Deep-fried school prawns with smoked-paprika alioli

AT A GLANCE

  • Serves 6 people

  • For deep-frying: vegetable oil
  • 200 gm plain flour
  • 1 tbsp smoked paprika
  • 500 gm school prawns
  • 1 qty smoked-paprika alioli
  • To serve: lemon wedges
01   Preheat oil in a deep-fryer to 180C. Combine flour and paprika in a shallow bowl and season generously to taste. In batches, dust prawns in seasoned flour, shaking to remove excess, and deep-fry until pink and crisp (2-3 minutes). Drain on absorbent paper and serve immediately with smoked-paprika alioli and lemon wedges.

Topics:

PAPRIKA, PRAWNS, APPETISER, MASTERCLASS, SPRING, SPANISH, SHELLFISH, SEAFOOD

Recipe:

EMMA KNOWLES

Photography:

BEN DEARNLEY

Styling:

EMMA KNOWLES

FEATURED IN

Oct 2008

Oct 2008

View Full Site