Crispy Fried Prawns

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Prep Time: 15

Cook Time: 5

Total Time: 20

Calories: 530kcal

Servings: People

Metric - Imperial

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