Name: Deep-fried school prawns with smoked-paprika alioli
Prep time: 20 min
Cook time: 10 min
Total time: 30 min
Yield: 6
Ingredients: 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

Deep-fried school prawns with smoked-paprika alioli

Australian Gourmet Traveller Spanish snack recipe for deep-fried school prawns with smoked-paprika alioli.

Serves 6

Prep

20M

Cook

10M

Total

30M

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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 alioli

To serve: lemon wedges

Method

Main

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.

Styling by Emma Knowles

Ingredients

Method

Main

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