Crispy Fried Prawns With Aioli

Let's Cook

1. Step 1.

   In a large bowl, whisk together 2 large eggs, 250g (scant 2 cups) plain flour, 1 tsp baking powder, 1 pinch salt, and 1 pinch paprika until combined. Gradually whisk in 250ml (1 cup) beer until the batter is smooth. Cover the bowl with cling film and let rest in a warm place for 20 minutes.

2. Step 2.

   While the batter rests, prepare the prawns: peel and de-vein 30 large red prawns (jumbo shrimp), leaving the tips of the tails on. Pat them dry with paper towels.

3. Step 3.

   After the batter has rested, pour vegetable oil into a deep, heavy saucepan to a depth of at least 5cm (2 inches) for deep-frying. Heat the oil to 190°C/375°F, or until a cube of bread dropped in browns in 30 seconds.

4. Step 4.

   Working in batches of no more than 5 prawns at a time, hold each prawn by the tail, dip it into the batter to coat evenly, and carefully lower it into the hot oil. Fry for about 1 minute until golden brown and crispy. Use a slotted spoon to transfer the cooked prawns to a plate lined with paper towels to drain. Repeat with remaining prawns.

5. Step 5.

   Serve the crispy fried prawns hot with aioli for dipping.