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
- 1kg (2.2lbs) - King or Banana Prawns, Peeled & Deveined (Leave The Tails On)
- 200g (7.05oz) - Plain Flour (All Purpose)
- 1 tsp (4.5g) - Baking Powder
- Seasoning To Taste
- Canola Oil To Fill A Pot By Half
Fennel Salt
- 10g (0.3oz) - Whole Fennel Seeds, Toasted
- 15g (0.5oz) - Sea Salt Flakes
Aioli
- 1 - Free Range Egg Yolk
- 1 - Garlic Clove, MInced
- 1 tsp (7g) - Dijon Mustard
- ¼ Cup (6oml) - Extra Virgin Olive Oil
- ½ - Lemon, Juice
- Seasoning 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 & crackling, remove & cool slightly. Once cooled, place the fennel into a spice grinder or mortar & pestle & grind to a smooth powder. Add it to a bowl & add in the sea salt flakes, mix well & set aside.
- To make the aioli, add the egg yolk, dijon mustard & minced garlic to a bowl, whisk to combine. Once smooth, slowly pour in the extra virgin olive whilst continuously whisking to create an emulsion (pour it very slowly otherwise it will split). Once the extra virgin olive has been added, add in a few splashes of the lemon juice, whisking and adjusting to your preference. Season to taste & place in the fridge until you're ready to serve.
- Pour enough canola oil into a large high rimmed pan or pot to fill it by half. Place over a high heat & heat to 180°c-350°f. (Use a thermometer for best results)
- In a mixing bowl, add in the plain flour & baking powder, mix to combine. Place the prepared prawns into the flour mix in batches and completely coat, dusting off any excess flour. Place onto a plate.
- Fry the prawns in the hot oil for 2 to 3 minutes or until golden & crispy. Remove and drain on a wire rack over a baking tray or on some kitchen cloth. Season to taste with the fennel salt. Serve with aioli & a lemon wedge.
Calories 1044kcalCarbohydrates 88gProtein 81gFat 39gSaturated Fat 6gPolyunsaturated Fat 5gMonounsaturated Fat 24gTrans Fat 1gCholesterol 728mgSodium 6027mgPotassium 816mgFiber 6gSugar 1gVitamin A 1045IUVitamin C 16mgCalcium 502mgIron 8mg
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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