Crispy King Prawn served with Smoked Paprika Aioli

Crispy King Prawn served with Smoked Paprika Aioli

Recipe by ElmarieCourse: Lunch, dinner

The satisfaction of the crunch is so good you can’t stop eating. You can enjoy it with the smoked paprika aioli or a soy ginger dipping sauce.


  • 1 ½ cups panko breadcrumbs

  • 1 tablespoon milk

  • 2 teaspoon garlic powder

  • 700g uncooked queen prawn, peeled and deveined

  • ¼ cup all-purpose flour

  • Salt and pepper

  • Smoked paprika aioli
  • 2 teaspoons smoked paprika

  • 2 cloves garlic, finely chopped

  • 2 tablespoons butter

  • 1 cup the best mayonnaise you can find


  • Pre-heat oven to 200C.
  • Place the breadcrumbs in a shallow bowl, in another bowl, combine the egg whites and milk. In a third bowl, combine flour, garlic powder, salt and pepper.
  • Dip the prawn in the flour mixture, egg mixture then breadcrumbs.
  • Place the prawn on a non-stick backing sheet. Drizzle with olive oil and bake for 8-12 minutes.
  • Smoked paprika aioli
  • Heat the butter in a pan add the garlic and paprika and fry over low heat for 2 minutes. Whisk the butter mixture into the mayonnaise.
  • Serve with smoked paprika aioli.
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