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Crisp school prawns with alioli

Australian Gourmet Traveller recipe for crisp school prawns with alioli.

By Gourmet Food Team
  • 15 mins preparation
  • 10 mins cooking
  • Serves 4
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Crisp school prawns with alioli
Flash-fried prawns dipped in alioli - is there any better accompaniment to a cold beer or glass of wine? Don't bother peeling these little beauties. Pop them in your mouth whole and savour the crunch. Whitebait served this way is great, too.


  • For deep-frying: vegetable oil
  • 500 gm school prawns
  • For dusting: seasoned plain flour
  • 1 lemon, finely grated rind only
  • To serve: finely chopped rosemary
  • 2 egg yolks
  • 2 garlic cloves, crushed
  • 1 lemon, juice only
  • 1 tsp white vinegar
  • 50 ml each extra-virgin olive oil and olive oil


  • 1
    Preheat oil in a deep-fryer or deep-sided saucepan to 180C.
  • 2
    For alioli, whisk yolks, garlic, lemon juice and vinegar in a bowl to combine. Add combined oils in a thin stream, whisking continuously until thick and emulsified, season to taste and set aside.
  • 3
    Toss prawns in seasoned flour, shaking off excess, then deep-fry in batches until pink and cooked through (2-3 minutes). Remove with a slotted spoon and transfer to an absorbent paper-lined bowl. Scatter with lemon rind and rosemary and serve immediately with alioli.
  • Author: Gourmet Food Team