extra virgin olive oil while continuously whisking to create an emulsion (pour it very slowly, or it will split). Once the oil is fully added, add a few splashes of lemon juice, whisking and adjusting to your preference. Season to taste and place in the fridge until ready to serve.
- Pour enough canola oil into a large, high-rimmed pan or pot to fill it by half. Place over high heat and heat to 180°C (350°F) — use a thermometer for best results.
- In a mixing bowl, add the plain flour and baking powder and mix to combine. Place the prepared prawns into the flour mix in batches and coat completely, dusting off any excess flour. Place onto a plate.
- Fry the prawns in the hot oil for 2-3 minutes or until golden and crispy and the prawns are pink and opaque throughout. Remove and drain on a wire rack over a baking tray or on some kitchen paper. Season to taste with the fennel salt. Serve with aioli and a lemon wedge.
Chef's Tips
Pat the prawns dry before coating them in the flour mix — excess moisture stops the batter from sticking properly and can cause the oil to spit.Fry in batches and don't overcrowd the pot — too many prawns at once drops the oil temperature and leads to a soggy, greasy batter instead of a crisp one.Pour the olive oil into the aioli as slowly as possible at the start of the emulsion — this is the step most likely to split the sauce, so patience early on matters more than speed later.
Storage & Reheating
The prawns are best eaten fresh, as the batter loses its crispness quickly — if needed, they'll keep in the fridge for up to 1 day and can be re-crisped in a hot oven or air fryer (avoid the microwave). Since the aioli contains raw egg yolk, use pasteurised eggs if possible, keep it refrigerated, and use within 5-7 days rather than the usual 2-week fridge life of a cooked sauce; take extra care if serving to pregnant, elderly, very young, or immunocompromised guests. The fennel salt will keep in an airtight container at room temperature for up to a month.
Serving 330gCalories 530kcalCarbohydrates 39.7gProtein 51.3gFat 18.3gSaturated Fat 2.9gPolyunsaturated Fat 2.67gMonounsaturated Fat 11.26gCholesterol 42.5mgSodium 731.3mgPotassium 449.8mgFiber 2.6gSugar 0.6gVitamin A 61.6IUVitamin C 3mgCalcium 225.8mgIron 3.2mg
The above nutrition guide is based on daily averages and is calculated for a single portion.
Watch How To Make The Recipe
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