Deep-fried school prawns with smoked-paprika alioli
Australian Gourmet Traveller Spanish snack recipe for deep-fried school prawns with smoked-paprika alioli.
- 20 mins preparation
- 10 mins cooking
- Serves 6
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Ingredients
- For deep-frying: vegetable oil
- 200 gm plain flour
- 1 tbsp smoked paprika
- 500 gm school prawns
- 1 qty smoked-paprika <b><a href='/recipes/recipe-search/masterclass/2008/9/alioli/'>alioli</a></b>
- To serve: lemon wedges
Method
Main
- 1Preheat 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.