Crumbed prawns with cheat’s aïoli

June 8, 2017 (Last Updated: June 12, 2017)
Crumbed prawns with cheat’s aïoli

The only dish you need to get the party started!

Recipe by Anna Montali

Assisted by Nomvuselelo Mncube 

Photograph by Karl Rogers 

Crumbed prawns with cheat’s aïoli

Serves: 4
Cooking Time: 40 mins


  • 600g queen prawns, peeled and cleaned, tails intact
  • salt and freshly ground black pepper, to taste
  • 4 large eggs, lightly beaten
  • 200g fresh breadcrumbs
  • sunflower oil, for deep-frying

  • 150ml good-quality mayonnaise
  • 3 garlic cloves, crushed
  • lemon wedges, to serve



Place the prawns in a mixing bowl and season well.


Place the beaten eggs in a shallow bowl and the breadcrumbs in another shallow bowl. Dip each prawn in the egg to coat well (lifting with a slotted spoon to drain off any excess) then in the breadcrumbs, tossing until well coated. Place the crumbed prawns on a plate and refrigerate for 10 minutes.


Heat the oil in a deep pan and gently fry the prawns until golden, about 5 minutes. Drain well.


For the aïoli, mix the mayonnaise and garlic well together.


Serve the prawns hot, with the aioli and lemon wedges on the side.

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