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Deep-fried school prawns with smoked-paprika alioli

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

By Emma Knowles
  • 20 mins preparation
  • 10 mins cooking
  • Serves 6
  • Print
Deep-fried school prawns with smoked-paprika alioli


  • 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


  • 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.