• 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.

    Imka Webb

    Imka Webb is a freelance digital marketing expert and the digital editor of Food & Home Entertaining magazine.  www.imkawebb.com