- vegetable oil, For deep-frying
- 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>
- lemon wedges, To serve
- 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.