Deep Fried Prawn with Prawn Oil Tartar Sauce

|deep fried prawn

This recipe for deep fried prawn with prawn oil tartar sauce is from episode 15 of Fish the Dish starring Spencer Watts.

Serves: 2-3 as an Appetizer


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


  • 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


  1. In a large, heavy-bottomed pot, heat oil to 350 F (175 C)
  2. Combine flour, corn starch, and powdered ginger in a bowl for dry dredge. Season with salt and pepper.
  3. 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.
  4. Transfer prawns to a serving plate and drizzle mayonnaise over top. Garnish with fresh thyme leaves.

For the Prawn oil:

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

For the mayonnaise:

  1. 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.