Tiger Prawns with Lemon Aioli

Fried tiger prawns with a lemon aioli dip offer a delightful combination of crispy texture and succulent, juicy prawns. This dish is perfect as an appetiser or a main course, guaranteed to impress your guests.

Prep Time 20

Cook Time 10

Total Time 30

Servings People

Ingredients

Tiger Prawns:

500 g tiger prawns peeled and deveined
1 cup plain flour
2 large eggs free range beaten
1 cup breadcrumbs
salt to taste
pepper to taste
1 tsp paprika
Vegetable oil for frying

Lemon Aioli Dip:

1/2 cup mayonnaise
2 tbsp lemon juice
1 clove garlic minced
1 tsp Dijon mustard
salt to taste
pepper to taste
1 tsp lemon zest

Instructions

Rinse the tiger prawns under cold water and pat dry with paper towels.
500 g tiger prawns
Season the prawns with salt, pepper, and paprika.
salt, pepper, 1 tsp paprika
Place the flour, beaten eggs, and breadcrumbs in separate shallow bowls.
1 cup plain flour, 2 large eggs, 1 cup breadcrumbs
Dredge each prawn in flour, shaking off excess, then dip in the beaten eggs, and finally coat with breadcrumbs. Press the breadcrumbs onto the prawns to ensure they adhere well.
Heat vegetable oil in a large frying pan over medium-high heat. The oil should be about 1 inch deep.
Vegetable oil
Once the oil is hot, fry the prawns in batches until golden brown and crispy, about 2-3 minutes per side. Avoid overcrowding the pan to ensure even cooking.
Remove the fried prawns with a slotted spoon and place them on a paper towel-lined plate to drain excess oil.
In a small bowl, combine the mayonnaise, lemon juice, minced garlic, Dijon mustard, salt, pepper, and lemon zest. Mix well until smooth.
1/2 cup mayonnaise, 2 tbsp lemon juice, 1 clove garlic, 1 tsp Dijon mustard, 1 tsp lemon zest
Adjust seasoning to taste if necessary.
salt, pepper
Arrange the fried tiger prawns on a serving platter.
Serve immediately with the lemon aioli dip on the side.

Nutrition