Crunchy fried giant prawns with avocado aioli

Deep fried crumbed prawns on a metal tray with a bot of pale green dipping sauce on blue background.

These crunchy fried giant prawns are the perfect party appetizer. They’ll be gobbled up in seconds.

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Prep Time 20

Cook Time 15

Total Time 35

Course Appetiser, Lunch

Servings people

Ingredients

For The Prawns

400 g Sea Cuisine Raw Whole Black Tiger Prawns shelled, heads & tails left on
1 cup panko crumbs
2 free range eggs
1 cup flour
1 tsp smoked paprika
½ tsp salt
2 cups Olivado Avocado Cooking Oil for deep frying

For the Avocado Aioli

1 NZ Avocado
½ cup mayonnaise
½ cup sour cream
1 tbsp lemon juice
2 garlic cloves crushed
⅓ cup Superb Herb Basil leaves
salt & pepper to taste

Instructions

For the prawns: In a bowl stir together flour, salt and paprika. Whisk eggs in one bowl and pour panko crumbs into another.
Heat avocado oil in a wok (or deep pan) until hot (190C).
Dip prawns into flour mix, then whisked egg, then finally into panko crumbs to coat. Fry a few in the oil at a time, until golden brown, about 2-3 mins. Remove with a metal slotted spoon and place on a paper towel. Repeat with remaining prawns.
For the avocado aioli: scoop avocado pulp, discarding the seed and skin. Add all aioli ingredients to a blender and blend until smooth. Season to taste. Spoon into a dipping bowl.
Serve hot crunchy fried prawns with avocado aioli. Yum!

Notes

Fresh tip: To test the oil, dip a little flour in the egg then crumbs and drop it in the oil. The oil should sizzle and the ball float on the surface straight away.