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Crispy School Prawns

I went through a bit of a Spanish phase recently and this was one of the dishes I learnt to cook. I was amazed to see how much people enjoyed eating them - they are so quick to make and truly delicious.


  • 600g small green school prawns (make sure they are really small as you eat the shell and all)

  • 2 cups flour

  • Freshly cracked black and white pepper

  • 1 teaspoon paprika

  • Salt


  • 1.

    Remove the heads from the prawns (this is optional, some people like to leave the heads on).

  • 2.

    Place the flour, peppers, paprika and salt in a plastic bag (you can do this to taste).

  • 3.

    Add the prawns in batches, sealing the bag and then shaking to coat with the flour.

  • 4.

    Once coated place the prawns in a colander - so that the excess flour can fall off.

  • 5.

    Heat a wok with a flavourless oil (such as sunflower) until it shimmers.

  • 6.

    Fry prawns in small batches (if you do them all at once they will get soggy).

  • 7.

    Serve with aioli or mayonnaise.


Optional: you can use lots of different flavours here, cayenne pepper is lovely as is dried chilli flakes.

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Posted by James B.Report
Hi All, does anyone know where i can buy school prawns in qld Aust preferably in Brisbane area
Posted by Michael66Report
I've eaten similar in several Asian countries....... I think your on to a winner here!!
Posted by hungry girlReport
Hi Jackie, yes you do leave the shells on - because they are so small the shell is quite thin and adds a lovely crunch when you eat them ... that was the bit I thought people would be nervous about, but everyone I have served them to has just loved them.
Posted by jackicamReport
These sound fantastic but do you leave the shells on?
Posted by Scarlet DevilReport
Sounds interesting, will give them a try :)
Glebe Point Diner have these as a special now & then and it can't be beaten with a cold beer ;)