Deep-Fried Prawn Recipe – Crispy Ginger-Coated Prawns with Prawn Oil Tartar Sauce

Deep-Fried Prawn Recipe

This deep-fried prawn recipe features golden, crispy prawns coated in a ginger-spiced dredge and paired with a luxurious prawn oil tartar sauce for an elevated seafood appetizer. Featured on Fish the Dish, hosted by Spencer Watts, this dish transforms simple prawns into a bold, restaurant-style plate with layered textures, deep flavor, and a rich homemade sauce.

The Inspiration

Deep frying seafood is a technique found in cuisines around the world, from Japanese tempura to Southern-style fried shrimp, but this recipe takes things further by building flavor at every stage. Instead of relying on a standard dipping sauce, it creates a deeply infused prawn oil that becomes the foundation of a rich, creamy tartar-style mayonnaise.

On Fish the Dish, Spencer Watts often focuses on maximizing flavor through whole-ingredient usage, and this recipe is a perfect reflection of that approach. By using prawn shells to infuse oil, nothing goes to waste—every part of the ingredient contributes to the final dish. The result is a sauce that tastes intensely of seafood, balanced with garlic, chili, and paprika.

Ingredients

Fried Prawn

• 1 pound (454 g) large prawns, cleaned and shelled, shells reserved
• ½ cup (120 ml) flour
• 4 tablespoons (60 ml) cornstarch
• 2 tablespoons (30 ml) powdered ginger
• Salt and pepper
• Thyme leaves (for garnish)
• 2 quarts (2 L) vegetable oil (for frying)

Prawn Oil

• 2 cups (470 ml) vegetable oil
• 1 shallot, chopped
• 3 cloves garlic
• 3 tablespoons (45 ml) dried chilli
• 2 sprigs thyme
• 3 ounces (85 g) reserved prawn shells
• Salt
• 2 tablespoons (30 ml) paprika

Mayonnaise

• 1 ½ tsp (7.5 ml) Dijon mustard
• 2 cloves garlic, grated on a rasp
• 2 egg yolks
• Salt and pepper
• 4 tablespoons (60 ml) lemon juice
• 2 teaspoons (10 ml) capers
• 1 cup Prawn Oil

Methods

• In a large, heavy-bottomed pot, heat oil to 350 F (175 C)
• Combine flour, corn starch, and powdered ginger in a bowl for dry dredge. Season with salt and pepper.
• Coat prawns in dredge and carefully transfer into hot oil, for about a minute, until golden. Remove to a paper towel-lined plate to drain. Season with salt.
• Transfer prawns to a serving plate and drizzle mayonnaise over top. Garnish with fresh thyme leaves.

For the Prawn oil

• In a sauce pot combine all ingredients, let steep for 30 min on low heat.
• Strain oil from saucepan into a jar. Place in a bowl of ice water and set aside until completely cool.

For the mayonnaise

• Combine mustard, garlic, egg yolks, salt, pepper, and lemon juice in a food processor and blitz. Pour in chilled prawn oil a little at a time, and continue blitzing. Toss in capers and pulse for just a second.

Serving Suggestions

For a complete appetizer spread, serve these prawns alongside fresh lemon wedges, pickled vegetables, or a light herb salad to balance the richness. They also pair well with other small seafood dishes like grilled scallops or calamari for a mixed platter presentation.

If you’re hosting, consider serving the prawns on a large platter with the mayonnaise in a dipping bowl at the center, allowing guests to help themselves. The glossy, golden coating of the prawns combined with the creamy sauce makes for a visually striking dish that feels restaurant-worthy.

Final Thoughts

This deep-fried prawn recipe is a bold, flavor-driven appetizer that showcases how technique and ingredient utilization can elevate even the simplest seafood. From the ginger-spiced crispy coating to the deeply infused prawn oil mayonnaise, every element of this dish is designed to maximize flavor and texture.

What makes this recipe especially unique is the use of prawn shells to build the sauce, creating a rich, seafood-forward condiment that ties the entire dish together. It’s a great example of sustainable cooking that also enhances taste.