Deep-fried school prawns with smoked-paprika alioli

1.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.