EPSOM SEAFOODS Crunchy Fried Prawns with Spicy Mayo

EPSOM SEAFOODS Crunchy Fried Prawns with Spicy Mayo


For the prawns:


1 Kg EPSOM Large/Xtra Large

Headless Pink Prawn deveined

1 cup buttermilk

1 egg, lightly beaten

1 tablespoon English mustard

1 tablespoon hot sauce

1/2 cups self-raising flour

1/2 cup yellow cornmeal

2 teaspoons paprika


1 teaspoon cayenne

1 teaspoon garlic powder

Oil, for frying


For the spicy mayo:


1 shallot, finely chopped

2 tablespoons finely chopped fresh parsley

1/2 teaspoon cayenne pepper

3/4 cup prepared mayonnaise

2 tablespoons English mustard

1 tablespoon hot sauce

Juice of 1/2 lemon



Preheat deep fryer with peanut oil to 190°C.


Whisk together buttermilk, egg, and mustard in a casserole dish.

In another casserole dish, whisk together flour, cornmeal, paprika, 2 teaspoons salt, cayenne, and garlic powder.


Dredge prawns in the dry mixture then into the wet then back into the dry.

Add prawns in batches to the deep fryer and fry until golden, about 2 minutes per batch.

Serve with spicy mayo sauce.


Spicy Mayo:


Add the shallot, parsley, cayenne pepper, mayonnaise, mustard, hot sauce, and lemon juice to a bowl.

Stir to combine. Chill until ready to serve.

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